One of a kind in Yung Shue Wan, Terracotta Lamma is a laid-back Mediterranean-inspired restaurant that’s perfectly at home on the waterfront next to the pier. Head chef Richard Solnik has led the kitchen since its opening in 2023, fashioning a menu that moves with the seasons and adheres to the Mediterranean diet.
Focusing on food that is simple, honest and familiar, the menu is split into small and bigger plates, sides and dishes from the charcoal grill – which is where Terracotta’s underappreciated roasted eggplant sits.
“This simple eggplant dish was inspired by a dish chef Corey Riches created during our time together running the kitchen at Bedu back in the day,” explains Solnik.
An instant hit, the dish has worked its way to must-order status for tourists visiting the outlying island and regulars alike. The roasted eggplant is “sort-of like the unsung hero of our vegetarian dishes”, says Solnik, when comparing it to the octopus that features prominently as the restaurant’s logo.
Using aubergines imported from Australia – for better size and quality than those from Asia – Solnik halves the vegetable, wraps it in foil and roasts it in the oven for up to an hour.
“Next, we remove the foil and let the eggplant continue to steam to give it that incredibly soft texture,” he continues. The vegetable is then evenly charred over the restaurant’s signature charcoal grill, to add a slightly smoky element to the otherwise creamy dish.
On the menu since day one, the roasted eggplant has now achieved must-order status for tourists and Terracotta regulars. Photo: Terracotta Lamma
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