Lewin Ter­race

Exquisite Taste - - Up Close & Personal -

Nes­tled qui­etly away in Fort Can­ning’s lush green­ery, Lewin Ter­race is one of Sin­ga­pore’s most im­pres­sive fu­sion restau­rants. The old colo­nial build­ing is a beau­ti­ful ex­am­ple of the fin­ery of by­gone years. With a clas­si­cal blackand-white painted ex­te­rior and an in­te­rior that uses the spa­cious rooms to their full ad­van­tage, the restau­rant reeks of elegance and style, a so­phis­ti­ca­tion that is mir­rored by the out­stand­ing sea­sonal Ja­pane­seFrench menu.

Open for din­ner and lunch there are im­pres­sive à la carte menus, in­clud­ing a vege­tar­ian se­lec­tion, as well as sea­sonal taster menus with op­tional wine-pair­ing and a three-course lunch. Backed by a solid se­lec­tion of pre­mium sake, spir­its, cock­tails, wines and a large range of ex­cel­lent non­al­co­holic drinks, the din­ing ex­pe­ri­ence at Lewin Ter­race, ei­ther in­side or out on the open ter­race, is ex­cep­tional.

The food crafted by Chef Mat­sumoto at Lewin Ter­race is fu­sion cui­sine at its most en­tic­ing. Pulling to­gether dishes with in­flu­ences and the fresh­est in­gre­di­ents from Ja­pan and France he com­bines cook­ing tech­niques and plat­ing styles to craft a com­plex and very so­phis­ti­cated menu burst­ing with taste and tex­tures.

From the Sho-Mi Au­tumn menu, avail­able un­til the end of Novem­ber, the roast veni­son is a typ­i­cal sea­sonal dish. Two thick per­fectly cooked pieces of roast veni­son sit aside a scoop of blanched, sea­soned red cab­bage. Driz­zled in a rich yet non-oily jus the meat is topped off with a mix of ju­niper berries and pasta shells filled with Ja­panese cel­ery root cream. It is a truly scrump­tious dish.

Roast veni­son

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.