Singapore’s Acclaimed Lolla Restaurant To Close After 14 Years

Singapore’s vibrant culinary scene is set to lose one of its most celebrated establishments, as Lolla, the acclaimed restaurant nestled on Ann Siang Hill, prepares to close its doors for good on February 14, 2026. The news, announced via social media on February 2, has sent ripples through the local and regional food community, with staff and loyal patrons alike expressing sadness and disbelief at the end of a remarkable 14-year journey.

Founded in 2012, Lolla quickly carved out a niche for itself by serving up Mediterranean-inspired small plates, later evolving into an elevated casual restaurant that specialized in modern European cuisine with distinctive Asian influences, according to AsiaOne. Over the years, its menu became synonymous with inventive fare—think sea urchin pudding, burnt cabbage with crispy capers, and toasted sourdough with kombu butter—dishes that would become favorites among Singapore’s discerning diners.

The restaurant’s culinary evolution was matched by a steady rise in critical acclaim. Lolla debuted on Asia’s Best Restaurants list in 2022 at No. 75, and just two years later, climbed to an impressive 43rd place in the 2024 rankings. The accolades didn’t stop there; in 2023, the restaurant earned its first listing in the prestigious Michelin Guide, a milestone that solidified its reputation as a must-visit destination for food lovers from around the world. As CNA Lifestyle noted, these achievements were a testament to the passion and creativity that defined Lolla’s kitchen and service.

Perhaps one of the restaurant’s most significant chapters unfolded under the leadership of head chef Johanne Siy, who took the helm in 2020. Her innovative approach and commitment to excellence led her to be named Asia’s Best Female Chef in 2023 by World’s Best 50 Restaurants. Siy’s tenure at Lolla ended in July 2025, but her influence on the restaurant’s identity and menu was profound and enduring.

The announcement of Lolla’s closure came as a shock to many, especially given its recent accolades and the absence of any prior public hints of trouble. The restaurant’s Instagram post on February 2 was heartfelt and gracious, reading: “Although our little restaurant is serving its last plates, our hearts are so full. We are extremely grateful to everyone who supported us over the past 14 years. Thank you for every celebration, and every meal you chose to spend with us.” The post continued, “We’d love to see you in these final days for one more sea urchin pudding — or one more glass of champagne. From the bottom of our hearts, thank you!” (AsiaOne).

Yet, for those behind the scenes, the news was as unexpected as it was unwelcome. According to a staff member who spoke to CNA Lifestyle on the condition of anonymity, the team was informed in January 2026 that they should begin seeking other employment opportunities. The final confirmation of the closure came only a few days before the public announcement. “Sad, shocked and disappointed” was how the staff member described her reaction, a sentiment that seemed to resonate throughout the tight-knit team. The timing of the closure—just before Chinese New Year—added to the sense of loss, as many staff and patrons had been looking forward to celebrating the festive season at Lolla.

Adding to the staff’s distress, it was revealed that employees would receive a pay cut on their final drawn salaries. “Until now, we don’t know the real reasons behind the closure,” the staff member told CNA Lifestyle, highlighting the uncertainty and frustration among those who had dedicated years to the restaurant’s success. Despite repeated inquiries, Lolla’s management did not provide specific reasons for the decision to shutter the business.

The lack of an official explanation has fueled speculation and disappointment within Singapore’s food community. It’s not uncommon for even the most lauded restaurants to face challenges—rising rents, shifting consumer trends, and the relentless pressures of the hospitality industry can all take their toll. Still, the abruptness and timing of Lolla’s closure, coming so soon after earning some of its highest accolades, has left many searching for answers.

In its 14 years of operation, Lolla became much more than just a place to eat. It was a venue for celebrations, a canvas for culinary artistry, and a gathering spot for locals and visitors alike who sought out its unique blend of flavors and warm, unpretentious hospitality. The restaurant’s journey from a Mediterranean small-plates concept to a modern European powerhouse with Asian influences mirrored the evolution of Singapore’s own dining scene, which has grown more diverse and sophisticated with each passing year.

For many food lovers, the prospect of Lolla’s signature dishes disappearing from the culinary landscape is a bitter pill to swallow. The sea urchin pudding, in particular, became something of a cult favorite—rich, briny, and perfectly balanced, it encapsulated the creativity that made Lolla stand out. Other highlights, like the burnt cabbage with crispy capers and the toasted sourdough with kombu butter, reflected the kitchen’s knack for elevating humble ingredients into memorable experiences.

Industry observers have noted that Lolla’s closure is a poignant reminder of the volatility inherent in the restaurant business, even for those at the pinnacle of success. The combination of high operating costs, staff retention challenges, and the unpredictability of consumer demand can make longevity a rare achievement. That Lolla managed to thrive for 14 years—and to do so with such distinction—is a testament to the dedication of its team and the loyalty of its patrons.

As the final day of service approaches, there’s a sense of urgency among regulars and first-timers alike to experience Lolla one last time. The restaurant’s social media invitation—“We’d love to see you in these final days for one more sea urchin pudding — or one more glass of champagne”—has struck a chord, prompting many to secure reservations before the curtain falls.

While the reasons behind Lolla’s closure may remain a mystery, its legacy is secure. For 14 years, it challenged and delighted the palates of Singaporeans and visitors, earning a place among the region’s best and inspiring a new generation of chefs and restaurateurs. As the lights dim on Ann Siang Hill, the memories of Lolla’s flavors, innovations, and hospitality will linger long after the last plate is served.