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Step into a different decade when climbing the steps leading to the entrance of the restaurant, which is housed in a colonial black and white bungalow. Choose between alfresco dining among the lush greenery, and indoor dining in the preserved former residence of the Chief of Central Fire Station. Either way, prepare to be charmed by a building rich in civilian and military history.
Lewin Terrace can accommodate up to 82 guests, and is a popular venue for weddings due to its proximity to the Registry of Marriages. It is an ideal romantic location for memorable celebrations.
Lewin Terrace’s French-Japanese fusion food elegantly highlights seasonal ingredients. The amuse-bouche, pork rillette with caramelised onions, delivers a flavourful punch while expertly balancing sweet and savoury. Hassun pairs an opposing “sea” component of abalone and “dashi-jelly”, with a “land” component of foie gras served “brulee-style” with sweetcorn puree. Both have complementary dessert-like presentations, though the flavours need more harmony. Seafood is highlighted by autumn ingredients; truffle sansho puree accompanies chutoro, while the lobster bisque bursts with flavours from cinnamon, star anise and chicory coffee.
The shabu-shabu is a science-experiment spectacle. Dashi is distilled from a round-bottomed flask to infuse with celery and tomato, before it’s poured over raw wagyu for additional depth of flavour. Wasabi gnocchi make fluffy vessels for the broth to complement the fatty beef.
The highlight: A decadent wagyu steak, just warm enough to conjure the illusion of the accompanying foie gras melting in your mouth and elevating the creaminess of the meat. Just before the richness overwhelms, the juicy truffle paste cuts through with an earthy explosion of flavour.
Refreshing Shizuoka melon juice cleanses the palate for dessert—rice pudding with fondant chocolate, black sesame and apricot. The sweetness is cleverly subdued for the autumn fruits to shine.
The wine list is well stocked with a wide range of labels from all over the world. Wine is sold by glass and by the bottle, and a range of dessert wines and sake is also available.
The price-fixed menu has an option of wine or sake pairing at an additional S$62 per guest.
Dressed in nicely starched uniforms, the staff offer warm Japanese politeness and hospitality. Each dish is explained meticulously and with passion, with appropriate wine recommendations made when asked. The staff are attentive, replenishing drinks, clearing plates and serving the next dish at a comfortable pace, without being intrusive.
Lunch: Price-fixed menu at $118, three-course menu at $38, and one plate options at $28. Dinner: Two price-fixed menus ranging from $118-$178.
Vegetarian menu at $88. Ala-carte options available.