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]

Labyrinth @ Esplanade Mall - New Expression Of Singapore Cuisie By 1 Michelin Starred Restaurant

I remembered my first visit to Labyrinth a couple of years back when the restaurant moved from Neil Road to its current location at Esplanade Mall. Back then Chef Han Li Guang is known for its replica of the hawker dishes, such a bak chor mee, chilli crab ice cream, chendol xiao long bao. Now Chef Han has embarked on a new chapter, elevating his culinary knowledge, skill and appreciation for the local ingredients. Labyrinth today is focused on how best to show off the bounty of our local farms, orchards and sea through its intrinsic flavours, and by way of flavour pairings.

L

Tea Egg with Oolong Tea 4/5

We had the Chef's Tasting Menu at $178 for 16 courses. You can add another $80 for wine pairing. We started with the Amuse Bouche which is Tea Egg with Oolong Tea. Quail egg is used in stead of the usual chicken egg that you get elsewhere. Using a mix of modern techniques and traditional ways of making the tea egg, the quail egg has a delightful tea aroma and smokiness while the yolk is still running.

Nasi Lemak Cheong Fun 4/5

Next is a few bite size dishes that showcases Chef Han's favourite street food. First is the Nasi Lemak Cheong Fun. The petite looking cheong fun is wrapped with sambal chilli and egg yolk gel. It is then topped with cucumber, chicken skin and ikan bilis. Once you pop it into your mouth, every components will come together, reminiscing the familiar local nasi lemak dish.

Braised Baby Abalone 3.5/5

What is impressive is the making of the black colored nest using dehydrated black moss. It is not an easy process in order not to break it. Sitting inside the black moss tart is the Braised Baby Abalone that is grilled over charcoal and dressed in a traditional house-made oyster sauce.

Heartland Waffle 4.5/5

I am not sure about you but my head will turn whenever I walk passed those heartland stalls selling waffle, the smell of the pandan aroma always makes me want to savour them. Over at Labyrinth, you get that fragrant pandan flavoured Heartland Waffle sandwiched with local duck liver pate and goji berry jam. The combination sounds weird but its heavenly.

Ah Hua Kelong Lala Clams 4.2/5

Ah Hua Kelong Lala Clams is probably the most exquisite clam dish I ever eaten. The lala clams are painstaking lined up neatly in a tart made of wonton skin for texture, with a bed of Chinese spinach as the base. It is then topped with dog fennel and served with XO sambal sauce.

Labyrinth Rojak 4.8/5

The Labyrinth Rojak is the most unassuming looking dish among the dishes in the menu but it is the most standout dish for me. Taking inspiration from the local rojak street food which reflects the colorful culture of Singapore cuisine, the interpretation here uses a variety of edible herbs, together with stingless bee honey (a species of bee without sting) and cempedak sorbet to create that familiar flavour but yet different.

Ang Mo Chicken Rice 3.5/5

The Ang Mo Chicken Rice comes in dumpling stuffed with diced chicken. The chicken dumpling is cooked in a chicken rice stock of pandan, spring onion, garlic, ginger and chicken bones to get the familiar Haianese chicken rice flavour. Unlike the usual chicken rice, it is served with a white sauce together with button mushrooms. Not forgetting the chilli sauce from Chef Han's grandma's recipe, an important component for a a plate of chicken rice.

Grandma's Fish Maw Soup 4.2/5

The Grandma's Fish Maw Soup comes with a rose petal of fish cake made using yellow tail snapper without the use of flour and egg white. Two types of fish maw are used in this dish, barramandi and catfish fish maw. The catfish fish maw is blended with the black chicken soup while the barramandi fish maw is layered within the 12 petals of fish cake. The leftover trimmings of the fish maws are dehydrated and deep fried into fish maw crackling for further appreciation of its texture.

Local Wild Caught Crab 4/5

Still from the sea, we have the Local Wild Caught Crab from Ah Hua Kelong. The deshelled flower crab meat known for its sweetness is paired with chilli crab ice cream and ribbons of egg white. I thought the egg white looks like strands of noodles. Last but not least, the dish is dressed in a emulsion of shaoxing and chicken fat binding the the dish together.

Nippon Koi Farm Silver Perch 3.8/5

The Silver Perch from Nippon Koi Farm is served in a herbal bak kut teh broth, that is paired with textures of black garlic, you char kway puff, ulam rajah flower and fish lard. Herbal soup usually goes with pork or chicken but this combination kind of surprises me. It did not masked the appreciation of the main ingredient while at the same time complementing it, giving it a comforting and nourishing finish.

Uncle William's Quail 4.5/5

The Quail dish is cooked in two ways. The legs are chargrilled while the breast meat is slow roasted. They are paired with house-made satay espuma. Diner is encourage to pick up the quail leg as like a skewer, dipping into the satay espuma. The nuttiness of the satay sauce goes really well with the quail meat. As like any satay stall, the dish also comes with house-made muah chee, burnt pearl onions, pickled cucumber which replaces the typical ketupat, onions and cucumber.

Lost Grain Fried Rice 4.8/5

You must be wondering why the rice dish is called Lost Grain Fried Rice. This is because Labyrinth uses the special Thai Hom Mali rice grain that has been lost for over 70 years and re-cultivated in recent times. The execution may seems simple, fried with eggs, crispy white bait and dried scallop but this is probably one of the best fried rice I have ever eaten.

Bean to Bar 4.5/5

For the pre-dessert, we have the Bean to Bar. Basically dark chocolate from the one of only two bean to bar chocolate-makers in Singapore. Interestingly the artisanal dark chocolate has dark soy sauce in it, giving it a nice saltiness like sea salt. This is finished off with cocoa nibbs, shaoxing wine gel and wood sorrel.

Clam Leaf Snow 4/5

The palate cleanser is the Clam Leaf Snow, which probably inspired from the kakigori or our local ice kachang. For those not familiar with clam leaf, it has a number of names, known as moses in the cradle plant, oyster plant or boat lily. It is a type of plant that Chinese like to use it to boil herbal tea. Underneath the snow, one can find diced pink dragon fruit and fresh pomegrante seeds. The white paper-like sheet thing on top of the snow ice is rosella meringue. A refreshing and health beneficial palate cleanser before moving on to the dessert.

Soy Bean Curd 4.2/5

The sight of the Soy Bean Curd may not look very appetising but this is surprisingly good. Putting aside the effort of making its own bean curd, the restaurant also make its own yoghurt by fermenting goat milk with keffir. Bird's nest cooked in rock sugar syrup and sago cooked with gula jawa syrup are also added into the bowl. Last but not least, brown sugar is sprinkled on top of the bean curd and torched to caramelise. A bit like having creme brulee with a layer of caramelised brown sugar on top.

Cristal de chine Caviar 4.5/5

Last but not least the Cristal de chine Caviar. It is kaya ice cream sandwiched with toast from Sin Hon Loong, a old school bakery. Caviar is topped on the toast to replace the salted butter and its garnished with blue pea flower petals and hibiscus leaves. This is finger licking good, I didn't bother to use my knife and fork at all.

Having tried both Chef Han's old and new menu at Labyrinth, my takeaway is that the culinary philosophy has matured and elevated to the next level. Instead of trying to re-interpretation the local dishes in a more "atas" way, he is focusing in showcasing the ingredients using his culinary knowledge and techniques but keeping truth to the root of his heritage.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

UNA Summer Sunday Brunch @ Rochester Park

With the long weekend ahead, have you made plans to catch up with your friends or families? If not, why not consider the Summer Sunday Brunch at UNA, One Rochester Park. The UNA Summer Sunday Brunch happens every Sunday from 14 June to 6 September 2015. In conjunction with SG50 promotion, the brunch is priced at $50++ per adult, add $38++ for free flow of wines, cava, sangria and soft drinks.

Seafood 4.5/5

From the ocean, we have a collection of fresh seafood such as the Oysters, Clams, Red Prawns, King Crabs and Mussels.

Appetizer and Salad 4/5

A small section of appetizer and salad made up part of the buffet spread. Bread, Salami, Water & Cucumber Salad and Seafood Salad are some of the items I started with to whet up my appetite.

UNA Signature Egg Benedict 4/5

Huevous Revueltos 3.5/5

What is brunch without eggs right? UNA Summer Sunday Brunch has its own egg station where guests can order from the 6 different egg dishes. I tried the UNA Signature Egg Benedict and Huevous Revueltos. The egg benedict is quite unique in which the poached egg is served on a flat bread with smoked mackerel, paprika, hollandaise and bonito flakes. The huevous revueltos is basically scrambled eggs,  mushroom with parsely and garlic. A little over done in my opinion.

Salt Cod Fritters 3.5/5

Crispy Fried Squid with Black Garlic Aioli 3/5

Being a Spanish restaurant, the Summer Sunday Brunch also showcases some of UNA's tapas items. There were a total of 8 different tapas items to be ordered. Saving my stomach for the mains and desserts, I only tried the Salt Cod Fritters and Crispy Fried Squid with Black Garlic Aioli. If you have added $38++ for free flow alcohol, these tapas will be perfect to go with the drinks.

Smoked Quail 4/5

For me the highlight for UNA Summer Sunday Brunch has to be their grills. In all there are 7 types of meats to choose from the grill. I definitely recommend saving some stomach space for these. Paying $50++ and you get to have Smoked Quail, this is a steal.

Pinchos Morunos 4.2/5

Pinchos Morunos or Spanish Pork Skewer is really flavourful and juicy, richly flavoured by the aromatic spices.

Pluma Iberica 4.8/5

The star of all has to be the Pluma Iberica. The meat was so flavourful and tender. I could have easily mistaken it as beef it I am being blindfolded.

Chicken Wings with Mojo Picon 4.5/5

For a lighter bite, there is the Chicken Wings with Mojo Picon. Crispy skin and succulent meat, this is complemented excellently with the mojo picon or red pepper sauce.

Dessert 3/5

For dessert lover, I would say it was a bit disappointing with the limited choices. On my visit, there were Panna Cotta, Banoffee Pie, Bitter Chocolat Mousse, Cheesecake, Fruit Tart and Fruit Platter. They were actually quite pedestrian considering the standard to the rest of the brunch choices.

UNA Summer Sunday Brunch Buffet Brunch
Adult: $50++ (add $38++ for free flow of wines, cava, sangria and soft drinks)
Child: $38++ (add $8++ for free flow of juices and soft drinks)


UNA
1 Rochester Park
Singapore 139212
Tel: +65 67730070 or +65 67730060
Facebook: https://www.facebook.com/1RochesterGroup
Website: http://una.sg/
Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
Sunday Brunch: 11am - 3pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit B or C. Walk to Star Vista. At Rochester Drive turn left. Continue on Rochester Drive to the end of the road. Cross the road and continue on Rochester Park. Walk to destination. Journey time about 12 minutes. [Map]

Salt Grill & Sky Bar @ Ion Orchard

photo credit: Salt Grill & Sky Bar

After a month long renovation, Salt Grill & Sky Bar located on the 55th level of Ion Orchard reopened with a new refreshed dining experience and a new menus by Executive Chef Mathew Leighton. Salt Grill & Sky Bar opened by celebrity chef-restaurateur Luke Mangan is given a makeover with a new lay of carpet, mood enhancing light sculptures, a swanky new bar on the mezzanine floor and a new private dining room.

photo credit: Salt Grill & Sky Bar

The bar which used to be at level 56th has been relocated down a level at the main dining room creating a new private dining area on the 56th floor that has unobstructed views overlooking the CBD and Marina Bay skyline.

Tempura Oyster 4/5

Lamb Loin 4.5/5

We started with some canapes and drinks at the mezzanine floor before moving up to private dinning room. The Tempura Oyster with wakame salad and wasabi dressing has an interesting play of textures and Japanese elements that worked for me. The Lamb Loin with mushroom duxelles in puff pastry was
so good that I could not help going back for a second helping.

photo credit: Salt Grill & Sky Bar

After our drinks and canapes, we are ushered to the 56th floor. The group of us were very privileged to be hosted by Luke Mangan at the newly renovated private dining hall.

Amuse Bouche - Coconut Broth 4.2/5

We started our dinner with the Coconut Broth with Sydney Spice. The creamy coconut broth tasted quite similar to the Thai green curry but it is more refined and not as sweet. The harmonious flavours made it a comforting and hearty amuse bouche to kick start the dinner.

Sashimi of Kingfish 4.2/5

Next we have the Sashimi of Kingfish with ginger, eschalot and goats feta. Light and refreshing, allowing the sweetness and freshness of the kingfish sashimi to shine.

Baby Vegetables 4/5

A lovely garden on a plate, the Baby Vegetables is paired with goats curd, ginger bread crumbs and dried black olives. I like how the dried black olives complemented the baby vegetables in this dish.

Glass Sydney Crab Omelette 4.8/5

This was my favourite dish for the night. The Glass Sydney Crab Omelette demonstrated the exact words Luke Mangan replied us when we asked him what is Australian cuisine. He said that modern Australian cuisine borrows influences from cuisines around the world. The egg omelette may sounds simple but the used of different ingredients around the world such as enoki mushroom, miso mustard borth, fried shallot etc in assembling into this beautiful dish reflects his exact words and philosophy of modern Australian cuisine.

Tea Smoked Quail 4.2/5

I understand quail is probably one of the toughest meat to cook. I was delighted when I cut into the Tea Smoked Quail which was cooked perfectly. Paired with almond cream, prunes, grains, grilled shallot and sorrel, the meat came infused with a nice tea smoked aroma.

Sirloin Rangers Valley 4/5

The Sirloin in red wine sauce is from Rangers Valley, 300 days grain fed. Enjoyed the charred edge of the steak with the Moroccan spice. I was disappointed that the sirloin was paired with the eggplant puree instead of the popular potato puree served at Salt Grill. I could be bias but overall it is a very well balanced and executed dish.

Luke's Liquorice Parfait, Lime 4.2/5

How can we not end the dinner with Luke's Liquorice Parfait with Lime, his signature dessert that is served throughout all his restaurants in Australia and overseas. An ingredient that you probably would not imagine to be used in dessert. His creation is a rich and velvety texture that is somewhat close to ice cream with the acidity of the lime lending a nice touch of harmony to the whole dish.

Last but not least, we just to have to take a group picture with the celebrity chef-restaurateur Luke Mangan since he is in town. Thanks for the great meal.

With the new revamped menu, Salt Grill & Sky Bar also introduces the Lunch Set Menu and Executive Lunch Set Menu ranging from $45++ to $80++ on weekday between 11am to 2pm. The lunch set menus come with a choice of either 2 or 3 courses with an array of entrees, main courses and desserts to select from. New dishes will also be updated each month for the lunch set menus, ensuring different taste experience in each visit. The lunch set menus offer a perfect corporate lunch venue with a fuss free option to impress your clients.


Salt Grill & Sky Bar 
Ion Orchard
55/56 Floor
2 Orchard Turn
Singapore 238801
Tel: +65 65925118
Facebook: https://www.facebook.com/SaltGrillSkybar
Website: http://www.saltgrill.com
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Orchard MRT station. Take Exit B. Proceed to Ion Orchard 4th floor ION Art. The concierge at ION Art will direct guests to the express elevator to the 55th floor. Journey time about 5 minutes. [Map]