Cheek By Jowl

The Weekly Glutton (31/7 – 6/8)

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Cheek By Jowl

The Michelin craze seems to be diminishing a tad but that didn’t stop us from hitting yet another Michelin joint last week!

Cheek By Jowl won itself the prestigious Michelin Star this year and we were curious to see what Head Chef Rishi Naleendra was concocting in the kitchen.

Cheek By Jowl Chefs

We made our lunch reservations one week prior to our visit (you know the whole deal with Michelin joints and their popularity). Take a leaf from our book and do that too, trust!

The Food

Cheek By Jowl Menu

I was pleasantly surprised by the dishes that were presented to us over the 5 course ($58++) set lunch menu. Most of the dishes were not off the menu and creations that Head Chef Rishi Naleendra whipped up on the spot! And boy, are they really creative dishes!

Bread Balls with a 14-Month Aged Cheese Dip

Cheek By Jowl Bread Balls with 14 month aged cheese

Bread Balls with 14 month aged cheese

For a cheese that’s been aged for 14 months, you’d expect an extremely strong (and eye-watering) cheese flavor. Instead, it was creamy and mildly sweet. A great dish to whet your appetite indeed!

Smoked Quail with Chestnut Puree, Pickled Apple, Fresh Mint, Mushroom and Cep Crumble

Cheek By Jowl Smoked Quail with Chestnut Puree, Pickled Apple, Fresh Mint, Mushroom and Cep Crumble

Smoked Quail with Chestnut Puree, Pickled Apple, Fresh Mint, Mushroom and Cep Crumble

Wow that’s a mouthful to say out loud. Anyhoo, I’ve mentioned this before in previous articles but Quail is a tricky meat to work with. It has a higher probability of going south than most meats or poultry. Fret not, it’s perfectly cooked at Cheek by Jowl.

The Chesnut Puree accentuates the sweetness of the Quail and it doesn’t stop there. The pickled apple provide a refreshing burst of sweet & sour notes that makes this dish extremely appetizing. For added texture, the slightly sour crumble gives that extra crunch and a definite deal sealer for me.

Pan Seared Barramundi with Wakame Puree, Broccoli stems and Pickled Onion

Cheek By Jowl Pan Seared Barramundi with Wakame Puree, Broccoli stems and Pickled Onion

Pan Seared Barramundi with Wakame Puree, Broccoli stems and Pickled Onion

Fresh Barramundi, Check

Oh so sweet Wakame (seaweed) puree, Check

Broccoli Stems for a mash up of different textures, Check but honestly a little redundant in my opinion. Every dish has a vegetable element though so I guess this had to be part of the dish.

Pickled Onion for that slightly sweet and sour flavors to balance out the puree, Check

This dish is a recipe for success. The Barramundi was so fresh, any fresher and you’d have to catch it yourself!

Lamb with Eggplant puree and artichoke

Cheek By Jowl Lamb with Eggplant puree and artichoke

Lamb with Eggplant puree and artichoke

I noticed another trend by the time this dish was served – Every course that came out of the kitchen usually comes with a puree. Not a complaint though, just an observation. The purees are amazing if you ask me.

Needless to say the Lamb was perfectly cooked. Lamb has very rich flavors and it’s not for everyone but at Cheek By Jowl, you won’t have to worry about that with its brilliant pairing with eggplant puree! A pretty darn good combination!

There were more dishes but these were the ones that worked for me. Also, the portions might seem small but don’t be fooled because you’ll be full (was that bad?) at the end of the meal.

Make your reservations online HERE!

Cheek by Jowl
Address: 21 Boon Tat Street
Tel: +65 6221 1911
www.cheekbyjowl.com.sg

 

 

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