There, he built an impressive career over a decade, gaining experience in some of the world’s most acclaimed Michelin-starred restaurants—including Sommer, Vianney Massot, The Kitchen at Bacchanalia, and Cure in Singapore.
Lewis describes his cuisine as classically rooted in French technique, modernised through local surroundings and flavours experienced through his time in Asia. Notably, he became the youngest chef in Singapore to earn a Michelin star at just 27 and just 6 months after the restaurant opened.
Over three and a half hours, guests relax over an unhurried tasting menu.
With an open kitchen and dishes finished table side, diners enjoy a dynamic interaction with the people creating their meal.
"At Terre, my hope is to bring you on a special journey, and to share with you my very personal vision of a modern restaurant experience. My food is rooted in classical French technique yet alive with the bright, exciting flavours of Asia.
"I will introduce you to wonderful wines from small producers chosen to honour exceptional ingredients.
"My aim is for the dining experience at Terre to bring pleasure to your being and joy to your soul."
