Lolla

Helmed by chef Johanne Siy, Lolla has evolved from its original small-plates concept to modern European cuisine with bold Asian influences. The casual ambience is a welcome respite at the end of a busy day, and the kitchen counter offers a front-row seat to the great culinary show, where Siy is striving to beat the top of her game. The signature sea urchin pudding is a wonderful way to awaken the palate, accompanied by toasted sourdough and kombu butter. Also noteworthy is the crab relleno, which marries layers of Asian flavours with three types of crab meat. For red meat, the Mayura Wagyu tri-tip is perfectly juicy, accompanied by incredibly crispy duck fat potatoes and a superbly charred cabbage. Desserts like the seasonal Maria De Bois strawberries and burnt cheesecake round off a pleasing flavour-packed culinary journey.