On our recent visit to LeVeL33, we spotted a new face and menu from Executive Chef Jake Kowalewski. Chef Jake presents a new composure and produce-focused produce-focused perspective to the distinctive brewery-inspired cuisine in LeVeL33. The beef and lamb are pasture-fed, free-range livestock shown to be healthier and nutritious. All their seafood are sourced sustainable and the local “ugly vegetable” programme continues to support LeVeL33.
Chef Jake uses flavourful but chewy beef, and binding the seasoned chunky meat with a free range yolk from New Zealand. The seasoned chunky meat is carefully handcut and mixed with cornichons (pickled cucumbers), capers, mustard, parsley, cognac, and shallots pickled in LeVeL33’s blond lager stout crisps for the extra crunch. Every flavourful bite of Hand Cut Beef Tartare ($24) combines crispy stout crisps, the right amount of beef fats, and tender, succulent meat.
Freshly Shucked Oysters are topped with LeVeL33’s Brut Beer Jelly, Avruga caviar and drizzle with housemade dill oil. Oysters and beer are welcome, the brine from the oyster not only complements and also highlights aspects of the beer.
Chilli Salt & Pepper Local Squid ($24) comes with a touch of house made coriander chilli salt seasoning and Nuoc Cham dipping Sauce. They’re crispy on the outside, chewy and soft inside!
LeVeL33 Brut Beer marries the best of both worlds. It tastes incredibly light-bodied and crisp on the lips. You might not know that this is the result of turning the bottles for months, and the accumulated lees in the neck of the bottles are disgorged before the final corking as per Méthode Traditionnelle to produce champagne. They’re brewed using the same yeast as Champagne Barons de Rothschild with a second fermentation in bottle.
Feeding our obsession for Local Slipper Lobster Roll ($32) boosting kohlrabi slaw, generous lobster chunks crowned with Avruga caviar and chives. The kohlrabi slaw is much of a likeness to having an apple-like crisp leaving a sweet peppery flavour on lobster meat with a dollop of exquisite Avruga caviar.
It’s a big yes to Cafe de Paris butter melting over free-range 100% grass-fed beef from Victoria Australia. This great combination bring out the meaty richness of Steak Frites Little Joe Sirloin ($59) while emulsifying into a creamy sauce. Special highlight to the exceptional salad made of mustard leaves and sorrel, they’re extra crisp and fresh. We are also pleased with the french fries, Chef Jake’s can twist premade fries from bland to gourmet.
Wonderful Chicken Inasal Skewers ($7) that are plump and juicy on the inside with charred skin on the outside. The marinade is strong on flavours from lemongrass, ginger, garlic, black pepper, and coconut vinegar for 24 hours. They are then grilled up with all that extra smoky flavour.
Made with LeVeL33’s IPA, and a diabetic-friendly sugar made from white beets, IPA Crème Caramel ($15) is served alongside with smoked berry compote.
Can you imagine this Burnt Pavlova ($15) is egg-free? It is 100% vegan, dairy-free, and is made with coconut cream! Enjoy the tang from passion fruit cut through the sweetness of the seasonal fruits alongside with gorgeous pillowy meringue. And the best part is the addictive jelly made from LeVeL33’s IPA, we love it!
Located in MBFC Tower 1, LeVeL33 is a great dining place to head to with your colleagues and friends after work with unobstructed views of the Singapore skyline along with house-brewed beers and ContemBrewery cuisine.
The post LeVeL33 | Distinctive Brewery-Inspired Cuisine by New Executive Chef – Jake Kowalewski appeared first on foodgem: Food & Travel.
