Dish in Focus: Cochon pork chop with ‘Paris-Hong Kong sauce’ at Lala
At Lala, chef Franckelie Laloum brings a classic French pork chop to life with his signature ‘Paris-Hong Kong sauce’
Marrying the first two letters of the founders’ last names, “Lala” encompasses the approachable, fun atmosphere they champion.
Central to the restaurant’s philosophy is a renewed focus on simplicity and seasonality, applied through refined French techniques. “French cuisine has such a rich history, but some of the classic dishes, with their heavier flavours and rich creams, don’t suit today’s palates,” says Laloum. “At Lala, we’re bringing these traditions to life with lighter touches and refined techniques, introducing a younger generation to the beauty of French cooking while keeping it fresh and approachable.”
Among the stand-out dishes on the menu is the “cochon”, a charcoal-grilled Cantal pork chop served with Laloum’s signature “Paris-Hong Kong sauce” – a dish that bridges his French roots to his life in Hong Kong. The pork itself is sourced from Cantal, France, from a butcher Laloum has trusted for over 15 years. “The quality of the meat is very important for this dish,” he explains, noting that the ratio between meat and fat is also essential.
The sauce is a balance of French and Cantonese culinary elements, embodying the fusion that defines the dish. Laloum explains, “I named the sauce ‘Paris-Hong Kong’ because it combines elements and ingredients used in both French and Chinese cuisines, such as white wine, thyme, ginger and chilli.”