❉ 1 Michelin Star Cheek by Jowl is a Modern Australian Restaurant located in Singapore, helmed by husband-and-wife team, Rishi Naleendra and Manuela Toniolo.

21 Boon Tat Street
Singapore 069620

06:00pm - 10:30pm


11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm



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Reviews at Cheek by Jowl

Reviews of good food at Cheek by Jowl

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.

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 👯‍♀️

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.

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.

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

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.

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!

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.

Far from your typical Sunday Brunch, today's pop-up at One Michelin Starred "Cheek By Jowl" was a celebration of the humble hopper, a staple of Sri Lankan cuisine.
Made fresh on the spot with the team from "Lankan Filling Station" in Sydney, both the egg and plain hoppers tasted so good mixed and matched with the impressive spread of Gentle Fish Curry, Red Prawn Curry and a Black Pork one, a mild dhal and three kinds of sambols of varying levels of spiciness.
We were also served a refreshing Gotu Kula salad and my personal favourite - the pickled jackfruit.
However, even before these arrived, things got rolling with a plate of freshly-fried crab cutlets. I really enjoyed how they were crisped on the outside and generous with the moist crab meat within.
Our sweet ending was spiced jaggery (it's a type of sugar) ice-cream accessorised with crunchy cashews and black sesame.

This review by David Papkin is Cheek by Jowl restauran Singapore . Tasty food and great service. Had the 5 course chef choice. #davidpapkin http://travellingman.net/

Not going into specifics cause their menu changes but the food here is fresh, sumptuous, and extremely worth it. Definitely deserving of their Michelin star. A must try on your foodie list! Will be back for more. ⠀
HeartyTastyWorthy: 4/5/5

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