Loloan Lobby Bar

fusion layered cake, long pepper caramel, cassis sorbet

coconut and chocolate ganache bar, sponge toffee, jackfruit cream, spiced candied peanuts

coffee sponge cake, chocolate & coffee mouse, condensed milk ice cream, burnt condensed milk

shredded seasoned beef, black garlic sauce

marinated tuna tartare, daikon slaw on betel leaves

grilled goat skewers with malay peanut sauce

crispy 'martabak' pastry with green mango pickle and 'kecap manis'

coconut, fresh turmeric, galangal, lemongrass broth with pressed tofu, wing beans, shimeji mushrooms and pineapple

organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

golden fried tempeh fried in javanese curry, 'urap' salad: chopped long beans, napa cabbage, heirloom carrot, bean sprout and black eyed peas dressed with chili, lime and garlic

roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

fresh ontario water buffalo 'laarb'; traditional laotion 'tartare' recipe and garnishes

slow braised in red wine, ginger, lemongrass and oyster sauce in pastry, with papaya pickle and sambal tomate

Lobster bisque. Connaught hotel recipe and traditional thai finish

pork, wood ears, and bean thread stuffed baby squid with red wine, black bean, and wild forest mushroom gravy

pork, foie gras, chicken, duck, cabbage and heartnuts baked 'en croute' in turmeric pastry with cranberry port wine glaze, mustard and elderberry jam and laotion 'bacon jeow'

chinese-malay singapore festival inspired, shaved itsumo yellowfin tuna with crisp vegetables tossed with plum sauce, pickled ginger, lime leaf, toasted nuts, sesame and fresh herbs

octopus, grilled with balinese 'mebase' broth and braised green papaya

green mango salad

crispy roasted ginger confit of muscovy duck leg with sambal of the day and grilled roti

roasted on Burmese pumpkin-tamarind curry with smoky eggplant delight, cucumber relish and fried dosa

Poached in tamarind, palm sugar, pickled jalapenos, ginger, garlic and lemongrass. With warm new potato 'salad' and sautéed water spinach

Lemongrass and pepper brined, roasted flat on aromatic citrus peel and glazed with Vietnamese caramel sauce. Cured vegetable julienne 'eggroll', rice paper crisps and smoked ginger nuoc cham

pei grass fed beef tenderloin medallions with hen's feet, oyster, red wine and green peppercorn glaze, taro gnocchi

massaman curry bison short rib, pickled mustard green, chili jam, morning glory, mushroom salad, rice

Roasted muscovy duck magret, and duck liver and hearts baked in banana leaf envelope. Served on aromatic balinese duck spice risotto with braised and creamy betutu broth

pork neck slowly braised in star anise caramel liquor, steamed fresh rice noodle, crackling, pickled duck egg, condiments

southern thai hot and sour seafood broth, halibut and smoked sablefish ball, grilled shrimp, seared scallop, softshell crab and mussels with eby farm guernsey whole milk and pow, phuket fruit salad, jasmine rice

from the streets of georgetown, penang fried mee noodles, wickedly spicy sweet potato gravy and shredded crispy vegetables

a late night favourite in the city of angels, fresh fried wide rice noodles, yu choy, egg, sweet, salty, sour gravy, lots of herbs and condiments

chiang mai comfort food flat, egg noodles and vegetables in curry coconut soup

½ rack baby back pork

smoky wood grilled chicken leg and thigh

crispy fried squid

lamb tenderloin

tempura soft shell crab

malaysian curried young jackfruit and tofu folded in egg and wrapped in thin, crispy 'martabak' pastry with green mango pickle and 'kecap manis'

mixed crispy pulses, seeds, nuts and heirloom tomatoes with organic greens and herbs, fermented tea leaves

fresh corn, organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

eggplant sambal, charred tomato and chickpea salad with steamed jasmine rice

wok'd greens, roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

roasted winter vegetable and smoked tofu, chickpea batter fried kale and green onion jasmine rice

shredded seasoned beef, black garlic sauce

marinated tuna tartare, daikon slaw on betel leaves

grilled goat skewers with malay peanut sauce

crispy 'martabak' pastry with green mango pickle and 'kecap manis'

coconut, fresh turmeric, galangal, lemongrass broth with pressed tofu, wing beans, shimeji mushrooms and pineapple

organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

golden fried tempeh fried in javanese curry, 'urap' salad: chopped long beans, napa cabbage, heirloom carrot, bean sprout and black eyed peas dressed with chili, lime and garlic

roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

fusion layered cake, long pepper caramel, cassis sorbet

coconut and chocolate ganache bar, sponge toffee, jackfruit cream, spiced candied peanuts

coffee sponge cake, chocolate coffee mouse, condensed milk ice cream, burnt condensed milk

fresh ontario water buffalo 'laarb'; traditional laotion 'tartare' recipe and garnishes

slow braised in red wine, ginger, lemongrass and oyster sauce in pastry, with papaya pickle and sambal tomate

Lobster bisque. Connaught hotel recipe and traditional thai finish

pork, wood ears, and bean thread stuffed baby squid with red wine, black bean, and wild forest mushroom gravy

pork, foie gras, chicken, duck, cabbage and heartnuts baked 'en croute' in turmeric pastry with cranberry port wine glaze, mustard and elderberry jam and laotion 'bacon jeow'

chinese-malay singapore festival inspired, shaved itsumo yellowfin tuna with crisp vegetables tossed with plum sauce, pickled ginger, lime leaf, toasted nuts, sesame and fresh herbs

octopus, grilled with balinese 'mebase' broth and braised green papaya

green mango salad

crispy roasted ginger confit of muscovy duck leg with sambal of the day and grilled roti

roasted on Burmese pumpkin-tamarind curry with smoky eggplant delight, cucumber relish and fried dosa

Poached in tamarind, palm sugar, pickled jalapenos, ginger, garlic and lemongrass. With warm new potato 'salad' and sautéed water spinach

Lemongrass and pepper brined, roasted flat on aromatic citrus peel and glazed with Vietnamese caramel sauce. Cured vegetable julienne 'eggroll', rice paper crisps and smoked ginger nuoc cham

pei grass fed beef tenderloin medallions with hen's feet, oyster, red wine and green peppercorn glaze, taro gnocchi

massaman curry bison short rib, pickled mustard green, chili jam, morning glory, mushroom salad, rice

Roasted muscovy duck magret, and duck liver and hearts baked in banana leaf envelope. Served on aromatic balinese duck spice risotto with braised and creamy betutu broth

pork neck slowly braised in star anise caramel liquor, steamed fresh rice noodle, crackling, pickled duck egg, condiments

southern thai hot and sour seafood broth, halibut and smoked sablefish ball, grilled shrimp, seared scallop, softshell crab and mussels with eby farm guernsey whole milk and pow, phuket fruit salad, jasmine rice

from the streets of georgetown, penang fried mee noodles, wickedly spicy sweet potato gravy and shredded crispy vegetables

a late night favourite in the city of angels, fresh fried wide rice noodles, yu choy, egg, sweet, salty, sour gravy, lots of herbs and condiments

chiang mai comfort food flat, egg noodles and vegetables in curry coconut soup

½ rack baby back pork

smoky wood grilled chicken leg and thigh

crispy fried squid

lamb tenderloin

tempura soft shell crab

malaysian curried young jackfruit and tofu folded in egg and wrapped in thin, crispy 'martabak' pastry with green mango pickle and 'kecap manis'

mixed crispy pulses, seeds, nuts and heirloom tomatoes with organic greens and herbs, fermented tea leaves

fresh corn, organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

eggplant sambal, charred tomato and chickpea salad with steamed jasmine rice

wok'd greens, roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

roasted winter vegetable and smoked tofu, chickpea batter fried kale and green onion jasmine rice

shredded seasoned beef, black garlic sauce

marinated tuna tartare, daikon slaw on betel leaves

grilled goat skewers with malay peanut sauce

crispy 'martabak' pastry with green mango pickle and 'kecap manis'

coconut, fresh turmeric, galangal, lemongrass broth with pressed tofu, wing beans, shimeji mushrooms and pineapple

organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

golden fried tempeh fried in javanese curry, 'urap' salad: chopped long beans, napa cabbage, heirloom carrot, bean sprout and black eyed peas dressed with chili, lime and garlic

roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

fusion layered cake, long pepper caramel, cassis sorbet

coconut and chocolate ganache bar, sponge toffee, jackfruit cream, spiced candied peanuts

coffee sponge cake, chocolate & coffee mouse, condensed milk ice cream, burnt condensed milk