Lolla - Ann Siang Road
Lolla, thank you. Your food, the way you serve your food, and the fact that everything is cooked right in front us is second to none. I am honestly unsure as to why you don’t have a Michelin Star yet.
The tortellini in brodo were filled with iberico pork collar and jamon iberico de bellota. Partnered with the bone broth and black garlic, these were bites of utter glory. I should have asked them to give me a takeaway portion that I could have then devoured within seconds of stepping outside the Lolla door. When the chefs told us that the black garlic was made in house, I wanted to run to wherever it was being made and steal all of it.
The bone broth needs its whole new paragraph. The broth, with some delightful basil oil drizzled in, just sang. It was both rich and light, it tasted like several hours of cooking were put into this effort, and it was so delicious that, after finishing up the outstanding tortellini, I drank the remaining liquid straight out of the bowl.
Tortellini in Brodo - Iberico pork collar, jamon Iberico de Bellota, bone broth, black garlic
The pan-seared monkfish was wrapped in jamon iberico de bellota, giving this tender fish a nice saltiness. The added jamon on top made sure that the dish had that extra crispy texture. It made me think of a reworked fish and chips. The pureed white asparagus was something that I could have eaten all day every day. It was unctuous, butter-like, and just about pure food orgasm right then and there.
Pan-Seared Monkfish, White Asparagus, Jamon Iberico de Bellota
What came next was absolutely beautiful. Scallops can easily be overcooked, but this one was casually bathing in its own scallop broth and having a fantastic time. I could happily gorge on these for the rest of my hopefully long life.
Grilled Scallop on the Half Shell, Scallop Broth
Let’s talk about the rabbit saddle. Do rabbits that large exist to be able to make cuts that size?! I guess so, as I doubt Lolla would lie. The rabbit was just delicious. It was tender, wrapped in more jamon iberico de bellota, and the added lardo and perfectly cooked heirloom carrots made me want to open my own rabbit farm.
Rabbit Saddle, Lardo, Heirloom Carrots
Last but not least for the savoury dishes of the evening was the soft egg with chorizo sausage. I was already pretty full at this point, but the husband was not, so I had to indulge him, and I am very glad that I did. The 63 degree poached egg that had apparently been cooked for several hours – how does that work?! – miraculously seeped all over the crispy potatoes and chorizo, giving the whole dish a lovely sauce to delight in. I only had a couple of bites due to, as I already said, being pretty full, but they were some very memorable bites that I would love to enjoy again.
Egg Potato Chorizo
We don’t usually go for dessert, but then burnt cheesecake was on the menu. Have you ever tried burnt cheesecake? If your answer is yes, then you know that it’s an actual criminal offence not to order it when it’s right there, staring at you and telling you that it needs to be in your mouth in the next 5 seconds or else you will regret everything in life forever. This burnt cheesecake most definitely met my expectations and more. Let’s just say, I am now trying to work out how my calorie-controlled diet can fit in an entire cake a day.
Burnt Cheesecake
Life is a rollercoaster. Go and enjoy it. For me, that is food, and I was more than impressed with Lolla’s outstanding efforts at putting forth many wonderful Mediterranean dishes. Do not stop!
