PARMESAN CRISP, HERBS, WEEDS AND FLOWERS
BOUCHOT MUSSELS, HOKKAIDO SCALLOPS, CELERIAC
CRAB 'RELLENO', ALIGUE SAUCE, KAFFIR LIME
KOJI-CURED QUAIL, EGG YOLK (+ TRUFFLE)
Thank you!
What an incredible honour to be standing amongst the best in Asia!
We are exceedingly grateful to our team, our partners, and most importantly, our loyal customers for their support.
We promise to continue our strive to be better!
@theworlds50best @asias50bestrestaurants
We are hiring for the following position:
Chef de Partie
Lolla offers a competitive salary and incentive package, and medical and dental care. If you are Singaporean or Malaysian and want to join our team, please write Chef Jo with your resume at jo@lolla.com.sg
Did you know you can enjoy our tasting menu any day of the week (except for lunch on Mondays) if you give us a couple of day`s notice when you reserve your seats?
Chef Jo will be cooking together with 3 amazingly talented Chefs in Seoul in March as part of Asia`s 50 Best 2024 Signature Sessions!
Save your dates for this exclusive collaboration dinner @ Korea House with @chef.pam of @restaurant.potong, @chef.heeeun of @souldining_seoul, and @heesookcho of @hansikgonggan
Don`t miss out on this special evening organised by @theworlds50best, and sponsored by @sanpellegrino_official and @acquapanna
Our proudest moment in 2023 was Chef Jo being awarded Asia`s Best Female Chef!
Video by @theworlds50best
BOUCHOT MUSSELS, DILL, TAMARIND
Inspired by ‘Sinigang’ which is a sour soup dish from the Philippines. Chef Jo`s favourite Bouchot mussels from France is served with a medley of diced celeriac, zucchini, and haricots verts.
