9 servings at Lilac — Two former Michelin chefs follow an instinct for fire, flavor, and seasonality on Papirøen
At Lilac, no single cuisine gets the final word. Founders and Alouette alums Andrew Valenzuela and Prashanth Narasimhan draw on Valenzuela’s South American roots, Narasimhan’s Singaporean heritage, and the freewheeling spirit of an izakaya to cook wherever instinct leads.
Pimento-stuffed olives are fried tempura-style. Grilled bavette arrives with tomato XO, chimichurri, and lacto-fermented habanada “banchan.” Grilled flatbread meets black bean hummus with black sesame tahini. Razor clams are grilled with makrut lime, coriander, and miso butter. Twice-cooked pork belly is paired with shiso leaves, confit yolk, and sake-infused honey mustard. Cardamom doughnuts and smoked vanilla soft serve close the menu.
No borders. No wrong turns. Just follow the kitchen’s lead.
Tuesday - Sunday 17:00-24:00
The voucher can be used from today until February 25, 2027.
Each voucher is valid for one person.
Purchase one or more vouchers.
Please reserve a table at lilaccph.com and select “Taste of Lilac” when booking.
The menu can be made vegetarian or pescatarian. If this is your preference, please note it on your reservation.
The menu is chef’s choice, so dishes rotate regularly to reflect the best produce of the season.
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