LeVel 33 - The World’s Highest Urban Microbrewery has Appointed a New Executive Chef -- Jake Kowalewski

The world’s highest urban microbrewery LeVeL33 has a new Executive Chef on board with a revamp menu. Chef Jake Kowalewski brings produce-focused perspective to the distinctive brewery-inspired cuisine in LeVeL33. As far as possible, the team acquires high quality produce from ethical sources who are based in Singapore or as close as possible to Singapore. 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.

 

Dining with Spectacular Marina Bay Skyline

Freshly Shucked Oysters ($7.50++ each / $38.00++ 1/2 Dozen / $72.00++ Dozen) The oysters are topped with a jelly made from LeVeL33's Brut Beer as well as Avruga caviar and housemade dill oil

 

Hand Cut Beef Tartare ($24.00++) The beef tartare is made with handcut beef, cornichons (pickled cucumbers), capers, mustard, parsley, cognac, and shallots pickled in LeVeL33's Blond Lager

 

Chilli Salt & Pepper Local Squid ($24.00++) The locally sourced fresh squid is seasoned with a housemade coriander chilli salt seasoning, coated in tempura flour, and deep fried till golden brown

Chicken Inasal Skewers ($7.00++) The chicken is first brined in LeVeL33’s Blond Lager and then marinated in lemongrass, ginger, garlic, black pepper, and coconut vinegar for 24 hours. It was then skewered and grilled over charcoal

 

Local Slipper Lobster ($32.00++) Locally sourced lobster atop Kohlrabi slaw and is then placed into the brioche bun, topping it off with Avruga caviar and chives

 

Local Seabass ($38.00++) Locally sourced seabass is simply seasoned and pan-seared Barley & Crab Risotto

 

Steak Frites Little Joe Sirloin ($59.00++) The free-range 100% grass-fed beef from Victoria Australia is grilled with a house-made Café de Paris butter, served with fries and a salad consisting of mustard leaves and sorrel

 

Burnt Pavlova ($15.00++) The Burnt Pavlova is 100% vegan, dairy- free, egg-free, and is made with coconut cream instead of dairy cream, it is topped off with a Coconut Chantilly and seasonal fruits

Website: https://level33.com.sg/

Facebook: https://www.facebook.com/LeVeL33CraftBrewery/

 

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

Exquisite Dinner at Chef’s Table @ Sake Labo

Native was originally founded in 2018 as Singapore-based travel booking site, it has since revamped, providing a one-stop digital platform offering exclusive and unique events including fitness, wellness, arts & culture as well as F&B.

 

Through Native platform, you can make a reservation for an exquisite dinner at Chef’s Table @ Sake Labo at $168.00++ per pax. Seated in the front-row at Sake Labo’s iconic mezzanine floor, enjoy a multi-course meal (a playful combination of Japanese taste and Spanish tapas) specially prepared by Executive Chef Derek, while sipping the specially paired sake with each course.

 

Chef’s Table @ Sake Labo

Chef’s Seasonal Creation presented in a Louis Vuitton Trunk.

Torched Miso Marinated Tuna Belly (Otoro) served with Chives and Truffle Caviar.

French Duck Liver Terrine (Foie Gras) with Fresh Passion Fruit sandwiched in Monaka, garnished with Sea Salt and accompanied with Yuzu Sake

Ah Hua Kelong Prawn Tempura accompany with Japanese White Corn and Wasabi Salt

* Chef Surprise not featured in the menu is the Sakura Ebi Capellini

Binchotan Grilled Miyazaki A5 Beef Steak with Grilled Shishito served along side with Yuzukosho Soy.

Yuzu Sorbet with Mint Leaves

 

Chef’s Table @ Sake Labo is available for booking on Native platform at https://www.wegonative.com/activities/5384/chefs-table-sake-labo

 

Location: Sake Labo, 29 Stanley St, Singapore 068738

 

Meadesmoore - Modern Steakhouse That Offers Unusual Cuts of Premium Beef

Meadesmoore formerly known as Fat Belly Social Steakhouse is a modern steakhouse that offers unusual cuts of premium beef, sourced from award-wining premium producers.  Every cut of beef they serve provides a slightly different eating experience depending on the type of cattle and how it is cooked.

 

Breaded Pig’s Head ($18.00++) Slow-braised pig’s head meat shaped into flavourful breaded nuggets. A dip of preserved lemon mayonnaise adds freshness and creaminess

 

Bone Marrow ($18.00++) House smoked Hokkigai clams and a topping of fried garlic gremolata. Served with toasted sourdough

 

Baby Octopus Piperade ($24.00++) Smoky, briny and tart baby octopus, tossed in caramelised nduja (spicy spreadable sausage) with piquillos peppers, touch of balsamic vinegar Served with a crisped chicharron “cracker” (Deep fried pig skin)

 

Charcoal grilled to perfection, this 30 Days Dry Aged Galician MS 2/4 Prime Rib (Good for 3 - 4 pax, $280.00++) comes from free-range dairy cows that are allowed to mature to at least 60 months old. These cows eat only grass and are more than twice the age of regular cattle = richer and deeper flavoured meat. Served with three sauces, all made from scratch: Salsa verde, Briny scampi butter (classic steakhouse sauce) and Choron sauce (Classic French steakhouse sauce)

 

Spinach Salad ($16.00++) Classic steakhouse Caesar salad with anchovy dressing, finished with sesame seeds, grated Grana Padano for sharpness and a drizzle of yuzu oil

 

Maitake Mushroom ($18.00++) Frilled fungi brushed with home-made shitake garum and grilled, served with shaved cured salted egg yolk and sauce Robert — a piquant brown mustard sauce made with onions, mustard, and Madeira wine in veal jus

 

Gratinated Mac & Cheese ($18.00++) uses Four cheeses: Bleu, Grana Padano, mozzarella and a seasonal cheese, blanketed with grated fresh truffle

 

Chocolate, Chocolate & Chocolate... ($16.00++) Chocolate ganache, custard, crumble and tuile paired with a heady chocolate and whisky sorbet

 

Seasonal Eton Mess ($16.00++) A tumble of rose and raspberry marbled chantilly cream, meringue kisses, and fresh raspberry and lychee, served in a martini glass

 

Location: Meadesmoore, 21A Boon Tat Street, Singapore 069620