LeVeL33 Brews Its Latest Dining Menu – Where Craft and Tradition Meet!

Recently, i was invited for an unforgettable media tasting experience at LeVeL33. Brought the husband along to the world’s highest urban craft-brewery featuring stunning views of Marina Bay and city skyline. Thank you LeVeL33 for extending the invite to him! :).

Residing in the penthouse of Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining. When you enter MBFC, head to tower 1 and you can easily locate the elevator that will bring you straight to the restaurant at the 33th floor. The doors open directly into the restaurant where you will be greeted by smile of the service crews and the smell of brewing beer.

While walking in, the beautiful copper kettles and silver beer vats serve as a reminder of the freshly brewed beer that flows out of the heart of LeVeL33. Contemporary design is evoked with the use of wood textures and earth tones; the wonderfully integrated interiors of the craft-brewery reconcile aesthetics, form and functionality in this elevated space.

LeVeL33’s craft brews of European heritage are a testimony to craft brewing that is original, innovative and relevant to today’s upmarket beer-drinking community. The appreciation of authenticity and originality in beer tradition in a contemporary presentation is the foundation of its craft brewery. The 33.1 Blond Lager, 33.15 India Pale Ale, 33.3 Stout, 33.4 House Porter and 33.9 Wheat Beer are brewed based on heritage recipes applying state-of-the-art technology by SALM & Co Gmbh, one of Europe’s oldest manufacturer of breweries. Tradition meets technology at LeVeL33! 

Seasonal beers are crafted quarterly and available until the top runs dry, all true to authentic recipes and brewing methods.

Presenting the spectacular view of the heart of Singapore from LeVeL33! We were blessed to be able to catch the sunset and the changing color of the sky and building. Besides the in-house freshly brewed beers, LeVeL33’s food is not to be missed. Its menu features a modern interpretation of European classics with a twist. LeVeL33’s Kitchen is managed by Executive Chef James “Jimi” Tegerdine, who brings with him international experience from leading restaurants, both old world and contemporary.

Executive Chef Jimi Tegerdine has recently created the perfect synergy between the Art of Brewing and Cuisine. LeVeL33’s latest dining menu is wholly inspired by craft beers and the carefully calibrated brewing process at LeVeL33  by resident brewmaster Gabriel Garcia’s technical manual. Chef Jimi Tegerdine has presented dishes that go back to the heart of the LeVeL33’s DNA – its love for great craft beers, its respect for the team’s commitment to each brewing process and producing a selection of dishes that elevates the drinking experience.

Kickstart the evening with the Beer Tasting Paddle ($23.33) which consists of 0.1L taster of five craft beers – Blond Lager, India Pale Ale, StoutSeasonal beer (for now is Session Pale Ale), Wheat Beer .

Blond Lager is crafted from the original 1841 Vienna Blond Lager. This is my personal favorite as i love its refreshing smooth taste with slight hint of fruitiness.

India Pale Ale is brewed since the late 1700s IPA contains a substantial amount of hops that acted as a natural preservative of the beer quality during the long journey to the English troops in India

Stout is a rediscovery of the original Irish stout crafted using the authentic brewing principles from Ireland, the full-bodied 33.3 Stout is flavorful and silky with a sweet roasty aftertaste.

British munitions workers were given two designated break times or sessions per day, as the British called it. During these sessions, lower-alcohol beer was served which still allowed them to operate heavy machinery. Hence, the name Session Pale Ale

Wheat Beer is known as Weissbier or Weizenbier, this golden beer has been brewed in Bavaria since the 16th century. Using malted wheat and special strains of top fermenting yeast, the 33.9 Wheat Beer is rich in flavor with hints of banana. This is my husband’s favorite pick because he likes the refreshing taste with a good balance in terms of bitterness, without being sweet.

I’m always looking forward to having bread with a generous amount of butter before the start of every meal. The Sour Dough And Rye bread served at LeVeL33 did not disappoint! It was served warm and fresh~ Chef Jimi told us that he personally sourced for a bakery which prepares the bread from scratch and the whole process takes about 48 hours! It is so good (moist, dense, and chewy) that i devoured it within minutes.

In the latest menu, the starters are perfectly balanced to complement the main courses, the selection of starters are deliberately kept simple in the new menu. Each one, however, boasts a hint of beer element – either through the use of raw ingredients such as malt or the brewing process itself.

First up, there’s the Japanese Deep-Sea Crab ($28) which features butter-poached legs & claw, corn in textures, lime gel and curry leaf oil. Japanese Deep-Sea Crab, considered a delicacy is being served for the first time and it is best paired with the Blond Lager . The crab legs and claw are lightly poached in butter and served with variations of corn – charred corn, sprinkle of popped-corn and even corn cannelloni molded into shape using a brewing tube! Taking inspiration from the brewery, the kitchen finishes the dishes with a scattering of curry leaf infused oil and drops of lime-gel add acidity to this innovative dish. The crab legs tasted extremely fresh and sweet due to the use of tangy lime-gel. Although i’m not a seafood person, i’m enjoying every small details of this dish.

My husband loves the Pig & Snail dish ($23.50) which consists of Pork belly, French escargot, celeriac purée, buckwheat soil, white balsamic. A firm favourite from day one, the Pig & Snail has gone through its most exciting reincarnation yet. Fresh french escargot is accompanied by a beautiful pork belly which is tantalizing soft completed with crisp crackling skin. Slow cooked for 12 hours, the juicy chunk falls apart with the slightest touch. The dish is served on a bed of celeriac purée and topped with buckwheat soil and white balsamic. Personally we felt the pairing of the roast pork with the escargot provides an interesting contrast between the firm and moist pork and the chewy texture of the escargot. The accompanying puree completes the taste of the dish as a whole. It actually tones down the heaviness of pork belly and cleanse our palate for the next dish.

Now moving to the mains! Was excited to see Kangaroo on the menu as we have always been wanting to try it. People who have tried it said that the meat is on the tough side but Chef Jimi told us we won’t regret ordering it since this is their popular main.

The retained Kangaroo ($37.00)  proves its popularity with LeVeL33’s diners. For this new menu, the Kangaroo loin is first sous-vide then chargrilled, imparting a wonderful smoky flavour. Shards of beetroot leather on top of the meat adds a great texture. Drops of beetroot vinaigrette and purée together with the buttery turnip purée complete this beautifully coloured dish. The Kangaroo loin is done medium rare and that’s highly recommended by the chef. I felt that the Kangaroo resembles beef in texture and taste. I’m impressed that the loin remains very soft, juicy and tender. Because it is chargrilled, there’s a nice smoky taste that adds on to the awesomeness. I have to say that LeVeL33 is really good at creating tasty puree and sauce that complements each dish so perfectly.

I’m not a big fan of Lamb because i dislike the gamey taste. However, LeVeL33’s Welsh Lamb ($40.50) changed my perspective and even made me take an extra serving. Like the Kangroo, it is cooked the Sous-vide way that utilizes precise temperature control to achieve better consistency and taste. The Welsh Lamb is moist, juicy and tender without any gamey taste. The combination of parsnip purée, dark chocolate, stout caviar and roast chicken jus brings a subtle sweet and savory taste that further enhance the taste of the lamb.

I was so full from the beer, starters, side and mains but one cannot leave LeVeL33 without trying their desserts. A selection of desserts has been crafted in the kitchen for the new menu. A must-try is the Cereal ($13.50)– a delicious combination of blended macadamia, beer malt praline, spiced dried apricot, creamy almond milk mousse and a dollop of lemon curd – absolutely. Don’t ever underestimate this bowl of Cereal as we finished it all within a few minutes. The nutty, sweet and tangy taste mixed so well together and made our bellies happy!

Sweet stickiness (sticky in your hands but not in your mouth) with the malted cream offering a fuller shape to the tastebuds best descibes LeVeL33’s Mess ($14.50). Fancy a dessert that features Meringue, pickled blueberry compote, stout & blueberry curd, malted cream? Look no further.

One word to discuss Strawberry ($15.00)Sticky! This dessert is made with fresh strawberries o achieve the gorgeous pink hue in the bouillon, the syrupy base for this vivid dessert.   Fragments of  homemade meringue and a scoop of fresh sorrel ice cream create the perfect harmony of sweet and sour. Don’t say that i never warn you, the thin layer of transparent sweet that came with the dessert is extremely sticky.

For the vegetarians, LeVeL33 offers a healthy yet delicious range of meat-free dishes. Over at LeVeL33, vegetarians will be spoiled for choices with its creative takes on plant-based meals. Wani is a vegetarian and here’s the fresh, flavourful and hearty dishes that she has ordered:

Onion Consommé (V) – Clear broth, textures of onion, scallion oil

Oats & Chokes (V) – Artichoke and cauliflower velouté, cauliflower rice, malted oatcake, confit yolk 

Truffled Kumara (V) – Trio of Kumara sweet potatoes, trumpet mushroom, sake-fermented leek, truffle

Butternut Squash (V) – In variations, pumpkin seed oil, miso

Spinach (V) – Sautéed, kombu sour cream, Saganaki cheese

One of the popular vegetarian dish is the Onion Consommé which has a delicate mix of rich flavours perfected after hours of brewing and the perfect blend of caramelised brown onions and shallots.  A vegetarian broth will be poured into a concoction  of scallion oil, scallion ribbons, and torched onions at the table for the guests to savour the smoky taste. Freshly cut raw scallion fills the room with distinctly sharp fragrance and at the same time adds a lovely texture to the consommé.

Tried the Butternut Squash and it is roasted with pumpkin seed oil to perfection. Texture is not too firm with the right amount of softness. There’s a lovely sweet taste which taste Blike a mixture of Sweet Potato and Pumpkin but has a softer texture. The sauce that came with the Squash bring the taste to another level.

The Sautéed Spinach is topped with kombu sour cream and Saganaki cheese. As a result, the spinach will be more flavourful and creamy. My husband loves it but i find it a little salty for my liking.

Overall, i will highly recommended LeVeL33 for its fantastic value for money food, delicious beer and top-notch service. It is a must to try its in-house brewed beers as they complement the food perfectly. Will never forget the extraordinary Marina Bay and city skyline and it was such great and relaxing experience to see the sunset and the lights come on. Both my husband and myself loves everything at LeVeL33 and we will be back together with friends and colleagues.

Seating for the new à la carte dinner menu starts daily from 6pm. Last order is at 9.30pm from Sundays to Thursday and 10.30pm for Fridays and Saturdays.

Click to enlarge

LeVeL 33 is located at 8 Marina Boulevard #33-01 Marina Bay Financial Centre Tower 1 Singapore 018981.

Opening hours:

Monday – Thursday: 11:30am – 12am

Friday – Saturday: 11:30am – 2am

Sunday: 12pm – 12am

Eve of PH: Operational hours will extend to 2am

PH: Operational hours begin at 12pm

For reservations, please call +65 6834 3133 and for more information, you can visit LeVeL33’s website and Facebook Page

* Disclaimer: LeVeL33’s description & food information are extracted from its Presskit and Website

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