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Swing into Spring with Lewin Terrace’s first menu for 2019

Swing into Spring with Lewin Terrace’s first menu for 2019

Spring is here and it’s the sakura blossom season now in Japan. While we do not have a change in seasons in tropical Singapore, this did not stop Chef Hiroyuki Takanashi, the head chef at Lewin Terrace to come up with a Spring-inspired first menu for year 2019.

Chef Hiroyuki Takanashi

Chef Hiroyuki Takanashi

Serving up a delectable fare of east-meets-west fusion cuisine, Chef Hiroyuki incorporate French techniques into Japanese influences to bring out the best of both worlds. I attended a dinner tasting last week and these are the items sampled:

Foie Gras Sakuramochi (Foies Gras Confit, Strawberry, Sakura Leaf, Port Sauce)

Foie Gras Sakuramochi (Foies Gras Confit, Strawberry, Sakura Leaf, Port Sauce)

The strawberry sandwiched between the seared foie gras and bread

The strawberry sandwiched between the seared foie gras and bread

Lobster Medallion, Green Pea Espuma with 63°C Onsen Egg

Lobster Medallion, Green Pea Espuma with 63°C Onsen Egg

Plating in progress

Plating in progress

The dish is first served cold without the green pea espuma

Chef putting in the green pea espuma

Ishikawa Fish with Asparagus, Morel Mushroom, Vermouth Sauce

Angus Beef with Turnip, Wasabi Red Wine Sauce

Close-up shot of the beautifully done Angus beef

Close-up shot of the beautifully done Angus beef

Macha Melon Blancmange

First you unwrap the thin cloth

What’s under the cloth

Pour the matcha in

What really stood out for me about Chef Hiroyuki’s creations are the vibrant colours and zesty flavours. After all, Spring is all about the flowers blossoming and a fresh start isn’t it?

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The refreshed first menu at Lewin Terrace is available for both lunch and dinner in a 2 to 4-Course lunch menu ($38 – $88), 9-Course dinner ($198) or a la carte. A 7-Course Omakase Course ($155) is also available for both lunch and dinner, for those who love to complete the Spring experience with an element of surprise.

The standout dishes for me were the two starter – the foie gras served with fresh strawberry and the green pea espuma. Both dishes made use of natural, edible ingredient which are also colourful and full of exuberance. The edible sakura leave delicately placed atop the foie gras not only adds to the Spring theme, but enhances the overall flavour as well. For the green pea espuma, I never envision that a simple egg and pea dish can be presented so artistically and it was a joy watching Chef Hiroyuki lay down the finishing touch on his creation.

This is my first time visiting Lewin Terrace and it’s unique location, nestled amidst lush greenery in Fort Canning Hill adds to the overall wanderlust experience dining there and for the added natural ambient. The quaint black-and-white bungalow makes for a perfect dining destination for romantic dates and intimate get-together with close friends.

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Lewin Terrace

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Main entrance and car park situated at: 23B Coleman Street, Singapore 179807
Tel: +65 6333 9905
Operating Hours: Wednesday – Sunday 12PM – 3PM, 6.30PM – 11PM

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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