LeVeL33 @ MBFC Tower 1 - New Look, New Menu & New Concept

LeVeL33 at MBFC Tower 1 has undergone a revamp of its space, streamlining the restaurant into 3 sections. They are LeVeL33 Dining Room, LeVel33 Social and Terrace. The new layout also allows diners to enjoy the spectacular view over the Marina Bay and some of Singapore's most iconic landmarks from the top of the building from different sections of the restaurant.

Housemade Spent Grain Bread 4/5

With the revamp, the dining concept at LeVeL33 has also changed slightly. Over at the LeVeL33 Dining Room, it offers set course menus ranging from $68 to $135. As at LeVel33 Social, the food is more casual. My visit brought me to the dining room. True to its root of a microbrewery, we started our dinner with some complimentary Housemade Bread made using spent grains that are used to brew their beer.

Pre-Course Snacks 3/5

Next is the Pre-Course Snacks. Starting from left to right is Nori Cracker, Gougere and Spent Grain Ferments. The Nori Cracker is made by cooking risotto rice with spent grain and nori powder. It is then topped with Japanese sea urchin, cod roe dip, red vein sorrel and nori powder. As for the Gougere, it is a cheese choux pastry. The choux dough is mixed with gruyere cheese, malt powder and grated parmesan. Lastly, the Spent Grain Ferments come in the form of radish and olives fermented for 2 days using spent grain instead of rice bran.

Chawanmushi 4/5

The light and silky smooth Chawanmushi is steamed with housemade dashi infused with LeVel33's wheat beer. Digging into the eggshell, one can find oscietra caviar, shiitake and spring onion in it.

Kingfish Sashimi 4.2/5

I am glad to see the Kingfish Sashimi back on the new menu. It was one of my favourite dishes in the previous menu. The kingfish is cured with the lager beer and served with pickled cucumber, nori & spent grain sand, marinated tapioca sago, tapioca sago chips, cucumber juice, seaweed oil and fresh dill. The whole execution is well thought out, allowing the main ingredient to shine, complemented by the supporting components in the dish.

Fresh Ricotta 4/5

The Fresh Ricotta is made freshly daily. Lemon and orange peel is added, giving the creamy ricotta a zesty finishing. It is served with tri-colour trio of hickory-smoked tomatoes and drizzled with housemade tomato-malt vinegar dressing and basil oil for the sweet note.

Squid Noodles 3.5/5

The Squid Noodles is an interesting dish in which fresh Malaysian squid are thinly shaved into noodle strap. This is served together in a seafood consomme with asparagus, peas, enoki and wakame. I like the idea, but I thought the length of the squid noodles is not substantial to be labelled as a noodle.

Spent Grain Linguine 4/5

For a noodle dish, the Spent Grain Linguine will be more substantial and satisfying compared to the squid noodles. The long housemade pasta is tossed in a butter sauce with nori and wakame, finished off with shavings of summer truffle. What makes this slurping good is the buttery and creamy sauce that is packed with depth.

Aged Duck Breast 4.8/5

The highlight for dinner is the house aged meats. The night brightened up with the Aged Duck Breast glazed with LeVeL33's IPA and orange juice, served with grilled endives and duck jus. The beautiful piece of red meat is tender and packed with intense flavour. What is awesome is the layer of crispy skin that has been air-dried to achieve the texture.

Wagyu Tri-tip 4.8/5

You do need any fancy form of cooking when you have a piece of beautiful aged Westholme beef. Simply seasoned, the Wagyu Tri-tip is allowed to shine brightly on its own paired with burnt eggplant puree, grilled garlic shoots and veal jus.

 Sheep Milk Yoghurt with Dragonfruit and Beetroot Granita

For dessert, we have the Sheep Milk Yoghurt with Dragonfruit and Beetroot Granita. The sheep milk yoghurt comes in a creamy block that is complemented by the icy and refreshing dragonfruit and beetroot granita.

It is definitely great to be back at LeVeL33 with its refreshed new look and layout. I had enjoyed Chef ArChan previous menu when she just joined the restaurant. For the new menu, I find that she has the time to really do what she wants, incorporating more beer-centric dishes into the menu. She even aged her own meats now which is a must-try here.

Note: This is an invited tasting.


LeveL33
Marina Bay Financial Centre Tower 1
8 Marina Boulevard
#33-01
Singapore 018981
Tel: +65 68343133
Facebook
Website
Nearest MRT: Downtown (DT Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 1130am - 12midnight
Fri & Eve of PH: 1130am - 2am
Sat: 10am - 2am
Sun: 12pm - 12midnight

Direction:
1) Alight at Downtown MRT station. Take Exit. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit E or J. Follow the underground walkway towards Marina Link Mall. Continue onwards to Marina Bay Financial Centre Tower 1. Journey time about 12 minutes. [Map]

Soon Heng Pork Noodles @ Neil Road - Bedok 85 Style Bak Chor Mee

If you like the Bedok 85 style of Bak Chor Mee, then you are in for some great news. Soon Heng Pork Noodles at Neil Road serves a good bowl of the soupy style bar chor mee. Furthermore, it is located in the central of Singapore, hence for people like me staying in the West, it is more conveniently located.

Bak Chor Mee 4.5/5

The bowl of Bak Chor Mee ($4/$5) comes in 2 portions. We have the $4 portion which comes with 3 meatballs, 2 wanton and minced pork in the sweet soup that is robust and packed with flavours. Diner also gets to have a choice of noodles - mee kia, mee pok, mee tai bak and kway teow.

Unlike other bak chor mee stalls, the broth here is almost like a ramen broth that is rich and intense. This is achieved by simmering pork bones overnight for that heavenly flavour. It is so delicious that I drink up everything, not leaving a single drop. Picking the bone, what needs to improve is the wanton. The dough is a bit thick, and the filling lacks flavour.

Soon Heng Pork Noodles
120 Neil Road
Singapore 088855
Tel: +65 97928106
Facebook
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 8am - 3pm

Direction: 
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Walk to destination. Journey time about 3 minutes. [Map]

928 Laksa @ Yishun Central - My Number One Laksa In Singapore

Yishun is probably one of those neighbourhoods that I seldom venture for my food hunt. Having worked in the area for several years, I also have some favourites in the area. One of them is laksa from 928 Laksa in Yishun Central. It's one of my favourite laksa places in Singapore.

What makes the bowl of laksa stand out here is the thick and creamy broth. Unlike most places, the broth was rich with coconut milk. What we describe locally as very lemak, packed with deep-fried shrimp fragrant. For an even more enjoyable taste profile, I would recommend adding the sambal chilli

Besides getting to choose the type of noodles for the bowl of laksa, one will find an abundance of ingredients in the bowl. There are fish cakes, tau pok, crab stick, egg and cockles in it.

I am not sure how long 928 Laksa has been around, but it definitely has been a long time. I remembered having it regularly back in early 2000 when I was working in the vicinity. There is always a long queue at the stall, so be prepared to queue up for more than 20 minutes if you want to savour the delicious bowl of laksa.


928 Laksa
Blk 928 Yishun Central 1
#01-155
Singapore 760928
Tel: +65 97319586
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 830am - 7pm

Direction: 
1) Alight at Yishun MRT station. Take Exit E. Cut through the building. Walk to destination. Journey time about 5 minutes. [Map]

KOMA @ Marina Bay Sands - New Japanese Restaurant With a Breathtaking Decor

KOMA is the latest and newest Japanese restaurant to open at Marina Bay Sands. The restaurant offers a menu put together by Executive Chef Kunihiro Moroi, featuring sushi, robata and izakaya style dining. It even boasts a bar and lounge that serves an extensive selection of over 30 types of sake sourced from across Japan.

The restaurant is really stunning and breathtaking. First, the guest will walk through a striking 20 metre-long passageway that is inspired by the torii gates of the Fushimi Inari Shrine in Kyoto. Once inside, one will be greeted by the bar and lounge with glass owls lining at the bar and suspending from the ceiling. Moving into the dining hall, a spectacular 2.5 metre-high Japanese bell with 20 different faces that overlooks a traditional Japanese footbridge and reflecting pool.

Salmon Pillow 3/5

Dinner started with some small bites. The Salmon Pillow ($14) comes in a little parcel of a crispy puff pastry shell filled with smoked avocado and topped with salmon sashimi and burnt jalapeno peppers. While the flavours come together excellently, I just find it a little small to fully enjoy it.

Aburi Hamachi Salad 3.5/5

Though the Aburi Hamachi Salad ($26) is a salad dish on the menu, the portion of the white fish is more than the greens. What I enjoyed most was how the ponzu sauce brightened up the whole enjoyment.

Tuna Pringles $14 and Taro Chip Tuna Tacos $21

The Tuna Pringles ($14) reminds me of the Tuna pizza which I had at Akira Black. Instead of tortilla base, it uses pringle instead, giving it an even crisper texture. While the flavours for the Taro Chip Tuna Tacos ($21) work harmoniously, I felt that it lacked the vibrancy of a typical taco for it to stand out.

Crispy Tokyo Gyoza 3/5

The Crispy Tokyo Gyoza ($12) which comes with chicken, onion and ginger filling is juicy and plump. However, I felt that the filling needed more robust marination to lift the taste profile.

Oysters on The Half Shell 4/5

Moving to the freshness from the sea, we started with fresh Oysters on The Half Shell ($24) crowned with radish. The oyster is really huge, creamy and plump.

Assorted Sashimi Platter 4/5

Assorted Sushi Platter 4/5

From the sushi bar, one can go for either the Assorted Sashimi Platter ($78 for 9pc) or Assorted Sushi Platter ($88 for 9pc). You can't really go wrong with sashimi and sushi, as long as the ingredients are fresh. Best to pair with the huge sake collections from the bar.

Truffle Unagi 3.5/5

For something more substantial, there is a selection of maki on their menu. We decided to go with the Truffle Unagi ($25) which paired unagi together with avocado and dressed in a sweet soy sauce.

Wagyu Beef Sirloin 3.8/5 and Negima 4.2/5

From the grill, one can opt for a selection of meats for their skewer. We had the Wagyu Beef Sirloin ($28 per skewer) and Negima ($9 per skewer). My preference is the Negima, for the tender chicken thigh.

Crispy Barbecued Chicken 4/5

Meanwhile, the small bites and sushi bar seems rather expensive in comparison with the portion. Not to worry, the menu also offers one plate meal or big plates that will satisfy your hunger and make your money worth. Starting with the Crispy Barbecued Chicken ($29), the large portion will bring a smile to your face. On the plate, you can find tender barbecued chicken, paired with rice, tomatoes and greens. Though not really Japanese cuisine, I am not complaining as it tasted pretty good.

Ginger Honey-Glazed Salmon 4.2/5

Another well-executed dish that has been cooked perfectly is the Ginger Honey-Glazed Salmon ($38). Love how the ginger honey glaze complemented the salmon's moist texture, giving it a sweet note for a delectable finishing.

Scallion Fried Rice in Sizzling Pot 4.2/5

Good for sharing is the Scallion Fried Rice in Sizzling Pot ($32). In the hot pot, the fragrant fried rice comes with pork, chicken, shrimps, scallops and mushroom. The savoury broth magically binds everything together, like a volcanic erupting with delicious flavours.

Wagyu Fried Rice 3.5/5

The sunny side up egg looked sexy on top of the Wagyu Fried Rice ($42). However, I am disappointed that the fried rice and beef did not manage to arouse me as much. If I am to choose, I would still go for the Scallion Fried Rice in Sizzling Pot, and it is cheaper too.

Bosai 3.5/5

Moving to the desserts, the Bosai ($17) fell short in the presentation. It looks a little bare. The leaves are made up of chiffon cake while the soil is molten dark chocolate with crunchy praline.

Lemon Yuzu 3.5/5

Doesn't it look like a real lemon sitting on the plate for the Lemon Yuzu ($16)? Break into the lemon, and you will find that it is made up of lemon mousse and yuzu jam. A sweet, light and refreshing dessert that is idea after the feast.

The dessert that I enjoyed most is the Sesame Profiterole ($16). This is a huge profiterole which looks almost like a burger. This is definitely the highlight of the night with white sesame ice cream complementing the soft and fluffy black sesame choux pastry. What's more interesting is the multi-nation influence on the plate. Profiteroles from the Italian, puff pastry from the French and sesame from the Japanese.

Dining at KOMA does not come cheap. If you are tight on your wallet, I would recommend the more oriental dishes instead. Frankly, the ambience and decor of the restaurant shout out more than the food. The is more of a place to impress your guest and not really about the food.

Note: This is an invited tasting.


KOMA
The Shoppes at Marina Bay Sands
2 Bayfront Ave
#B1-67
Singapore 018972
Tel: +65 66888690
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Sun-Thu: 5pm - 12midnight
Fri-Sat: 5pm - 2am

Direction: 
1) Alight at Bayfront MRT station. Take Exit C or D. Walk to destination. Journey time about 5 minutes. [Map]

The Lobby Lounge @ InterContinental Singapore - Journey Through A Baking Odyssey With Classic Afternoon Tea: Origins

InterContinental Singapore’s Executive Pastry Chef Ben Goh was recently awarded by World Gourmet Summit as the Pastry Chef of The Year 2019. In celebration of his recent accolade, diners get to indulge in the new Classic Afternoon Tea: Origins at The Lobby Lounge available from 1 August to 31 October 2019.

Inspired by Chef Ben’s humble beginnings and his love of sweets, each treat in this afternoon tea presentation tells a story of his foray into culinary arts, documenting key milestones in the illustrious chef’s career.

We were treated to a beautiful multi-tiered stand which showcases a gorgeous array of desserts that represents Chef Ben’s pastry endeavours. Starting from the Kueh Lapis - first cake baked with his grandma in preparation for Chinese New Year to the desserts which helped him clinched his first championship winning at overseas competitions.

Highlights include the Apple Ginger Chocolate Praline, which helped Chef Ben Goh clinched his winning at his first overseas competition at Food & Hotel Malaysia in 2009. Also the Peach Melba Cheesecake, which helped him clinch his first International Championship in 2013 (World Dubai Hospitality Championship 2013). We loved the subtle sweet peach aroma which complemented the light creamy cheesecake perfectly.

Another favourite is the Chocolate Lemongrass Pineapple Cake which won him his first Japan Podium at Japan Cake Show in 2015. Covered in rich chocolate decadence and a tinge of lemongrass aroma, this exquisite creation by Chef Ben hit all the right notes with its texture and flavours.

Take a trip down memory lane with the authentic Buttercream Cake, reminiscent of his childhood. Simple as it looks, but every bit as delicious with its soft fluffy texture and complimenting cream which adds a subtle sweetness and moisture to the cake.

Guests with a penchant for savoury delights will also enjoy treats such as Bacon Onion Quiche, Wild Mushroom Cappuccino with White Truffle Cream, and Smoked Chicken, Chicken Floss and Coleslaw on Charcoal Bun.

A favourite would be the Crabmeat Mantou, with a juicy piece of crab meat on creamy avocado and a touch of caviar. Complete with a crispy piece of mantou to add a crunch to the savoury treat.

Not forgetting the all-time favourite Cranberry Lemon Scones and English Scones with strawberry jam, fig jam and clotted cream.

Further elevate your indulgent afternoon experience with a flute of Taittinger Brut Champagne, with unlimited servings of ice cream such as the Yoghurt Yuzu ice cream and Strawberry Sherbet, which came in second runner up at Mondial Des Arts Sucrés 2018. We loved the smooth creaminess of the ice cream, filled with a refreshing tanginess from the yuzu and strawberry, which makes for the perfect end to the delectable classic afternoon tea treat.

Classic Afternoon Tea: Origins is available at The Lobby Lounge from 1 August to 31 October 2019, from 2pm to 5pm daily. The set is priced at S$78* for two guests, inclusive of a fine selection of loose-leaf teas and coffee; and at S$108* for two guests, inclusive of two flutes of Taittinger Brut Champagne, and a fine selection of loose-leaf teas and coffee.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 2pm - 5pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]