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
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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]

The Lobby Lounge @ Shangri-La Hotel Singapore - A Curation of 7 Legendary Hawker Dishes + new weekend Popups

Tuck into your favourite hawker dishes at Lobby Lounge at Shangri-La Hotel Singapore. Since the revamp last year, the lounge now offers you a menu dedicated to 7 well-loved Hawker Dishes, along with local delights and comfort food. The 7 featured hawker dishes are Bak Chor Mee with Fish Maw Soup, Hainanese Chicken Rice, Prawn Noodle Soup, Katong Laksa,  Chilli Crab and Mantou, Bak Kut Teh (Legendary Bak Kut Teh) and Beef Rendang (Rumah Makan Minang).

Kueh Pie Tee and Popiah

While waiting for your mains, start your day with a cup of Kopi or Teh Tarek, along with Kueh Pie Tee and Popiah which are done a la minute to prep your appetite. Not to forget the range of local dishes such as Achar, Sayur Lodeh, Rojak, pork belly etc.

Bak Kut Teh by Lengendary Bak Kut Teh

Known for its peppery Bak Kut Teh, this family-run brand uses fresh Indonesian pork and Sarawak peppercorn to create that tummy warm dish. What I like about this set is the super airy and crispy you tiao, as well as the the special brewed tea is served at the side to complete the experience. The broth, however, is a much mellower version compared to those served in their own restaurants.

Beef Rendang by Rumah Makan Minang

I do quite like the Beef Rendang by Rumah Makan Minang, although I'm not sure how close it is to the original. As beef rending can be quite rich and greasy, the use of the grainy brown rice really helps to balance the heavy protein. What's notable is the grilled brinjal with the diced chilli atop, which is smokey, tangy with sweet-fiery kick.

Chilli Crab and Mantou

I highly recommend Chilli Crab and Mantou for the sweet and tender Alaskan King crab meat and fuss free experience. Neatly shelled, savour each claw as though it is a drumstick. The body becomes a bowl for all its meat, you can simply clean up the 'plate' of meat with a spoon or the airy mantou. The sambal crowning the dish is not just a condiment but also a signature of this gravy, made popular since the day Dragon Phoenix Restaurant’s Chef Hooi, decided to added sambal and eggs as means to enrich the gravy. Though the gravy leans towards the sweeter side, it is excellent as a crab dish.

Hainanese Chicken Rice

As for the Hainanese Chicken Rice, the chicken can be more tender. But what I like is the rice, which is fluffy and fragrant.

Bak Chor Mee with Fish Maw Soup

The selected Bak Chor Mee is by Seng Kee Mushroom Minced Meat Noodle, served with a premium Fish Maw Soup kept warm in a heated claypot that is brewed from pork bones and dried sole. It comes with an array of ingredients - minced pork, pork slices, egg, seaweed, and stewed mushroom slices, and compliments the noodles really well. It could have been even better if the latter has a more vinegary taste.

Prawn Noodle Soup

By Beach Road Prawn Mee, the Prawn Noodle Soup is quite clean on the palate but I prefer a much richer broth which I could see the layer of reddish oil floating on top of the soup.

Katong Laksa

Inspired by the Original Katong Laksa aka Janggut Laksa in Katong, the Katong Laksa features short, thick rice noodles served in a broth made from coconut, flavoured with dried shrimp and fragranced with laksa leaf. Though the coconut broth is not as rich and robust as what we are used to but the thickness of the broth is quite all right.

You may want to time your visit according to the Heritage Weekend Pop-up Series. Held once a month, the live station will be taken over by a local hawker, showcasing another classic. The first edition, which is just over on the weekend of 24th March, Guna of Springleaf Prata Place was here to demonstrate the art of prate making!

HarriAnns Nyonya Kueh

Plates after plates of colourful bitesize Nyonya Kuehs by HarriAnns are just irresistible. I know some of you will just head straight for them right at the start rather than saving them for desserts.

All six signature dishes are available on the a la carte menu daily from 1130am to 10pm or as part of the local semi-buffet lunch priced at $38++ during weekdays or $42++ during weekends.

Words and photos 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.


The Lobby Lounge
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 730am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]