Looking for Michelin Guide Singapore 2019 places?

'Find a great place to eat based on millions of reviews by our user community'

Top 10 Places to Eat


What the Community is Eating

The latest reviews from real people you can trust

When you tap on the geotag or hashtags related to @cheek.sg, you are bound to see a number of posts with the famous Chicken Liver Parfait Waffle. Its fame is understandable given the spot-on combination of a savoury mousse of meat cream, sweet date jam, crunchy mustard seeds and fragrant, light, crisp freshly-baked batter.
But I ordered the vegetarian version for the first time yesterday and was instantly smittened. Just look at that beauty above. In place of the chicken liver was a fat squiggle of ricotta whipped to fluffiness with a little cream, and finished with lemon zest sauce. It had a swoon-worthy mouthfeel as there’s surprising weight in the puff of whiteness. I thought it was divine in every way.
Do give it a try when you visit.

The pasta here is surprisingly filling and tasty. One of the best pasta I ate period.

Bold flavours abound here, with premium ara fish dressed in a savoury medley of sweet breads, bacon and italian parsley. The foamy, golden sauce made from chicken wings boiled for 6 hours is refined yet packed full of flavour, truly delicious.

Taste: 4/5

1 Like

A few days ago, when my trusted foodie friend @szeliang888 praised the Fish & Chips he had for lunch at Cheek Bistro, I immediately made a mental note to give it a try. He’s right. It is really very good.
I found it fascinating to hear from
Head Chef Jay (@losinghairdiaries) that they use Snapper and brine the fish in order to get a firmer texture and more flavour. He also mentioned that Suntory draught beer is the key ingredient to get the batter light yet crunchy.
To be frank, this has been one of the rare few Fish & Chips I‘ve ever eaten that did not require me to spam it with extra sauces or condiments. The accompanying housemade tartare sauce (it contains in-house fermented green chilli!) and side of green peas (this is as far removed from the classic style of English mushy peas as creatively possible) proved to be sufficiently formidable in tastiness.


Paying homage to a French classic, Beni's version is elevated with foie gras and black truffle. The savoury finale to what had been a very fine meal so far, the whole golden duck pie which emerged from the oven was nothing short of stunning. Pity we only got a quarter each, because it was excellent.

The buttery, burnished pastry was par excellence, and what it contained inside was even more indulgent – a thin layer of black truffle, sandwiched between ground duck meat and foie. Not letting up on the decadence, a commanding Sauce Rouennaise was served alongside the pie. Its dominant duck liver flavour might put off those with less adventurous tastes, but I absolutely loved it. And we added black truffles for $10, because why not.

Taste: 4/5


💵: $8

📈: 7.5/10

🤔: If you love vinegary BCM, then this place is for you. Didn't really understand the whole hype surrounding this place, and still don't, but it was still a good bowl of noodles. Pricey, but comes with an abundance of toppings.

Chef Kenji Yamanaka's Japanese influence really comes to the fore with this dish, which sees alabaster hunks of fugu meat coated in sticky rice and deep-fried to crisp, flaky perfection. Despite this, its flavour was incredibly delicate and natural, and the subtle chicken stock sauce peppered with pomelo and olive bits only served to enhance the fish.

Taste: 3.5/5

1 Like

Beni's fine dining is of the Japanese-accented French ilk, characterised by luxurious ingredients, immaculately prepared and delicately plated. We enjoyed this starter very much, with chunks of fresh, springy lobster well contrasted by crunchy radish, Italian broccoli and baby parsnip. Textures of lobster such as squares of wobbly lobster jelly and a scattering of umami lobster roe powder solidified the theme and the encore of concentrated lobster bisque was an unveiling of deepest umami. Great!

Taste: 4/5

The restaurant is located in a revamped shophouse with a communal setting and open kitchen. I thought the cooking was very assured and confident. I loved the wasabi sorbet in the starter, it provided a playful kick yet wasn’t too overpowering. Sauces were punchy and full-bodied; the duck, cod and scallop dishes were all complemented beautifully. Wife and I also enjoyed the bread course which came with butter in 4 colours - natural, beetroot, charcoal and spinach! 9/10, there is passion and heart evident in every dish! #foodie #foodsg #foodiesg #foodgasm #foodporn #sgfood #sgfoodies #sgfoodporn #instafood #instafood_sg #burpple #hungrygowhere #delicious #delish #whati8today

Bold and punchy little bites! Almond biscuit topped with milk chocolate encased with banana compote, covered with black sesame purée with golden leaf. Cannelé made of Gula Melaka. Almond tart with tamarind purée covered with herbed meringue and angle hair chilli. White choc late with tonka bean and wasabi, coated with desiccated coconut and popping candy, topped green apple chip and pentas flower. Dark chocolate with nut infused with fish sauce, topped with finger lime.

A play on textures of chestnut. Can never get enough of shaved black winter truffles!