{"id":36594,"date":"2015-10-19T07:43:11","date_gmt":"2015-10-18T23:43:11","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=36594"},"modified":"2016-11-20T06:37:18","modified_gmt":"2016-11-19T22:37:18","slug":"terra-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/10\/19\/terra-restaurant-singapore\/","title":{"rendered":"Terra, Tras Street: Serving Itameshi (Italo-Japanese) Cuisine, Or As the Chef Brands it As “Tokyo-Italian”"},"content":{"rendered":"

\"terraYears after having dined at Enoteca L\u2019Operetta<\/a>, I renewed my acquaintance with Chef Seita Nakahara, who has left the restaurant to open Terra @ Tras Street. (I also recognized the service staff at Terra, formerly from L’Operetta.)<\/p>\n

\"terra
\nSalfutu scallops ($20)<\/em><\/p>\n

I thought I knew what to expect because Japanese chefs cooking Italian food<\/a> don’t stray away from tradition, and don’t have much room for creativity; I predicted\u00a0the food would be good but not stellar. I was both right and wrong at the same time. While there is not much innovation, the spectacular dishes represent the best of their categories.<\/p>\n

\"terraFor instance, the Tajima wagyu beef<\/b>\u00a0($52, 200g) isn’t innovative, but it may be the best steak<\/a> in Singapore.<\/b> The ingredient itself is already superior, marbled with regular\u00a0streaks of fat, soft with a bite, not greasy. And the cooking is also excellent: wonderfully grainy and char on the outside to provide a variation in texture and taste. The steak is delicious both on its own or with the special, tangy sauce, although I’d suggest that you order the sauce to be put by the side so you can have the best of both worlds. The steak is like that song: “unforgettable, that’s what you are.” A MUST ORDER.\u00a0<\/b><\/p>\n

\"terraThe uni pasta <\/b>($38) also represents the best in its class. Many restaurants claim to hand-make this or that when they use electrical appliances. For example, those restauants\u00a0make dough by hand and pass it through machines to make pasta. On the other hand, Terra impressed me very much with\u00a0their sincerity and toil. They take 5 hours to make sorbet by hand, and they use an ancient pasta tool that looks like a rocking horse. You sit, and squeeze your dough into pasta by turning the apparatus manually.<\/p>\n

Their effort is\u00a0our gain. The spaghetti is thicker than normal, and\u00a0has a nice bite. The yuzu undercuts the fishiness of sea urchin, although I suggest there should be chunks of uni on top to provide an aesthetic appeal to the dish. I would like a lot of uni in uni pasta.<\/p>\n

\"terraIn the end, the decor mirrors the food at Terra. The decor is a pastiche of what other restaurants are known for: the wall of greens\u00a0at\u00a0May May<\/a>, the rustic bread sack from Cure<\/a>, the metal bull heads on the wall (from Wolf<\/a>, maybe), the bistro panel of glass (from a French<\/a> restaurant), etc.<\/p>\n

Like the decor, the food will evoke\u00a0a bout of deja vu,\u00a0but derivation is not a bad thing if it is done well. Trying Chef Seita’s food again after all these years, his culinary prowess has improved by leaps. Where his food used to be homely\u00a0and charming, it is now graceful\u00a0and confident\u00a0like the flight of a hummingbird.<\/p>\n

A 5-course degustation starts from $98++.<\/em><\/p>\n

Terra Singapore<\/a>
\n54 Tras Street, Singapore 078993
\nT: +65\u00a06221 5159
\nM-F\u00a012pm-2.30pm, M-Sat\u00a06.30pm-11pm, closed Sun
\nfacebook
\n<\/a>\"chope-reservations\"<\/a>
\n<\/a><\/h3>\n

Decor\/Ambience: 6\/10
\nFood: 8\/10
\nPrice: 6.5\/10 (expensive but worth it)
\nService: NA (tasting)
\nRating: 3.417\/5<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>\n

This is an invited tasting. Thanks, Karen and Sharon.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Trying Chef Seita’s food again after all these years at the new Terra at Tanjong Pagar, his culinary prowess has improved by leaps. Where his food used to be rustic and charming, it is now graceful and confident like the flight of a hummingbird.<\/p>","protected":false},"author":263488,"featured_media":36753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,6147,1642,2811,521561304,1625307],"tags":[407903787,407903786],"class_list":["post-36594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-dates","category-italian","category-japanese","category-michelin-starred-restaurants-in-singapore","category-tanjong-pagar","tag-italian-restaurants-tanjong-pagar","tag-terra-tras-street-singapore-review"],"modified_by":"Rubbish Eat Rubbish Grow","jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1","uagb_featured_image_src":{"full":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,false],"thumbnail":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=150%2C150&ssl=1",150,150,true],"medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=300%2C300&ssl=1",300,300,true],"medium_large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,true],"large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,true],"1536x1536":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,true],"2048x2048":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,true],"trp-custom-language-flag":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=12%2C12&ssl=1",12,12,true],"newspack-article-block-landscape-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-portrait-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-square-large":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-landscape-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-portrait-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-square-medium":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-landscape-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C450&ssl=1",500,450,true],"newspack-article-block-portrait-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=450%2C500&ssl=1",450,500,true],"newspack-article-block-square-intermediate":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=500%2C500&ssl=1",500,500,true],"newspack-article-block-landscape-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=400%2C300&ssl=1",400,300,true],"newspack-article-block-portrait-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=300%2C400&ssl=1",300,400,true],"newspack-article-block-square-small":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=400%2C400&ssl=1",400,400,true],"newspack-article-block-landscape-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=200%2C150&ssl=1",200,150,true],"newspack-article-block-portrait-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=150%2C200&ssl=1",150,200,true],"newspack-article-block-square-tiny":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?resize=200%2C200&ssl=1",200,200,true],"newspack-article-block-uncropped":["https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/10\/img_4816-e1444766201472.jpg?fit=500%2C500&ssl=1",500,500,true]},"uagb_author_info":{"display_name":"Rubbish Eat Rubbish Grow","author_link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/author\/rubbisheatrubbishgrow\/"},"uagb_comment_info":10,"uagb_excerpt":"Trying Chef Seita's food again after all these years at the new Terra at Tanjong Pagar, his culinary prowess has improved by leaps. Where his food used to be rustic and charming, it is now graceful and confident like the flight of a hummingbird.","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-9we","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/36594","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=36594"}],"version-history":[{"count":25,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/36594\/revisions"}],"predecessor-version":[{"id":40451,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/36594\/revisions\/40451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media\/36753"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=36594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=36594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=36594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}