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Food and Travel (Singapore) - - Contents -

What’s cook­ing in Sin­ga­pore and Kuala Lumpur

Step into an ex­clu­sive el­e­va­tor with no floor but­tons and you’ll find your­self trans­ported to the en­trance of Level33, where you’ll be greeted by mas­sive cop­per ves­sels of the es­tab­lish­ment’s beer brew­ing sys­tem. If you’ve been wish­ing for a Willy Wonkaesque beer fac­tory, this comes pretty close. Said to be the world’s high­est ur­ban craft brew­ery, the restau­rant pro­duces and serves up to six beers in­clud­ing a sea­sonal beer that changes once the bar­rel runs dry. All beers are brewed on­site by a res­i­dent Brew master, served un­fil­tered and un­pas­teurised, so you know you’re get­ting the real deal.

Per­ma­nently on the beer menu are the fruity Blond Lager, the bit­ter In­dia Pale Ale, the choco­laty House Porter, and a Wheat Beer with hints of ba­nana. The sea­sonal beer, then, was the Oaked Bock Beer – a smooth dark beer with light hints of the French Oak. They are avail­able as 0.3L (S$12.33) and 0.5L (S$17.33), but if you head down be­fore 8pm you can have your beer for less at S$9.33 and S$13.33 re­spec­tively. We sug­gest go­ing for the Beer Tast­ing Pad­dle (S$20.33) that com­prises a flight of five craft brews if you like va­ri­ety or are there for the first time.

It isn’t all beer and no food at Level33. Most re­cently, the restau­rant launched its new Menu with a Con­science us­ing a wide range of in­gre­di­ents that are or­ganic and sus­tain­ably pro­duced. The Oc­to­pus (S$24.50), a starter of ten­der pan seared oc­to­pus served with toasted hazel­nut sa­tay, sam­phire, and coal smoked aioli, for ex­am­ple, is im­ported from a sus­tain­able fish­ery in Western Aus­tralia.

The menu is la­belled ac­cord­ing to each dish’s main in­gre­di­ent. And to make things even eas­ier, dishes ac­com­pa­nied with a green tri­an­gle are a ‘green’ choice and those with a brown tri­an­gle are marked out as op­tions that would pair well with their craft beers. No­table dishes that have both sym­bols in­clude Heir­loom Tomato (S$14.50), a hap­haz­ard plate of toma­toes, herby basil sponge, ri­cotta ter­rine, pep­per­on­cino and wal­nut oil pow­der, Beef & Reef (S$48), a com­bi­na­tion of char­grilled rump and lob­ster tail, and Beered Poulet

X(S$120), a black-footed chicken brined in In­dia Pale Ale then whole baked that is per­fect for shar­ing. Do head down af­ter work to eat and drink your fill. #33-01, Ma­rina Bay Fi­nan­cial Cen­tre, Tower 1, 8 Ma­rina Boule­vard. Tel: 65/6834-3133 www.level33.com.sg

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