Posh Nosh

Lewin Ter­race un­veils sump­tu­ous Sum­mer 2017 menus

Golf Asia (Malaysia) - - CONTENTS -

For Ja­panese-French fu­sion restau­rant Lewin Ter­race, the sul­try heat of sum­mer in­spires ex­quis­ite 5-course and 7-course menus rooted in the restau­rant’s pro­duce-driven ap­proach and en­livened with the sea­son’s bounty.

The Wakon Yo­sai is a 7-course menu care­fully de­signed to evoke vi­car­i­ous plea­sure, salv­ing the heat of sum­mer with tan­ta­liz­ing and re­fresh­ing cour­ses con­cep­tu­al­ized by Ex­ec­u­tive Chef Keisuke Mat­sumoto. As the ul­ti­mate man­i­fes­ta­tion of the restau­rant’s deft du­al­ity in mar­ry­ing Ja­panese cuisine and French tech­niques, the menu strad­dles the fine line be­tween clean, sim­ple Ja­panese flavours and rich French cuisine.

The ex­plo­ration be­gins with a cold hi­rame ap­pe­tiser, where cubes of sum­mer flat­fish, cured in kombu broth, crown a dashi jelly ac­cen­tu­ated with beet­root and ap­ple cider vine­gar for a touch of bright acid­ity. The dish is fin­ished with ginger cream, its spicy un­der­tones serv­ing to whet ap­petites, prim­ing guests for the gas­tro­nom­i­cal ad­ven­ture ahead.

The French-inspired Abalone course flaunts Provençal in­gre­di­ents in care­fully cal­i­brated amounts, such as a chèvre cream sauce, to yield a per­fectly bal­anced dish. A Ja­panese-in­flu­enced bagna cauda, en­riched with shuto, a pop­u­lar Ja­panese bar snack of fer­mented bonito en­trails, cuts through the rich­ness with a heady, savoury flavour. Th­ese full-flavoured sauces help ar­tic­u­late the dish’s main fo­cus - Hokkaido abalone steamed with sake for 3 hours to yield sweet, ten­der flesh which is then coated in a light layer of bat­ter and fried tem­pura-style for a crisp shell. Lastly, pa­per-thin sheets of pick­led daikon and kombu sand­wich­ing vi­brant flower petals pressed within, art­fully draped atop the com­po­si­tion, present an im­age evoca­tive of a washi pa­per veil wait­ing to re­veal what lies be­neath.

Another menu high­light is the Miyazaki wagyu, first in­tro­duced at the ta­ble amidst bil­lows of smoke in which guests are in­vited to take a whiff. The multi-sen­sory ex­pe­ri­ence is Chef Mat­sumoto’s way of draw­ing in­fer­ence from the sear­ing hot grills at sum­mer

bar­be­cues, an ac­tiv­ity syn­ony­mous with the sea­son. In this dish, the beef loin is first roasted and then smoked with oregano and Ja­panese wara straw for flavour, sear­ing the suc­cu­lent meat with a per­fect crust.

Ac­cented with sea­sonal herbs such as red shiso and ac­com­pa­nied by a deep, rich jus em­bel­lished with cubes of salted beef tongue, the course en­cap­su­lates the play­ful spirit of sum­mer. In an in­ter­play of tex­tures, a creamy ring of potato mous­se­line is stud­ded with ra­zor thin zuc­chini crisps for a de­light­ful jux­ta­po­si­tion of vel­vety smooth­ness and crunch.

Din­ers seeking to ex­plore an at­las of flavours may opt for the 5-course Sho-Mi Sum­mer menu, fea­tur­ing so­phis­ti­cated dishes pre­pared by Chef de Cuisine Hiroyuki Shinkai, whose culi­nary vi­sion has been pro­foundly in­flu­enced by in­sights gleaned while hon­ing his skills at Miche­lin starred French es­tab­lish­ments in Ja­pan and Sin­ga­pore. For one, the Amera is plated like a work of art, with drops of rasp­berry and tomato emul­sion lead­ing up to a pris­tine dome of lus­cious bur­rata cheese that en­cases an Amera tomato. The ac­com­pa­ni­ment to this Ital­ian-inspired dish is a green tomato and basil sor­bet, bal­anc­ing the rich cheese with just the right amount of tart­ness.

Known for his min­i­mal­ist ap­proach to tech­nique-driven dishes, the Ka­dayif fea­tures a New Cale­do­nian an­gel prawn en­robed in ka­dayif (finely-shred­ded filo pas­try), and poised el­e­gantly atop a bed of cap­sicum, cel­ery and zuc­chini. Pa­trons may find this next com­po­nent rem­i­nis­cent of a lo­cally lauded dish – a deca­dent sauce per­fumed with laksa leaves, co­conut and pineap­ple.

Chef Shinkai show­cases his culi­nary prow­ess in French cuisine with the Chal­lans Duck course, where the warmth of sum­mer un­furls with a blend of spices com­pris­ing ginger, cin­na­mon, nut­meg and white pep­per, but coun­tered with the sweet­ness of dates and sauteed mango.

To con­clude the meal, dessert is pre­sented with the sea­son’s har­vest at its heart – cher­ries, juicy and stained a deep red. Laced with a kirschin­fused cherry sauce, an airy sponge meets lux­u­ri­ous white choco­late cream with just enough bite from the ac­com­pa­ny­ing crum­ble and tu­ile.

Lewin Ter­race’s Sum­mer Menus will be avail­able from 1 June 2017 to 31 Au­gust 2017. To make a reser­va­tion, please call +65 6333 9905 or e-mail info@lewin­ter­race.com.sg, ad­dress 21 Lewin Ter­race, Sin­ga­pore 179290.

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