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開飯介紹
Cheek by Jowl是一個位於新加坡很現代澳大利亞餐廳，由夫妻組合Rishi Naleendra與Manuela Toniolo一起率領
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獎項殊榮
米其林一星餐廳 (2019)
營業時間
星期一至五
11:30 - 14:30
18:00 - 22:00
星期六
18:00 - 22:30
星期日
11:30 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
Super nice foodJoined cocktail + wine pairingThe wife is super nice introducing me all the dishesBut chef didn’t interact with me at allSo far the best in SingaporeDinner set is not pricy tooSmall bites hav a wow factor Portion is juz right for girls
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Paid a visit to the restaurant for its omakase 5 course lunch set (S$68++) before it would close at the end of the month. I was lucky to get a seat at the counter for walk-in as the place was fully booked.The meal started with 3 snacks : Marinated olives from SpainCheese Bread , Aged Comte CheeseOyster with Smoked Tomato Wish for more of the mochi like-bread. It was so yummy, Each piece gone in a mouthful. The smoked tomato was quite interesting in texture with kind of crispy bits.1st Course : StarterSmoked MackerelHorseradish | Cucumber | Green PeaAlthough slightly salty, the fish was well balanced by the bland green pea sauce.2nd Course : StarterJerusalem ArtichokeCrispy Artichoke Skins | Shimeji | Onion ConsomméWell bodied broth with crispy pieces of mushroom.3rd Course : FishBarramundiBonito Butter | Baby Leeks | Caramelized Onion Chunky buttery piece of fish with interesting crispy pops.4th Course : MeatPork TenderloinBurnt Apple | Coffee Roasted Carrots | Pig 's Ear 's SauceLove the crispy textures of the crunchy pig's ear.5th Course : DessertLaksa Leaf | Pomelo | Green Chilli | Peanuts It consisted of creamy coconut semi-freddo, Laksa leaf-infused ice cream, pomelo flesh and tangy green chilli, garnished with crushed peanuts and fried Laksa leaves. Ended the meal with a cup of Flat White (S$6++) which was rich and creamy.
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It’s a friendly restaurant. I tried the 5 course dinner menu. The price is very reasonable. Can we the dishes comes a lot of work behind and I appreciate the combination and taste a lot.
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Review with photos at http://www.nahmj.com/2016/03/29/cheek-jowl-boon-tat-street-telok-ayer-singaporeWhen I got to know about Cheek By Jowl along Boon Tat Street has opened its door to welcome diners, ever since, I was eager to try them out. As I have my regular meet up with this group of foodie colleagues, I took the opportunity to have a feast there. And guess what, we ordered almost the entire Dinner menu. Lol!I was surprised that one of my friend went to read up about the restaurant and the Chef. We were not in anticipation of the dinner.Cheek By Jowl has a very much, I would term as open concept. From the kitchen and even the front door. As such the cigarette smoke got into the interior dinning area which was quite annoying for me since I am sensitive to the smell. The ambience was causual. It is interesting to see the only round table at a corner of the restaurant.Coming to the dinner menu, all its dishes are designed for sharing, staring from light bites, small plate, large plate and lastly desserts.We started with Oyster ($5/pc) as the light bites. The oysters were topped with shaved tomato ice. Oh my! It was icy cold and with to the tomato aroma, it was refreshing and masking any strong seafood flavour. We enjoyed so much till we ordered more of it. The two other light bites which we missed were Marinated Olives ($6) and Padron Peppers ($9).5 small plates were offered at Jeek By Jowl. We ordered everything except the Roast Pumpkin ($22). First on the table was the Beetroot ($17). Interestingly, it consisted of beetroot marinated in 2 ways. The lightly sweetened beetroot was topped with the pickled beetroot. These were sat on goat cheese. It was an appetiser to us, whetting our appetite for more food to come.The Ocean Trout ($22) has a colourful plating while its combination is genius. All the ingredients, Cucumber, picked green, sauce and buttermilk, complemented the lightly seared Ocean Trout.Next on the table was the Wild Venison ($22). It is a dish which was enjoyed by all 3 diners. This dish is in the form of Tartare, so it is usually raw. Interestingly, the venison was light pan fried on the side before dicing it. It is much like rare instead of raw. The entire flavour was sourish and due to the pepper and garlic, these added much flavours to the dish.Our final small plate was the Braised Rabbit ($24). We were attracted to this dish as it has the Northern Chinese cooking ingredient, Szechuan Peppers in it. The Szechuan Peppers aroma was light and it reminded me of a popular Northern Chinese dish, the Chilled Chicken. But certainly, this is a healthier version compared to the mentioned Chinese dish. In case you have not tasted rabbit meat, it is very close to chicken. If I were not told that it was rabbit, I would have mistaken it for chicken.Moving to the large plate. Our first was an interesting Confit Duck Leg ($36) served with waffle. This dish has an Asian twist contributed by the sauce. That's how I feel. The sauce tasted like the Chinese BBQ sauce which is a little sweet. We enjoyed dipping the waffle with the sauce. Waffle was no doubt fluffy and yet with some bread like denseness in it. By its side was a Asian like salad.Next was the Rangers Valley Ribeye ($55) with doneness rare. Simple but yet enjoyable. It was accompanied with Romaine Lettuce in I think Mustard dressing and a Chinese like soy sauce. We prefer having the steak without the sauce.There were 2 other large plates on the menu which we didn't order were Lamb Shoulder ($36) and Barramundi ($32).Finally, it is dessert time. There were only 2 desserts on the menu and we ordered both. First was the Coconut ($15) has the Laksa Leaf Ice Cream which was too light to savour the laksa leaf fragrance. The rest of ingredients to complement the dessert were pomelo, green chili and some meringue like. Despite not savouring much Laksa Leaf flavour, we enjoyed the dish as I like the various texture coming to play in the dessert.The last dish of the night was the Black Olive Cake ($15) with diced strawberry on top and by the side were yoghurt and strawberry ice cream. Though I couldn't savour much olive aroma, we enjoyed the dessert. This is especially so when all the components were eaten together.This was the first time that we were satisfied with all the dishes we ordered. It was truly enjoyable. More review on http://www.nahmj.com/
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