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Cheek Bistro

81 Wishlisted
In a nod to Cheek by Jowl, CHEEK BISTRO is its cheekier younger sibling by Chef Rishi Naleendra and his wife Manuela Toniolo. It flaunts a more playful personality, whether through its concept or vibe. Small or large sharing plates showcase familiar flavours but in exciting guises, such as with bold flavour combinations or unconventional executions.
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21 Boon Tat Street
Singapore 069620

(open in Google Maps)
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12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

06:00pm - 10:30pm


12:00pm - 02:30pm
06:00pm - 10:30pm

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From the Burpple community

Beautifully crisp of skin, the Barramundi at bistro is ideal for anyone who is partial to fish. It comes in a good size cut that’s thick and tastes really fresh. But what propels the one here to the next level are the braised leeks and umami mussel-based sauce beneath. They give this dish a unique-to-Cheek distinction. The accompanying salad also plays a part as the mixed leaves come tossed in a dressing that’s deliciously nuanced ($36). Furthermore, as if she could have predicted our food order, the Rosé from @weawines recommended by Manuela when we were first seated, paired seamlessly with the fish.


I only managed to visit three days ago, a few months after it subtly shapeshifted into a bistro. To me, the intangible but undeniably present qualities that have remained of #cheekbyjowlsg is Chef-owner Rishi Naleendra’s unique take and elegant execution of choice produce and ingredients as evidenced by the new dishes on the menu, and his wife Manuela’s disarming smile and relaxed hospitality which makes everyone immediately feel at home (she has quite the knack of changing your mind about a midday glass of wine too). I may have missed Chef Rishi that day (he’s busy getting his new restaurant on Amoy Street ready for the scheduled opening in mid July), but I saw Chef Alan more than capably holding the fort with the team during the lunch hour rush.
Although my friend and I had already ordered a few dishes including the barramundi for ourselves, we were surprised by chef with the house-cured trout shown above. You can bet we were only too happy to give it a try and yes, it revealed itself to be most delicious.
The layer of very fine black olives was a delightful savoury foil to the clean-tasting fish. Even more so when whooshed through the light almond cream, and interspersed with bites of the crisp, cool shaved fennel. Needless to say, the plate was as clean as a whistle by the time we were done.

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My hands-down favourite from my spontaneous lunch at Cheek Bistro. I literally went “Wow!” when I took my first bite. Though surprising, the micro herbs and crispy fried shallots went amazingly well with the creamy cheese and fresh, juicy heirloom tomatoes. What however, elevated the dish to become nothing short of spectacular was the addition of fermented green chilli. It brought an eye-opening tropical sultriness of heat, tang and intoxicating aroma that was completely unexpected but made total sense because when I had a mix of everything in my mouth, it tasted unspeakably perfect.