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BEYOND
Featured In 3 Guides
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Featured In 1 Guide
A Good Choice - The Barramundi ($36++) Beautifully crisp of skin, the Barramundi at @cheek.sg 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.
Veronica
2d
Cured Trout (Price: $24++) I only managed to visit @cheek.sg 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.
Veronica
4d
This Burrata Is A Must Try ($26++) 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.
Veronica
5d
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BEYOND
Featured In 1 Guide
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Hot 100 2019
Featured In 6 Guides
This pork belly is stuff that gives a foodie wet dreams no doubt - deserving of the cover page over and over. Burnt Ends has been on a radar for a some time, before their Michelin and Asia’s 50 Best; this treat has been long coming and the expectations I had were met. Read more on the blog - #linkinprofile
Yvonne
7w
Onglet Steak Finally got to try this place after a Long wait of 3 months. Tried a number of highly recommended dishes by many reviewers, including leek, beef marmalade, pulled pork sanger, hanger steak etc. Good and unique flavours, but frankly speaking most dishes were quite heavy, including this onglet steak, especially when it comes all the other goodies. How much I wish the salad is just dressed with simple light vinaigrette. Nothing particularly great compared to steaks elsewhere, so I guess if you have a regular stomach capacity, go sample more appetisers rattler than commuting yourself to this!
Bai
10w
Aged Pigeon, Legendary! Finally got to try this place after a Long wait of 3 months. Tried a number of highly recommended dishes by many reviewers, including leek, beef marmalade, pulled pork sanger, hanger steak etc. Flavours are quite unique, but they were rather heavy, with much cream, butter and seasoning. Almost came to a total disappointment until this last dish of aged Pigeon came up - WHAT A LEGEND!! MUST TRY!!! The meat was cooked to rare-medium rare, and it was Super succulent and flavourful with the bird’s original aroma. If there’s one thing I’m going to recommend that will give you a sure-surprise, this is it, seriously, TRY THE BIRD!
Bai
10w
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Tagliaette with Pan Seared Abalone Nestled in One Fullerton, Forlino has a decent view of the skyline but the windows were kinda foggy. Came to utilised our Burpple Beyond one for one before the deal expires on 30 Jun 2019. Ordered the Tagliaette with Pan Seared Abalone ($48). The Tagliaette was quite disappointing. It is supposed to be done with black garlic and parma ham essence but the flavour was flat. The abalone was very sweet though. We ordered the special white chocolate panna cotta with white asparagus. Can't comment on the asparagus but the white chocolate panna cotta was really well done. The white chocolate was not overly sweet and it was easy to finish the whole dessert. A sweet touch to the end of the meal.
Emma
1w
Homemade Foccacia We were served homemade Foccacia St Forlino. The bread is crispy on the outside and chewy on the inside. Comes with three different types of butter, olive, herbs and I forgot the last one, sorry! Nonetheless, it is worth the calories for sure 😉
Emma
1w
Great Food But Service Could Be Better Had a pretty amazing dinner here, food was truly exceptional, especially with the white asparagus pairing during its season. The buratina was amazing and fresh, the homemade bread provided didn't disappoint, as well as its selection of butter. The seasonal tagliolini from its white asparagus menu was the creme de la creme, I couldn't fault it in any way. Ok, maybe it's presentation could be better However as much as the food should be in the spotlight, the service dulled our mood a little towards the end. We were misinformed about the 1for1 promo extending to its appetisers and when we feedback the issue to one of the waiters, her response was nonchalant and merely brushed off what we said by cutting our sentence short. Pity, it would have been a perfect meal.
Kenyon
1w
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