Helloooo December old friend. Now it’s officially “winter” across half of the globe (currently sweating in 30 degree heat and humidity here in the endless summer of Singapore. Weird.) many restaurants are paying homage to the winter season with menus dedicated to comforting cuisine and in season hearty produce.
Last week I visited Lewin Terrace for a dose of Japanese and French fusion to try their brand new Winter menu, available as of December 1st. I was excited to visit this restaurant and sample some of Executive Chef, Keisuke Matsumoto’s culinary delights.
Their Winter menu consists of 8 courses taking you through the length and breath of Japan using fine ingredients sourced direct from Japan. Why is it the Japanese grow vegetables so dam well. They can turn the simplest of ingredients like a tomato and elevate it to mouth watering heights!
The atmosphere in Lewin Terrace is intimate and romantic, set amongst the tree tops on the outskirts of Fort Canning park, this historic black and white bungalow was once the Chief Central Fire Station. Each course was delicious combining fresh ingredients to create unique dishes that show off the very best of Japanese cuisine.
You can expect the unexpected here with vanilla dressing on slow cooked lobster topped with a very rare caviar from the river fish. Chef Matsumoto’s savoury twist on the French classic the Mont Blanc was a delight of textures with the buttery softness of the lily root mash, slow roasted duck and the crunch from the Tasmanian mustard sauce and pink peppercorns.
One of my favourite dishes was the Hokkaido Scallop with fresh spinach and Japanese pain de epice (a quick bread traditionally made of rye flour, honey and spices… don’t worry I had to google it too!). These hand picked Scallops were soft and tender and were complimented by the deliciously salty seaweed purée and seasonal spinach.
Apparently in Japanese cuisine it is typical to artfully represent the season ahead in your cooking, which is why Chef Matsumoto included a small sweet flower in his signature ‘Amadai’ dish to represent the cherry blossom flower.
The Japanese Wagyu beef course was absolutely delicious. The smoked process added heaps of flavour and the crispy exterior gave way to the medium rare tender flesh beneath. Served with an array of vegetables all chosen for their diverse tastes, this made one scrumptious dish.
No tasting is complete without mentioning the bread. I mean, it’s only like my favourite thing! And boy did this bread not disappoint, it’s crunchy exterior opened up to reveal a fluffy warm centre, which allowed the yuzu butter to be melt so enticingly.
Out of the two desserts (because one is NEVER enough!) the ‘White Copi’ was my favourite. This picture just really doesn’t do it justice. The triple expresso and creamy sweet white copi flavour made up my perfect dessert and left us all desperately asking how we could get more! I dread to think of the extra inches to the waistline but when it tastes that good, who gives a ….!