A hearty dish with beef and tripe slowly simmered until tender cooked with chickpeas, bacon green olives & spanish chorizo
Slow-simmered beef brisket, ox tripe, homemade peanut sauce served with Lola Bagoong
Chicken fillet marinated in lemongrass and annatto oil, and serve LOLA’s atchara and Vinegar.
Chopped chicken inasal topped with fresh red onion, red bell pepper, chicken skin, spring onions, and garlic bits, drizzled with chicken oil aioli.
Fresh young coconut meat, broccoli, cabbage, carrots, and baguio beans simmered in coconut water.
Fresh whole pompano fish, calamansi butter sauce, arugula ensalada.
Sliced sigarilyas and baguio beans, green chili, and simmered in coconut milk and bagoong
Roasted pork belly glazed with tocino sauce served with LOLA Vinegar
Grilled USDA Ribeye steak drizzled with bistek sauce topped with onions and shoestring fries.
Braised beef brisket, simmered tomato sauce, liver pate, and kimchi
Coconut beurre blanc, fried pork belly topped with homemade bagoong and fresh chopped chilies
Marinated and fried chicken thighs tossed in garlic butter sauce, topped with sliced ginger and scallions
Sauteed kalabasa, sitaw, talong, amplaya, okra topped with lechon kawali and LOLA bagoong
Ground pork and taro leaves simmered in coconut milk and red chili
Chopped pork chicharon, red egg, green chili slices, and aioili.
Chopped pork chicharon, red egg, green chili slices, aioli
Tender 4-hour slow-roasted pork shoulder simmered in adobo sauce.
Pan-fried Bangus topped with garlic confit, fresh tomato, and onion salsa served with sizzling in ala pobre sauce
2 days marinated Angus beef belly served with onion gravy.
Shredded bangus meat topped with furikake, bonito flakes, nori strips and a dash of togarashi
Fresh tiger prawns simmered in crab fat, topped with chili garlic cream sauce
8 hours slow-cooked ox tongue, fried oyster mushrooms, truffle cream sauce
The LOLA Groupe Est. 2012