Golf Asia

60 Level33

Responsibe And Flavourful Dining


Both working brewery and creative restaurant, LEVEL33 seamlessly melds craftsmans­hip, artistry and hospitalit­y. Its three different spaces: the LEVEL33 Dining Room, LEVEL33 Social, and the Terrace, deliver varying ambiences from refined privacy to social revelry with spectacula­r skyline views.

The culinary direction is one of health, and nutrition, quality and comfort; and Executive Chef Archan Chan has sourced ingredient­s and created dishes with balance, creativity and flavour. An example is the use of whole grains in the form of beer malt and using spent grain to create healthful ferments and flour for unique housemade pasta and breads.

Guests with specific dietary requiremen­ts will find it simple to identify and order suitable options from the extensive menu. Protein-focused diets will discover a treasure trove of meats, fish and seafood. Consider the Wagyu Tri-tip steak, richly marbled beef carefully rubbed with dry koji and aged, requiring only the simplest grilling with salt to bring out the sweet depth of flavour.

Vegetarian­s enjoy a lush assortment of plant-focused dishes sourced locally for quick farm to table time to preserve flavour, texture and nutrition; with customised vegetarian dishes and gluten-free options clearly indicate the menu. Working with a local “Ugly Vegetable” programme, food waste is reduced by purchasing high-quality local produce not aesthetica­lly accepted by retail consumers.

Ingredient­s and produce have been replaced with more healthful options too. For instance, refined white sugar has been replaced with monk fruit sugar (luohan guo), a natural sweetener believed to be anti-inflammato­ry and more healthful. Condiments, sauces and sides are also made in-house from scratch, including ferments and pickles, and vinegar made from their housebrewe­d Blond Lager.

Meats have been carefully curated for both nutrition and nuanced flavours. From grass-fed beef to carrot-and-olive-fed Mottainai lamb, and the freshest local barramundi to octopuses from Fremantle. The expanded in-house curing and dry-aging of meats uses the freshest and the best produce in the creation of the

charcuteri­e and other cured items.

On the Beer Dining front, the menu includes Lamb Rump skewers of premium, sustainabl­y produced Mottainai lamb marinated in a blend of soy sauce, house-brewed Stout, brown sugar, honey, garlic, pepper, ground cumin, then grilled on Japanese binchotan and sprinkled with a spice mix of cumin, pepper, garlic and onion, before being sprinkled with spice once more and served with fermented leeks.

Fish dishes have the farm’s name mentioned on the menu to help raise their profile. The Ah Hua Kelong Seafood Bouillabai­sse consists of daily delivered local mussels, prawns, clams and fish with a freshness and flavour unique to Singapore. It is an ideal light meal when paired it with focaccia baked from spent grain – a bread low in calories, and high in fibre and protein.

Inspired by grilled stingray, Kuhlbarra’s local Barramundi is marinated in turmeric, lemongrass and chilli, wrapped in a banana leaf and grilled, then further amped up with a herb salad of parsley, basil, dill tossed with sliced shallots and a lemon dressing.

 ??  ??
 ??  ?? Grilled Squid
Grilled Squid
 ??  ?? Corn-fed Chicken
Corn-fed Chicken
 ??  ?? Ah Hua Kelong Seafood Bouillabai­sse
Ah Hua Kelong Seafood Bouillabai­sse
 ??  ?? Wagyu Tri-tip
Wagyu Tri-tip
 ??  ?? Tiramisu
 ??  ?? Skewers
 ??  ??

Newspapers in English

Newspapers from Hong Kong