❉ 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.
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Address

21 Boon Tat Street
Singapore 069620

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

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

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

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

Saturday:
06:00pm - 10:30pm

Sunday:
Closed

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

Phone
Price

~$45/pax

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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

$5 ala carte per piece. Sometimes given complimentary.

This is a rather beautiful dish (apologies for the bad photo, this is a very dim restaurant) and the price is very reasonable for a Michelin starred place.

However, taste wise we were dissapointed. The oyster didn't taste extremely fresh, almost as if it had been shucked in advance. Furtheremore, while the smoked Tomato ice was good and went quite well with the oyster, the sheer ammount of it overpowers the oyster.

The amber colored quenelle is the stuff that dreams are made of - such a fine (figuratively and literally) purée of mussels, I closed my eyes while putting the spoon in my mouth, and I went to heaven. Heck, that was even better than eating the mussels right out of the ocean. #burpple #cheekbyjowl

Stockyard wagyu (+15)-not the type that melts in your mouth, but was one juicy, flavorful steak. I espefially like that outer crust 4.5/5

Part of 3 courses lunch

Lamb could be a little overpowering for a few people in terms of the flavour, but I do enjoy it when I can. The lamb was perfectly cooked and perfectly balanced with all of the other components to the dish, even my girlfriend thought it was beef and she belongs to the group that finds it overpowering.

After a whole series of intensely flavoured food, this dish would pale in comparison... but there is beauty in its simplicity. Fish is one of those things that should be simple, and this dish focuses on it. The algae puff rice provided a nice texture, and I’m always a big fan of a roasted leek any time of the week!

One of my favourite dishes of the night - the quail was super tender and the chestnut sauce was superb. The pickled cucumber and the mint really married the whole dish together into the most perfect bite, I highly recommend this dish when you come here!

Love how this dish is still served as a snack having opened the eyes and inspired Rishi into the culinary world. Stuffed into a crisp shell, the Parfait is Super smooth and doesn’t leave you with the strong iron after taste you associate with liver.

Far from your typical Sunday Brunch, today's pop-up at One Michelin Starred "Cheek By Jowl" was a celebration of the humble hopper, a staple of Sri Lankan cuisine.
Made fresh on the spot with the team from "Lankan Filling Station" in Sydney, both the egg and plain hoppers tasted so good mixed and matched with the impressive spread of Gentle Fish Curry, Red Prawn Curry and a Black Pork one, a mild dhal and three kinds of sambols of varying levels of spiciness.
We were also served a refreshing Gotu Kula salad and my personal favourite - the pickled jackfruit.
However, even before these arrived, things got rolling with a plate of freshly-fried crab cutlets. I really enjoyed how they were crisped on the outside and generous with the moist crab meat within.
Our sweet ending was spiced jaggery (it's a type of sugar) ice-cream accessorised with crunchy cashews and black sesame.

This review by David Papkin is Cheek by Jowl restauran Singapore . Tasty food and great service. Had the 5 course chef choice. #davidpapkin http://travellingman.net/

Not going into specifics cause their menu changes but the food here is fresh, sumptuous, and extremely worth it. Definitely deserving of their Michelin star. A must try on your foodie list! Will be back for more. ⠀
HeartyTastyWorthy: 4/5/5

If there is 1 Starter you must try at #cheekbyjowl, this is it. Each bite of this takes you to another world. The quail melts away in your mouth, comes together nicely with the pickled mushrooms, chestnut foam. Best eaten with your eyes closed - trust me. Thanks to chef Rishi for the double portion! #burpple

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.

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.

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!

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.

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