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Singapore restaurant REVIEW:
La Terre

  • La Terre
    Yoichi 26 years is a beautiful amber color and has a smoky, woody, iodine, and
  • La Terre
    Multi-layered and round-textured Chita 4 years
  • La Terre
    Deep-colored Hakushu 14
  • La Terre
    A sleek narrow space with a mix of modern and traditional
  • La Terre
    Well-lit cellar made of white onyx near the entrance
Overview

This sleek, narrow space is a mix of modern and traditional. Near the entrance is a well-lit cellar made of white onyx, and inside is a Japanese cedar bar counter. On the menu are top notch drinks: A well curated selection of mostly Old World wines (from $18/glass; $74/bottle) and an exhaustive list of whiskies, with options like Yamazakura blended shot ($20) as well as blowout bottles such as Karuizawa Samurai Cask 1984 ($12,000). Another highlight is Sake N 2013 ($2,200), a limited edition junmai daiginjo co-created by Japanese soccer player Nakata Hidetoshi. The bar bites — including Duck Rillettes ($14) and cheese ($6 per 25g) — are a great complement to the swish sips.

Meet the Chef
Daisuke Kawai

Niigata-born Daisuke Kawai was based in Tokyo before moving to Singapore six years ago. Kawai started his career as a waiter, but soon found an interest in wine, making his name as a sommelier. An avid traveler, he appreciates how each region is home to distinct wines and terroirs. Wine helps him understand the different cultures of the places he visits. Always looking for fresh experiences, he finds the study of wine endlessly fulfilling because there is always something new to learn. When asked for his top restaurant picks here in Singapore, Kawai suggests Ushidoki for its “amazing omakase” and The Wagon for its juicy Hamburg steak. Imakatsu at Boat Quay is another favorite for its great tonkatsu.

Top Dishes
Hakushu 14 Years

Of the whiskies on his menu, he likes many of the whiskies bottled by The Scotch Malt Whisky Society (SMWS). The Hakushu 14 years ($83/shot) boasts a deep in color, almost like coffee. It has tobacco and herbs on the nose, intense and dark flavors on the palate, reminiscent of fig jam and dark chocolate and a long finish. The complex flavors are perfect.

Chita 4 Years

The Chita 4 years ($38/shot) has a sweet and spicy nose, with passionfruit, ginger, glazed sugar, and toffee notes. “I like that it is multi-layered and has a very rounded texture,” says Kawai. A Japanese single grain whisky from Chita distillery (owned by Suntory), it was distilled in 2009. The whisky was aged in a virgin oak puncheon (450 litre cask).

Yoichi 26 Years

“The Yoichi 26 years ($138/shot) is beautiful amber color and has a smoky, woody, iodine, and vanilla nose,” says Kawai. “It also has hints of tropical fruits, like pineapple: It is a whisky with gorgeous flavors.” Also aged in a virgin oak puncheon, only 452 bottles of the whisky were filled by the SMWS.

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Phone: 6532-1031
La Terre, 01-01 11 Upper Circular Rd., Singapore, 058409 Singapore

Nearest Train:

Clarke Quay

Opening Hours:

Mon-Sat 6-11pm

Price Range:

$ - $$$$$
Takeaway available, BYOB, Sommelier, Private rooms available
La Terre