This almost savory sounding dessert eats like a dream! The slight spiciness of the green chili sauce is doused by the creamy coconut semi freddo, well complimented by the juicy sweet pomelo. But the star element of this dish for me was that laksa leaf ice cream that was mind blowingly awesome. I asked if they sold pints of the ice cream as I want to eat this on my couch with Netflix but was regretfully told that they do not. It's strange to associate all these ingredients with a dessert but the genius is this dish is in your face! #burpple #cheekbyjowlsg
The smoked tomato granita atop the flesh sends your brain into a frenzy when ingested - so sooooo goooddddddddddd. This was from the tasting menu but I would drop by the restaurant to have a dozen of these anytime. #burpple #cheekbyjowlsg
There are very few restaurants that wow you with every single dish, along with great ambience and service and I am very happy to say that I have found another gem. @rishinaleendra takes you on a gastronomic journey with clever manipulation of everyday ingredients and great punchy flavors. Simply amazing. #cheekbyjowlsg #burpple
didn't snap all the courses but every dish was DELISH and service was impeccable (starters were mind blowing); love this place ♡
Cutting the sweetness of the sorbet & richness is the Mascarpone (which somehow tasted like cheesecake) & the Picked Rind & Caraway which adds a nice contrast. 😋
ACAMASTIPS💮: "You have to be a romantic to invest in yourself, your money, & your time in Cheese." Anthony Bourdain. 🧀
Do consider (sorry I meant choose) the Cheese Plate (💵S$30) : Walnut Bread | Raisin Jam | Fresh Apples 🖖🏻
Bonkers the combinations, I know. It's a dessert that definitely demands &/or grab your attention. 🌶
Surprisingly, it worked out. Its savoury & sweet at the same time, a rollercoaster ride of Flavours for your tastebuds. Kinda genius. 😋
ACAMASTIPS💮: Its a dessert that either you Love it or you Hate it. Everything compliments strangely.
The coconut ice cream, laksa leaf & green chilli, Its like a deconstructed laksa gravy turned into a dessert for me. 🖖🏻🙃
The Bonito Butter & Caramelised Onions really kicked up the dish a notch. 😋
However, the portion is a little small & the leeks??
ACAMASTIPS💮: Another entrée that I really want to try is Confit Duck Leg (💵S$36) : Five Spice Caramel | Cucumber | Waffles
So good, that it has become synonymous with the place. 🖖🏻
The Scallops was quite Generous, Roasted to Perfection, Juicy & Tender. However, it's a taste that will not surprise you, a familiar taste, Good but not Spectacular. 😋
ACAMASTIPS💮: Lunch menu at Cheek by Jowl starts at : (2 Course for 💵S$30), (3 Course for 💵S$38) & (5 Course for 💵S$58)
While Dinner it's a la carte menu only. 🖖🏻
The pungent horseradish cuts the richness of the goats cheese & the earthiness of the beetroot. A well executed starter. 😋
ACAMASTIPS💮: Yea there's other appetisers like your usual Roasted Scallop or Raw Beef Salad (which frankly is kinda common & one can predict the taste) that is why I urge you to be more adventurous & try more unique combinations. 🖖🏻
We brought friends who're visiting from Hongkong to dinner at Cheek By Jowl last night and just as I anticipated, they were impressed with everything we had.
The surreal but lovely "Coconut Semifreddo with Laksa Leaf Ice-cream" was the dessert that had them most enthralled. Like myself on a previous visit, they were bewitched by the unexpected cold form the laksa flavours came in, with clever extras of juicy pomelo and whole peanuts thrown in. Boasting that unmistakable fragrance and spicy heat, this was a dish which managed to simultaneously taste familiar yet new.
Another dessert we left no trace of because once again, chef @rishinaleendra managed to assemble fruit, herb and spice in his unique style to form something exceptional. You have to like clove though because there is more than a hint of it here.
One of the highlights from Cheek by Jowl were not their meatier mains but rather their barramundi.
The fish was fresh and flaky, with the skin perfectly crisped; no hint of fishiness at all. The bonito butter added a nice creaminess and richness to the dish, as well as a lot of flavour. The caramelised onions provided a nice sweetness which complimented the savouriness of the fish really well.
The lamb was nice, not sure about the herb-ie sauce over the parsnip.
A last minute booking left us with counter seats, which were pretty cool to see the cooks busying around in the kitchen. The fragrance of the five spice sauce wafted into our noses the moment the signature duck confit and waffles were served. While it is a classically Asian element, the clove-laced caramel sauce was a unique takeover of the usual French-style wine sauce, one that tantalises and intrigues the tastebuds. The skin of the duck confit had crisp edges, but the waffles added the extra crunch when eaten together. Duck leg was meaty and well-cooked through, a departure from the dry thin types from heartland roast duck stalls. And yes, waffles are great substitutes for fingers (decorum please) to wipe the plate clean.
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.
Cheek by Jowl
Address: 21, Boon Tat Street, Singapore 069620