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LeVeL 33

297 Wishlisted
LeVeL33, the World's Highest Urban Craft-Brewery, presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay.

8 Marina Boulevard
#33-01 Marina Bay Financial Centre Tower 1
Singapore 018981

(open in Google Maps)

11:30am - 12:00am

11:30am - 12:00am

11:30am - 12:00am

11:30am - 02:00am

11:30am - 02:00am

11:30am - 02:00am

12:00pm - 12:00am

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From the Burpple community

In particular, the Pan-Seared Local Sea Bass was very well-received. The fish is served with beer malt risotto, which gives this dish a nutty flavour. The Iberico Pork Jowl served with fermented leek was very tender – must order for meal-lovers!
Read on
Where to dine?
8 Marina Boulevard #33-01, Marina Bay Financial Centre Tower 1, Singapore 018981

1 Like

This delicate egg shell Chawanmushi is part of the new degustation menu at @Level33_SG. The wheat beer dashi used to prepare this Chawanmushi is subtle yet noticeable in the flavour. To luxe it up, it is topped with Oscietra Caviar!


After undergoing an extensive renovation, LeVel33 has a space that is divided up into sections that will suit every mood. Clients and business associates can be wined and dined at the formal Dining Room while friends and colleagues can chill out over sharing plates at the vibrantly-coloured seating area called “LeVel33 Social”. At one end of this section is the “Raw Bar” where oysters are shucked in front of you and other cold dishes and seafood items are prepared.
If you want to compare and contrast, order a mix but if you love plump, creamy oysters, I suggest zero-ing in on the Canadian.

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We checked out the revamped @Level33_SG which has a new menu other than its dining space. This dish is part of the Degustation Menu, where the
thinly shaved squid noodles is served in a housemade seafood consomme, along with asparagus, lager-pickled enoki, wakame and peas. The overall flavour is light, yet tasty as the dish is finished off with dill oil, pea tendrils and edible flowers.

Quite a couple of other favourite dishes here for us, and it is not exaggerating to say the new menu has brought the city-view restaurant to another level.

Love at first sight. Love at first bite. And it wasn’t just me who felt that way.
The aged duck breast at last night’s invited tasting of the new menu developed by Head Chef Archan was a revelation. Although Chef was quick to humbly demur, saying they use a very good duck from France, what I enjoyed was how perfectly cooked it was. The skin and the meat were executed bullseye on point, and the IPA-infused orange glaze, bright and caramelly, went so well with every bite.
I dare say for me, her rendition even beats similar duck dishes I’ve had at a few other fine dining restaurants.


I found my pork tough and gristly, but the mains play second fiddle to the generous larder laid upon the Ploughmans Table for Level33’s Executive Set Lunch. Feast upon a free flow of good cheeses, whole prawns, mussels, charcuterie and Level33’s amazing bread with creamy yeast beer butter, amongst other things. And definitely don’t miss out on their shockingly good nduja paste –
best eaten slathered on aforementioned bread.

Taste: 3.5/5