LeVeL 33

Appetisers:
- bread was nice and soft, fragrant butter
- foccacia was nice, crunchy, dip was very interesting
- prawns (personal favourite) was fresh and crunchy, i liked that it was already peeled, and came with a really nice sauce on the side
- beetroot - unfortunately did not enjoy that as much, but i do not eat beetroot usually anyways

mains
- wagyu: well cooked, would have preferred if i was asked how i would like my meat done, slices were quite thin, but overall was really good. extra $15 for this!
- chicken: normal, don’t think you can go wrong with a chicken, quite forgettable, sauce was good
- sides: not bad! we did not enjoy the picked purple cabbage(?) that much though
dessert
- chocolate cake: really good! not too sweet, nice and soft!
- pavlova: i love it!! meringue was done well, fruits was not too sour which i liked. meringue was not overly sweet as well. the sweetness blended well with the acidic taste of the fruits

overall, will definitely come back again, albeit not for the food, the view is definitely worth it.

I had their 2-course meal. Their cauliflower soup was nice. Featuring one of their mains, Fish n Chips. They didn state what fish was it but i suspect is halibut. The batter was thin and there was a lot of meat. Very crispy but i find it abit dry. Fries were sprinkled with seaweed powder. It was a very filling dish and I wasn't able to finish the fries.

Why hello there. I'm always up for some beef tartare - especially since I can't eat raw fish, I might as well eat other kinds of raw stuff to make up for it...

LeVeL33's Hand-Cut Beef Tartare ($24++) came recommended to me by several foodie friends - & I'm glad that it lived up to expectations. Shared this amongst our party of 4 & it was enjoyed by all.

It tastes as delightful as it looks! Fun fact: The shallots are pickled in LeVeL33's Blond Lager 😉 Give the yolk a good mix in & enjoy how creamy it is with the handcut beef. The pickled cucumbers, capers & mustard lend acidity to balance this out in every mouthful.

💳 Accepts credit cards
🌬 Air-conditioned seats available
☀️ Al fresco seats available (stunning view of the Singapore skyline!)
🖥 Accepts reservations on Chope
📍 Inside MBFC Tower 1
🚪 Enter from the dedicated lift on the left side of the lobby (when facing the info counter)

Chef Jake brings a produce-focused philosophy to the distinctive brewery-inspired cuisine served in the restaurant, with the continuing efforts on sourcing high quality produce from ethical sources based in Singapore or as close as possible to the country to ensure a richer flavour and lighter carbon footprint. The beef and lamb are from pasture-fed, free range livestock, seafood is sourced sustainably and the continuance of the local “ugly vegetable” programme.

Our evening started off with the Freshly Shucked Oysters ($7.50 each, $38 for six, $72 for twelve), which were Irish oysters in season, and each oyster is topped with Brut Beer jelly, Avruga caviar and housemade dill oil. It was followed by the Hand Cut Beef Tartare ($24) which was perhaps one of the better tartares that I have had in recent times as the addition of stout crisps made from tempura flour gave it a nice bite and contrasting texture while the free-range yolk encapsulates the rich mouthfeel. An addictive snack, the Chilli Salt & Pepper Local Squid ($24) is a must-order with the nuoc cham dipping sauce that brings a combination of savoury, sweet and refreshing flavour. The perfect companion for it? A pint of freshly brewed craft beer.

We moved on to the Chicken Inasal Skewers ($7 each) that are first beer-brined before it gets grilled on the Japanese robata charcoal grill to give it a nice smoky aroma. For the mains, there are the Local Slipper Lobster Roll ($32) that has been mixed in with a housemade nori aioli and sandwiched in a buttery brioche bun with kohlrabi slaw and topped with Avruga caviar. The Steak Frites Little Joe Sirloin ($59) features a free-range 100% grass-fed beef from Victoria Australia, grilled with a housemade Café de Paris butter and served with fries and side salad. For desserts, we had the Burnt Pavlova ($15), a vegan dessert made with coconut cream and topped with coconut Chantilly and seasonal fruits, and IPA Crème Caramel ($15) with smoked berry compote.
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✨ LeVeL 33
📍 8 Marina Boulevard, Marina Bay Financial Centre Tower 1, Unit 33-01, Singapore 018981
🌐 https://level33.oddle.me/en_SG/
🍴 [Media Invite]

The beef tartare is made with handcut beef, cornichons (pickled cucumbers), capers, mustard, parsley, cognac, and shallots pickled in LeVeL33's Blond Lager

Location: LeVel 33, MBFC 1, 8 Marina Blvd, #33-01, Singapore 018981

Chef Jake brings New Menu,highlight a produce-focused perspective to the distinctive brewery-inspired cuisine in LeVeL33
For instance, all the beef and lamb served in LeVeL33 are now from pasture-fed, free range livestock. The seafood is all also from sustainable and, as far as possible, local sources; and the local “ugly vegetable” programme continues to supply a large proportion of their plant produce.

Feature :
💕 Local Slipper Lobster Roll.
brioche bun served with chunk sweet tender local slipper lobster roll poached and chilled, before mixing with a housemade nori aioli, served with tangy Kohlrabi slaw and topping it off with Avruga caviar and chives
💰$32.
💕 Chilli Salt & Pepper Local Squid.
The seasoned locally sourced fresh squid coated in tempura flour, and is deep fried till golden brown, served with Nuoc Cham dipping Sauce
It’s perfect to Pair it with Level 33 Beer.
💰$24
💕 Hand Cut Beef Tartare
made with handcut beef,pickled cucumbers, capers, mustard, parsley, cognac, and shallots pickled in LeVeL33's Blond Lager, served with Stout Crisps for extra crunch and a free range yolk.
💰$24.

📍Level 33 Craft Brewery Restaurant and Lounge.
MBFC tower 1, #33-01.

#mediatasting