❉ 1 Michelin Star Cheek by Jowl is a Modern Australian Restaurant located in Singapore, helmed by husband-and-wife team, Rishi Naleendra and Manuela Toniolo.

21 Boon Tat Street
Singapore 069620

11:30am - 02:30pm
06:00pm - 10:30pm

06:00pm - 10:30pm


11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm

11:30am - 02:30pm
06:00pm - 10:30pm



What you should order at Cheek by Jowl

You should order these at Cheek by Jowl

Reviews at Cheek by Jowl

Reviews of good food at Cheek by Jowl
One Michelin Star ⭐️

Total damage for two person $220
Yes, we definitely will come back next time. It's so scrumptious and great idea especially for the dessert (Coconut / Asam leaf ice cream / pomelo / green Chilli) and Oyster with smoked tomato granita.

pumpkin party

Many would assume that the Roast Pumpkin (part of the set lunch menu) is ordinary/less worth the price as compared to the Barramundi......but no. Not at all.

The star of the show, the roasted pumpkin, was creamy and not too sweet, with everything else on the plate playing an integral role in contributing to the nuanced flavours of this dish. The smokey toasted pumpkin seeds provided a toothsome crunch, the pumpkin chutney was sweet and aromatic, and the spiced cashew nut sauce was silky and mild (in a good way, tasted like a curried satay sauce). I could rave on and on about the kale....that didn't taste like kale (the typical 'taste' of green veggies) at all. What sorcery is this????? I can barely comprehend or describe how addictive the kale was but I would've eaten plates and plates of it.

This was simply divine and I was blown away by how the combination of such simple ingredients could result in such a beautifully balanced, complex work of art. I genuinely enjoyed every mouthful - it's just that good. You MUST get this if you head down for lunch.

laksa 🌿ice cream?????

Coconut (part of the set lunch menu), was confusing at first, but the Thai-inspired flavours slowly grew on me. It's a fine example of incorporating ingredients typically used in savoury dishes into desserts. The laksa leaf ice cream is very unique, even though the flavour seemed to gradually dissipate with every mouthful, with the milkiness taking over. I especially enjoyed the not-too-sweet coconut semifreddo with green chilli sauce (first thing that came to mind upon tasting was GREEN CURRY 😆). Along with the addition of juicy pomelo and chopped peanuts, this is one dessert you should try if you're seeking something different!

Our lovely lunch ended with a Sri Lankan biscuit pudding.

Chef Rishi shared that his Mom used to make this for him and this is his interpretation of it. We were treated to a version which used rich dark chocolate. Chef @rishinaleendra, thanks for hosting this and giving us a glimpse of what Sri Lankan food is all about. I felt as if I was eating a home cooked Sri Lankan meal, prepared with a lot of love.

Underneath all the fresh coriander are Chilli prawns.

What surprised us about this dish is the prawn gravy. So rich and flavourful, from the prawn stock. Yummy!

Cashew nut curry, another first for me.

Creamy and nutty, this was really delicious. Once you start, you can't stop.

Black pork curry, so it says on the menu.

We had no idea what to expect. When I first tasted it, it reminded me of Ayam buah keluak, perhaps it is due to the smoky, earthy flavours. This dish grows on you, the more you eat, the more you love it.

As soon as we finished our short eats, our entire table was filled with platters of food!

We were in awe. Loved how some of them were served in baskets made from banana leaves. Featured here are the coconut sambal and pickled eggplant. The coconut sambal was really lovely, with freshly toasted desiccated coconut and a hint of sourness, perhaps from limes? The pickled brinjal was so good that I have to confess I probably ate the lion's share of it. Loved the anchovies in it.

Lunch kicked off with some short eats or appetisers.

We were served fish cutlets and mutton rolls. Both were very well seasoned and fried to crispy perfection.

Sharing a meal is sharing one's culture.

Today Chef @rishinaleendra and his team at @cheekbyjowlsg shared the chef's culture by churning out these fantastic Sri Lankan dishes, all for a good course. Proceeds were to help in a Culinary Empowerment Centre in Sri Lanka.

The weekend is almost here!

Have a little snack to perk yourself up. This beautiful mess aka a raw beef salad, is made of dry aged wagyu, maple, horseradish and brussel sprouts. Until you actually see the dish, you would probably think it's just beef and a couple of random brussel sprouts. While that may be true, nothing about this dish is random. The balance of heat from the horse radish and sweetness from the maple with the added umami and enhanced beefiness from the aging process, and the clean tasting crispy sprouts created a depth and harmony of flavor and textures like no other. This is a simple yet complex snack that is difficult to best at the moment. #burpple #cheekbyjowlsg .
While that is 1 serving, I would be very happy to be munching on a full bowl of it while watching Netflix on my couch. Mmmmmm...

There's pan fried barramundi and there's pan fried barramundi from @cheekbyjowlsg.

The perfectly cooked portion of fish, crispy skin and all, is accompanied by charred lettuce, onions, prawn bisque foam and prawn floss (what sorcery is this?!!). Unlike salmon, barramundi has a relatively mild taste to it. However the combination of an intense yet light prawn bisque foam and the brilliant idea of a prawn floss, just screams SEAFOOD IS SO DELICIOUS into your ears. I could eat this forever. This is fast becoming one of my favorite places. #burpple #cheekbyjowlsg

There are dishes that make you go 'I can't figure this out but I like it.

, it's coming together ' and before you know it, everything is gone, and your tastebuds are satisfied and your mind is lifted from putting all the flavors and textures together. .
This is one of those dishes. Burnt pear, hay panna cotta, pear sorbet, and salted caramel. The smokey sweet burnt pears with the bright and fresh pear sorbet, the earthy panna cotta, tied together with the salted caramel, which, on its own seemed overly salty, but when eaten with the rest of the elements, put the string around the parcel, holding the package together. A complex, earthy, brilliant dessert; a fabulous way to end the week with. @cheekbyjowlsg never ceases to blow me away. #burpple #cheekbyjowlsg

Salt baked beetroot (three course lunch at $38++).

Cheek has a Mother's Day Menu and this is served as the second course. The beetroot was refreshing, laid on top of goat cheese, pickled raisins, and lifted by horse radish. I like the beetroot, though i know the goat cheese won't be for everyone.
The other four courses are - Mackerel (check out my post on 11 April), monkfish with bonito butter, kangaroo loin, and ending off with a coconut with laksa leaf ice cream dessert.

Main Course: Barramundi (part of 3 course lunch at $38++).

I liked this. This barramundi came with crispy skin and moist flesh, with crispy prawn floss served on the side. I absolutely love the burnt lettuce which had that heavenly smokiness, served alongside that espuma that tasted like lobster bisque.

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