Lewin Terrace’s ambience and new Kyoto-inspired menu is sure to give top achievers a memorable taste of ancient Kyoto elegance. By Hannah Koh
Tucked into a verdant corner of Fort Canning Park, getting to Lewin Terrace is half the magic of this restaurant. Guests must cut through the parking space belonging to an adjacent building, ascend steeply hewn steps, and catch your breath before you gain a glimpse of the classic colonial bungalow that is Lewin Terrace.
The stylish black-and-white property was the former residence of the British fire station chief during colonial times, and the restaurant bears the name of Major-General E O Lewin, the general officer commanding in Singapore from 1933 to 1935.
If you’re looking to deliver your guests an exclusive and romantic dining experience, Lewin Terrace lends you the charm of yesteryear and the luxury of fine dining.
Lewin Terrace’s boutique appeal has made the restaurant a hit with the fashion mob. Among the A-list brands that have held functions at the colonial residence-turned-restaurant are Chanel and Tory Burch, while Olay hosted its blogger event at the venue as well.
There are two major sections – an outdoor veranda that seats 12 and room for 66 indoors. A narrow bar can take four guests. Altogether, the restaurant can accommodate up to 100 guests for banquets and 150 pax for standing receptions.
Marrying principles from both Japanese and French cuisine, the seven-course seasonal menu by chef de cuisine Ryoichi Kano starred fresh-flown Kyoto produce trimmed and plated exquisitely, with ingredients such as matsutake, bonito, taro, and other harvest season foods taking centre stage.
I thoroughly enjoyed the amadai urokoyaki with Japanese turnip sauce. A portion of the scales of the amadai tilefish were left intact and deep-fried to create a satisfyingly crunchy contrast to the soft but sweet flesh of the fish.
Fans of duck meat will enjoy the challan duck presented with a touban, which is a heated ceramic plate on which to cook the meat to your preferred done-ness. Cooked quickly, the fat from the duck bubbles merrily on the hot surface yet keeps the meat juicy and tender. Alongside it came a selection of Kyo-yasai, unique vegetables grown specifically in Kyoto, and a miso red wine sauce.
The fresh fig tart was served with a drizzle of caramel sauce and vanilla ice cream. Light and fragrant, it was the perfect end to a meal.
General manager and chief sommelier, Daisuke Kawai, is on hand to ensure only the best wines are served. Kawai was formerly chief sommelier at top French fine dining restaurant Les Amis in Singapore.
Service and ambience
Lewin Terrace is romantic without overbearing intensity, shielded from the outside world but open enough to encourage conversations among guests. Service was constant, prompt, and thoughtful. Servers took time to tell guests about each dish, making sure that eating was not just a physical endeavour but an educational one too.
21 Lewin Terrace, Fort Canning Park
Lunch, 12.00-15.00 (last order at 14.00)
Dinner, 18.30-23.00 (last order at 21.30)