Angie's Oyster Bar & Grill @ Havelock - Refreshed Dining Space and a New Chef’s Seasonal Menu

Located in the Tan Boon Liat Building, Angie's Oyster Bar & Grill has been dedicated to offering quality seafood and meats since 2021. This time, the restaurant unveiled a new Chef's Seasonal Menu for dinner, featuring new creations and enhancements to beloved signature dishes.

Starting from 10 July, diners can enjoy this attractively priced dinner set, with options of a 4-course meal at $78 per person or a 6-course meal at $98 per person. Elevating the dinner with a specially curated wine pairing is also available: $58 per person for three 90ml pours or $78 per person for four 90ml pours, matching the respective courses.

Angie's has also been continually upgrading its interior. Recent revamps include a new copper wall showcasing their wine collection and a refurbished live oyster tank. The complete makeover is expected to be ready by July 2024, promising an even more inviting ambience for diners.

Kombucha

I am a huge fan of Kombucha ($9) and was elated to hear that Angie's serves homemade ones in three refreshing flavours: original, yuzu, and passionfruit. Handcrafted in-house, these kombuchas are all natural without any added preservatives or additives.

Chef’s Special Selection of Oysters 4.5/5

A visit to Angie's would only be complete with trying their oysters. The Chef's Special Selection of Oysters featured a trio, each uniquely dressed. On the day of our visit, we had oysters from Japan.

Chef’s Special Selection of Oysters 4.5/5

Typically, I enjoy my oysters bare, but Angie's demonstrated how suitable dressings can enhance the natural flavours of the shellfish. From right to left, we started with a refreshing piece adorned with plum-infused horseradish and shiso, followed by a zesty and sweet number with passionfruit ponzu, and concluded with a delightful pairing of Tsuyataro cucumber and cold-pressed olive oil.

Homemade Ricotta & Cranberry Apricot Jam Toast 4.2/5

The open-faced Homemade Ricotta & Cranberry Apricot Jam Toast was a real treat. Crafted and fermented in-house, the fresh ricotta shone through with its mild creaminess, beautifully contrasted by crunchy Granny Apple strips and tangy-sweet apricot jam.

Blue Tasting of the Sea 4.2/5

Our amuse-bouche, aptly named Blue Tasting of the Sea, featured three delightful bites - bluefin tuna topped with negi on crispy rice, Galician blue prawn tartar studded with flying fish roe atop toasted sourdough and finally, my favourite of the three, a blue swimmer crab slaw served on a homemade crispy spiced papadum.

Charred Romaine Wedge 4.2/5

Angie's rendition of the classic Caesar Salad is one to look out for. Their Charred Romaine Wedge is adorned with specially sourced chilli pepper-cured Atlantic sardines, parmesan polenta chips, homemade anchovy vinaigrette, and hickory-smoked bacon. The result is a balanced mix of smokiness, cheesiness, and crunch.

Angie’s Original Fish & Chips 4.2/5

For my main course, I chose Angie's Original Fish & Chips, while my dining companions chose the Hawke's Bay Wagyu Ribeye and Cold-water Lobster Linguine.

Angie's Fish & Chips, a favourite among diners, offered a surprise in this set menu: instead of just one type of fish, it featured two — NZ Wild-caught Halibut and Line-caught Barramundi, both coated in their signature stout batter for an impressive crunch. Accompaniments included fries, crushed peas, and a jalapeno tartar sauce.

Strawberry Meringue with Toasted Coconut Gelato 4/5

We concluded our set dinner with a festive dessert, the Strawberry Meringue with Toasted Coconut Gelato. Thoughtfully created to commemorate Singapore's upcoming 59th birthday in August, it is adorned in celebratory hues of red and white. A scoop of coconut gelato accompanies homemade elements of strawberry crumble, strawberry-swirled meringue chips, sliced strawberries and lychee pearls.

Ube Cornbread 4.2/5

The unique Ube Cornbread ($18) was highly recommended and lovely! A warm base of sweet cornbread is topped with a smooth ube (purple yam) Mont Blanc, paired harmoniously with coconut gelato, mild cheddar custard and toasted coconut sprinkles.

Reservations are highly recommended via email at hello@angies.com.sg or call +65 6221 9555.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Angie's Oyster Bar & Grill
Tan Boon Liat Building
#02-01
313 Outram Road
Singapore 169073
Tel: +65 6221 9555
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Nearest MRT: Havelock MRT (TE Line)

Opening Hours:
Mon-Tue: 5pm - 11pm
Wed-Thu: 12pm - 230pm, 5pm - 11pm
Fri: 12pm - 230pm, 5pm - 12midnight
Sat: 1030am - 330pm, 530pm - 12midnight
Sun: 1030am - 330pm, 530pm - 11pm

Direction:
1) Alight at Havelock MRT station. Take Exit 1. Walk to the back gate of Tan Boon Liat Building. Walk to destination. Journey time about 3 minutes. [Map]

Fortuna @ Craig Road - Singapore’s First Sicilian-Neapolitan Trattoria with 50+ Hour Fermentation Pizza Dough

First started in Sydney, Fortuna at Craig Road is Singapore's first Sicilian-Neapolitan trattoria. Created by an Italian trio – master pizzaiolo Giorgio Sorce (ranked 87th worldwide), Michelin-starred chef Omar Tutino, and F&B operator Egon Marzaioli – they aim to offer authentic Sicilian and Neapolitan cuisine. This second outlet adopts the same contemporary design as the one in Sydney, delivering a welcoming, laid-back vibe.

Ricotta Mantecata

Pane Di Casa 5/5

Our meal began with a great starter: Pane Di Casa ($12), served with Ricotta Mantecata ($16). The wood-fired bread, simply dressed with salmoriglio (a Sicilian sauce made of garlic, lemon, oil, and oregano), was incredibly fluffy with a bit of chewiness. It shares the same dough as the Napoletana Pizza, which has undergone a 50+ hour fermentation. The Ricotta Mantecata, one of three dips on the menu, features ricotta jazzed up with honey and house-made Fortuna chilli. The combination of bread and dip was pure joy.

Cuoppo Di Pesce 3.5/5

For Antipasti, the Cuoppo Di Pesce ($25) showcased one of Neapolitan's popular street foods – fried calamari, elevated with garlic lemon dressing and salumi XO mayo. Three types of flour were used in the batter to achieve a light and crisp texture.

Not Just A 4 Cheeses 4.5/5

Pizza at Fortuna is crafted in the distinctive style known as the "Kingdom of the Two Sicilies," using 100% Sicilian ingredients. First, we had the Napoletana Pizza (available in 22cm or 30cm). The dough left to rise for 50 hours through a two-process fermentation, is shaped four hours later and baked in a wood-fired Valoriani oven. The flavour we tried, Not Just A 4 Cheeses ($29), combined Fior di Latte, Gorgonzola Dolce, Ricotta Salata, and Parmesan Chips with sweet fig compote to round off the cheesy flavours. This was the best, as it allowed the dough's natural taste and beautiful texture to shine.

Gambero & Stracciata 3/5

Next, we tried the Fried & Baked Pizza (22cm), which is double-cooked by frying and baking for extra crispiness. The Gambero & Stracciata ($38) featured delicious Stracciata and Gamberi di Massara toppings, but the baking process dried and toughened the fried dough, especially the portion under the toppings. Typically, based on what I had tried, fried pizza is crisp and puffy on the outside while remaining soft and chewy inside. I reckoned they could have draped the cheese over the fried dough and topped it with the other ingredients without baking it.

Truffle & Anchovies 2.5/5

The Contemporary Pizza Al Ruoto, cooked in an aluminium pan, follows a unique three-way pre-fermented dough process that takes 18 hours and achieves 80% hydration, resulting in an incredibly crunchy exterior and soft interior akin to focaccia. The Truffle & Anchovies ($42) combined walnut whipped butter, anchovies, and truffle. While the dough was delectable, the toppings and dough didn't meld together well, and the combination of anchovies and truffles needed to be more harmonious too.

‘1000’ Layers Lasagna 2.8/5

All of Fortuna's pasta is made in-house à la minute using quality flour from Naples, a balanced mix of semolina and 00 flour, local free-range eggs, and Sicilian olive oil. The '1000' Layers Lasagna ($36) is prepared the way Egon's mother in Sicily makes it, with layers of Provolone del Monaco and Bronte Pistacchio pesto. The bechamel sauce allowed the flavourful Mortadella to shine, accenting the butteriness of the provolone cheese. The nuttiness of the lasagne imparted from the Pistacchio pesto elevated the overall flavour profile. However, served cross-sectioned and pan-fried to achieve crispy edges based on the recipe, it was nostalgic but lacked the satisfaction of tucking into a hearty lasagna, feeling more like a snack than a main. And it was just too compact and flat to allow the homemade pasta to shine.

Spaghetti 3/5

The Spaghetti ($38) showcases succulent Mazzara King Prawn, served with a bisque accentuated with Fortuna Chili. The depth of crustacean flavours was impressive, but the salt level could be more restrained, as it sometimes overwhelmed the diced King Prawn.

Pollo Marinara 3.5/5

We tried Pollo Marinara ($34) for mains, a half-roasted chicken served with olive tapenade, capers, and San Marzano tomatoes. The chicken was aptly seasoned and tender, with a rustic charm.

Fortunamisu 3/5

To sum up our dinner, we had Fortunamisu ($18) for dessert. The house tiramisu is made with Savoiardi ladyfingers, Illy Caffe coffee, and chocolate crumble. The crumble's textural crunch was a nice touch, but it could have been improved by more coffee-soaked ladyfingers and a touch of bittersweet alcohol.

Opt for the full experience with their 4-course Italian set lunch at $39++. Enjoy wood-fired bread with your choice of dip, a selection of antipasti, a choice of main course, and a delightful dessert with coffee.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Fortuna
7 Craig Road
Singapore 089667
Tel: +65 9115 1597
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 12pm - 230pm, 530pm - 930pm
Fri-Sat: 12pm - 230pm, 530pm - 1030pm


Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Moxie @ Alumni Association Medical Centre (SGH) - A Modern Mediterranean Dining and Lifestyle Destination

Moxie, the fresh-faced Mediterranean dining and lifestyle haven, has gracefully descended upon the Alumni Association Medical Centre (SGH), replacing the erstwhile Kah Soh. Transforming the space into a modern beach house with a lively coastal vibe, Moxie offers a delectable array of shared plates and refreshing cocktails throughout the day.

The ambiance at Moxie is a breath of fresh air—literally. The modern beach house aesthetic is both inviting and chic, transporting diners to sun-soaked coastal getaways. The airy and vibrant atmosphere complements the Mediterranean fare perfectly, making it an ideal spot for a leisurely meal or casual gatherings.

Moxie Dip Platter with Sourdough/Pita 4.5/5

Kickstarting the coastal journey, we dived into the Moxie Dip Platter with Sourdough ($22). The platter offers a trio of delightful dips—Spinach Yogurt, Smashed Kabocha, and Whipped Ricotta. Each dip is a star in its own right, but if one has to be crowned, the Whipped Ricotta takes the throne. The interplay of textures and flavours, coupled with the choice of either Sourdough or Pita, is a crowd-pleaser.

Burrata 4.8/5

The Italian Burrata ($19) is a masterpiece. Paired with pickled red beets, charred grapes, pistachio dukkah, and red beet gel, the dish is a symphony of colours and flavours. The creaminess of the burrata finds harmony with the tanginess of the beets and sweetness of the grapes, creating a palate-pleasing experience.

Spiced Corn Ribs 4.5/5

The Spiced Corn Ribs ($16) are a revelation. Dressed in cumin-infused aioli, grated feta, and lime, the corn bursts with flavors. Eating it like a rib, squeezing lime included, adds an interactive element to the dish, enhancing the sweetness of the corn.

Grouper Crudo 4.5/5

The Grouper Crudo ($25) is a highlight for seafood enthusiasts. Local flower grouper meets Zhoug coulis, pickled Japanese cucumber, and diced red radish, creating a refreshing and vibrant dish. The coriander seeds sprinkled on top add a final layer of complexity.

Arugula Pesto Orecchiette 4.2/5

The Arugula Pesto Orecchiette ($38) is a flavorful pasta dish. Al dente orecchiette, sautéed prawns and scallops, crab meat, shaved parmesan, fresh arugula, and toasted pine nuts come together harmoniously, offering a medley of textures and flavors.

Catch of The Day - Fillet (200g) 4.2/5

The Catch of The Day (Fillet, $42, 200g) showcases the versatility of Moxie. With a weekly rotation of fish, the pan-fried fillet with clarified butter, browned almonds, and capers is a delightful dish. The moist fish comes with a hint of smokiness, nuttiness from almonds, and tanginess from capers, creating a symphony of flavours.

Moxie Mille Feuille 4.8/5

Save room for dessert, as Moxie's Mille Feuille ($19) is a showstopper. Layers of filo pastry, whipped cream cheese, strawberries, and blueberries, crowned with kataifi and raspberry, deliver a sweet ending with myriad textures.

Dark Chocolate Mousse 4.5/5

Concluding the feast is the Dark Chocolate Mousse ($16). Rich dark chocolate meets hazelnut ice cream, berry compote, toasted hazelnuts, and streusel, creating a well-balanced and indulgent dessert.

Moxie succeeds in bringing the vibrant flavours of the Mediterranean to Singapore's shore. From the captivating ambience to the thoughtfully crafted dishes, each aspect of the dining experience at Moxie reflects a commitment to quality and creativity. The menu's diversity caters to various palates, ensuring that Moxie stands out as a delightful addition to Singapore's F&B scene. Whether you're craving a leisurely lunch or a lively dinner, Moxie beckons with its coastal charm and culinary prowess.

Note: This is an invited tasting.


Moxie
Alumni Association Medical Centre
Singapore General Hospital (SGH)
2 College Road
Singapore 169850
Tel: +65 9339 3380
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Thu, Sun: 1130am - 10pm
Fri-Sat: 1130am - 1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT. Take Exit 1. Cross the road. Turn right and walk down Outram Road towards the flyover. At the junction of Outram Road and Chin Swee Road, turn left and walk to College Road. Walk to destination. Journey time about 6 minutes. [Map]

Humpback @ Bukit Pasoh - A Refreshed Space With A New Menu

After two months of renovation, Humpback, the modern seafood restaurant and wine bar at Bukit Pasoh, has reopened with a refreshed space and a new menu. In line with the restaurant's commitment to transparency in its food sourcing chain, the menu is ingredient-focused, with the country of origin informed. Dishes are executed using European culinary techniques with Japanese influences, showcasing the best seafood of the season.

Humpback's signature oyster bar has remained the star of the restaurant ever since its opening in 2015. You can find a seasonal roster of oysters from the Pacific Northwest that is shucked upon order. It showcases seasonal oysters sourced from the Pacific Northwest - Hama Hama Oyster Company, a sixth-generation family-run oyster farm in Washington State in the US. We tried all three varieties, each with its distinctiveness - clean and crisp Hama Hama, briny and sweet Summerstone, as well as an earthy sweet Blue Pool. All oysters ($8/pc, minimum six per order) are served on the half shell on ice with Humpback's house sweet-tangy mignonette, lemon and seasonal citrus.

Hamachi Pastrami 4/5

The menu is organised into Snacks and Bites, Small Plates, Large Plates and Desserts. From Snacks and Bites, we had Chef Alynna Tan's elegant portrayal of fish charcuterie - House-cured Hamachi Pastrami ($18) that is smoked with apple wood, served with thinly sliced pickled Japanese cucumber and sourdough baguette crisps. They were savoury with pastrami spices laced with a hint of smoky aroma. Each slice had a delectable meaty texture, further enriched with dots of smoked sour cream.

Buckwheat Bread with Yuzu Butter 3.5/5

While they were great with the crunchy baguette crisps, I took the liberty to have it together with the Buckwheat Bread with Yuzu Butter ($13), and the combination of the toasty bread with the luscious pastrami was equally delicious. The accompanying citrusy yuzu butter is salted with smoked salt, which works well with the deep nuttiness of the bread.

Mussel Toast 4.8/5

My favourite snack would be this Mussel Toast with Spicy Nduja ($16, two pieces). I love its mouth-filling texture accompanied by a hefty punch of flavours, which will whet your appetite too. The buttery toasted brioche fingers were airy with a crusty exterior, slathered with rich, sweet-spicy nduja that allowed it to bind with the plump Australian mussels atop. Bringing the toast close to my nose teased my senses, an elusive layer of smokey notes imparted from the mussels that had been tossed in a smoked oil.

White Asparagus with Blue Crab and White Miso 4/5

Red Prawn Tartare 4.5/5

From Small Plates, we had two cold dishes that celebrate the fresh flavours of Spring. Humpback's rendition of a cold crab salad, White Asparagus with Blue Crab and White Miso ($25), features chunks of lump blue crab from Indonesia alongside shaved white asparagus, dressed lightly with a contrasting miso-mustard dressing, followed by fresh horseradish and olive oil. While the execution brought out both ingredients' delicate and subtle flavours, it didn't excite me as much when placed amongst others on the menu. On the other hand, Red Prawn Tartare with Tosazu jelly and Pomelo ($26) stood out with Argentinian scampi that was succulent and sweet with a meaty bite. Marinated in dashi and rice wine vinegar, their sweetness came through even more.

Purple Clams with Toasted Koji and Green Asparagus 4.8/5

Among the hot selections, Purple Clams with Toasted Koji and Green Asparagus ($31) is a winner. Inspired by local milky fish soup, sweet purple clams from Hama Hama Oyster Company are simmered in sake, mirin and toasted koji cream, enlivened with Dill oil and chilli oil. The broth was milky sweet, aromatic with a whiff, liven up the dish, while asparagus chunks lend texture.

Ricotta Cavatelli 4.5/5

Ricotta Cavatelli with Swordfish Bacon and Chitose Corn ($28) is Humpback's sole pasta offering, and it is a solid one. Handmade cavatelli is tossed in corn stock with oyster mushrooms and Chitose corn from Malaysia. And what brought out the sweetness of the corn, besides the sharp cheese, were the chunks of swordfish belly bacon cured in juniper, thyme, star anise and bay leaf. These smoky fish bacon not only impart that mouthwatering savoury flavour to the pasta akin to typical bacon, but they also add little nuggets of creaminess into the dish.

Marble Goby 4.5/5

Of the Large Plates, what's highly recommend is the Marble Goby ($52). Wild-caught marble goby from Tembilahan River in Sumatra, Indonesia, is filleted and pan-seared with thyme and brown butter, served with a reduction of mussel jus and butter, as well as a dollop of sweet-tangy black garlic and shallot puree. I love the idea of blending black garlic into black garlic and shallot puree, as that mellows the intensity of it, allowing it to complement the fish without overpowering the dish. The accompanying juicy Australian mussels cooked in sake gave the dish an additional bite and flavour.

Toasted Castella Cake 4.5/5

Our dessert was a very comforting Toasted Castella Cake with Crème Fraîche Ice Cream and Soy Caramel ($14), conceived by Chef Alynna out of her food memory of a toasted angel food cake dessert in San Francisco. It's a very well-considered plate of dessert with balanced flavours. Evident in the chosen ingredients - you have the warm and indulging sweetness from the light and airy toasted Japanese-style castella cake, contrasted with a scoop of cold, mildly acidic crème fraîche ice cream, finished with a drizzle of umami soy caramel and a layer of saltish snow salt flakes that counterbalanced the overall sweetness of the dish.

Promotions/Special Nights - Oyster Happy Hour: Enjoy oysters at half price all day every Monday at Humpback Oysters at $4++ per piece (minimum 6 pieces per order) on Mondays and public holidays From opening to 6.30pm on other days of the week

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Humpback
20 Bukit Pasoh Road
Singapore 089834
Tel: +65 97729896
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon - Fri: 5pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Continue left onto Bukit Pasoh  Road. Walk to destination. Journey time about 5 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
Facebook
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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]