What’s For Dinner: A pop-up with monthly-changing specials by chef Lorenz of The Plump Frenchman
Can you never decide what’s for dinner?
That’s a philosophical question many boyfriends struggle to answer, with answers that never satisfy their beaus.
Chef Lorenz Hoja, the Zouk Group chief culinary officer and the man behind The Plump Frenchman, might have the answer.
He has started a monthly pop-up called What’s For Dinner?, which surprises you with some interesting specials.
He says it’s designed for people who don’t want to think too hard about dinner.
And those indecisive diners are in good hands, since chef Lorenz is a chef with lots of prestige, having headed up the now-closed two-Michelin-starred Singapore outpost of L’Atelier de Joël Robuchon.
What’s For Dinner will be housed in Korio at Midtown Guoco II, and is walk-in and dinner (duh) only.
He will come up with one unique main and one unique dessert for each edition of What’s For Dinner, which means it changes every month — and he tries to keep things creative.
Each monthly edition of the pop-up runs for one week and guests who are interested should follow its Instagram for updates.
The current menu will run from February 9 to 14!
So… What’s For Dinner?
So, what is for dinner?
Well, like we said, it changes every month.
The first edition in January saw him churning up a porchetta sandwich with burrata and affogato, but the February menu is a bit more special.
February marks the first collab, as chef Lorenz invites chef Yew Eng Tong as a guest chef.
Chef Eng Tong is best known for his time as executive chef at Alma by Juan Amador, an iconic Michelin-starred restaurant that closed in 2025.
Cool right? We get to see two heavyweights in the restaurant scene teaming up for this edition of What’s For Dinner? — it’s like a smaller-scale four-hands dinner, but more casual and at more accessible prices!
His contributions to the February edition of What’s For Dinner are a laksa risotto (S$16) and a crispy prata waffle (S$13).
His main dish is an intriguing marriage of western and local flavours, infusing that familiar, nostalgic spice-tinged flavour of laksa into the risotto.
The risotto is silky and creamy, while the laksa broth’s richness and mild spice make it a tremendously hearty dish.
The flavours are not too overwhelming, and are nicely balanced in the context of a risotto.
To top off the dish, you also get charred shredded ika (squid), cut into thin strips.
While the risotto itself is obviously the focus of the dish, the squid was equally delightful with its delicate softness and springy texture.
The sexy and subtle kiss of smoke just makes it even more enjoyable!
After you’re done with the robust flavours of the laksa risotto, February’s What’s For Dinner? also offers a very creative dessert that incorporates local fusion touches.
Chef Eng Tong pops a piece of prata dough into a waffle machine to make a crispy prata waffle!
The “waffle” itself is quite interesting — the texture is sort of like a croffle.
On top of the prata waffle, you get a scoop of vanilla ice cream, crushed pistachio, and a thick and intoxicatingly fragrant pistachio mousse. This is made for those sweet-toothed folks who love pistachio.
While this team-up with chef Eng Tong is ending soon, we can’t wait to see what’s in store for future interactions of What’s For Dinner?.
Plans for the March menu haven’t been cemented yet — but follow its Instagram for updates if you wanna check out chef Lorenz’s future surprise creations!
This was a hosted tasting.
For more ideas on what to eat, read our stories on the cutest love story from the owners of an izakaya and the most eye-catching yu sheng platters to get for the most huats!
- Bugis
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
Read more stories from this writer.
