Where Filipino cuisine meets the Mediterranean


On the Pass

Johanne Siy

Where to go: Lolla is located in a charming conservation shophouse along Ann Siang Hill in Singapore’s Chinatown district. Sit amidst the industrial vibes on the 1st floor to see the chefs in action or head to the more private basement where a communal table allows for cosy group dinners.

Notes on the chef: Despite a long-standing love of food and cooking, Philippines-born Johanne Siy enjoyed a successful corporate business career before jacking it in to follow her culinary dreams. After training in New York at the Culinary Institute of America, she worked in the US and then at Singapore’s feted Restaurant Andre for four yours. When that closed, she took the chance to work in Europe, most notably at destination restaurant Faviken in Sweden, before returning to Singapore just prior to the pandemic. She joined Lolla in 2020, initially on a temporary basis.

On the menu: Lolla’s tasting menu is available on weekends (one weekdays, it’s available with advanced booking). The experience kicks off with airy parmesan crisp with herbs before moving onto a dish of avocado, smoked eel with eel consommé, and yuzu.  The latter was created by chef Johanne Siy when she challenged herself to try to elevate the everyday brunch staple: the avocado.  Filled with jellied consommé made from the skin, bones and trimmings of the Spanish smoked eel, this is elegant and refreshing – signature traits of Siy’s cooking style.  Her delicious chutoro tartare  is served with the Filipino classic chicharrón (fried pork rind) as a nod to the chef’s heritage.

Accolades: Siy was awarded the Asia’s 50 Best Female Chef Award by Asia’s 50 Best Restaurants in 2023 – and now Lolla has joined the ranking itself, after debuting last year in the extended list at No.63.