Lamb is an ingredient representative of Australia so you can damn well expect the Lamb Shoulder (S$36++) here to be good at @cheekbyjowlsg.

There was no gamy taste but instead, rather it was pleasantly mild and sweet. This dish made me like peas, which is a very onerous thing to do. The ground pistachio sweet roast parsnips added a bit of grit and texture which helped summed it all up as a lovely dish. A dish that I gobbled up in a matter of minutes.

The favourite of the night - Confit Duck Leg (S$32++). The duck was cooked perfectly and not even a knife was needed to pare the meat off the bone. The sticky five spice caramel sauce was a perfect complement for both the duck and the crispy aromatic waffles. Incidentally, even though this place doesn't specialise in desserts, it has one of the best waffles around.

@cheekbyjowlsg is a restaurant that I was immensely eager to try which serves innovative modern Australian cuisine. And no, it's not a restaurant called "Cheek" owned by a "Chef Jowl". Google it!

It's a restaurant that takes simple fresh ingredients which would appear incompatible but is able to make a harmonious melody out of them.

Take for example one of its dishes simply called Beetroot (S$17++). The expertly thinly sliced tangy beetroot goes so well with the tart goat cheese and the bittersweet pickled raisins while the horseradish added an earthly tone.

I felt like I was eating a sophisticated salad from another world. A great one.

The Kurobuta Yakiniku Donburi (S$16++). Nothing can go wrong with grilled prized Kurobuta pork over warm Japanese rice.

The pork was sweet and extremely juicy which made this a comforting but very safe dish. The egg was a bit overdone as the yolk trickled like creeping magma instead of flowing honey but it's still a dish you would lick the plate clean with your tongue.

This dish is part of a tasting for @kuvosingapore's new concept and food menu.

One of the best English Scotch Eggs (S$14++) I've had.

The scotch egg is coated with a melted layer of Edam cheese surrounded by a moat of red onion au jus. Besides the egg, there's also a layer of Wagyu beef or alternatively, one can choose veal or tuna depending on his or her preference

I thoroughly enjoyed the KUVO Coffee Hot Wings (S$14++). It's one of those places that got the sweet coffee sauce and the spice perfectly balanced. Furthermore, the batter remains crisp even after being doused in all that sticky sauce. It comes with a blue cheese dip that helps to add a different piquancy spiciness to the dish.

Overall, this dish is addictive. Go ahead and use your hands because you would wanna get every morsel of the chicken.

Also, feel free to ask what cocktail goes with your dish and the head mixologist, Yutaka Nakashima would concoct a bespoke cocktail for you. This came with a Brewski Yen (S$21++) - a refreshing Kirin beer with a tang of Suze, lemon and ginger ale.
This dish is part of a tasting for @kuvosingapore's new concept and food menu.

Another stunning appetiser, that appeals to sea-foodies.

The Atlantic Cod Meunière ($20) was a thick medallion of cod that was wonderfully fricasseed with citrus nutty-brown butter, leaving a nice crust on both sides. They brought the ocean to the garden with a wide variety of vegetables such as sweet baby carrots and asparagus together with a pea crumb and pearl barley.

This dish is part of a tasting for @kuvosingapore's new concept and food menu.

A beautiful appetiser that could whet any meat lover's appetite.
The Brandy Flambéed Beef Cubes (S$22++) were wonderfully executed. The dish had been carefully glazed with red wine sauce and flambéed with brandy. Each beef cube had a nice pinkish colour indicating that it was cooked to perfect texture and taste. It was also hard to ignore the whole roasted garlic cloves that easily crush with a bite and leave a pleasant mellow taste and not overpowering.

This dish is part of a tasting for @kuvosingapore's new concept and food menu.

Another big draw to @altpizza is the option to DIY your own pizza!

You can choose a sauce for your base ($10), then cheese ($3 each), followed by some standard or premium surf & turf ($3 or 5 each) and lastly some veggies and toppings ($3 each). They have ingredients such as blue crab, skirt steak, chorizo, country ham, chipotle chicken and many more!

So with a disclaimer that after we had a few drinks, my team came up with our creation, "Wagyu ❤️My Balls on Fire". It consisted of a spicy buffalo sauce, creamy and buttery manchego cheese, earthy artichoke hearts, tantalising shaved prosciutto and two portions of delicious wagyu short rib meatballs.

I would have to say our balanced flavoured pizza was a serious contender for the winning title but our name was too controversial. ¯\_(ツ)_/¯. Join in the fun by making your own pizza by hashtagging #myALTpizza for your chance to win a pizza party for 10 with Head Chef Matthew White or other weekly prizes!

Thank you @altpizza and @burpple for having us at the pizza party! We had so much fun!

Can't go wrong with going Old School ($15++)! I love having a pizza with the classic flavour of tomato sauce, generous shower of mozzarella cheese and it doesn't hurt to drizzle some roasted garlic chilli oil. (Well, it could hurt some of you.)
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What I loved was how fresh the ingredients were. I had a taste of their three different 11" signature pizzas and I could tell that @altpizza takes much pride in their ingredients. From the greens to the cured meats, all I could taste was good quality.
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In addition, I had a glass or two (who's counting?) of the specialty craft beers from @thedrinkerysg. The beer flavours vary between the three #ALTpizza outlets. I especially love the @moderntimesbeer Black House stout which has a very unique strong coffee roast taste with ever gulp.
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Overall, I love the contemporary and fun feel of the restaurant and I'll definitely be back again with friends for food and drinks!
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This meal was kindly hosted by the mega friendly people of @altpizza and @Burpple. Thanks for having me!

I got to try The Sriracha Glazed Fried Chicken ($13++) as recommended by one of the waitstaff.

The chicken meat has been scored prior to frying so the meat is cooked thoroughly and uniformly while soaking in the marinade to ensure that the chicken is still moist and flavourful!

It was an exemplary side dish and comparable to those speciality Korean fried chicken establishments.

This meal was kindly hosted by @wildfire.burgers. Thank you @burpple for the invite!

Gourmet burgers with succulent patties bursting with flavour!
The 120-day grain fed beef patties are cooked over a wood and charcoal grill to give them that smokey and slightly charred taste. However, the doneness of one of the beef patties was a bit over for my liking (almost well-done instead of medium). It was still very moist and delicious nevertheless.

My favourite for the night was the new and latest addition, the Périgord Burger (S$29++). Besides the great blend of the intercostal and rump eye of Rangers Valley Wagyu, it's topped with a layer of creamy melted Gruyere cheese and a truffle and wine sauce. It's what you expect from a great burger.
There's an extensive range of burgers available (from S$16-23), including the spicy Sriracha Chicken, the squid ink aioli-infused Black Ebi (another of my favs!) and the vegetarian Portabello & Friends. All burgers come with super addictive Umami Fries.
This meal was kindly hosted by @wildfire.burgers. Thank you @burpple for the invite