Au­tumn is com­ing

Lewin Ter­race un­veils a sump­tu­ous, multi-course, sea­sonal spread that blends Ja­panese sen­si­bil­i­ties and French tech­niques.

Esquire (Singapore) - - Man At His Best -

Avail­able till Novem­ber 30, re­serve your slot at this ac­claimed Ja­panese-French fine din­ing restau­rant as Ex­ec­u­tive Chef Keisuke Mat­sumoto whips up a sump­tu­ous Au­tumn-in­spired spread.

Lo­cated amidst the lush and calm sur­round­ing of Fort Can­ning Park, Lewin Ter­race is un­veil­ing an el­e­gant 5- and 7-course menu rooted in the establishment’s pro­duce-driven ap­proach and a clear cel­e­bra­tion of the sea­son’s har­vest.

We were blown away by Chef Mat­sumoto’s con­cep­tu­al­i­sa­tion of the Wakon Yo­sai, a 7-course menu care­fully de­signed to ex­ude the con­trast­ing ex­pe­ri­ence of Au­tumn that blends Ja­panese sen­si­bil­i­ties and French tech­niques.

High­lights of the course in­cludes the Ja­pane­sein­spired has­sun which starts off on a deca­dent note with the Ja­panese Sweet Potato Tarte—a reimag­in­ing of the potato tart; the Cana­dian Ho­mard, of which bil­lows of steam gives way to a lus­cious velouté of lob­ster bisque made from lob­ster head, konbu oil, gin­ger and a se­cret se­lec­tion of spices; and the Nip­pon Rossini, an in­ter­pre­ta­tion of the clas­sic Tourne­dos Rossini fea­tur­ing slices of Ja­panese Wagyu filet mignon rest on lily root purée, re­plac­ing the tra­di­tional mash pota­toes with a lighter sub­sti­tute. As for the rest, they are stand out cre­ations in their own right.

Din­ers might also opt for an at­las of flavours with the 5-course Sho-Mi Au­tumn menu, fea­tur­ing so­phis­ti­cated dishes pre­pared by Chef de Cui­sine Hiroyuki Shinkai. The starter Ob­si­blue Tartare starts off on a gen­tle note with the tomato con­sommé be­ing jel­li­fied into a sphere and is perched at the top of the small pile of care­fully sliced pomelo, shal­lots, cu­cum­ber, dragon fruit and kaki purée. An­other con­ver­sa­tion starter would be Chef Shinkai’s roast veni­son en­trée. Sous vide to per­fec­tion, the dish is ac­com­pa­nied by al dente conchiglie, puréed green peas and a painstak­ingly in­tri­cate ju­niper berry sauce.

What Chef Mat­sumoto and Shinkai have achieved can only be de­scribed as a sym­phony of flavours to the tune of au­tumn. You just have to try it to be­lieve it.

Lewin Ter­race’s Au­tumn Menus will be avail­able till Novem­ber 30. To make a reser­va­tion, drop a line to 6333 9905 or info@lewin­ter­

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