Appetisers:
- bread was nice and soft, fragrant butter
- foccacia was nice, crunchy, dip was very interesting
- prawns (personal favourite) was fresh and crunchy, i liked that it was already peeled, and came with a really nice sauce on the side
- beetroot - unfortunately did not enjoy that as much, but i do not eat beetroot usually anyways
mains
- wagyu: well cooked, would have preferred if i was asked how i would like my meat done, slices were quite thin, but overall was really good. extra $15 for this!
- chicken: normal, don’t think you can go wrong with a chicken, quite forgettable, sauce was good
- sides: not bad! we did not enjoy the picked purple cabbage(?) that much though
dessert
- chocolate cake: really good! not too sweet, nice and soft!
- pavlova: i love it!! meringue was done well, fruits was not too sour which i liked. meringue was not overly sweet as well. the sweetness blended well with the acidic taste of the fruits
overall, will definitely come back again, albeit not for the food, the view is definitely worth it.
I had their 2-course meal. Their cauliflower soup was nice. Featuring one of their mains, Fish n Chips. They didn state what fish was it but i suspect is halibut. The batter was thin and there was a lot of meat. Very crispy but i find it abit dry. Fries were sprinkled with seaweed powder. It was a very filling dish and I wasn't able to finish the fries.
Why hello there. I'm always up for some beef tartare - especially since I can't eat raw fish, I might as well eat other kinds of raw stuff to make up for it...
LeVeL33's Hand-Cut Beef Tartare ($24++) came recommended to me by several foodie friends - & I'm glad that it lived up to expectations. Shared this amongst our party of 4 & it was enjoyed by all.
It tastes as delightful as it looks! Fun fact: The shallots are pickled in LeVeL33's Blond Lager 😉 Give the yolk a good mix in & enjoy how creamy it is with the handcut beef. The pickled cucumbers, capers & mustard lend acidity to balance this out in every mouthful.
💳 Accepts credit cards
🌬 Air-conditioned seats available
☀️ Al fresco seats available (stunning view of the Singapore skyline!)
🖥 Accepts reservations on Chope
📍 Inside MBFC Tower 1
🚪 Enter from the dedicated lift on the left side of the lobby (when facing the info counter)
Chef Jake brings a produce-focused philosophy to the distinctive brewery-inspired cuisine served in the restaurant, with the continuing efforts on sourcing high quality produce from ethical sources based in Singapore or as close as possible to the country to ensure a richer flavour and lighter carbon footprint. The beef and lamb are from pasture-fed, free range livestock, seafood is sourced sustainably and the continuance of the local “ugly vegetable” programme.
Our evening started off with the Freshly Shucked Oysters ($7.50 each, $38 for six, $72 for twelve), which were Irish oysters in season, and each oyster is topped with Brut Beer jelly, Avruga caviar and housemade dill oil. It was followed by the Hand Cut Beef Tartare ($24) which was perhaps one of the better tartares that I have had in recent times as the addition of stout crisps made from tempura flour gave it a nice bite and contrasting texture while the free-range yolk encapsulates the rich mouthfeel. An addictive snack, the Chilli Salt & Pepper Local Squid ($24) is a must-order with the nuoc cham dipping sauce that brings a combination of savoury, sweet and refreshing flavour. The perfect companion for it? A pint of freshly brewed craft beer.
We moved on to the Chicken Inasal Skewers ($7 each) that are first beer-brined before it gets grilled on the Japanese robata charcoal grill to give it a nice smoky aroma. For the mains, there are the Local Slipper Lobster Roll ($32) that has been mixed in with a housemade nori aioli and sandwiched in a buttery brioche bun with kohlrabi slaw and topped with Avruga caviar. The Steak Frites Little Joe Sirloin ($59) features a free-range 100% grass-fed beef from Victoria Australia, grilled with a housemade Café de Paris butter and served with fries and side salad. For desserts, we had the Burnt Pavlova ($15), a vegan dessert made with coconut cream and topped with coconut Chantilly and seasonal fruits, and IPA Crème Caramel ($15) with smoked berry compote.
•••••••••••••••••••
✨ LeVeL 33
📍 8 Marina Boulevard, Marina Bay Financial Centre Tower 1, Unit 33-01, Singapore 018981
🌐 https://level33.oddle.me/en_SG/
🍴 [Media Invite]
The beef tartare is made with handcut beef, cornichons (pickled cucumbers), capers, mustard, parsley, cognac, and shallots pickled in LeVeL33's Blond Lager
Location: LeVel 33, MBFC 1, 8 Marina Blvd, #33-01, Singapore 018981
Chef Jake brings New Menu,highlight a produce-focused perspective to the distinctive brewery-inspired cuisine in LeVeL33
For instance, all the beef and lamb served in LeVeL33 are now from pasture-fed, free range livestock. The seafood is all also from sustainable and, as far as possible, local sources; and the local “ugly vegetable” programme continues to supply a large proportion of their plant produce.
Feature :
💕 Local Slipper Lobster Roll.
brioche bun served with chunk sweet tender local slipper lobster roll poached and chilled, before mixing with a housemade nori aioli, served with tangy Kohlrabi slaw and topping it off with Avruga caviar and chives
💰$32.
💕 Chilli Salt & Pepper Local Squid.
The seasoned locally sourced fresh squid coated in tempura flour, and is deep fried till golden brown, served with Nuoc Cham dipping Sauce
It’s perfect to Pair it with Level 33 Beer.
💰$24
💕 Hand Cut Beef Tartare
made with handcut beef,pickled cucumbers, capers, mustard, parsley, cognac, and shallots pickled in LeVeL33's Blond Lager, served with Stout Crisps for extra crunch and a free range yolk.
💰$24.
📍Level 33 Craft Brewery Restaurant and Lounge.
MBFC tower 1, #33-01.
#mediatasting
Locally sourced lobster atop Kohlrabi slaw and is then placed into the brioche bun, topping it off with Avruga caviar and chives
Location: LeVel 33, MBFC 1, 8 Marina Blvd, #33-01, Singapore 018981
The next time you’re at @level33_sg , be sure to pair their craft beers with the brewery lobster roll & fries from the beer dining menu. Created with a crispy beer malt artisanal brioche roll, the bread itself with grains was extremely fluffy and fragrant. Packed within were some sweet, refreshing cabbage slaw that cuts through the savoriness before topping with fresh slippery lobster chunks. The Blond Lager pickled shallots had an interesting light malty flavour. Leaving me in awe, the aromatic roasted yeast butter and saffron aioli were outstanding in elevating the overall flavour dimension. An amazing lobster roll served by a brewery.
Many will agree with me that Level33's view especially from the terrace is simply stunning. Overlooking the whole marina bay at such a good angle, you will be in for a treat with the sunset and night views.
We had the beer cocktails ($23 each) to go with the splendid view and they were wonderful. I can imagine their beer alone to taste even better.
To go with the cocktails, we had their fresh oysters ($32 for half dozen) and they were HUGE, SUCCULENT AND SO DARN FRESH 😍 Definitely quality oysters that are bloody addictive. A must get if you are going to splurge abit hehe
The Local Seabass Rissoto ($33) that we had were fresh and paired well with the cream sauce! The beer malt rissoto, though interesting, were a tad too hard.
The Iberico Pork Jowl ($36) were smoky and very flavourful, but they weren't really tender though!
I would say the views and oysters are definitely worth coming for, but the mains were sadly not too enticing for me.
Beer ice cream can never go wrong from a craft brewery restaurant. The beer ice cream is light and refreshing with sweet and flavorful beer undertones.
This was the dessert from their 3 Course Executive Lunch Set which comprises a raw bar plated buffet appetizer selection, choice of main course and dessert 》$55
Buttery and crumbly spent grain crust with the rich stout-infused ganache filling and a scoop of light and refreshing beer ice cream. The first time I had this was over a birthday meal and I'm glad to see this appearing on their set menu with a smaller portion.
This was the dessert from their 3 Course Executive Lunch Set which comprises a raw bar plated buffet appetizer selection, choice of main course and dessert 》$55
The Atlantic cod is pan-seared till flaky, tender yet delectably moist and goes well with the flavourful tomato dashi. The charred fennel has a crunchy texture with a taste that I find difficult to accept.
This was the main dish from their 3 Course Executive Lunch Set which comprises a raw bar plated buffet appetizer selection, choice of main course and dessert 》$55
Crispy beer malt brioche, roasted yeast butter, cabbage slaw, saffron aioli, lager pickled shallot and fries.
The brioche comes with fragrant roasted yeast butter with a beautiful crispy texture in contrast with tender bites of lobster chunks then served with fries at the side. The portion was quite huge and worth the top-up of $8 but maybe a little too heavy on carbs for lunch.
This was the main dish from their 3 Course Executive Lunch Set which comprises a raw bar plated buffet appetizer selection, choice of main course and dessert 》$55
The raw bar from their executive lunch set comes with a selection of seasonal salads, seafood, cold cuts, fruits & cheese.
Some of the things that I have tried are crab rillettes, poached prawns, peppered mackerel and salmon gravlax. It is always good to go easy on the free-flow buffet and save space for the sourdough bread served with housemade roasted yeast butter.
The 3 Course Executive Lunch Set comprises a raw bar plated buffet appetizer selection, choice of main course and dessert 》$55
Beer Ice Cream is a must-get because its only $5. Pistachio Ice Cream is our favourite of the three. Can never go wrong with Tiramisu though we preferred the classic version.
The Ah Hua Kelong Seafood Bouillabaisse consists of local mussels, prawns,clams and fish delivered fresh every single day from Ah Hua Kelong.
The soup broth is flavourful, made from boiled fish bones, shellfish, prawns heads, clam meat, vegetables and white wine then blended together and strained,served with Fresh local seafood such as prawns, mussels and clams.
💰$9 for lunch (small portion) and $28++ for dinner (bigger portion).
📍LeVel 33, MBFC Tower 1.
Marina Blvd,#33-01.
Available in @level33_sg dinner menu. Fresh barramundi marinated in turmeric, lemongrass, chilli and fish sauce for 24 hours and wrapped in banana leaf before being grilled. Served with a salad of fresh herbs tossed in a lemon dressing.
.
Location: @level33_sg MBFC Tower 1, #33-01, Singapore, 018981
.
#level33sg #level33 #burpple #burpplesg
@level33_sg the world’s highest urban microbrewery has re-opened new menu focus on health, nutrition, quality and comfort food.
.
They have also launched the Executive set lunch ($42.00) which includes Entree, Main Course and Fruits & Cheese, available from Monday to Friday, 11.30am to 2.00pm
.
You can also have the option to add on Fresh Oyster, Soups, Sides and Dessert at a minimal cost.
.
Ah Hua Kelong Seafood Bouillabaisse (adder $9.00) Fresh local seafood such as prawns, mussels and clams are cooked with the broth made with fish bones, shellfish, prawns heads, clam meat, vegetables, mirepoix, leek, orange skin, tomato paste and white wine.
.
Location: @level33_sg MBFC Tower 1, #33-01, Singapore, 018981
.
#level33sg #level33 #burpple #burpplesg
Feature their executive set lunch, Available from Monday to Friday (11.30am to 2 pm) :
💕Entrée.
Raw bar platted buffet appetiser selection.
💕6 different main course to choose.
I tried The French Duck Leg Confit.
French duck leg is marinated overnight and confit in duck
fat for 3 to 4 hours, until its really juicy and tender (i no need used knife to eat it), and Served with panfried watercress, smoked char yellow corn purée and sautéed white pearl corn then finished with Brandy jus.
💕Fruit and cheeses.
Dont forget to pair ur meal with their craft beer.
💰$42.
📍LeVel 33.
MBFC Tower 1, #33-01.
