New dishes include some interesting starters – we liked Forest, a selection of seven mushroom textures presented with panache on a slab of oak with a poached organic egg. Also interesting was the Octopus, which had hints of ginger, lemon grass and lemon and was served with ‘30-second espelette pepper sponge,’ corn puree and a squid ink tapioca chip. Another dish with Asian influence is the Pierogi, a veal sausage served in a wonton dumpling with avocado purée, cold pickled grapes and snow peas.
From the new main courses, our favourite was Cutlet, a generously sized corn-fed lamb chop, presented in a delicious sauce reduced from truffle, mushroom and potatoes. Other new mains include Market Catch, a seasonal fish fillet served with salsify, a drizzle of soy gastrique and pickled and raw asparagus, and Iberico, which is brined in LeVel 33’s fabulous IPA before being pan-baked and served with kai lan, caramelised fennel, black garlic chips and jamon crumbs. Desserts are also fabulous – don’t miss the Beehive, a flakey cinnamon puff pastry with slight sugar brush and lavender mousse, served with a scoop of homemade rosemary ice-cream and a multi-coloured collection of chocolate hexagons.
A visit to LeVel 33 is highly recommended for any visitor to the city. Not only do they have an amazing view of the Marina Bay area, they also serve some of the best tasting beer in the city. Add to that Chef Jimi’s new creations and you can’t fail to have a memorable time.
For more information, visit level33.com.sg
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