LeVeL33 Welcomes Chef Drew Nocente from Salted & Hung for a One-Night-Only Dinner, on 16 November for the First Round of the Chefs Exchange

Executive Chef Drew Nocente (1)

LeVeL33, home to the world’s highest urban craft-brewery and one of Singapore’s finest modern European kitchens, is partnering with Chef Drew Nocente from the highly popular contemporary Australian restaurant, Salted & Hung this November. The one-night-only dinner on Thursday, 16th November, at LeVeL33 is the first of two rounds of dinner that will see each of the Chefs collaborate for the first time. Chef Drew will play host to Chef Jimi for round two of the exchange on 8 March, 2018.
With Chef Drew’s strong focus on in-house curing and grilling and LeVeL33’s
Executive Chef Jimi Tegerdine’s beer-inspired menu, diners will enjoy a unique 5-
course, 10 dishes degustation menu packed with big flavours and innovative
cooking techniques.

According to Chef Jimi, “There isn’t enough collaboration amongst locally-based
Chefs,” and his respect for Chef Drew’s menu and cooking style encouraged him to
plan this exclusive partnership.”
He added, “Every week, every month there are amazing chefs traveling to
Singapore for collaborations but then, I thought what about the resident chefs who
have been on the island a while? There are incredible talents here but why are we
not coming together to create something exciting?”

Chef Drew, with his distinct cooking style and personality, is also keen on creating a
menu using his signature charcuterie and especially experimenting cooking with
beer.
“Cooking with Chefs is always a great way to learn something new and I’m all about
experimenting! Jimi and I are keeping it simple – we just want a good night packed
with great flavours. I’m already testing a few dishes, especially desserts using beer! I
love these partnerships that let me play around with ingredients I wouldn’t
traditionally use – this is what cooking is all about – presenting a menu that is a
combination of our own cooking styles but always inspired by something new.”
Chef Drew’s first brush with cooking and charcuterie began during his childhood
days at his family’s farm near Brisbane, Australia. Chef Drew handles each cut of the
animal with the highest respect and prepares it using classic curing techniques.

At LeVeL33, Chef Jimi’s dishes are woven with different elements of the beer
brewing process, as homage to the restaurant’s commitment to its micro-brewery.
With respect for seasonal produce and working closely with his suppliers, Chef Jimi
sources as many ingredients as possible personally.

Mackerel, Gin, Horseradish, Pickles & Nori Ash
“The dishes for this dinner actually came about easily and Drew came up with the
idea to do a sharing style, which I love. The food from my side is a reflection of Chef
Drew’s food as it allowed me to open a door that we normally wouldn’t do at
LeVeL33, especially on a big event like this… so I had the perfect excuse!”
Signatures such as Mackerel, XL Clams, and Wagyu Cheek from Salted & Hung will
be a highlight. Guests can also keep an eye out for LeVeL33’s rendition of Pork Belly,
a classic dish which has been on LeVeL33’s menu from day one.
12h Pork Belly

The special Four Hands Dinner menu by Chef Drew Nocente and Chef Jimi
Tegerdine will be available exclusively on 16 November, from 7pm onwards. Prices
start from $98++.
Bookings are now open. Call +65 6834 3133 to make reservations.

 

8 Marina Boulevard #33-01 Marina Bay Financial Centre Tower 1 Singapore 018981
Opening hours:
Monday – Thursday: 11:30am – 12am
Friday – Saturday: 11:30am – 2am
Sunday: 12pm – 12am
Eve of PH: Operational hours will extend to 2am
PH: Operational hours begin at 12pm
For reservations, please call +65 6834 3133
http://www.level33.com.sg

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