The place is a modernist fantasy, and the food, a modern Pinoy's dream. The latter would probably be a byword for a gastronomic wunderkind; that's how I see it, at least. Every dish placed on our table that day at LōLa Café was simply memorable. They were modified versions of homegrown notables. Don't worry. They weren't overdone. You'd still know that what you're eating is indeed a sinigang and not some weird pretentious concoction. Take a bow, Chef Jonvic Mangibin. 

The mid-century house turned restaurant struck a good chord with me. It's really beautiful! I love old buildings that are refurbished; better than new ones. The restaurant is named after the previous owner of the house, by the way. 

Even the cauliflower-averse will find the masked version at LōLa Café with sweet soy glaze more than satisfying! I liked the Chicken Liver Tostado {liver pâté and bacon crisps}, too. 

The prized piece was the Bone Marrow Sisig, however. That was one glorious appetizer! It's a deadly fusion, but damn amazing, nonetheless. The fine-tuned sisig covers the roasted bone marrow with kamias jam. You get the necessary sisig crunch from the flat bread it comes with. I just prayed one Hail Mary before I YOLO-ed my way through it like a champion.

The Alugbati and Kesong Puti Salad calmed my worry after having a few bites of the Bone Marrow Sisig. It's composed of charred alugbati, roasted carrots, and beets - all infused with aged balsamic.

This is a truly respectable dish - pan seared salmon over tamarind and tomato rice.  It hits your national pride with pure force. All the elements of a great sinigang are there. Actually, an enhanced version of.  

This is just one of the five dessert selections {the rest are Tsokolate, Taho Cheesecake, Maja Blanca Jar, and Banoffee Pie} at LōLa Cafe. Each order comes with three almost fist-sized meringues with swirls of coconut-tarragon mousse. Chewy in the center and not too sweet. Perfect for me.