Sizzling Fusion Shin Terroir is a hip Japanese grill restaurant on Tras Street. When I went there not long ago, there was a scene of controlled chaos going on while people were getting ready. The restaurant was getting ready for its big opening, even though the wine lounge furniture wasn’t here yet and the glass door was broken. What really impressed me, though, was how good everyone was at cooking, even though things were rough at the beginning.
Sizzling Fusion Shin Terroir: Yakitori Magic in the Style of Osaka: A Symphony of Food
Master cook Nicolas Lee, who is from Singapore, is in charge of making this place feel like one of the famous yakitori spots in Osaka, but in the middle of Singapore. Chef Lee learned from a master in Osaka for months, and the food on the menu shows how well he has put what he has learned to use. The center of the kitchen is a built-to-order three-tiered grill that is run by Japanese chef Takeshi Nakayama. In Hokkaido, Nakayama has been making yakitori for twenty years. He has very good hands that can handle the heat. This means that each bite has a lot of different tastes.
Sizzling Fusion Shin Terroir: How to Change Traditional Recipes to Fit Local Tastes: A Singaporean Ramen Adventure
Shin Terroir keeps the past alive while also enjoying what the area has to offer. To show this, let’s use soup. “Singaporeans like their broth thick,” Chef Lee said. The ramen is made with fresh chicken from a nearby farm called Toh Thye San. The skin is very crispy, which is typical of Singaporean food, and the meat is chewy, which is typical of Japanese food. People in the area can even cook the liver however they like, from well-done to a tasty medium-rare treat with sweet and spicy cookie bits on top.
Sizzling Fusion Shin Terroir: Dessert Dreams with Aleka Yaw and Sweet Dreams of Kaya Toast
The kaya toast, a treat with a unique take on a classic, takes center stage as the meal at Shin Terroir comes to a close. Bakery owner Aleka Yaw has turned this sweet treat into a Japanese brown sugar mochi with hojicha custard and azuki bean. There’s more to it than just a dessert. When you eat it, you’ll remember it for a long time. Even Chef Lee is jealous. He mused, “Every night I dream about how I can beat it.”
At Shin Terroir, there was a lot of chaos before it opened, but the food looks like it will mix the skill of Japanese grilling with Singaporeans’ love of spice. Great example of how different kinds of food can go well together at Shin Terroir. The ramen, the cake, and the properly fried yakitori all taste great together. When you want to have a food trip that you will love and never forget, Shin Terroir is the place to be.