This is how I envision a perfect pulled pork burger. Meat was fall apart tender, paired with an unassuming slaw that had mixed so magically with the juices from the meat. The bun, humbly and dutifully soaking up all that mess, cushions the smorgasbord of flavours as it enters your mouth. I chomped on this like I was in a looney tunes cartoon.

A potpourri of pork, foie gras, Uni, salmon roe and truffle. A true over the top rice bowl that stopped me in my tracks and wonder, “just how much is too much?” It was hard to decide how to eat this dish. Do I get a bit of everything in one spoonful? Or do I eat each item separately with rice. So many permutations on what I should put on every spoonful.

Seaweed butter was salty, sea-ish and full on umami. How do I begin to describe it without sounding like a basic bitch? Is butter a carb? Doesn’t matter. We ended up ordering another set of toast (which the kind Lolla staff delightfully toasted in front of us), just to finish the butter. It was that good. And maybe I’m a basic bitch after all.

Okay it wasn’t stated in the menu that it was kimchi but I would like to think that it was. Pickled and grilled until sweet, the leeks took an otherwise boring meat to a whole new level. Don’t get me wrong though. The pork was delicious on its own too. But only as good as grilled pork can be. I love that it’s not an exceedingly fatty cut, which most restaurants may resort to in bid of achieving the melt-in-your-mouth feel. Lolla clearly knows their worth in salt, and gave us this bae.

911 please patch the line!! This dish was so rich yet fresh, it is an oxymoron in its own right. Uni was taste-the-sea fresh, and the squid ink yolk pudding was the perfect medium for the Uni. When we were all out of Uni, I spread the pudding on toast and unknowingly created another dish on its own. It’s a little wild, but I’ve been bamboozled from the very first bite. Call the cops. Call Ego. Call someone!! This dish should not make sense!!

Tale as old as time, song as old as wine. There was no beauty but this dish was all BEAST. Every bite was delicious, from meat to bun. There was a nice aioli on the side, which the house kindly replenished for us to dip our fries in. Thanks for enabling my lack of self restraint. I will be back for more.

I love a well thought starter like this. It was nice teaser to what the rest of the meal would entail.

Adequately burnt exterior and a tender inside. That is the hallmark of any grilled octopus. The tentacle was masterfully grilled and perfectly seasoned. The meat was miles away from rubber territory. Pickled veg (white kimchi perhaps) lends a good tartness and served as a welcomed cleanser between bites. Grilled asparagus was a great afterthought when we finished the octopus, longing for more. A must order.

Very creamy and satisfying. It was served as a starter. It would have been more apt if they had served 6 little pockets rather than a plateful, because it was quite... filling (pun intended).

The famous soufflé. I love this. I love it when people are so unreserved in making salted caramel - rightly salty and sweet.

Nice starter. But I wished there was a dusting of paprika or chilli.

Travesty! They repeated the pickled apple from the grilled pork dish which really confounded me because it was so out of place in this dish. A simple caramelised onion would have been better. Pulled pork katsu was a little extra - did you guy really have to bread the pulled pork and fry them?? The saving grace of this dish was the gochujang mayo, which has officially joined the ranks of interesting shit to mix w mayo (e.g. Sriracha, Tabasco).