Glad to have revisited this place after a pretty long while!
For dinner, we had (1) baby popcorn with smoked miso, (2) padron peppers, (3) beetroot with radichio, (4) burrata with pickled chili and heirloom tomatoes, (5) cauliflower with barley and tete de moine (a great veg option!), (6) organic smoked duck with burnt carrot and (7) chocolate parfait with sze chuan meringue and pickled cherries.
One of the rare places where you’re always pleasantly surprised at the reinterpretation of simple ingredients, cohesive concepts and of course, great cooking at its core.
I will dearly miss, the smoked tomato granita on the plump, sweet oysters (cold, sweet, smokey umami); the cheese buns with that aged Comte foam (always wipe the remaining foam off the dish with your fingers), the chicken liver cigars and date jam; that laksa leaf ice cream; ‘Popcorn’; the wagyu tartare with smoked maple butter and deep fried brussel sprouts; artichoke, truffle (I think) and burnt onion consommé (I think); the hapuka and the greatest of them all, the quail.
I cannot wait to visit the new bistro (at the current premises) and new fine dining restaurant (on Amoy Street). Thank you @rishinaleendra and @wamanuela for your wonderful food and hospitality. Michelin star or not, your food always has a place in my stomach and my heart. Goodbye for now, and hello again real soon!
#burpple #cheekbyjowlsg
5 course lunch set (S$68++)
Available at @cheekbyjowlsg
Snacks :
Marinated olives from Spain
Cheese Bread 🥖, Aged Comte Cheese 🧀
Oyster with Smoked Tomato 🍅
.
1st Course : Starter
Smoked Mackerel 🐟
Horseradish | Cucumber 🥒 | Green Pea
2nd Course : Starter
Jerusalem Artichoke
Crispy Artichoke Skins | Shimeji | Onion Consommé
3rd Course : Fish 🐟
Barramundi
Bonito Butter | Baby Leeks | Caramelized Onion
4th Course : Meat
Pork 🐖Tenderloin
Burnt Apple 🍏 | Coffee ☕️ Roasted Carrots 🥕 | Pig 🐖 ‘s Ear 👂’s Sauce
5th Course : Dessert
Laksa Leaf | Pomelo | Green Chilli | Peanuts 🥜
Ended the meal with a cup of Flat White ☕️ (S$6++).
Wish for more of the mochi like bread 🍞. It’s so yummy!
Cheek By Jowl
Address 🏡 : 21 Boon Tat Street, Singapore 🇸🇬 069 620
Tel ☎️ : 6221 1911
Open ⏰ :
Mon - Fri : 12pm - 2pm, 6pm - 10pm
Sat : 6pm - 10pm
Website 🌐 : http://www.cheekbyjowl.com
MRT 🚇 : Telok Ayer (DT18)
Cuisine 🍴 : Modern Australian
Note 📝 : 1 Michelin ⭐️ 2017, 2018
Last day of operation 28 February 2019
It is very creative. They put millet on the corn. It feels like tiny pop corns on the moist corn itself. Giving the dish different layers of texture.
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Cheek By Jowl
@cheekbyjowlsg
📍21 Boon Tat Street
📍Singapore 069620
📞(65) 6221 1911
🕛Mon to Fri (Lunch & Dinner)
🕛Sat (Dinner Only)
🕛Lunch: 12pm – 2pm
🕛Dinner: 6pm – 10pm
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Blog: http://www.eatdreamlove.com
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Eatdreamlove made an anonymous visit and paid for the food reviewed
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#singapore #burpple
Great balance of both salty and sweet. The quail was half cooked and the apple purée added a sweet touch to what might have become an overpowering taste from the quail.
I wasn’t a huge fan of the sauces, perhaps they were too strong for my taste buds.
This was served as a snack as part of our 4 course dinner.
This review is gonna be sucha understatement of how amazing these buns were. It’s not the soft and fluffy kind but more of the chewy dough type. The bubbly creamy dip is a perfect match.
They were kind enough to serve us 3 times more haha!
Freakin mindblowing execution on the tricky protein. No gaminess, just juicy flavour from great execution.
Even better than when I first had it, the “Oyster with Smoked Tomato Granita” here has a more refined textured ice these days. It’s still saturated with that intense depth of flavour though. I love how it got our palates and appetites all shook for the courses that followed.
These almost had us weeping.
What an outstanding duo: Puffed baby corn and the most ridiculously divine cheese buns that we practically inhaled, after swishing them in 14-month aged Comte cheese.
Manuela, the restaurant manager and wife of Chef Rishi, definitely made my friend Jayne’s night when she surprised us with a second helping of the latter 👯♀️
I am a hardcore meat-lover but the vegetarian courses from the omakase dinner I had last Friday at “Cheek By Jowl” were magnificent.
Original, beautifully nuanced and extremely fulfilling, I could be persuaded to be a vegetarian or even vegan but only if every dish I eat promises to be as superb as the one above.
The artichoke was presented here in two forms: a purée and with its skin crisped. Poured only upon serving, the light onion consommé completed the harmonious medley with a sweetness that seemed to me, had a hint of smokiness. I think I didn’t miss meat because the cluster of succulent Shimeji mushrooms played a great placebo.
Pretty as a flower because it was, this creation by Chef Rishi was something I actually had had my eye on for a while (thank you Instagram).
Without any preconceived notion of the taste, my first bite of the zucchini bloom was greeted by a fragrant whiff of curry. It stemmed from the mashed up Sri Lankan mung beans stuffed within. The taste was of belly-comforting warmth, and yet I felt transported to foreign shores in an instant. Things became even more interesting when I ate it with the millet, quinoa, basil and charred zucchini, also presented on the plate. Once these different textures and flavours joined in (I loved that delicate spark of lime), every mouthful of this dish truly blossomed into fruition.
After what seemed like forever, my friend Jayne and I visited one Michelin-starred Cheek By Jowl again. And although I already loved Chef Rishi’s food from before, last night’s meal made me realise he is now cooking at a whole new level of sophistication.
I felt our dinner was extremely well thought-out in terms of ingredients (including even a curry powder that has to be hand-carried from overseas), and executed in terms of how they’re combined and prepared. All of which culminated in a series of fantastically refined and delicious dishes served omakase style to us.
Even though Chef Rishi himself was miles away in Bali for the “Ubud Food Festival”, we had a marvelous time thanks to the warm hospitality of his lovely wife Manuela (who’s the Beverage and Restaurant Manager) and the rest of the Cheek By Jowl team.
I will be sharing more details in a few upcoming posts, about the individual courses that I found particularly appealing.
I didn't think much of it cause we normally have lunch every now and then.
Twas only last night that I realize that my birthday was today and that Denise planned to treat me to a birthday lunch weeks ago.. I am truly blessed to have homies like this.
Thank you.
Oh, and Cheek by Jowl is flawless.
Every dish is perfectly balanced, you taste every ingredient.. Rishi is a fucking genius.
$5 ala carte per piece. Sometimes given complimentary.
This is a rather beautiful dish (apologies for the bad photo, this is a very dim restaurant) and the price is very reasonable for a Michelin starred place.
However, taste wise we were dissapointed. The oyster didn't taste extremely fresh, almost as if it had been shucked in advance. Furtheremore, while the smoked Tomato ice was good and went quite well with the oyster, the sheer ammount of it overpowers the oyster.
The amber colored quenelle is the stuff that dreams are made of - such a fine (figuratively and literally) purée of mussels, I closed my eyes while putting the spoon in my mouth, and I went to heaven. Heck, that was even better than eating the mussels right out of the ocean. #burpple #cheekbyjowl
Stockyard wagyu (+15)-not the type that melts in your mouth, but was one juicy, flavorful steak. I espefially like that outer crust 4.5/5
Part of 3 courses lunch
Love how this dish is still served as a snack having opened the eyes and inspired Rishi into the culinary world. Stuffed into a crisp shell, the Parfait is Super smooth and doesn’t leave you with the strong iron after taste you associate with liver.
After a whole series of intensely flavoured food, this dish would pale in comparison... but there is beauty in its simplicity. Fish is one of those things that should be simple, and this dish focuses on it. The algae puff rice provided a nice texture, and I’m always a big fan of a roasted leek any time of the week!
One of my favourite dishes of the night - the quail was super tender and the chestnut sauce was superb. The pickled cucumber and the mint really married the whole dish together into the most perfect bite, I highly recommend this dish when you come here!
Lamb could be a little overpowering for a few people in terms of the flavour, but I do enjoy it when I can. The lamb was perfectly cooked and perfectly balanced with all of the other components to the dish, even my girlfriend thought it was beef and she belongs to the group that finds it overpowering.
