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.
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.
Recent Table Guest