The Masses @ Arcade The Capitol Kempinski - Celebrates The Festive Season with 7-Course Chef Menu Priced at $68.90 per pax

The Masses is ringing in the festive season with a playful, French-Asian inspired Christmas and New Year menu that showcases Chef Dylan’s signature flair for bold flavours, familiar comforts, and unexpected twists. We were invited to preview the 7-Course Chef Menu (from $68.90 per pax) and their seasonal beverages. What unfolded was a lively mix of colours, textures and creative pairings that will spark conversation around the table.

The Jingle Juice and The Grinch 3/5

We began with two festive drinks created specially for the season - The Jingle Juice and The Grinch. The Jingle Juice ($7.90/glass or $17.90/jug) is a refreshing cranberry-apple mocktail brightened with lime and mint. It tastes exactly as cheerful as it looks, making it an easy pick for non-alcohol drinkers. The Grinch ($18/glass or $49.90/jug), on the other hand, is a melon-liqueur and Prosecco cocktail that arrives in a gorgeous sparkling green. Visually enticing, though we found the flavour slightly muted compared to its vibrant appearance.

Home Made “Rainbow” Brioche 4/5

Louis Oyster 3.8/5

Gougeres 3/5

The meal opens with a trio of breads and snacks, and the standout for us was the Home Made “Rainbow” Brioche, which came warm, crusty, and beautifully speckled with pecans and prunes for added dimension. Slightly dense but very satisfying, especially when paired with the accompanying umami butter.

The Louis Oyster, topped with Bloody Mary, lime and a rim of smoked chilli salt, brings acidity and spice, though subtly. The Gougeres, stuffed with black truffle and finished with melted comté and kumquat, were adorable and aromatic, but flavour-wise leaned milder than expected.

Wagyu Beef Tartare 3.5/5

Kawaebi Pasta 4.2/5

Foie Gras 4.2/5

Among the four starter options, our table sampled three. The Wagyu Beef Tartare surprised us with the clever addition of nashi pear, which added crunch and gentle sweetness to balance the beef. The Kawaebi Pasta was easily the most memorable, packed with “prawn mee” umami thanks to Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp and tiger prawn. What the menu didn’t mention but elevated the dish tremendously was the pork lard hidden within.

If you want something indulgent, the Foie Gras (+$15) is a worthy upgrade. Generously portioned, luscious and beautifully complemented by cranberry mostarda, petite apple and poultry jus.

Duo Irish Duck 3.8/5

Halibut 4/5

We continued with all three main options. The Duo Irish Duck features a flavourful confit portion and a tender duck breast, which is slightly gamey for my palate but still well-executed. The carrot-tangerine purée was bright, though the purple cabbage purée felt less cohesive, and we ultimately preferred the duck enjoyed on its own.

The Halibut was the favourite among us! A moist, clean-tasting fillet sitting atop a luxurious shellfish fondue hidden underneath. Elegant, balanced and something I would return specifically to order.

Wagyu Petite Tender 4/5

For beef lovers, the Wagyu Petite Tender (+$15) is a satisfying upgrade. The meat is fork-tender, but the true scene-stealer is the much-talked-about potato pavé that we absolutely couldn’t get enough of. While the miso aubergine purée added depth, it didn’t particularly enhance the wagyu itself.

Blood Orange Granita 3.8/5

A refreshing interlude arrives before desserts: the Blood Orange Granita, which reminded us of a refined take on mango-pomelo dessert. The combination of mango sorbet and pomelo works as a bright palate cleanser after the richer courses.

Chestnut Crème Caramel 3/5

Truffle & Tulakalum 3/5

There are two dessert choices. The Chestnut Crème Caramel brings together chestnut ice cream, gingerbread spice and spiced honey under a crème brûlée. Individually, each element is enjoyable, but together the flavours didn’t harmonise as well as expected.

The Truffle & Tulakalum is undoubtedly unique, with a heavy focus on truffles. The truffle ice cream, however, was a touch oily, likely due to truffle oil, but the Valrhona dark chocolate ganache and mousse were rich and well executed.

In true Chef Dylan fashion, the festive menu is creative, bold and peppered with unexpected pairings that make dining here a lively experience. While not every component landed perfectly for us, the menu offers variety, value and conversation-worthy dishes especially for festive gatherings with friends and loved ones.

Aside from the 7-Course Chef Menu, diners can also opt for a 10-Course Communal Menu ($68.90 per pax, min. 3 pax) and a 2-Course Lunch Menu (from $30.90 per pax) if you’re planning a daytime get-together.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Morita Unigoro @ Stanley Street - An Exclusive 1-for-1 Six-course Dinner at $298++

Osaka’s acclaimed uni omakase specialist Morita UNIGORO at Stanley Street launches an exclusive 1-for-1 six-course dinner at $298++, available daily for dinner until 31 July 2025. This limited-time offering presents a more accessible way to enjoy the restaurant’s premium uni-focused omakase, showcasing Hokkaido sea urchin alongside seasonal Japanese ingredients.

Duo Sashimi 4.8/5

Our first course is a sashimi dish featuring two different cuts of tuna - Chutoro and Otoro. To enhance the enjoyment of the fatty tuna, diners can pair it with the accompanying sea salt and wasabi.

New "Uniku" (Uni & Meat) 5/5

The next course is the New "Uniku" comprising Uni and Meat. The A5 Wagyu Uchimomo (top round) is slightly torched and served together with egg yolk and uni. The three ingredients seem unassociated or unrelated, but when you have them all together, the combination of flavour and texture is out of this world. It was almost heavenly, deliciously good.

Tempura Scallop with Uni 4.5/5

Following that, we were served the Tempura Scallop with Uni. The plump and juicy scallop was lightly coated in a delicate, crispy batter, perfectly complementing the creamy sweetness of the uni. A touch of roasted seaweed tied all the elements together, enhancing both the aroma and umami, making for another beautifully executed and well-balanced dish.

The highlight of the six-course dinner is the Signature Uni Hot Pot. The hot pot comes with premium ingredients, including Uni, Lobster, Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, and Vegetables.

Signature Uni Hot Pot 4.8/5

The hot pot is brought to a boil, with uni added to the broth. Parmesan and olive oil are further added to elevate the taste profile. The ingredients are top-notch quality, too. The clam was the biggest I had ever seen and eaten; it was as big as my palm. The other highlight is the melt-in-the-mouth A5 wagyu.

Uni Mixed Rice 4.2/5

To fill one's up, the last savoury course is the Uni Mixed Rice. The rice was fluffy and well-infused with the robust flavour from the uni. My only complaint is that the portion is too small. I don't understand why the restaurant is reluctant to offer a larger portion or provide diners with the option to choose a different-sized portion of rice to their preference.

Homemade Granita 3.5/5

Last but not least, we wrapped up the meal on a sweet and refreshing note. The Homemade Granita was ideal after all the richness.

To book, make reservation at https://reserve.toretaasia.com/moritaunigorosg#/


Morita Unigoro
10 Stanley Street
Singapore 068729
Tel: +65 85256553
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 2pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

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
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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]