Sea Urchin Pudding

$21.00 · 55 Reviews

When they first opened about 10 years ago, I visited @lollasg (home of the much-copied uni and squid ink custard pudding) quite a few times. Then a slew of restaurant openings proved a huge distraction for a long stretch but lately, after seeing my foodie friend @safarislim keep sharing about his meals there, my curiosity about the current Head Chef @johanne_siy’s produce-driven Modern European style of cooking was piqued. So it didn’t take a hot minute before Steven booked lunch for @szeliang888, himself and I.
A recipient of 2021’s “Chef of the Year” award by the prestigious @worldgourmetaward (WGA), Chef Jo’s initial plan of a part-time gig at Lolla turned into something more permanent as Covid intervened. Lucky for us in Singapore, I say!
This lovely lady who left the corporate world a decade ago to follow her passion (it took her to renowned restaurants in different countries such as Café Boulud and Le Bernardin with Chef Eric Ripert in New York as well as Restaurant André in Singapore), puts out some brilliantly executed dishes with unerringly delicious flavours. All of her original creations are available in Lolla’s Seasonal Menu - either a la carte or in a Tasting format, alongside their regular one. We opted for the $195++ 9-course Tasting route (they do a 7-course for $158++ as well) and this is how it unfolded:
1. Spanner Crab, Spent Kombu, Alique (Crab Roe) - A big and unapologetically moreish opener that was umami meets bright.
2. Oyster - Tastiness: 100%. One of the standouts from the meal for me, it was charred before being accessorised with a foam of its own juices, cabbage and seaweed vinaigrette.
3. Squid “Linguine”, Beech Mushrooms, Beef-Chorizo Bouillon - While the ribbons of squid were delightfully springy, it was the fragrant house-fermented black garlic-enhanced broth and the acidity from the pickled mushrooms that made the dish beautifully complex.
4. Hokkaido Scallop, Bouchot Mussels, Smoked Celeriac - A sublime symphony of seafood on fragrant celeriac purée and prawn broth. The pickles and sea fennel were well chosen complements.
5. Porcini, Mandilli di Seta, Mushroom Fricassee - Loved the contrast between the minimalist look and maximalist flavours of this unique take on mushroom pasta. The al dente sheet of pasta, velvety-rich mushroom sauce, clear broth and slices of raw mushrooms - they all came together gloriously.
6. Glazed Veal Sweetbread, Puffed Beef Tendon, Spiced Palm Vinegar - If you aren’t squeamish about eating exotic parts, here’s a tastily done thymus gland glazed in Espagnole sauce and served with a crunchy beef tendon puff dusted in vinegar powder, chilli and lime zest.
7. Toasted Sourdough ($8++), Housemade Kombu Butter ($12++) - Not that we had much appetite real estate by this point in the meal but two of us couldn’t resist digging in when bossman @thaddeusyeo appeared with these.
8. Koji-cured Quail, Egg Yolk Confit, Black Truffles - Cutlery was redundant when it came to this. I found the quail immensely satisfying as it was grilled to juicy and tender perfection.
9. Strawberry Granita - My eyes widened when I had this palate cleanser. It seemed like the essence of the fruit was intensified but yet, it was not too sweet. Wouldn’t have minded a big bowl.
10. Black Truffle Gateau, Truffle Tree Nuts, Black Truffles - @szeliang888’s pick of dessert which he kindly shared a bite with @safarislim and I. The three-nut purée of chestnuts, macadamia and hazelnuts was really memorable.
11. Fallen Fruit - Steven and I selected this sweet and savoury wonder of a 3-month-vacuum-aged “Black Apple” which we enjoyed with an addictive Roasted Miso Ice-cream and toffee sauce.

Thank you Thaddeus,
Chef @johanne_siy and Team @lollasg: @blades.and.nibbles @alanquah522 @fireking555 @xmei2 for the impressive Seasonal Menu.

  • 1 Like

Uni pudding ($28++) from @lollasg always hits the spot! The squid ink seafood pudding is savoury and full of umami which is enhanced even more with the uni. Definitely on the pricier side but worth the indulgence once in a while.

Each order will include 2 bowls of pudding, 40g of Uni from Hokkaido, & their special chive oil.
All you need to do at home is spoon the Uni on top of the pudding, drizzle a little oil over it & indulge!
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Limited portions available weekly.
WhatsApp 85918651 or call 64231228 to order early!
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Thank you @riardsg & @lollasg for the invited indulgence.
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It’s impressive how these local chefs could create innovative dishes that are as good or better than many tapas at Spanish restaurants. Go in a large group and try out many dishes. The ‘mains’ (eg. pork collar, ribeye steak) tend to be less yummy than the small dishes. Excellent service. Unfortunately, unless you’re a well-funded Lolita, Lolla is not for regular lollapaloozas as it’s quite pricey, in fact quite outrageously so as you can easily spend $150 per head in order to come out not hungry and feel the need for a refuel at Maxwell Hawker Centre.

Absolutely rich and smooth seafood pudding with squid ink topped with delicate Uni. Superbly well executed dish by Lolla. I would recommend that you apply it like butter on fresh sourdough. So good!

  • 3 Likes

This tiny bowl of squid ink pudding was certainly intense. Creamy bafun uni sits atop a dense custard of squid ink pudding blended with cream and egg yolk, so it's creaminess served with more creaminess. While it can be too rich for some, I found this to be very yummy as a snack placed on the side, taken in between my courses throughout my dinner here.
🔸
A half portion of uni is available at $26++, and certainly the $46++ portion is much more enjoyable with twice the amount of uni.

  • 4 Likes

Sweet uni and salty pudding , great combi

A taste of this sends you straight to the sea! You're looking at a full portion of uni ($42) sitting gracefully atop a velvety blend of squid ink, egg yolk, cream and tomato sauce. The myriad of flavours unravels in your mouth layer by layer, till everything eventually dissolves.

Definitely on the pricey side, but worth a try.

  • 5 Likes

So worth it. .

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  • 1 Like

It is quite briny but since I'm not a fan of sea urchin I'll reserve my comments :p

  • 3 Likes