LuLu Restaurant, Makati

September 12, 2014 by Janey

LuLu, it rolls off the tongue easily making your lips pucker up a bit, the word translates to one that is remarkable or wonderful, say “a lulu of a performance!” Even if I don’t say the word, my mouth starts pursing remembering the cuisine they offer with a contemporary variation. Quality is always paramount at LuLu, from sustainable ingredients to excellent table service.

Chef du Patron Tom Hines takes the helm of LuLu’s kitchen, bringing with him twenty years of international culinary experience in London, Hong Kong and the Philippines. He trained in the Ritz Hotel London with Master Chef David Nichols and held positions as Executive Chef Cebu City Marriott, Sous Chef in JW Marriott Hong Kong. Executive Chef Fridays Boracay, Operations Manager of Haagen Dazs Philippines, Head Chef in Wasabi Bistro and Sake Bar, creator, investor and Chef of Lemon café Boracay and now, Chef Patron of LULU Rockwell.

With Chef Tom managing the kitchen, we can only expect to leave happy and satisfied. Also checked their website and they got one of the most awesome restaurant website. Love the menu with the photos.

http://luluresto.com/

On the Table

Seared Scallops

In a carrot and pumpkin puree

This was a beautiful starter, a stunner. Scallop was seared perfectly, giving it tender hush of texture in the mouth. I love the subtle meat collapsing in the mouth against the sweet smooth pumpkin puree.

Seared Tuna Nicoise

Crusted tuna, just seared on the outside, with mesclun greens and citrus vinaigrette

Fresh tuna, slightly crusted and seared on its sides. It was light yet scrumptious, but I honestly was still thinking about LuLu’s seared scallops, creamy and lavished in the orange-hued goop.

Citrus Glazed Mahi Mahi

In a bed of lemon and pea risotto

There’s not a lot of contrast in color but this was another of my LuLu favorite on the table. The mahi mahi, faintly citrusy, has its natural sweetness coming out alongside its moist and firm flaky meat. Its delicate flavor enhanced by the lemon and pea risotto, one of the best risottos I’ve tried in Manila. The risotto has sharp flavors, nutty, and almost cheesy. It had great textures going for it, creamy smooth yet with a bite.

This Seafood Casserole

The seabass, shrimp and salmon poached in saffron broth with orange juice, galleano cream, Italian liqueur and topped obscenely with cheddar and manchego. Mmmm-mm-mm! 🙂

Lamb Shank 12

Twelve hour sous vide tender lamb shank, scented with rosemary and marjoram, with bejeweled couscous

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Next door is Hooch which is a watering hole for pub-goers and speakeasy-goers. Nestled in a casual neighborhood of offices and condominiums, its interior is artfully decorated with low lights and dungeon slash pub like feel, while highlighting the bar.

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Hooch by LuLu Restaurant carries locally crafted beers and also international brews. Don’t miss out on their exciting line-up of classic cocktails, signature libations and molecular drinks. They take their drinks seriously. Seriously.

I am so in love with this drink, cotton candy with some liquor in a martini glass. It’s sweet, as I aspire to be, and liquor content is tolerable with barely any hint of the bitter taste. Obviously I forget what it’s called. If that drink did that, it has served its purpose. *wink*