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H O S T E D

I have been here a few times but the most recent visit, an invited tasting by Gastrosense PR agency, has been the most enjoyable for me in terms of food.

For some time, Head Chef ArChan been toying with inspiration from LeVel33 being the world’s highest urban microbrewery. And while it was interesting with a few good dishes before, I feel she has truly hit her stride. The dishes make more of a statement with carefully-honed flavours and precise execution now.

Below are a few of my favourites from that meal:

Chawanmushi - I am a sucker for all things egg, so this super-soft, wobbly and piping hot version with wheat beer dashi and a topping of caviar was sublime.

Fresh Ricotta (shown above) - Pairing the creamy housemade cheese with smoked tomatoes, basil and miga was clever and oh-so-delicious.

Squid Noodles - This is a fine embodiment of Head Chef ArChan’s ContemBrewery cuisine as the clarification process used in beer-making is mimicked to produce the broth that goes over the soft, tender ribbons of squid and lager-pickled enoki mushroom.

The Aged Duck Breast with IPA and Orange Glaze - THE major mind-blower, and it’s not just me but my whole table of fellow diners who feel that way. Its presentation, the incredible taste and texture... we were all SHOOK.

Aged Wagyu Tri-tip - Another beautifully piece of meat that was so juicy and full of flavour. The burnt eggplant and stout jus were spot-on accompaniments