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Restaurant Review: Lewin Terrace

 
Nestled in between the Central Fire Station and Philatelic Museum, Lewin Terrace is in fact named after Major-General E. O. Lewin, the General Office Commander in Singapore from 1933 – 1935. Located just 2-min walk away from Registry of Marriage, I could definitely see why this is a popular wedding and solemnization event for couples tying the knot.

Lewin Terrace Coleman Street Singapore

 

Lewin Terrace definitely fits the bill for destination dining experience in a beautiful historical location – Fort Canning Park.

Lewin Terrace Coleman Street Singapore

Stairways to Lewin Terrace.

Lewin Terrace Coleman Street Singapore

Alfresco dining area.

This is not a place for the faint-hearted. My dining companion literally almost passed out at every course. Why? It was that GOOD. Over dinner, we were raking our brains trying to come up with impressive vocabulary to describe our euphoric dining experience but in the end, we couldn’t stop gushing repetitively with “OMGs” and “this is soooo good”, like gleeful little kids.

Lewin Terrace Coleman Street Singapore

Indoor dining area.

We were extremely stoked to meet the “brain” responsible for putting together this amazingly unique Japanese-French fusion meal – Chef Keisuke Matsumoto.

"和魂洋才" literally means Japanese spirit and Western techniques, which is the style Chef Matsumoto embraces.

“和魂洋才” literally means Japanese spirit and Western techniques, which is the culinary style Chef Matsumoto embraces.

With 30 years of experience as a chef, his passion for French classical cuisine remains steadfast. His immersion in the culture and lessons has resulted in his distinctive culinary style and modern interpretations of food that have made him one of the most sought after chefs in Japan.

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SHO-MI SUMMER Menu – Wakon-Yosai 和魂洋才.

Artfully created by Executive Chef Matsumoto, this French-Japanese fusion 7-course menu is available from Jun – Aug.

First course "Omotensashi"

First course “Omotensashi”.

The amouse bouche came in the form of a highly refined “beef taco” with dehydrated dried cherry tomato. The “taco shell” was in fact a paper-thin layer of yuba skin (bean curd skin) topped with a smear of cream and minced beef. I was extremely impressed by the texture and taste of the cherry tomato.

 

“Hassun” Awabi / UMAMI Dashi / Lime Leaf

“Hassun” Awabi / UMAMI Dashi / Lime Leaf.

Don’t be fooled by this harmless looking glass of gelée. The gelée was a lethal infusion of bonito and kelp, giving it that elusive umami taste that is so good yet indescribable. Hidden below were pieces of fresh, briny abalone slices that were soft yet chewy at the same time.

Foie-Gras Brulee / Hokkaido Corn / Soba Seeds

Foie-Gras Brulee / Hokkaido Corn / Soba Seeds.

 

“Wagyu Shabu-Shabu” Wasabi Gnocchi / Okahijiki / Dashi / White Radish

“Wagyu Shabu-Shabu” Wasabi Gnocchi / Okahijiki / Dashi / White Radish.

When the server brought this dashi-filled coffee siphon out, our eyes were transfixed to the instrument. The whole idea is to gently infuse the dashi broth with the vegetable essence while retaining its true form. I secretly wished my chemistry lessons were this fun.

In a matter of minutes, the broth moved up into the hopper.

In a matter of minutes, the broth moved up into the hopper.

The broth was carefully poured over the tender sliver of kagoshima wagyu beef seated on a bed of wasabi gnocchi. OMG (yes, there we go again).

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The taste of the dashi was extremely clean on the palate and that umami taste came through once again. The handmade wasabi gnocchi was astoundingly good I only wish there were more on my plate.

“Sole Meuniere” Meuniere Flat Fish / Noisset Butter Sauce / Smoky Potato / Sapnish Almond Powder

“Sole Meuniere” Meuniere Flat Fish / Noisset Butter Sauce / Smoky Potato / Sapnish Almond Powder.

The delicate pieces of fish were dusted with sumac – a tangy, lemon spice we don’t really see a lot in Singapore.

 

“Nippon Rossini” Japanese Wagyu Steak / Foie Gras Terrine / Japanese Mushroom Paste / Truffle

“Nippon Rossini” Japanese Wagyu Steak / Foie Gras Terrine / Japanese Mushroom Paste / Truffle.

Using wagyu from Kagoshima, the beef was soft and tender yet it carried an ever-so-slight crunch with every bite.

Perfectly cooked.

Perfectly cooked.

The sublime sauce that went with it was a concoction of Madeira wine and oyster sauce.

“AMANE-Melon Soup” Japanese Shizuoka Melon. Instagram worthy moment.

“AMANE-Melon Soup” Japanese Shizuoka Melon. Definitely an Instagram worthy moment.

We were extremely impressed by the fanfare from every course of the meal and this was no exception.

One of the best slushies I ever had.

One of the best slushies I ever had.

Served in shot glasses over a tray of dry ice, this priced Japanese melon-calamansi slushie provided a sensational refreshing taste on my palate.

 

“Riz Au Lait” Fondant Chocolate / Black Sesame / Apricot

“Riz Au Lait” Fondant Chocolate / Black Sesame / Apricot.

All good things must come to an end and that was how we felt towards the end of the meal. It has been a while since I’ve been enthralled by a dining experience in Singapore. I’ll definitely be back again soon.

Available from now until August 2016, Lewin Terrace’s Summer Sho-Mi is available for lunch (11.30am to 2.30pm) and dinner (6.30pm to 11pm), priced at $118++ per person ($180++ with wine pairing); and the luxurious Wakon Yosai menu is available for dinner only, priced $178++ ($240++ with wine pairing). For reservations, contact Lewin Terrace at 6333 9905.

*This is a collaborated post in partnership with Lewin Terrace.

 

Lewin Terrace

21 Lewin Terrace Singapore, Singapore 179290
Access to Lewin Terrace is through the red gates to the left of the Singapore Philatelic Museum at 23-B Coleman Street, Singapore 179807 and the main entrance of the restaurant is located up the flight of stairs.

Parking: Valet service at the front gate / public car park at Registry of Marriages (free parking after 5:00 pm)

Tel: +65 6333-9905 | Website

Opening Hours Monday to Sunday
Lunch: 12:00 pm – 3:00 pm (Last order at 2:00 pm)
Dinner: 6:30 pm – 11:00 pm (Last order at 9.30 pm)

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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