Review: Level 33 @ MBFC

Review: Level 33 @ MBFC

I mean this with no offense when I say that it is very much a Singaporean culture to be the best at somebody’s thing. Sure, London has its famous London Eye; here in Singapore, we took the blueprints, fixed the aspect ratio, and dragged it bigger before forwarding it to the construction companies. So it was no surprise when the opportunity arose for Level 33 @ Marina Bay Financial Centre to be Singapore’s tallest craft brewery.

I am not too sure how the micro change in atmospheric pressure on the 33rd floor would affect the brewing process, but Level 33 sure knows how to do it in style. As it was a friend’s birthday, we decided to lead the high society life for one night in celebration. Literally.

The unpretentious entrance opens to a lift that would take you to Level 33. The doors greet you to a bustling restaurant filled with Raffles Place executives reminiscent of a Club 21 sale – upper class flea market. As many would know, Level 33 offers diners a panoramic grandeur – a view of the Singapore skyline. Marina Bay Sands (MBS) offers a fantastic view too, but we can safely say you cannot see the MBS from the MBS.

As the other dinner companions were running behind time, the birthday boy and I decided to order some starters first. We ordered the Pork belly ($22.90) to begin. It was a slow roasted kurobuta pork belly served with rosemary-poached peaches, sitting on a bed of lentils and onions. Oddly so, this kurobuta pork must have walked all the way from Japan, because it was one of the leanest cuts I ever had. Nevertheless, the meat was pure tenderness albeit the skin got a tad rubbery.

When the other two dinner companions finally arrived, we decided to share a couple more starters before the main. We had the signature Beef tartare ($20.50). The dish came plated nicely with a small quail egg half cracked open on the side. While this dish may not appeal to the less adventurous, I would suggest you add some black pepper, as it would help to quell the stench of the raw beef. The crispy bread that came along went perfectly well with the beef tartare.

Our last starter was the Duck foie gras ($28), which was served with strawberries, vanilla and fennel marmalade, and toasted panetonne. I did not like the panetonne, and personally it ruined the foie gras for me. I understand the need to be different with the whole “let’s brew beer on the 33rd floor”, but some things will always have to go together – foie gras with bread is like bread with butter.

I ordered a pint of beer, since it was the restaurant’s specialty. I had the 33.1 blond lager (left). It was a refreshingly good light beer that lives up to its name of more than just a microbrewery in the sky.

When the mains finally arrived, I had gone to the toilet twice, and Madonna had probably written another thrash pop song. I had the Duck duet ($39), which just essentially meant they served two portions of duck – the breast and the leg. The duck breast meat, while good, looked exactly like something I saw at Cold Storage the other day. That being said, the duck leg confit was cooked to perfection. The meat was ever so soft and tender, and it peels from the bone effortlessly. I liked the fried-wanton-skin-lookalike that was served on top of the duck, though it proved a challenge to eat with a fork and knife.

Another main we had was the Pork ($38), which was a Mangalitsa breed. Mangalitsa pork are from pigs with high unsaturated fat marbling, so it gives you a lighter taste as opposed to traditional fatty pork. It was served with what the menu aptly writes “neeps and tatties”, which is just a fanciful term for mash potatoes with turnips. The dish was simple and nice, but not overly impressive.

The Cod ($38) on the other hand was most disappointing of the mains. The black cod was served upon a green bean with pine nuts and tomato seche ragout. The chef was certainly less generous with the slice of fish when compared to the other meat dishes. Additionally, the fish was shyer than a mimosa plant as it continued to break into smaller pieces with every poke – a common sign that the fish has been kept in the freezer for a stretched period of time.

As we moved to desserts, I was pleased that the chef had not decided to harvest his own sugar while we waited. The Dates ($14), which was a sticky dip pudding, was the best dessert of the few we had. The texture was sufficiently spongy, and not overly sticky. The bourbon served no purpose other than to mark up the value of the dessert, but the bourbon infused caramel complemented the dessert well. Level 33 sticky dip puddings beat PS Café pudding in my books any day.

The Pasta ($16) was one of the most interesting desserts I have had. It was my first to find ravioli in the dessert section that is not due to a print error. Instead of the conventional meat, the ravioli had a pumpkin filling, which pulls it away from a main course feel and gives it a more savory dessert touch. I liked the slight taste of dough found in pasta, and how well it complemented the gelato on top. It was eating the cold pasta dish right out the fridge that your mom never let you do – adventurous and exciting.

Level 33 is definitely a hit among Raffles Place executives looking for a nice place to relax after a long day at work; or for executives 2 steps away from slapping their boss in the face. Level 33 offers diners a fantastic view of the Singapore skyline bound, putting you on the edge to take the edge off. Service wise definitely has room for improvement – service staff at times looks like lost sheep in a herd, and the food was hits and misses. Nevertheless, Singapore’s highest microbrewery proves a place to check out.

Level 33

Marina Bay Financial Centre
8 Marina Boulevard
#33-01 Singapore 018981

Tel: 6834 3133 | Website

Opening Hours
Sun – Thu: 12pm – 12am
Fri – Sat: 12pm – 2am

 

As we value honesty and integrity here at Six&Seven, all food reviews have been paid for by our writers.

Saundysan

Raised by a family of food lovers, Saunders developed his acute palate taste at a very young age. Armed with his camera, he is always on the hunt for new dining places. Saunders is adventurous in trying new food, and believes the waistline is a good reflection of prosperity. When asked, he describes a respectable restaurant as a place that not only serves good food, but also complemented with good ambience and service. “When it comes to food, it’s all in the packaging”

There are 2 comments
  1. […] James “Jimi Tegerdine of Level 33 (read our review here) shared his passion on modern European cuisine, as well as on beer and its pairing with food. Even […]

  2. Geordie Jon

    Thank you for a very informed and helpful review. It should prove most useful as a group of us are dining there soon.

    p.s. If I might just remark one thing; when you say . It’s by no means fanciful, it is a very historic Scottish dish, traditionally served with haggis. The dishes name originates from how a Scot would refer to yellow turnips and potatoes in the Scottish dialect.

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