Lewin Terrace is one of Singapore’s most atmospheric restaurants, located in a charming colonial bungalow behind the Philatelic Museum on Coleman Street. Perched on a raised platform at the top of a flight of stairs, the restaurant offers both enclosed dining and an al fresco terrace, surrounded by lush tropical greenery. With this kind of romantic ambiance, it’s no surprise that Lewin Terrace is a popular place for both a romantic tete a tete and more substantial wedding celebrations.
The magical setting is enhanced by the culinary wizardry of the kitchen, with Chef Matsumoto’s relentless pursuit of gastronomic excellence evident in the beauty and artistry of the menu. This is backed up by a strong wine list of new and old world wines, including a good selection of organic and biodynamic vintages, curated by the resident sommelier. Following the Japanese culinary influence, there are also some fine sakes on offer and more exclusively, some rare Japanese dessert wine.
Entrees, entitled ‘Hassun’ offered Umami Dashi, a foamy jelly glistening in gold leaf that blended the savoury umami flavour with hints of Thai cuisine with its fragrant lime leaf infusion. Another entree paired sweet Hokkaido corn puree with an undercoating of Foie Gras Brulee, a deliciously rich marriage of flavours that had diners licking their plates clean. The Wagyu Shabu-Shabu is a visual treat, with the broth cooked on the table in a percolator before being poured over the delicate beef, accompanied by mild wasabi gnocchi, diced radish, flower petals and okahijiki.
On the mains, the delicate flavour of the Sole Meunière is brought to life by hints of ‘sumoc’ spice and dried tomato, smoky potato and a dusting of fine Spanish almond powder. Our favourite dish has to be the Nippon Rossini, a Lewin terrace signature dish that gets a refresh on the summer menu. This juicy and immensely flavourful piece of Japanese Wagyu is served with a soft Foie Gras Terrine, mushroom paste, truffle, crunchy brown rice and a delicious thick gravy. For a palate cleanser, Chef Matsumoto serves shots of the rare Japanese Shizuoka melon, infused with calamansi and delivered in a haze of dry ice. It’s an ideal way to prepare for the rich sweetness of the finale, the Riz au Lait, which marries cinnamon ice cream with chocolate fondant, a flower-shaped black sesame cookie, apricot segment and thin chocolate crust, all presented beautifully as an artist’s palette.
Lewin Terrace, 21 Lewin Terrace, tel: 6333 9905, lewinterrace.com.sg
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