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]

Cook & Brew @ The Westin Singapore - Toast To An Evening Of Romance With Two Glasses Of Bubbly And A Specially Curated Set Menu For Two With Your "Saturdate"

The Westin Singapore's latest branded concept restaurant, Cook & Brew launches their newest Saturdate Specials menu, where diners can unwind and clink glasses filled with bubbly prosecco, before indulging in a sumptuous 3-course sharing menu for two, and soak in the stunning views of the city skyline.

Whipped Buffalo Milk Ricotta Cheese 4.2/5

Kickstart the meal with the Whipped Buffalo Milk Ricotta Cheese served with Grilled Sourdough. From the smooth and milky riccotta cheese to the unmistakable truffle aroma, and sweetened with honey to enliven the flavour, it is a well-thought dish with the various components coming together to create a deliciously fragrant spread for the grilled sourdough toast.

Orange-brined Roasted Whole Chicken 4/5

For the main course, we had the Orange-brined Roasted Whole Chicken for sharing. Tender with a slight tang from the orange marinate, the roasted chicken comes with cumin roasted cauliflower, and potatoes tossed in parmesan and herbs to add a fragrance depth to the poultry. The meat leans slightly on the dry side, though saved by a generous drizzle of the savoury pommery chicken jus.

Maple Apple Oatmeal Streusel Tart 4/5

End the meal on a sweet note with the Maple Apple Oatmeal Streusel Tart. The soft buttery tart is coated with crunchy oatmeal bits atop to provide a crunch to the dish, while the apple slices within add a tangy-sweet juiciness. The tart is paired with a creamy, aromatic cinnamon ice cream and vanilla chantilly to cut through the dryness of the tart. A well-executed dessert which proved to be an enjoyment from the first bite to the last.

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.


Cook & Brew
The Westin Singapore
Leve 33
Asia Square Tower 2
12 Marina View
Singapore 018961
Tel: +65 69226948
Facebook
Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Sat: 330pm - 1145pm

Direction: 
1) Alight at Downtown. Take Exit to Asia Square Tower 2. Walk to destination. Journey time about 3 minutes. [Map]

LeVeL33 @ MBFC Tower 1 - Elevated To New Height With A Executive Chef Archan Chan On Board

LeVeL33 located at Marina Bay Financial Centre Tower 1 welcomes new Executive Chef ArChan Chan. Staying truth to its root since its opening in 2010, the food and drink at the world's highest urban microbrewery has always conceptualised to complement one another, same goes to the new menu designed by the new helm on board.

Sourdough 4.2/5

We started with the Sourdough that is made from the beer malt that is used to brew their beer. This is served alongside yeast butter topped with malt chips. A clear demonstration of the culinary concept bridging the food and drink at Level 33.

Tomato Consomme 4.2/5

A light and refreshing starter is the Tomato Consomme ($22) served chilled. The sweetness of the heirloom and vine-ripen cherry tomatoes shines in the clear tomato consomme. Applaud the simplicity in showcasing the ingredient.

Kingfish Sashimi 4.2/5

The Kingfish Sashimi ($26) is another light but flavourful dish on the 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. Once again, the chef allows the main ingredient to shine in the dish, with the other components complementing it.

Hokkaido Scallop 4/5

Another beautiful dish on the menu is the Hokkaido Scallop ($24) served with wheat beer dashi, seaweed, malt chips and drizzled with dill oil. The sweetness of the scallop is exactly given a lift by the wheat beer dashi for that extra omph.

Quail 4.5/5

The Quail ($27) is one of my favourite dishes for the night. The stout glaze simply elevates and gives the appreciation of the delicate meat a new life. I have never have quail that tasted so good thus far.

Truffle Ravioli 4.5/5

I love my ravioli and the Truffle Ravioli ($32) here is very well executed. The thin pasta is stuffed with ricotta, walnuts and parsley, served in a gruyere sauce. To finish, it is topped with freshly sliced nashi pears and truffle. I like that hint of nuttiness from the walnuts, together with the earthy truffle, it just work wonderfully when eaten togehter.

Sea Bass 3.5/5

For the fish loveer, there is the Sea Bass ($36). The sea bass is locally sourced and pan seared with just seasoning of sea salt and pepper. It is served on top a bed of beer malt risotto, in a classic beurrec blanc with dill oil. I like the sea bass and the creamy sauce. However I am not a fan of the beer malt risotto. I find it a dry and has that husky texture which I didn't enjoy.

Garden Greens Tart 2.8/5

The Garden Greens Tart ($29) comes in a taro tart ring with seasonal vegetables. I applauded the creative and that the taro tart ring is really crispy. However, I could not taste any taro in the tart ring. The garden greens also come across too healthy to me with just extra virgin oil and and lemon zest. I thought it needed something more robust to hold the dish together. It ended up feeling like have a salad bowl with crispy croutons.

Pork Intercostal 3/5

Interestingly the Pork Intercostal ($37) is paired with clams. The combination did not fail but it also did not get my palate excited. I am not sure why but the dish is rather flat and pedestrian to me.

Layered Honey Cake 4.2/5

Do save some space for dessert at LeVeL33. The new dessert menu is worth the calories. The Layered Honey Cake ($15) is served with a beer areated honeycomb topped with sour cream ice cream, lemon balm and fermented kumquat. The play of the different components comes together like a symphony, having the diner screaming for encore.

Malt & Stout Parfait 4.5/5

The stout wins me over again with the Malt & Stout Parfait ($12). The choux puffs are topped with oat and coffee crumble and filled with a malt and stout parfait filling. This is so good that I think I can have a couple more even I am already so stuffed.

Having dine at LeVeL33 on a number of occasions, I have that Chef ArChan Chan has given a refreshed refinement to the dishes. I was impressed with the starters and desserts. However for the mains, I think it needed some adjustments

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]

Seasonal Tastes @ The Westin Singapore - Surf + Turf Themed Buffet Showcasing Bold Flavours Of American & Taiwanese Classics

The Surf + Turf themed buffet at Seasonal Tastes showcases a wide array of sensational classics, with creative spins taken to dishes with seafood and red meat ingredients, as guest Chef, Joshua Marshall, executive chef of W Taipei brings back flavours from his hometown of South California and his second home, Taipei to The Westin Singapore this season.

Only available during dinner from 2 July to 30 September 2018, diners can expect a luscious spread of staples which Seasonal Tastes is known for – the freshest seafood, crustaceans and salmon sashimi.

The ‘live’ carving station with a hearty selection of roasts and prime cuts.

The Brown Sugar Jack Daniels Baby Back Pork Ribs features tender flavourful ribs that fell off the bone easily.

With guest Chef, Joshua Marshall at helm, diners can expect bold-flavoured American classics such as the Mini Boston Lobster in Brioche which features juicy lobster meat sandwiched in between fluffy brioche bread.

Originally from a small town outside of LA with his cooking largely influenced by his grandmothers and fathers’ passion for cooking, Chef Joshua Marshall also married to a Taiwanese, whom he got his recipe for authentic Taiwanese dishes. For fans of Taiwanese food, expect nothing less than classics such as the Oyster Noodles, Taiwanese Beef Noodle Soup, as well as Wok-fried Beef Tenderloin with Taiwanese Barbeque Sauce.

Not forgetting the local favourites of Chilli Crab with mantous. The chilli sauce has a sweeter taste with a rather mild spicy flavour which is a perfect complement to the fluffy mantous. For the meat lovers, there is also slices of authentic tender Hainanese Chicken.

At the dessert station, expect a myraid of nonya kuehs and kueh lapis, as well as an assortment of cakes, tartlets, macarons and, gelato and sorbet to end your meal on a sweet note.

Pricing
$88 adult, $44 child (4 to 12 years) - Valid till 31 July 2018
$98 adult, $49 per child (4 to 12 years) - 1 August to 31 September 2018
Children below the age of 4 dine for free

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.


Seasonal Tastes
The Westin Singapore
Level 32
12 Marina View
Asia Square Tower 2
Singapore 018961
Tel: +65 69226968
Facebook
Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 630am - 11pm

Direction: 
1) Alight at Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

The Spot @ Marina One - Modern European Cuisine With Southeast Asian Ingredients And Mastery Of Sauces

Many new restaurants have opened in the new Marina One building such as Wakanui Dining and Majestic Restaurant. Joining the vibrant F&B scene in the same building is a multi-concept venue - The Spot which is opened by the people behind 1855 F&B Pte Ltd. The Spot comprises of all day dining, cafe, restaurant, bar and a cigar lounge.

The Spot covers a huge 5000 square feet space which includes retail space for customers to purchase wine and whisky. These are strategic partnerships with 1855 The Bottle Shop and Macallan.

Roasted Carrot Soup 4.2/5

Dinner at The Spot started with the Roasted Carrot Soup ($18). Peeled young ginger is added to the blend of roasted carrots, orange juice and coconut cream for a warm gingerly finishing. Rounding off is the sharpness from the kaffir leaves. The addition of the salty chorizo bits give the soup the needed balance.

Scallop Carpaccio 4.8/5

I have drank buah long long drink but I never expect the chef to use it to make it into a sauce and pair with the Scallop Carpaccio ($30). The green colour buah long long vinaigrette sauce is so good. The sourness of the sauce complements the sweetness of the scallop excellently. The jicama remoulade and green apple provides the extra crunch to the dish.

Charred Grilled Octopus 4/5

I have eaten quite a number of Charred Grilled Octopus ($25) but the Spot has given me something new to appreciate the tentacle. Once again the sauce stands out. This time round, a blend of peanut, red miso and mirin forms the base of the sauce, which tasted somewhat similar to those peanut sauce for our local satay. This is freshened up with the preserved green papaya slaw.

Local Skate 4.2/5

The Local Skate ($25) is pan fried and served on a bed of risotto which has been wrapped in blanched butter lettuce leaves. What brings the hold dish together is the beautiful broth made from fish stock, salted plum, tomato, young ginger, dried sole powder and dried shiitake mushrooms. A very comforting and hearty dish which reminds me of our local fish soup porridge.

Pan Fried Red Snapper 4/5

The Pan Fried Red Snapper ($28) has a Thai influence to it with the green curry emulsion. It even comes with Thai ping pong eggplant that has been peeled and confit until soft. It is given a coat of charred from the blow torch before serving.

Glazed Local Duck Breast 4.5/5

Cooked to a beautiful pink and seared to crispy on the skin is the Glazed Local Duck Breast ($28). The duck is then glazed with house-made chrysanthemum honey which gives it a hint of sweetness. Once again the sauce stands out with the delectable plum ginger vinegar jus. that elevated the usual plum sauce. On the side is the smooth and creamy butternut squash puree.

Pork Cheek BBQ 4/5

The Pork Cheek BBQ ($26) is grilled to a nice tender. The marination for the pork jowl tastes like our local bak kwa with a mix of sweetness and smokiness, using a mixture of soy sauce, oyster sauce, rice vine vinegar, dark soy sauce, five spice and more. This is paired with the house made caramel vinegar sauce with potato mousseline at the side. It is topped with pork floss before serving.

Beef Short Ribs 4/5

The Beef Short Ribs ($40) falls short against the other dishes I have tried, which have been excellent so far. The beef short ribs with the Java long pepper sauce was beautiful on its own. However the aerated porridge and pickled oyster mushroom were kind of misfit on the dish and more of a distraction, instead of complementing it.

Licorice Root Ice Cream 3/5

The Licorice Root Ice Cream ($15) is an egg-based ice cream made with licorice root powder and malt extract. Not a big fan of liquorice but it is still acceptable with the help of the coffee crumble covering the acquire taste of the liquorice.

Sea Coconut Brulee 4/5

You can find chunky pieces of sea coconut underneath the Sea Coconut Brulee ($14). I was kind of surprise in the choice of fruit, as sea coconut is seldom used in modern cuisine. The creme brulee is topped with kaffir lime foam for the zest, while the house-made sour cream ice cream round it off with a milky sweet finishing.

I have to say I am really impressed with the food at The Spot. Offering an eclectic menu, Chef Lee Boon Seng has creatively and masterly fuses modern European cuisine with Southeast Asian ingredients. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.

Note: This is an invited tasting.


The Spot
Marina One The Heart
5 Straits View
#01-26/27
Singapore 018935
Tel: +65 62842637
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 730am - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]