Lolla’s head chef Johanne Siy has received plenty of acclaim for her savoir faire in the kitchen over the years. Nightly, the Filipina chef doles out her speciality dishes, such as the lightly grilled giant Spanish Carabinero prawn served with prawn jus, to an adoring audience, hungry for her prodigious creations.
According to the chef, the said dish is one that best encapsulates her culinary philosophy. “We take a top‑notch ingredient that we carefully sourced, cook it simply and don’t fuss around with it too much—but serve it with elements that look simple but are in fact painstakingly made with a lot of effort and love. It is mindful, respectful of nature, and understated in presentation but big on flavour,” she expounds.
The year
