HazelDiary

Lewin Terrace located at Fort Canning offers Japanese-French fine dining that delight diner’s palate. It is my first time here with the courtesy invite for the Niigata City Food Fair media preview. The executive chef, Keisuke Matsumoto who has 30 years of experience as a chef working in Tokyo’s established French restaurants and immersing himself through four years in France to master the French culinary has crafted the 4 course menu for this 15 days promotion. He uses the fresh ingredients from Niigata City to come up with elegant Japanese-French fusion cuisine to surprise us.

Before I move on to the delish dishes, let me share about Niigata City.
Information ( Credit to http://enjoyniigata.com/en/about/index.html)
Located in almost the geographical center of the Japanese archipelago, Niigata offers four distinct seasons throughout the year, in spring, summer, autumn and winter. From outdoor fun in the mountains or the sea, to delicious dishes made from season seafood or vegetables, there’s something for everyone here. More and more people around the country have their eye on Niigata these days, whether for its traditional fireworks festivals or its richly individualistic local cooking. Why not come for a visit and experience the attraction of Niigata for yourself?

Niigata has the largest production of rice in Japan, many varieties of vegetables and fruit, and fresh seafood from Japan sea. The city is known as the “ Food Kingdom” because of the delicious local food.

Here are the 4 delish ala-carte style dishes from Chef Keisuke Matsumoto:
Note: The ingredients mentioned below are freshly imported from Niigata City.

1. Horse Mackerel/ Midi-tomato/ Round eggplant/ Lemongrass – A La Carte S$32.00++

The chef uses herbs from France and olive oil to marinate the round eggplant and midi-tomato while the horse mackerel (Aji) is prepared with fish sauce made from salmon along with the rocket leaves. The puree gives a nice touch and taste to the fish. And you can get a taste of individual characteristics of the ingredients.

2. Black ivory shell/ Niigata champignon/Garlic/Kurumafu – A La Carte S$30.00++

Next, we have this beautifully served garlic soup with crunchy black ivory shell, Japanese fungus and kurumafu. Kurumafu is a popular ingredient in the Uonuma region of Niigata and it is a great source of a protein. Kuruma means wheel and fu is wheat gluten. Taste wise is pretty bland by itself.The garlic soup is pretty strong in flavour and chef has added black pepper in to complement it.

3. Amadai/ koshihikari/ Kohirakata cyamame – A La Carte S$60.00++


Amadai (Tile fish) is grilled with oil and seasoned with salt before putting it open-air for half a day to achieve the crispy texture of the skin and the soft tenderness in the inside. Much effort has been put in to attain the superb taste and texture of the fish. Impressive I would say.
The fish is served along with baked risotto and edamame in it. The risotto and edamame are prepared using the rice from Niigata City as well. Impressive!

4. Japanese peach/vanilla/yoghurt/ kaffle lime – A La Carte S$23.00++

Lastly, we ended with a sweet and refreshing note with the fruit from Niigata City. Every bite of the peach was juicier, crunchy and light. And the kaffle lime added in to give tints of acidic to cleanse the palate after the meal.

Each dish is a masterpiece crafted by Chef Keisuke Matsumoto and hand-picked the fresh ingredients personally from Niigata City. We were given explanation of individual dish upon serving which is a delectable dining with Lewin Terrace. This 15 days Niigata City Set Menu is organized by Niigata City Prefecture in collaboration with OISHII Magazine.

Niigata City Food Fair
Period: 28th July (Dinner Time) to 11th August 2016
4- Course Niigata City Set Menu- S$68.00++/ per person
Lunch – 11:30AM – 2:30PM
Dinner – 6:30PM – 11:00PM
Venue: Lewin Terrace

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Lewin Terrace
Address: 21 Lewin Terrace Singapore
Singapore 179290
Tel:+65 6333 9905
Website: www.lewinterrace.com.sg

[This is a media preview invitation.]

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