Consummate Mediterranean-influenced small-plates at internationally acclaimed dining bar in Singapore
October 14th, 2013
Generating considerable buzz among gastronomy circles both in Singapore and internationally since its inception just over a year ago (September 2012), Lolla continues to delight a steady clientele of discerning diners with its innovative concept of small plate dining. Occupying two levels of a restored heritage shophouse in the recently revitalised Ann Siang Hill dining and nightlife precinct of Singapore’s Chinatown, the concept for Lolla evolved from a gourmet supper club known as Lolla’s Secret Supper- with a group of six co-founders sharing a passion of fine food and wines. Embracing a produce-forward culinary concept that focuses on a simple and uncomplicated cooking style- albeit with finely executed skills- combining with the best available, seasonally fresh ingredients- to create an enticing menu of delectable small-plates dishes- ideal for sharing in a lively, sociable atmosphere.
Lolla accommodates only a very limited number of diners- with 13 seats at the street level dining bar, and a further 22 seats at a communal table in a charming and atmospheric basement level dining room. Open for lunch and dinner Monday to Saturday, seats at the bar are hard to come by most evenings, with no reservations taken. However bookings are accepted at lunchtime, and also at the communal table for both lunch and dinner.
Lolla Cuisine
An imaginative re-interpretation of Mediterranean tapas-style dishes is at the heart of the Lolla small-plates cuisine, with a concise menu focused on impeccably sourced produce from local and foreign artisan growers and producers. Typifying this approach- organic vegetables are primarily sourced from a farm in Nepal, while premium grass-fed beef comes from fully-traceable cattle raised on a farm in Tasmania. Signature dishes that epitomize the Lolla concept include Hokkaido Scallop Carpaccio– diver caught scallop from Hokkaido, dressed in chives and extra virgin olive oil; Sea Urchin Pudding– pudding made from squid ink, egg yolks, and cream, topped with sea urchin and chives; and the Beetroot Carpaccio.
Complementing the exquisite cuisine, Lolla offers a thoughtfully curated selection of wines and champagnes, sherries and single malts- personally sourced by one of the co-founders, and with a focus on artisanal grower-producers. The impressive list of over 90 labels mostly originate from small French producers, supplemented with further wines from Spanish, Italian and other European growers. Vintage champagnes are a specialty- with some exceptional examples from small, lesser known champagne houses.
Dining at the Lolla open kitchen
The sleek “L” shaped dining bar wraps around the open kitchen and dominates the street level floor space. Faced with a mosaic of reclaimed timber and topped with zinc, the bar seats just 13 diners on retro-style swivelling timber and steel bar stools.
A couple of additional seats at a marble window shelf look out onto the street through the original barred windows of the restored shophouse.
The front corner of the dining bar- adjacent to the entrance doorway.
Looking down the bar counter from the rear of the room- suspended steel shelving over the counter displays an elegant array of antique crystal decanters, with two rows of canned produce juxtaposed above.
Basement level- communal dining table
An impressive solid timber communal table seats up to 22 diners in the basement level room. Suspended vintage incandescent lamps suffuse the room with a subdued lighting effect.
A vintage style advertising illustration applied directly onto the concrete screed wall adds a nostalgic element to the industrial-chic aesthetic.
The Champagne Bar adjacent to communal dining room showcases an impressive selection of boutique champagnes and wines.
Lolla- innovative small plates cuisine
Sea Urchin Pudding- pudding made from squid ink, egg yolks, and cream, topped with sea urchin and chives.
Scrambled eggs with Bottarga di Muggine- scrambled eggs topped with shaved Bottarga di Muggine (grey mullet fish roe).
Hokkaido Scallop Carpaccio- diver caught scallop from Hokkaido, dressed in chives and extra virgin olive oil.
Braised beef tripe- beef tripe braised in veal jus then charcoal grilled, with mirepoix, a combination of onions, carrots and celery slowly cooked till meltingly soft and sweet.
Daily dessert specials are chalked up directly onto “blackboard” area of the raw concrete screed finished wall.
Lolla Menu
(click image to enlarge)
Lolla – small plates restaurant, Singapore
Address: 22 Ann Siang Road, Singapore 069703
MRT station: NE4 Chinatown
Inquiries: +65. 6423 1228
Website: www.lolla.com.sg/
Facebook Page: www.facebook.com/lollasingapore
Opening Hours: Monday to Saturday
Lunch 12:00 pm ~ 2:00 pm (Reservations available)
Dinner 6:00 pm ~ midnight (No reservations for seats at bar taken)
