Lewin Terrace @ Fort Canning Hill - Offers A Revamped Menu With More Choices

Housed in a colonial bungalow nestled in the outskirts of Fort Canning Park, Lewin Terrace is known for its Japanese-French cuisine. With its revamped contemporary menu, expect a more extensive selection of its exquisite dishes, including ‘top up’ options if you would like a bit more from classic choices.

Lewin Terrace Cocktail

To get you started, perhaps order one of their cocktails from a menu inspired by Fort Canning Park’s Spice Garden at the Bar, such as this Lewin Terrace Cocktail of Sake, Sakura and Yuzu. For lunch courses, you will be presented with 6 starter options with 11 mains, as well as 4 types of dessert. A 2-Course ($38) includes a starter and main, or complete it with dessert in 3-Course ($58). For an all-rounded lunch with starter, two mains and dessert, opt for 4-Course ($88) that allows you to choose from one fish and meat main course each.

Cured Salmon 3/5 and Mushroom Soup 3.8/5

For starters, we had Cured Salmon with Pickled Vegetables and Fresh Truffle Mushroom Soup (+ $5) with 67°C Onsen Egg. The cured salmon allures with its cheerful colours. Refreshing but a tad too vinegary. I was more delighted by the latter, that came sealed with a paper thin membrane. Unveiling the bowl unleashed whiffs of truffle aroma and as you spoon the soup right from the bottom, an orangey egg yolk rises, with a creamy consistency that adds to the body of the soup.

Cod Fish 3.8/5

Ishikawa Fish 3/5

From the mains, we had Cod Saikyoyaki with Kyoto Saikyo-Miso, bathed in a dashi broth with a touch of yuzu. The cream added to the broth boosts the rich texture of the cod while the yuzu gives its buttery taste a lift. If you are more into seasonal dishes, it would be the Ishikawa Japanese Fish with Fresh Greens. Smoked with applewood, it was served to us in a smoking pot and I really love the therapeutic smell of the burnt applewood and coal emitting from the pot. But other than the execution of the dish, the dry texture of the fish is a letdown.

Wagyu Beef 4/5

From Meats, Lewin Terrace's Japanese Wagyu Beef (60g + $32) is highly recommended. Seared and paired with a homemade sauce, every bite releases its fats, juice and flavour that keep spreading to each and every corner of your mouth. A 100g may be a better option, if you love your Wagyu.

Desserts are interesting with a revolving themed Dessert Buffet included as one of the options, which is available from 1 - 3pm. The theme in September was Oh! Matcha x Matchaya Dessert, a collaboration between Lewin Terrace and Matchaya. What stood out for me are the mousse base items such as the Matcha Tiramisu, Babaroa, Hojicha Blancmange, Matcha Montblanc, not forgetting the homemade Matcha Ice cream! Come 3rd October, taking over the theme will be The Trinity Dessert Buffet with Matchaya, TWG Tea and Awfully Chocolate.

Matcha Heavenly Duo Parfait 3.5/5

If you love the surprises found in the layering of a Japanese parfait, Matcha Heavenly Duo Parfait would be a better choice - 8-layer parfait infused with tea products from Matchaya, topped with 94% Ishikawa gold flake. It is served with a bowl of warm milk where you whisk and create your own matcha latte.

The portions served are dainty, hence a 4-course set lunch may be a better choice. Though it is high up on a hill, Lewin Terrace is quite accessible with its main entrance situated at Coleman Street. Hence, do also considering dropping by for their Happy Hour, from 5 to 7pm on Tuesday to Fridays, for an aperitif or a glass of Kirin Beer at $8 nett and Glass of Wine at $10 nett. Probably one of the best ways to enjoy its historic atmosphere.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]

Lewin Terrace @ Fort Canning Hill - Introduces Luxurious Spring 2018 7-Course Dinner Menu

Nestled amidst the lush greenery of Fort Canning is Lewin Terrace, a Japanese-French fusion restaurant which is housed in a gorgeous colonial-style bungalow. Helmed by a talented team of culinary professionals which includes Director Mr. Kosuke Shima and Chef de Cuisine Hiroyuki Shinkai, Lewin Terrace rolls out a luxurious 7-course dinner menu with beautifully-crafted Japanese-French fusion dishes to present flavours of Japanese Spring. Amidst the tranquil environment of Lewin Terrace, the dining experience is further heightened with Jazz Nights at Lewin Terrace, bringing guests the best of both worlds.

Bread & Yuzu Butter 4/5

To kickstart the sumptuous dinner, some fluffy freshly-baked bread were served with generous lashings of creamy yuzu butter. WIth a fine balance of the subtle tangy yuzu and sweet flavour of the spread, the bread & butter served is a simple yet well-thought starter.

Seabream Carpaccio 4/5

The first course was an appetizer of Seabream Carpaccio that comes beautifully plated akin to a vibrant garden on a plate with sakura peel, dashi jelly, and "Amazu" marinated carrot. The latter ingredients lent a refreshing tangy flavour and a crunchy texture to the softer and more tender seabream, playing out a harmony of flavours and textures with a presentation that is also pleasing to the eyes.

Foie Gras Confit with Fig Chutney 3.8/5

The second course was an appetizer of Foie Gras Confit with Fig Chutney and Spice Bread at the side. The fig chutney helps to balance the rich and creamy foie gras confit, while the spice bread adds a stronger flavour with lingering edging notes of the sharp spice fragrance that just cuts through the dish.

Le Poisson 4.2/5

Le Poisson features lobster meat with mushrooms, risoni, topped with lobster white wine sauce and coconut foam. The lobster meat is buttery and succulent, while the white wine sauce adds a subtle sweetness to the savoury components of the dish with a coconut fragrance from the coconut foam.

Le Viande 4.5/5

The star highlight would be the Le Viande which features smoked Japanese wagyu with seasonal Japanese vegetables, pomegranate puree and red wine cream sauce. While the well-seasoned smoked wagyu meat boasts an extremely succulent texture, the red wine cream sauce elevates its taste with another dimension of flavour, as it adds a delicate sweetness to the meat. It is complemented by seasonal vegetable at the sides for a favourable crunch to the dish.

Matcha Parfait 4.2/5

For desserts, we had the Matcha Parfait which that comes in intricate strips of matcha ice cream, 'Warabi" Mochi, Chocolate crumble and drizzled with hot chocolate sauce. While the matcha ice cream has an authentic bitter sweetness, the chocolate sauce has a more bitter taste to it, which helps balance the overall flavour of the dish. Together with the chewy warabi mochi and crunchy chocolate crumble, all the elements simply come together to form a well-balanced sweet ending to a wonderful meal.

The mouthwatering dishes from the Spring Menu were executed brilliantly, with every aspects of the dishes in line with the theme of Spring and entwining flawlessly with one another, perfect to indulge in on a nights out. The ambience at Lewin Terrace is also fantastic for a date, celebration of special occasions and private events. With Jazz nights that happen fortnightly on certain days of the month, it is truly a dining experience like no other.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]

Cheek by Jowl @ Boon Tat Street - Modern Australian Cuisine, 5 Courses Dinner At $88

Opened 11 months ago, Cheek by Jowl has been in my radar for a while. I finally get the chance to visit the modern Australian restaurant lead by the husband and wife team - Head Chef Rishi Naleendra and GM Manuela Toniolo, known for their original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.

Baby Potato 3.5/5

For my visit, I had the Chef's dinner menu ($88) which consists of snacks and 5 courses. The Baby Potato is rest on top of mushroom crumb and cocoa, complemented with the chive dressing. A delightful snack which gives a glimpse of chef's bold combination.

Chicken Liver Parfait Cigar and Date Jam 4.2/5

One of my favourite snacks is the Chicken Liver Parfait Cigar and Date Jam. An interesting and playful concept to enjoy the chicken liver parfait. The sweetness of the date jam provided an additional enjoyment to the dish.

Quail Egg Wrapped in Kataifi Pastry with Togarashi Seasoning 3.8/5

The Quail Egg Wrapped in Kataifi Pasty with Togarashi Seasoning looks like an egg in a bird nest isn't it? In my wildest imagination, i would never expect a simple quail egg can turn into such an beautiful dish.

Coffin Bay Oyster, Smoked Tomato Granita 4.5/5

Chef Rishi has managed to surprise me again with the combination of smoked tomato granita with Coffin Bay Oyster. I have never expect oyster can be enjoyed in this way. The smokiness and sweetness of the smoked tomato granita complemented the fresh oyster excellently.

Smoked Mackerel 4.8/5

It is very interesting to know that Chef Rishi conceptualized his dish from vegetables before working on the protein to go with them. Appearance wise, the Smoked Mackerel ($22) seems like an ordinary dish but it turned out to be a combination that I have not tried before. The smoked mackerel together with the horseradish and green pea juice was well balanced and executed for a harmony enjoyment. The pickled cucumber provided the tang for a refreshing touch.

Raw Beef Salad 4.2/5

Another bold combination that worked wonderfully is the Raw Beef Salad ($22). The dry aged wagyu is tossed with kohlrabi and kimchi, before being dressed in cured egg yolk. If you are not into raw beef you can't even tell if you are blind folded with its rich flavours.

Lamb Shoulder 4.2/5

The Lamb Shoulder ($38) was so soft that it melted in the mouth. Marinated in spices, there wasn't any traces of gaminess. It even comes with baked pumpkin and cavolo nero. What hit me in delight with each bite of the lamb is the black olive, which is an unique element to pair with the meat.

Roasted Scallops 4/5

I was privileged to try the new Roasted Scallops dish which composed of scallops, corn puree with miso, pickled and raw turnips, dressed in a fermented prawn sauce. Feremented prawn sauce in western fare, there is something rather bold. It was not overpowering but work harmoniously with the ingredients.

Coconut 3.5/5

Moving on to the dessert, we started with the ever popular Coconut ($15) which consists of laksa leaf ice cream, pomelo and green chilli. The concept is definitely very refreshing. Unfortunately it did not manage to deliver the wow factor that I was eagerly anticipating.

Honeydew Melon 4.8/5

I would highly recommend the Honeydew Melon ($15). The Italian cream cheese is topped with pickled rind and caraway. Not to forget the scoop of honeydew melon ice cream that is extremely refreshing. A very well thought dish that has every components coming together for a lovely night.

I have to say I am really impressed with the food at Cheek by Jowl. Besides the beautifully plated dishes, I enjoyed the element of surprises in each dish with the bold creations using multi-cultural flavours.

Noted: This is an invited tasting.


Cheek By Jowl
21 Boon Tat Street
Singapore 069620
Tel: +65 62211911
Facebook
Website
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. At the junction of Telok Ayer Street and Boon Tat Street, turn right. Walk to destination. Journey time about 10 minutes. [Map]

Upper Place @ Wangz Hotel - European Small Plates with Asian Influences

Upper Place located at the roof top floor of WANGZ Hotel offers European small plates with Asian influences. This latest addition to the Tiong Bahru neighbourhood's bustling F&B scene is helmed by Chef Gregory Lau with more than 16 years of experience working in top-notch restaurants and hotels. The indoor area is rather small, sits up to only 26 guests. However, the simple furnishings makes it very comfortable. The 50-seater alfresco dining area, decorated with lush planters is just as conducive for a chill-out evening.

Yellow Fin Tuna Tartare Tart 4.2/5

Tuna tartare is one of my favourite all time appetisers and their Yellow Fin Tuna Tartare Tart ($14) goes beyond my expectation with a much different style of execution. The tuna was fatty and full of flavour in my mouth. The tangy avocado coulis gives a lift to its flavour while adding on to its creaminess. I like the textural contrast of the savoury tobiko, as well as the sweet, buttery and flaky pastry underneath, which itself is pretty tasty. The onion truffle compote sandwiched in between brings the details together. Indeed, it was like a garden full of mini delights, though some say it looks like our galaxy with the avocado coulis forming the milky way. What say you?

Lobster Kueh Pie Tee 4.2/5

Perhaps Chef is a gardener at heart, to be able to plant 3 pots of Lobster Kueh Pie Tee ($10) so elegantly on the rice bed. The smokey lobster chunks filling comes with tomato chipotle, which was complemented by the mango espuma atop, just like a mango salsa combination! I really enjoyed the 'fullness' of it as I find our usual kueh pie tee too airy - crispy shell with a few strands of shredded greens.

Slow Cooked Pork Belly Tacos 2.5/5

Slow Cooked Pork Belly Tacos ($10) was just as aesthetic. I could smelled its Thai-ness the moment it came. I was expecting the taste to be refreshing but the pork belly dressed in homemade barbecue sauce was too salty for my liking.

Short Ribs Congee, Veal Sweetbreads 4.5/5

I was told that Chef's Short Ribs Congee with Veal Sweetbreads ($17) is so good that he could possible open a congee shop. And I didn't expect it to be this good. The whiff of sesame oil exuding from the veal sweetbreads was comforting. An offal meat but these nuggets ain't intrusive, they add characters to the congee like cockles in laksa. Cooked with beef stock, the congee was smooth and flavourful but not beefy. I love the idea behind the short rib nest which is to replace the usual you tiao. The ribs cocooned in the crispy nest was tender and rich, and eating it with the egg lava adds on to the satisfaction. I even scooped out braised peanuts!

Reconstructed Laksa Risotto 4/5

Laksa is a popular local dish where chefs love to deconstruct it or fuse its characters into their dishes. Some failed terribly but Chef Gregory's Reconstructed Laksa Risotto ($27) revive the concept again. Using premium ingredients - Boston lobster, Hokkaido scallop, market catch (soft shell crab), which were both sweet and meaty, the tangy coconut foam dotted with laksa leaves somehow lit up my mind. The risotto was pearly and al dente, robust with laksa nuances.

Matcha Parfait 3/5

We end the evening with the Matcha Parfait ($8). Partnering with its soulmate, the red stew beans. What I find interesting is the drops of olive oil on the thin layer of black sesame coulis on top, which makes it even smoother while infusing a subtle flavour into it. It didn't delight me as much as the one from Sen of Japan though. The Vietnamese paper tuile also gives the dessert a funny aftertaste which I did not enjoy.

European or western dishes with Asian influences are not certainly not a new concept. In fact, rather overused at times. However I feel Chef Gregory is able to grasp the essence of it and execute it in his own words brilliantly. These fine food offerings are price tagged from as affordable as $8 onwards too. I do hope that Upper Place will be the next shining gem of Tiong Bahru.

Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Upper Place
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]

Verre Modern Bistro & Wine Bar @ Rodyk Street

Verre at Rodyk Street has transformed from a wine bar to a full fledged restaurant with a new chef on board as well as the goal to craft a cuisine that does justice to the superb collection of wines. Renamed as Verre Modern Bistro & Wine Bar, Verre is the French word for glass. Just like the mature of fine wine with time. the restaurant offers a extensive menu that is fitting to pair with its excellent fine wine collection.

Chicken Liver Parfait 4.5/5

We started the dinner with the Chicken Liver Parfait ($24) and French baguette slices. I love parfait and I will gladly give up the butter for the chicken liver parfait spread on the bread.

Tarte Flambee Forest 4/5

A delectable appetizer especially for sharing is the Tarte Flambee Forest ($22). The thin bread dough is topped with button mushroom, gruyere cheese, espellete pepper, creme fraiche with raw egg yolk mix and caramelised onion.

Half Lobster Salad 4.2/5

Mentioned earlier that Verre means glass in French. Hence throughout the restaurant you will notice the various touches to have the glass element such as the glass cloches for the dishes. The Half Lobster Salad ($38) is served on a smooth guacamole base. The Maine lobster cooked in court-bouillon broth is bouncy in texture and surprisingly goes well with the avocado base.

Black Garlic Soup 4.5/5

For those looking for a comforting bowl of soup, I would recommend the Black Garlic Soup ($19) served with a dill bread, bamboo charcoal wheat flour crisp and black garlic clove, The aromatic soup is a good change from the norm with a touch of exquisiteness.

Papillote Octopus & Clams 4/5

The Papillote Octopus & Clams ($30) interestingly is served on a bed of shells. Initially I thought the shells were part of my dinner until we cut open the parchment paper, revealing the seafood such as tiger prawns, white and bamboo clams, and octopus inside that are oven baked for 4 minutes.

Pan Seared Scallop with Sweet Corn 4/5

The Pan Seared Scallop with Sweet Corn ($38) with its plump and juicy scallop is beautifully paired with a sweet corn sauce. I like sweet corn and hence this combination managed to satisfy my palate.

Suckling Pig 4.5/5

On the bed of mash is the Suckling Pig ($42) slow roasted for up to 5 hours. In addition, it also comes with pork shoulder slow braised for 12 hours. The crackling skin and tender pork was so delicious that my stomach seems to have grown bigger that I wish for another plate.

Filet of Wagyu Beef 4.5/5

The Filet of Wagyu Beef ($62) is served with Truffle Fries. The Australian wagyu tenderloin is pan fried to a beautiful pink, juicy and flavourful. A good piece of steak does not need any fancy accompaniments when it is flavoursome on its own.

Lamb Chop with Moroccan Couscous & Mint Sauce 3/5

I love having a good piece of lamb with a glass of red wine. Unfortunately the Lamb Chop with Moroccan Couscous & Mint Sauce ($46) did not manage to impress me. The oven roasted Australian lamb finished on pan seems pale in flavour compare to the other meat dishes.

Vanilla Cheese Cake 4/5

Moving on to the dessert, we tried the Vanilla Cheese Cake ($17). The deconstructed cheese cake comes with a scoop of banana-passion fruit sorbet. The light and yet refreshing dessert awakens my senses after all the richness in the savoury dishes.

Jasmine Tea Verrine 4,2/5

The Jasmine Tea Verrine ($16) is another pleasing and delicate dessert that my internal self is screaming for more. The Jasmine flavoured granite, calamansi flavoured jelly and espuma foam together with marmite crumble and milk sherbet grows on me after each taste until I realized it was gone and it felt like I was waken up from a sweet dream.

Saint Honore 4.2/5 and Canele 4/5

For the warm dessert, we have the Saint Honore ($10), Cancele ($4) and Apple Mille-Feuille ($16). The trio of French pastry demonstrated the culinary experience of Chef Masashi Horiuchi who is trained in classic French technique. I have tried chef Masashi's cuisine before but I have never known of his dessert forte. All the desserts here are really good. I am not a sweet tooth person and the fact that I enjoyed them surprises myself.

Apple Mille-Feuille 4.2/5

In summary the new revamped Verre Modern Bistro & Wine Bar has created a menu that fits the huge collection of wines. The staffs are also very knowledge in the wine pairing for your dishes. Foodies who like to enjoy fine wine with great food, you have another great place to go to now at Verre Modern Bistro & Wine Bar.


Verre Modern Bistro & Wine Bar
8 Rodyk Street
#01-05/06
Singapore 238216
Tel: +65 65091917
Facebook
Website
Nearest MRT: Chinatown (NE Line, DT Line), Tiong Bahru (EW Line)

Opening Hours:
Mon-Thu: 4pm - 12midnight
Fri-Sat: 4pm - 1am
Sun: 4pm - 11pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite Subordinate Court (Stop ID 06171) along Upper Cross Street. Take bus number 51 or 186. Alight 2 stops later. Cross the overhead bridge. Cross the river. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 123. Alight 5 stops later. Cross the river. Walk to destination. Journey time about 18 minutes.[Map]