20 Apr 2014 • 401 reviews • 56 followers
Full Levant review here: http://ivanteh-runningman.blogspot.sg/2014/04/levant.html
Levant is a charming, initimate fine dining restaurant offering Middle Eastern and Turkish cuisine. Levant, which means 'The Sun Rises In The East', specialises in grilled meats, especially kebabs, and also have regular 'off-menu' items.
Ambience at Levant is style like a luxurious Middle Eastern home. The interior is framed by a red brick wall, and decor has Islamic and Middle Eastern flourishes. Scenes of Arabic life adorn the walls, with low lighting terrible for normal photography, and comfortable, modern furniture. The biggest draw at Levant is their Belly Dancer, who performs for 20 minutes, during which the surround sound in Levant is turned up to clubbing levels.
I find service at Levant to be attentive and friendly. As befits a fine dining establishment, staff attend to you quickly, are polite and welcoming, and knowledgable on the menu. I noticed that they'll try to make diners feel as welcome as possible, by conversing or be checking on your meal.
With a focus on Turkish and Middle Eastern cuisine, Levant offers a good selection of tasty grills. Besides tasty kebabs, Levant also serves pretty good stews and rice. Portions are large and filling, and prices are fine dining standards, high. Great for special occasions, not so good for regular daily dining.
The Hummus With Meat, a mashed chickpea paste with tahini sauce, sliced cucumber and minced lamb, is rather decent. Taste is rather muted, and the flavour doesn't really coat the mouth. Average.
Grill meat orders are served together on a large platter, along with a small side salad of lettuce, carrots, broccoli, and potatoes. A spicy Turkish dipping sauce, Halloumi, accompanies the dish. Halloumi is slight sweet, with an upfront spicy burn, and a refreshing finish.
The Shish Tawooq (Joojeh) is boneless chicken chunks marinated in saffron and Arabic spices, and was juicy, tender, and very tasty. The Halabi Kebab, minced lamb with onion, parsley and Arabic spices, was flavourful but slightly dry, and overly salty.