"I always say that moving to Singapore was my destiny," asserts Johanne Siy of MICHELIN-selected restaurant Lolla along Ann Siang Road.
There is a quiet defiance to the Filipina's story — a life steered not by grand, sweeping gestures but by a series of deliberate choices, each one prodding her toward the inevitable. Singapore was never in her plans, but, as with the way life naturally unfolds, destiny had a way of rewriting the script. A fresh-faced university graduate, Siy arrived with little more than ambition and the optimism of youth. On the flip side — the Lion City, with its persistent energy and unspoken promise of reinvention — cracked open a world she hadn’t yet imagined.
The real turning point, however, wasn’t geographical but existential — the decision to abandon a safe, respectable job in pursuit of a life in kitchens where work-life balance was a laughable concept, and 110% effort was the bare minimum. Kitchens were brutal, ruthless places where success wasn’t promised, only earned. But Siy leaned into the fire, finding herself in the rhythm of service and swimming in the alchemy of heat and time and skill.
At Lolla, Siy's cooking exhibits balance of precision and instinct, shaped by her Filipino-Chinese heritage. She seasons with an unconscious hand guided by "linamnam" — the deep savouriness central to Filipino cuisine. To her, each plate is more than a display of flavour and technique; it’s an offering of memory, comfort, and belonging.
When cooking at home, what does the trick for her is a simple Bistek Tagalog, beef braised in soy and calamansi, rich with onions; or a humble bowl of Monggo Guisado, a stew of slow-cooked mung beans seasoned with fish sauce and whatever bits and bobs the fridge provides — pork trimmings, smoked fish, maybe a slip of shrimp paste.
Because at the end of the day, the food that truly sustains is the food that remembers where you came from. And in Singapore, a city that made room for her reinvention, Siy finds herself drawn to places that hold that same sense of belonging — the haunts that energise, invigorate, and excite her; a blend of the familiar and the fresh.
For a 48-hour Singapore food trip:
"Prawn mee from either Da Dong Prawn Noodles or Zhup Zhup; chicken rice from Tiong Bahru Hainanese Boneless Chicken Rice; crab bee hoon from Long Zhi; claypot pig liver from Keng Eng Kee (Bukit Merah); Braised Goose with Foie Gras from San Shu Gong; and a hopper from Delhi Lahori in Tekka Market. Maybe also kway chap, although I don't have a go-to stall yet. If you have time for a nasi ulam, even better.
A tip that I have is to also bring wet wipes, tissue packets to 'chope' (reserve) tables, and a bottle of water."
For hawker food cravings:
"Even if most people regard it as touristy, conveniently, I live near Newton Circus, so I usually find myself there. The white carrot cake from Heng; barbecued chicken wings (also my favourite supper order), sambal stingray, and oyster omelette are my favourites here."
Finally, because Lolla is beside Maxwell Food Court. I always go for my popiah fix from the small stall that also sells rojak and cockles. There is also a roast meat noodle place there run by two uncles who give you extra servings of roast meat if they know you.
All of this, paired with an iced barley drink. When visiting Singapore, eat in as many hawker centres as you can. That's where the soul of the country is. Do the legwork and research what are the best places to go for specific dishes, and you'll be well-rewarded."
For entertaining visiting friends and family:
"Always part of the list is Da Shi Jia Big Prawn Mee along Killiney Road. I always order the Wok-Fried Big Prawn White Bee Hoon, their signature serve."
For a taste of home:
"Lechon Republic across Novena church. We always order at least half a kilogram of lechon for myself and my husband. Anything that doesn't get eaten (a rare occurrence), can be 'tapao-d' (taken away) and made into Lechon Paksiw (a spice-laden and tangy stew made from left-over roasted pork), which I honestly love more than lechon itself."
For top-quality ingredients and sundries:
"There's a lot more variety and gems available in wet markets. You can find beautiful fresh green peppercorns, amla, buah keluak, and a wide variety of dried fish in Tekka Market, for example. I sometimes take visiting chefs there. When I cook at home, I get my coconut milk and coconut cream fresh from there, too. Nothing beats the flavour and fragrance of freshly squeezed coconut cream. Another market that's close to where I live is Pek Kio Market. There's a stall that sells really good and bouncy fish balls there."
For a satisfying meal on a S$10 budget:
"Nasi lemak from 108 Nasi Lemak Shop in Hong Lim Complex. This is a new stall recently opened by two young chefs I used to work with — both have experiences in the fine dining scene.
I love the tanginess of the sambal and the flavour of the chicken. It is already so good, but they are constantly tweaking to improve their offerings. You have to eat it there, though. You can't ta pao (take away) nasi lemak because the ingredients will just steam in their packaging and won't give you the same crunchy satisfaction."
For coffee and cocktails:
"I love Nylon Coffee in Everton Park. There's also a new Japanese kissaten concept called Corner Corner in Duxton. It's a coffee shop during the day, and then it morphs into a vinyl and cocktail bar at night. The talented barista who taught me how to do pour-overs years ago works there.
For bars, I love Jigger & Pony, Bar Kakure, and Atlas. At Bar Kakure I always order the seasonal Japanese fruit cocktail."
For curbing that sweet craving:
"One of the biggest changes I've seen in myself after moving to Singapore is that I now think all desserts — except the ones in Japan — are too sweet! However, I do enjoy AMI Patisserie on Scotts Road. Everything they have is good! The location and the building itself is also beautiful and quite unique in Singapore.
I also love tutu kueh or putu piring. They remind me of the rice cakes I used to snack on as a child."
For an unforgettable Singapore stay:
"It really depends what you are in Singapore for. I love Capella Singapore for example, but I wouldn't recommend you stay there if you're here for the shopping."
For best-kept secrets and tips:
"The food offerings in Changi airport are some of the best in any airport in the world, in my opinion. You are better off exploring the food options in the airports and in the adjacent malls rather than eating the food in the airline lounges.
Also, I think that one of Singapore's best-kept food secrets is that we have a really exciting private dining scene led by some really talented chefs."
For a unique shopping experience:
"Can I say New Bahru? It's not a mall per se but more of a lifestyle destination. I love it because it's extremely well-curated and has so much soul. It's not a random mix of brands, but local labels that stand for something with really passionate people behind them."
For Siy, Singapore isn’t just the place where she built her career — it’s a country that sharpened her instincts, expanded her palate, and shifted the way she views the world. Truth be told, it's a city that moves extremely fast, where talent and ambition collide, and standing still means being left behind. Yet, for all its vigour, what she loves most isn’t just the competition — it’s the variety, the way food here keeps you tethered to the familiar. Singapore delivers, if you know where to look.
If Singapore were a dish, Siy sees it as Halo-Halo — the quintessential Filipino dessert that thrives in its glorious chaos. A jumble of flavours, textures, and origins, each distinct yet coming together as something greater than the sum of its parts. Singapore is similar; it is a place where cultures don’t just coexist but enrich each other, making its food scene as layered as its people. But even here, there’s work to be done — Siy hopes for more women-led establishments, better representation for minority cuisines, more room for the unexpected to shine.
And if the Lion City has taught Siy anything, it’s that the best things are often found where you least expect them. That patience, curiosity, and an open palate matter more than any trend. And, perhaps, and most importantly, that once you’ve lived here long enough, you’ll never quite look at dessert the same way again.
