Loloan Lobby Bar Menu (2025 Update)
Welcome to Loloan Lobby Bar, a culinary gem nestled in the heart of Waterloo, Ontario. This South East Asian-inspired bar and restaurant captures the essence of sophistication with a hotel lobby ambiance. The menu is an innovative fusion of traditional flavors and modern culinary artistry.
Start your journey with Shan Tofu and Hoy Moo Wan, crafted to tease the palate, or indulge in MGA Kilawinyam Pla Muek, a refreshing take on ceviche. For main dishes, the Pepes features Pacific black cod marinated in a fragrant spice blend, while the Bpet Massaman showcases expertly braised duck in rich curry.
With a focus on presentation and flavor, each dish tells a story. The attentive service enhances your experience, ensuring that each visit feels special. Loloan Lobby Bar is not just a meal; it's an adventure for your senses.
APPETISERS
MGA KILAWIN-YAM PLA MUEK
Filipino style salmon ceviche, Mandarin and Phuket squid and clam in chili-lime with crisp 'dulce'.
GURITA SUNA CEKUH
Memories of Nusa Penida. Octopus braised in kencur, candlenut and palm sugar spice mix, fried in coconut oil with 'pisang kepuk' and sambal kukus.
HOY MOO WAN
Seared sea scallops, sweet garlic and pepper pork belly, cucumber-mint salad and nam jim khiaw.
GYIN THOKE
Fresh organic greens and crunchy toasted, dried peas, soybeans, garbanzo, peanuts, cashews and sesame, dressed with pickled ginger, garlic, lime juice and sweet chili sauce.
BPET NAM SUP KRY
Crispy duck leg confit, with green papaya, puffed rice and blueberry nam jim butter lettuce parcels.
SHAN TOFU AND MANDALAY PAKORAS
House-made shan tofu and Mandalay carrot-peanut pakoras served with tamarind sauce and tomato relish.
YAM HOI NAMRON
Freshly shucked oysters tossed in lemongrass, shallots, mint, Asian celery and coriander, dressed with chili-lime and served with sweet crispy pork crackling.
RUSA MALAKU
Abon style venison carpaccio with sambal tappa (julienne green mango-coconut relish) and nasi jaha (smokey grilled sticky rice) dusted with aromats and drizzled with lemongrass oil.
BPET MASSAMAN
Philippine soy braised pandan shredded duck orb and roasted muscovy duck breast on massaman curry with crushed peanuts, black sticky rice and apple-pear salad.
GULAY
Coconut stew, tofu satay, okoy fritter, black, red and jasmine rice medley.
RAWON JAWA
Surabaya style 'kluwek nut' rich and aromatic broth with grilled angus beef tenderloin with potato perkedel, boiled egg, sambal bajak, fresh herbs and crispy onions.
BABI GULING
Balinese spice paste roasted pork belly and grilled pork loin on fried rice noodle with apple-lemongrass sambal and peanut cracker.
JAVANESE GUDEG
Young jackfruit slow cooked in coconut and palm sugar, earl grey tea egg, sambal krecek, tempeh goreng, sauce kecang, sambal olek and jasmine coconut rice.
NASI LEMAK SINGAPORE
Coconut rice served with sate lilit, gulai ikan, ayam goreng, tiger shrimp sambal, sambal hijau bilis, boiled egg and cucumber.
PEPES
Pacific black cod roasted in Jimbaran spice paste 'base Bali' with lontong fries, smoked tomato sambal butter and haricots verts.
RENDANG BUKITTINGGI
Alberta bison short rib rendang on roasted marrow bone with sambal hijau, sambal bajak, sauteed greens, steamed rice and acar.