level 33: non-stop eating
scrumptious delights from LeVeL33
Brewbecue Skewers | Credit: LeVeL33

LeVeL33 understands the dilemma guests have when it comes to selecting what to eat. What’s worse, scrumptious options like Freshly Shucked Oysters, Kingfish Sashimi and Oscietra Caviar Chawanmushi span across different menus (a la carte and buffet). Thus, LeVeL33 hosts a Brewbecue Party to make dining a much simpler affair.

Brewbecue, on 7 March, from 12 pm to 3.30 pm, focuses on top pick such as Freshly Shucked Oysters, Hiramasa Kingfish and a platter of Hokkaido scallop, Burrata and Beef Tartare, for starters. The eating continues with, to name a couple, Cauliflower Steak and Prawns with Yuzukoshō Mayo as its mains. The feast then concludes on a sweet note with Beer Ice Cream, Cream and Berries Brownie and Chocolate Tart.

8 Marina Boulevard, Level 33, tel. 6834 3133, level33.com.sg.

Barbary Coast: Cheers to the good ol’ days

Barbary Coast founders Michael Callahan and Celia Schoonraad understand how mundane it is to grab a couple of after-work drinks at the same place with the same atmosphere day after day. That’s why they built Barbary Coast Ballroom, a parlour-style bar filled with vintage furniture and opulent chandeliers to give you a special spot to unwind.

Located at Boat Quay, above their first bar Deadfall, it serves unique cocktails that spotlight a myriad of flavours – a bitter Three Graces, a sweet Fernet Hunter and a tangy Tommy Tomate (above) – other than the usual draft beers and wines. While you’re there, be sure to order the Cheese & Charcuterie and Oysters Rockfella. They’re a tasty way to line your gut before you knock back a few.

16 North Canal Road, Level 2, barbarycoastsg.com.

sling by Maison Ikkoku: Everything about Singapore
scrumptious delights from Maison Ikkoku
Kambing Bakar | Credit: SLING by Maison Ikkoku

We can all agree that the surest way to be reminded of home is through what we consume. For that reason, SLING by Maison Ikkoku hopes to evoke homely sentiments in its guests. To start things off, it’s reinterpreted bartender Ngiam Tong Boon’s original Singapore Sling cocktail into five distinct iterations. One version, the Independence Sling, is a Campari filled with herbaceous notes to represent the country’s journey towards sovereignty.

The theme of home extends into the restaurant’s food menu. It includes Kambing Bakar (above), a frenched rack of lamb marinated in herbs and pandan leaves, and Hey Mee, Hokkien noodles packed with lobsters and pork cracklings. Delicious and authentic, they successfully capture the essense of local cuisine that will always have a room in our hearts.

20 Kandahar St, tel. 6294 0078, ethanleslieleong.com.

BTM Mussels & Bar: Mussels for the win
scrumptious delights from BTM Mussels & Bar
Mussels and fries | Credit: BTM Mussels & Bar

Authencity and freshness are crucial to any restaurant worth its salt. Chef Olivier Bendel has made these the pillars of his new restaurant BTM Mussels & Bar – and the mussels that he serves there. Imported from Parcs Saint Kerber, France, his Bouchot mussels carry the Mont-Saint-Michel-Bay AOP certification, which guarantees their quality and place of origin.

Diners can enjoy this shellfish in seven different ways, from the creamy, to the spicy, to the cheesy. You probably can’t have them all at one sitting though, so you’ll just have to make multiple visits down to savour all seven variations.

5 Duxton Hill, tel. 6690 7562, dhm.com.sg/btm.

Spice Brasserie: Spoilt for choice
scrumptious delights from Spice Brasserie
Black Char Siew | Credit: Spice Brasserie

After its recent makeover, Spice Brasserie has finally reopened its doors. The restaurant at Park Royal on Kitchener Road now boasts cool lightwood interiors, and patrons will find their dining experience taken up a notch thanks to the enhanced comfort. The menu includes a range of cuisines from Asian to Western, all served across four buffet* stations where chefs prepare the food live.

Check out the Black Char Siew (above) grilled to a caramelised exterior over charcoal fire, the Squid Ink Naan kneaded and baked with Butter Chicken and Gobi Manchurian, and the Piña Colada Ice Cream served teppanyaki style.

181 Kitchener Road, lobby level, tel. 6428 3160, panpacific.com.

*Due to the COVID-19 situation, the buffet line will be temporarily ceased. Alternatively, guests look forward to buffet-line favourites — Black Char Siew (above) Rice, Seafood Broken Rice Porridge, Assorted Naan with Goan Fish Curry and Korean Tteokbokki — in a la carte. Prices start at S$4.80.
written by.

Lester Tan

Lester is into films, food and basically anything culture related under the sun.

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