What a distinct privilege. Seriously.

I had the honour of being invited to a pre-opening dinner at Lollapalooza (check out links here and here).

Full Disclosure: One of the main partners is a friend.

Now that I got that disclosure out of the way, I can speak freely.

He’s a fabulous guy. Honestly. Ask those who know him. (His wife is even better but this is not about her).

His first restaurant in Singapore is Lolla, which has global accolades. BBC ranked it as one of the top ten eateries globally. That’s pretty cool.

When he invited us to a pre-opening dinner at Lollapalooza, we were like, “What? Of course! What an honour!”

The décor has some of the DNA of Lolla – same but different is the best way to describe the place. Think Lolla made over by snazzy jazz chef musicians. Something like that.

Oh, incidentally, Lollapalooza prints a new menu daily based on the best produce available. Chefs are briefed on the ingredients obtained. This may not sound earth-shattering but their daily procurement is far from ordinary and definitely not what you get on a regular basis. You’ll understand when you see what we ate and when you visit Lollapalooza. The chefs play with flavours and textures to demonstrate the fullest expression of each ingredient while making each dish complete.

We ate (not all pictured) flatbread with mushroom conserva, cherry tomato salad, crispy potato terrine, dog cockle tartare, radicchio with crispy pig’s ears, suckling pig in milk, corned veal tongue and for dessert, quince galette.

Their signature dish is the braised tuna eye with salsa verde but we only found out later and we were too full to order any more food. That’s cool. It gives me a reason to visit again.

The food is extraordinary. The service is brilliant. I also learned that most staff (apart from one person ) has been with the company since day one. That speaks volumes.

We enjoyed the evening. A LOT!

Thanks HT!

Selected pics from the evening:

Radicchio with crispy pig’s ear

Flatbread with mushroom conserva

Corned veal tongue

Suckling pig braised in milk (mid-section)

Quince galette