|Executive chef Keisuke Matsumoto|
|Lobster, Setouchi organic lemon, spaghetti squash and white miso|
With the changing of seasons, French-Japanese restaurant, Lewin Terrace, by executive chef Keisuke Matsumoto, who shuttles between Tokyo and Singapore, will welcome a new winter menu come 1 December 2016.
The five-course Sho-Mi winter menu ($118++ for both lunch and dinner) will feature dishes like Hokkaido kegani (horsehair crab) with namafu (Japanese gluten) and Japanese fish cake as well as codfish with mango, lime leaf and savoy cabbage. The more extensive Wakon Yosai menu ($188++, dinner only) will field seven courses including lobster with in-season Setouchi organic lemon, kinshi uri (spaghetti squash) and white miso. According to Matsumoto, winter is the ideal time to savour Hokkaido scallops and for the winter menu, this mollusc is served simply with fresh spinach and Japanese-style Pain d’épice (a French spiced cake made with honey, rye flour and spices).
Wine connoisseurs should note that Lewin Terrace has an exquisite wine list that showcases, amongst other things, sake and some rare Japanese wines.
21 Lewin Terrace, Singapore 179 290 | +65-6333 9905 | lewinterrace.com.sg