The restaurant is set on a hill amongst the vegetation in Fort Canning; just less than 50 steps from a car park at the foothill in-between a stamp museum and the masons, low and behold a black and white bungalow appears. This is our return visit to Lewin Terrace 3 months ago in January 2017.
The menu at Lewin Terrace is generally Japanese-French cuisine. On this rainy day, we had lunch as part of World Gourmet Summit Epicurean Delights, where Chef Matsumoto culinary expertise was paired with Pastry Chef Kiriko Nakamura from Japan. Both delighted us in-person and in their cuisine!
Chef Matsumoto presented 3 dishes comprising Mont Blanc with Wagyu beef, Japanese influenced bouillabase, and main course of beef onion rice. Chef's Matsumoto rendition of Mont Blanc starter was rather unique where chopped marinated Wagyu were covered with stripes of potato made to pasta. To us, this dish is what you could find in an established fine dining restaurant, with Michelin stars.
Next two were desserts presented by pastry chef Kiriko. First dessert was combination of sorbet-like fruits, herbs (basil) best consumed with your fastest fingers. Second dessert was an array of strawberries and cream compliments of Sakura season. Great dessert and effort!
Lewin Terrace serves wines from Japan which is not common in SG. Their head sommelier Axel was helpful in explaining the wine pairings including details such as the grape varietal, alcohol strength and history of the chateau.
Overall we will be back for the food and wine, but will skip the still/sparkling water at S$8 per pax that was tad steep.
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