Ms Skinnyfat

The revival of Ann Siang Hill, with its smorgasbord of restaurants, have brought gleeful smiles to the hungry diners. One of the hottest restaurants is Lolla and i'm sure many of you have already heard/seen their signature Sea Urchin Pudding making its rounds on Instagram and Facebook.

A long overdue catch up session with B provided an opportunity to check out this small but uber hip tapas bar. Reservations were made but it was only for the communal table in the basement. Thankfully we were early (7pm on a Wed) and managed to score seats at the most coveted spot in the restaurant- the 13-seat zinc-topped bar counter (walk ins only, except for lunch).

My love for food goes beyond what is presented on the plates and i love watching how my food is prepared. Food voyeurism is not a bad thing in this case. The lighting is also perfect for the droolicious pictures that you are about to feast on.

The tapas dishes are a fusion of European and Japanese flavors. Portions are on the small side for some dishes but give yourself time (and tummy space) to decide and order along the way. B and i ordered the following to share.
Sea Urchin Pudding ($19/half portion) is a must order. This is a rich, creamy, sweet and savory ink pudding adorned with tongues of creamy raw sea urchin. This 3 inch ramekin, though minute, is packed with decadent breakfast flavors. It is made from squid ink, egg yolks, cream and tomato sauce. The taste can get quite overpowering and we spent the whole night nursing it in between the other dishes. We can't fathom how people can even finish a half portion on their own.

Another must order is the Scrambled eggs with Bottarga di Muggine ($22). We could taste every bit of the TLC Chef put into it. He stood there over the low fire and did not stop stirring for a good 3-5 minutes. Well, the results speak for itself.

Just look at that velvety luscious texture. This is certainly the best scrambled eggs that i've had in my life. The sweetish briny flavors of the Bottarga di Muggine (salted, pressed and dried roe of gray mullet) brought the dish to the next level.

Instead of following the crowd and ordering the Grass fed Ribeye ($52), we opted for the Lamb cutlets ($28). This is by no means less inferior and turned out to be the highlight of our meal. The lamb is first seared and then finished in the oven, simply seasoned with salt and herbs and served in its own jus but oh that crust and oh that juicy tender meat. And i'm not even a lamb fan (i only have a weakness for lambskin). The dish is rather small, i wouldn't recommend sharing if you're not ordering many dishes.