03 Mar '17, 1am

[NEW

Another flavour deeply resonant in the spring menu is that of umami, particularly prominent in the Lobster. The dish’s focus, domyoji mochi, sits poised atop a luxurious bisque exploding with flavour from an exquisite bounty of lobster and tarragon. The domyoji, a type of traditional wagashi or Japanese confection once lauded as a traveller’s staple due to ease of storage, is now commonly enjoyed during flower viewing parties in spring. The glutinous rice dumpling, which traditionally encases a filling of azuki bean paste, was reinvented by Chef Matsumoto to yield a savoury rendition, in which its pliant exterior parts to reveal chunks of sweet, succulent lobster flesh. A single lime leaf crowns the dumpling in place of a cherry blossom leaf to lightly perfume the dish with a distinctly local aroma.

Full article: http://www.aspirantsg.com/lewin-terrace-japanese-french-r...

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