LeVeL33’s commitment to sustainability is part of their philosophy. It guides all aspects of operations: from the appointment of a dedicated sustainability manager, to thoughtful procurement process and overall footprint management. Based on their Sustainability Report for 2022, LeVeL33 reduced the consumption of kitchen’s electricity by 23%, with further savings planned. 400kg of spent coffee grounds were upcycled in collaboration with a local start-up to create hardy, fire-retardant material that is suitable for furniture-making. These are two initiatives amongst the continuous efforts from the team
LeVeL33’s sustainability commitment translates into a well-thought-out dining experience crafted from sustainably sourced ingredients such as 90% of the seafood featured and 100% of the beef used. Furthermore, all salad leaves are sourced in Singapore. While striving for an overall zero food waste, the restaurant also takes pride in using vegetables that are considered too ‘ugly’ for display on shelves, but are no less delicious or nutritious. Spent grains from the brewery are also used and incorporated in LeVeL33’s breads, pastas and pastries.
As part of their sustainability advocacy, LeVeL33 also provides guests with inspired plant-based options through their extensive vegan menu.
To bring LeVeL33’s sustainability commitment to the fore, Executive Chef Jake Kowalewski and his team of sous chefs will be presenting a one-evening only 5-course plant-forward dinner ($108++) on 24th July 2023. Curated by Chef Jake and composed of dishes dreamt up by five sous chefs, the menu will be a demonstration of the youthful creativity from the LeVeL33 culinary team. It is also a perspective-changing presentation of vegan alternatives — as gastronomic delights that will appeal to all regardless of their typical diet.
Chasing welcome snacks by Executive Chef Jake is an Heirloom beetroot carpaccio by Sous Chef Joe Ng. One with a personal interest in the research and development of vegan dishes, Chef Joe chose to spotlight beetroot in the dish as she sees it as a challenging ingredient. The uniquely earthy and sweet flavours of the tuber is drawn out through the infusion of sherry vinegar and salt, while smaller heirloom beetroots are salt-baked, peeled, and then infused with orange juice, honey, and fresh mint.
These are sliced into delicate discs and complemented by creamy dollops of house-made vegan Soy Ricotta — a component Chef Joe learnt through Chef Jake. Crunchy bits of crushed cashew, a refreshing Orange & Kiwi Salsa, and a drizzle of Stout Balsamic crafted from a reduction of LeVeL33’s stout completes this starter that is brightly flavoured and vibrantly-coloured.
A Warm Cauliflower & Romanesco salad by Junior Sous Chef Amal Ashlam Jrn featured the chef’s personal favourite ingredient of cauliflower rice cooked with golden raisins for a natural sweetness forming a velvety base. Topping this is a salad of romanesco and vividly-hued, char-roasted Australian purple cauliflower. The injection of Moroccan flavours in the form of chermoula, tahini, and sumac are a reflection of the Chef’s personal familiarity with the cuisine; while a dusting of pistachio dukkha, a sprinkling of pomegranate seeds lends a Middle Eastern dimension — another cuisine close to Chef Amal’s heart.
Diners can also look forward to an umami-packed Wild forest mushroom consommé by Senior Sous Chef Ray Koh. A mix of 10 different mushrooms including chanterelle, dried shiitake, and porcini are slowly simmered with onions, celery, carrots, and kombu to make a clear consommé that is saturated with rich, savoury flavours.
This is coupled with seasonal mushrooms such as Japanese golden enoki, maitake, golden oyster, morel, and charcoal-grilled local pencil mushrooms. Delicate spheres of goji berry caviar further lend a modernist luxe-touch to the dish. An ode to soups — a dish that Chef Ray particularly enjoys, it is also a demonstration of how vegan dishes can be equally big in flavour as meat dishes.
The main course of Root Vegetable & Manjimup truffle pavé showcases the prowess of Executive Sous chef Calvin Tan. Having worked for three years in San Francisco with Californian produce, Chef Calvin has a penchant for vegetable focused dishes. Here, celeriac and sweet potatoes are thinly sliced and layered with seasonal Manjimup truffles, then cooked on a plancha for a crisp exterior.
Root vegetables are roasted until caramelised, then reduced into a jus to be drizzled over marinated Cameron Highlands eggplant, roasted with wood chips and glazed with Australian honey. Blanched savoy cabbage is stuffed with House-made tempeh, fermented over three to four days and then fried as a mince with aromatics.
Date: Monday 24th July 2023.
Time: 7pm onwards For dine-in dinner.
The dinner is all part and parcel of LeVeL33’s continued efforts in championing and celebrating sustainability, and it invites its diners to join their journey, one sustainable dish at a time.
a. 8 Marina Boulevard, #33-01 Marina Bay Financial Centre Tower 1, Singapore 018981
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