Executive Chef, LeVel 33
About LeVel 33
LeVeL33, the World's Highest Urban Microbrewery is a unique concept which presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay and city skyline. Residing in the penthouse of Asia's best business address™, the Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining.
With the copper brew house kettles taking centre stage, all are reminded of the freshly brewed beer that flows out of the heart of LeVeL33. Contemporary design is evoked with the use of wood textures and earth tones; the wonderfully integrated interiors of the craft-brewery reconcile aesthetics, form and functionality in this elevated space. Experience LeVeL33 where craft and tradition meet for the best contembrewery dining.
View menus here
Chef ArChan adopted her love for food from a young age, watching her grandmother prepare each meal bursting with flavours and most importantly a desire to nurture, connect and share precious moments with her family over food.
Torn between cooking and social work, it was her childhood love of food that eventually swayed her decision.
After her studies and a placement in the JW Marriott kitchens while studying at Hong Kong Polytechnic University, she found cooking came naturally, despite the labour-intensive schedule. However, to pursue a serious career in culinary, she was advised to move to Australia, a cosmopolitan nation with an exciting food landscape.
ArChan moved to Melbourne in 2008 to pursue a degree in culinary management at William Angliss Institute. Throughout her time in Australia and to complement her formal training, she secured incredible stages at some of the best restaurants in Australia such as Attica, Acme, Automata, Quay and Six Penny, giving her an opportunity to meet new Chefs, exchange ideas, inspirations and noteworthy trends.
As a result of her exposure to invaluable culinary techniques through academic and practical experiences, ArChan was hired by Australian icon, Andrew McConnell to helm the bar menu at the Two Hat Cutler & Co. Still under Chef McConnell’s stewardship, she moved to Golden Fields as chef de partie, working her way up to sous chef before working at Supernormal.
After five years in Melbourne, she further expanded her exposure by joining Moon Park in Sydney. She was invited back to Melbourne by McConnell and appointed head chef at Ricky & Pinky. This partnership marked her seventh year with the McConnell Group.
Australia, according to the Chef, educated her to be produce-focused, and trained her mind to think not only about cooking but also her responsibility as a chef.
“Australia opened my eyes to seasonality and the quality of produce. They are so passionate about the concept of local, native ingredients, foraging, supporting the community and working with farmers”.
Not surprisingly, she says her Australian experiences have heavily influenced her cooking style, particularly the country’s fusion of “western cooking techniques with an Asian influence on flavour”.
ArChan is also a Wine & Spirit Education Trust (WSET) certified sommelier. The goal of this course however was to help train, develop and improve her palate further. This journey, she says, gave her a deeper appreciation of the nuances of flavours and her relationship with food.
At LeVeL33, ArChan wants her role to be like a conductor in an orchestra, constantly evolving the menu inspired by the beers, the brewing process, taking part in crossover events, developing staff skills and talent, listening to customers and bring them the best that the world’s highest microbrewery restaurant can offer.
“As a chef my job is to connect with farmers, suppliers and by using my imagination and experience, transform their ingredients into something delicious, unique and satisfying that will create memorable moments for guests. When they come to the end of the meal, the end goal is to see a smile on their faces, or eyes wide open in wonderment, or just a simple nod.”
“If I do it right, we will bring harmony.”
Watch Featured Episode
Chef ArChan from LeVel 33 who has trained in Australia, demonstrates how to do the Roasted Lamb Banjo that is crispy on the outside, and tender on the inside. Marinated with a variety of spices, stewed and then roasted, this dish is a perfect blend of flavours.
Other Featured Lambassadors
Lamb Me Your Recipe:
The launch of a four-episode cooking show that features Paul Foster getting into the kitchen with mom, Joyce Foster, as they put a fresh spin on family classics.
Lamb Me Your Recipe:
Prego & Opus Bar and Grill
Paul Foster is back to get his hands on some of the finest lamb dishes in Singapore. Join him as he hears from two of Singapore’s best chefs whilst they create sumptuous dishes using quality Australian lamb.