To celebrate HC's birthday, XT & I made a reservation at Lollapalooza, the new sister restaurant to Lolla.
Phone: 6221 3538
The restaurant was buzzing when we arrived and the open kitchen concept meant that diners had a good view of the chefs creating the meals.
Lollapalooza's Open Kitchen
There were many interesting options on the day's menu, but we came to a consensus on what to order. Apart from ordering a bottle of sweet dessert wine, we ordered these items to share:
- Black Figs Stuffed with Murguez and Wrapped in Bacon
- Roasted Australian Wild-Caught Scampi (Langoustine) with Seaweed Butter
- Hand-Torn Pasta with Tomato Concasse and Hand-Picked Sri Lankan Crab
- Roasted Quail Stuffed with Duck Foie Gras and Raisins
- Chargrilled Dingley Dell Pork Chop
Roasted Australian Wild-Caught Scampi (Langoustine) with Seaweed Butter
This dish was absolutely yummy. A fresh juicy scampi is delicately roasted, preserving its freshness and the seaweed butter added subtle flavour. I wished we had ordered one each, but the $18 price tag for each scampi held us back.
Hand-Torn Pasta with Tomato Concasse and Hand-Picked Sri Lankan Crab
The hand-torn pasta tasted like an Italian version of Mee Hoon Kuay. This dish shone because of the shreds of fresh crab meat used abundantly in the sauce. I am always a sucker for any dish that features fresh seafood, so it's no surprise I enjoyed this one.
Black Figs Stuffed with Murguez and Wrapped in Bacon
This was another interesting pairing. The salty-spicy chopped murguez stuffing combined well with the sweet fresh figs. The roasted bacon-wrapped figs were presented atop tomato concasse and all the flavours worked well together, though I found it a touch too salty which I suppose was due to the use of bacon and murguez.
Roasted Quail Stuffed with Duck Foie Gras and Raisins
Out of the 5 dishes we ordered, we liked this the least. The use of foie gras meant that the dish tasted rich and greasy. But the fresh spinach leaves that it was served atop helped to counter the richness of the stuffed quail. It was not bad, just that we enjoyed the other dishes more. This dish looked a lot more appetizing than it does in the terrible photo taken by HC.
Chargrilled Dingley Dell Pork Chop
HC picked this one because she was taken with the melodious sounding name. It cracked us up for some reason. But it turned out to be a decent choice. The tender pork chop was served with a wedge of grilled pineapple (always amazing!) and fresh tomato sauce topped with herbs.
The restaurant prints a new menu each day to showcase the best produce available and this concept is brilliant because it ensures that diners are presented with food made using the freshest ingredients. We enjoyed the dishes we ordered and I look forward to returning to try more of the chefs' creations.
LollapaloozaAddress: 1A Keong Saik Road Singapore 089109
Phone: 6221 3538