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You'd be spellbound by the umaminess and busy texturality at hand – from the crunchiness of the kale and wanton skin to the entertaining Russian Doll effect courtesy of the ikura, which explodes and squirts rather magnificently within a mouthful of the fluidly thick sous vide egg in similarly glorious manner of farting in the ocean. 4.1/5
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DSTLLRY's Omakase dinner ranges from $95 (8-10 courses) to $120 (10-12 courses).

This time with extra vegetables in my very sweet sweet broth as requested 💝 --------
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My tastebuds have spoken and it's unanimous: they loved this. Once again, Chef Rishi showed his dexterity in putting together a few unexpected elements (one of which took an especially scenic route to arrive on the plate) with very pleasing results. I thought the shredded pieces of moist, tender braised pork shoulder and puddle of caramelly sweetness (sorry, can't recall what it was exactly) formed the middle note of a musical chord, while the crunchy turnip and thin slices of refreshing green apple hit the high ones. Anchoring them was the booming bass note of a slightly unusual peppery and meaty cream sauce (well, that's the closest I can describe it anyway). After speaking to the chef, I learned that it's actually made from morcilla, a type of blood sausage. And because it is not possible to buy fresh blood sausages in Singapore, he had to be creative with the one he could get his hands on. Altogether, everything on the plate truly dazzled in harmony.

The star of the dish is definitely the fish and it was done perfectly right with the crispy skin and a slight firmness in the meat, which is how I like it to be. For a person who does not like leeks, I actually see myself finishing it this time round as the slightly charred leeks provided a nice smoky flavour, masking the raw vegetable taste. How I wish if the portion of the fish could be a bit bigger.
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Cheek by Jowl
Address: 21, Boon Tat Street, Singapore 069620