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Western

Western

Featuring HOUSE at Dempsey, Lolla, Forty Hands (Tiong Bahru), Spathe Public House, Platypus Kitchen (Bugis Junction), LeVeL 33, PasarBella (The Grandstand), Omakase Burger (The Grandstand), Bar Stories, mezza9 (Grand Hyatt Singapore)
Jason Wong
Jason Wong
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What do you know about dumplings? Next level wanton game with moreish pulled pork and cream cheese encased in crunchy, deep-fried wrappers, served with a tangy sweet and sour dip. This, coming up soon at the future [email protected] Glutton’s Bay.

Taste: 3.5/5

  • 3 Likes

Sausage game strong – meaty, aromatic and well-seasoned, the jalapeno notes sang through clearly above the mild cheesiness of this very formidable banger. Apparently so impressive that my lunch date declared it the best sausage in Singapore.

Taste: 3.5/5

  • 5 Likes

What do you know about dumplings? Next level wanton game with moreish pulled pork and cream cheese encased in crunchy, deep-fried wrappers, served with a tangy sweet and sour dip. This, coming up soon at the future [email protected] Glutton’s Bay.

Taste: 3.5/5

  • 2 Likes

The judicious usage of Meatsmith’s signature BBQ meats in familiar local favourites has resulted in standouts such as a spectacular salted egg chicken chop rice and this – two solid slabs of meat glistening in sticky-sweet charsiew glaze on a bed of rice. House-made cucumber pickles on the side are a nice touch, providing palate cleansing acidity and crunchiness. If this is any indication of things to come at the soon-to-be opened [email protected] Glutton’s Bay, then I’m already sold.

Taste: 3/5

  • 4 Likes

Well tossed and coated in a finger licking blend of salt and pepper, the fries tasted even better slathered in the spicy house sambal sauce. Damn shiok! Just one of the beer-friendly sides that the upcoming Meatsmith @Makansutra Glutton’s Bay will be dishing up.

Taste: 3.5/5

  • 2 Likes

Kudos for using locally sourced sea bass and treating the ingredient simply and with respect. Pan-seared to flaky perfection(with crispy skin to boot), the delicate fish is served atop a beer malt risotto enriched with parmesan, butter and cream. More butter you say? A generous pour of unctuous beurre blanc laced with verdant dill oil will do the trick, pairing excellently with both the fish and the risotto.

<< Invited Tasting >>

Taste: 4/5

  • 2 Likes

Flesh from between the pork ribs is marinated with LeVeL33's IPA, Dijon mustard, salt, pepper and garlic for 6 hours, then sous-vide at 69 degrees celsius for 12 hours. The meat is shredded, pressed to shape, and chilled. Pan-seared to order, the re-imagined “meatloaf” is crisp on the edges and topped with mustard seeds and strangely, mussels. I’m not sure if the shellfish adds anything, but the crisp apple slices and apple puree are a tried and tested combination that work well with the pork.

<< Invited Tasting >>

Taste: 3.5/5

  • 2 Likes

Usually the most unexciting main on a menu, the chicken here is sous vide and finished on a charcoal grill for a smashingly smoky, succulent piece of meat. Draped over were lovely burnt leeks that had been fermented in salt and plum juice, and to the side, an earthy mushroom puree as well as a smoked eel, chicken stock and dashi jus that was brimming with umami.

<< Invited Tasting >>

Taste: 3.5/5

  • 1 Like

Succulent pan-seared Hokkaido scallops served in a half shell filled with a moreish wheat beer dashi, seaweed, malt chips, and drizzled with dill oil, a common denominator across many of the dishes here that adds an uplifting herbaceous note.

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Taste: 3.5/5

  • 2 Likes

Swathed in a rich gruyère sauce, the silken pouches of semolina pasta filled with ricotta, truffle paste, walnuts and parsley are paradoxically light and indulgent at the same time. The ravioli are topped with paper-thin slices of nashi pear and shaved truffle, an unusual combination that strangely works.

<< Invited Tasting >>

Taste: 4/5

  • 1 Like

I’m really liking the modern European fare with Asian inflections that Level33’s new chef Archan is bringing to the table. With a distinguished pedigree of having worked in some of the finest restaurants in Australia, her food is at once refined, thoughtful and creative.

It’s very easy to overcook quail, but here it is marinated in a piquant blend of lemongrass, ginger and soy sauce, grilled to perfection, then smothered in a sweet and roasty Level33 stout, honey and quail jus glaze. On the side are baby carrots baked in a mixture of coriander seeds, cocoa powder, coffee and spent grain, and fresh green grapes. The sour tang of the former and sweet acidity from the latter provided balance against the richness and slight gaminess of the meat and sauces.

<< Invited Tasting >>

Taste: 3.5/5

  • 2 Likes

No better way to signify the start of the meal than by breaking bread, and at Level33, it’s a crusty European-style sourdough made with warm beer malt. You’ll want to slather on some of that distinctively nutty and creamy hand-whipped yeast beer butter topped with malt chips because it is truly delicious.

<< Invited Tasting >>

Taste: 3.5/5

  • 5 Likes

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