Tag : Michelin

Cheek By Jowl, a Star has been Born

James Chan

The Weekly Glutton (31/7 – 6/8)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

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

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!


Michelin 1 Star Feature – Putien

James Chan

The Weekly Glutton (24/7 – 30/7)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

Putien @ Nex Mall

 Putien menu

Putien’s Kitchener Road outlet bagged them a Michelin One Star back in 2016 and they’ve been growing in popularity ever since.

Their most recent expansion creeps into the heart of Serangoon with a new outlet springing up @ Nex Shopping Mall.

I’ve eaten at their Kitchener Branch before but I wanted to see if there was consistency at their new outlet.

Note: I only ordered the Lor Mee then. I decided to be a little more adventurous this time

The Food

Putien dishes

Choose a couple of dishes from their “Signature Dishes” page in their menu if you find yourself in a mental jam when ordering your food. When someone mentions Putien, ordering the Lor Mee is a no brainer. So that’s a definite must order!

I might have over-ordered judging from how stuffed I felt at the end but that’s just what I do at Michelin Star Restaurants. I JUST HAVE TO TRY EVERYTHING or most things. (Kiasu much?)

Putien Lor Mee, $9.50 (small)

 Putien lor mee

2 people can easily share the small portion and feel slightly full so do take note when ordering your dishes.

There’s something special about the Lor Mee at Putien. The stock they use for the thick and creamy broth is packed with strong pork flavors with hints of seafood. Yum!

They could be a little more generous with the prawn but the amount of pork belly and clams were just about right.

The Lor Mee is a signature dish that should not be missed no matter what. The one they serve at Nex mall is pretty consistent with the Kitchener Road branch for sure!

Fried Heng Hwa Bee Hoon, $9.50 (small)

 Putien bee hoon

For this dish, I understand that they sundry the rice noodles by hand. It honestly felt a little too dry though. The peanut garnish they used also felt redundant but other than that, everything else was perfect.

It feels like the dry counterpart of the Lor Mee but if you ask me but I’d opt for the Lor Mee any day.

PUTIEN Bian Rou Soup (with Vinegar), $13.90 (small)

 Putien soup

This tasty wonton soup is yet another highlight of my visit to Putien. They don’t mess around when they say “with vinegar”. You can taste the strong sour notes of the vinegar from the first mouthful of soup. Strangely enough, it’s the vinegar that makes you keep wanting to have more!

They’re a bit stingy with the meat in the wonton but don’t worry, there’s HEAPS of wonton dumplings in the soup.

Shredded Pork with Sesame Bun, $4.20/piece

Putien buns

DELISH! There’s no argument here. Make sure you eat these babies as soon as they’re served. You don’t want them buns to turn cold before you eat them.

First, the buns, crispy on the outside and soft and fluffy on the inside. The sesame seeds give these buns an added crunchy texture that’s just simply amazing and makes it a well thought out dish.

Next, the meat, leaning a little on the sweet side and even more so with the sweet onion but it works great with the buns. Given the chance, I’ll definitely order more of this on my next trip.

Bamboo Herbal Prawns, $5.90

Putien prawn soup

It’s a really small portion of soup but they throw in two of the freshest and pretty huge live prawns for you.

The broth has a minute smoky edge that some might or might not like and the Chinese herb flavors hit you hard initially during your first few sips. To figure out whether you’ll like it, you have to try it! (It’s affordable too so do it!)

Avoiding the Queue

No matter which branch you decide to head to, do expect to see long snaking queues during peak hour. I went at 9.10pm which is approximately 30mins before closing and there was no queue. So if you fancy having a Michelin Star meal without having to queue, take a leaf from my book.

A definite “MUST ORDER”

Before I sat down, I did a quick scan of what dishes there were on different tables (It’s just a habit of mine) and I found most tables ordered the Shredded Pork Sesame Buns and The Lor Mee. Just Putien it out there (this is a pun) in the event you don’t know what to order.


Putien accepts reservations but I think getting a reservation might be a little difficult. You can try your luck and call the respective outlets which are listed HERE.


Putein NEX
Address: 23 Serangoon Central, #02- 18 / 19
Singapore 556083
Tel: 6634 7833
Opening Hours: Weekdays 11.30am- 3pm, 5.30pm- 10pm Weekends 11.30am- 4.30pm, 5.30pm- 10pm


*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!


1 Star Michelin Feature – Hill Street Tai Hwa Pork Noodles


The Weekly Glutton (17/6 – 23/7)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

Hill Street Tai Hwa Pork Noodles

Hill Street Tai Hwa Pork Noodles

Tucked along Crawford Lane in an unassuming corner is one Michelin star stall, Hill Street Tai Hwa Pork Noodles. However, despite the Michelin star accolade, they’re still a humble bunch with a smile for every customer.

After joining the queue at about late 5pm with about 12 customers ahead of me, I didn’t think I’d only be getting my food at 7pm! The long waiting time wasn’t because of the crowd, but rather the time it took for the chefs to churn out a bowl of noodles.

Being Singaporean and all, queuing is what we do best. Just ensure that your phone has heaps of battery before you commit yourself to the queue.

Hill Street Tai Hwa Pork Noodles meat and noodles

The Verdict

The noodles come in 3 different tiered pricing – $6 / $8 / $10. A wee bit more expensive than other Bak Chor Mees out there but hey, they’ve got a Michelin Star! 

The “Mee Kia” was perfectly cooked with a satisfying semi aldente texture. This is something not many Bak Chor Mee stalls can achieve. Paired with the perfect combination of black vinegar, soy sauce and chili, its enticing aromas filled my nostrils as I patiently waited in line. Slurps.

I would have preferred “Mee Pok” or Flat egg noodle but that sold out by the time it was my turn to order.

The ingredients like minced pork, meatballs, pork liver and crispy sole fish (uncommon in normal stalls) were fresh and a great joy to gobble down. The liver was the ingredient that particularly impressed us with its tender texture and rich flavors. Good Job Tai Hwa!

The soup felt a little MSG heavy but tasty nonetheless.

In our view, this is one of the best Bak Chor Mee stalls we have ever tried in Singapore.

Hill Street Tai Hwa Pork Noodles
Address: 466 Crawford Lane, Tai Hwa Eating House , #01-12
Singapore 190465
Tel: +65 6292 7477
Opening Hours: 9:30am – 9:00pm (Closed on 1st and 3rd Mondays of the month)


*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!


Singapore Michelin 1 Star Restaurant Feature – Meta

James Chan

The Michelin star denotes the highest form of praise a chef can receive for his/her cooking and If you haven’t already heard, these coveted Michelin Stars were awarded last night (29th June 2017) to 38 eateries.

You can browse through the full list of eateries HERE

We would like to extend our warmest congratulations to all the eateries who’ve received them. We can but only imagine all the blood, sweat and tears that went into attaining this prestigious accolade.

This year, The Singapore Michelin Guide features 11 new eateries to join the ranks of the 1 stars. We would like to highlight a particular eatery out of the 11 (for now), I mean, since we had the privilege to try out their food and everything.


The dishes at Meta draws inspiration from all over the globe. I can distinctively see Korean & French influences in most. There’s also subtle hints of Japanese, Spanish and an added local spin to some dishes to suit the Singaporean palette.

Singapore Michelin chef at meta

The person responsible for whipping up these gastronomic delights at Meta is none other than Head Chef, Sun Kim; An extremely humble man with an ever ready smile for any of his patrons.

The Food

We will be featuring dishes from their current Summer Menu (their menu changes seasonally).

Singapore Michelin Guide Meta Menu

Choose from 2 options:

5 course $98

7 course $138

Both come with wine pairing options if you so desire.

Amuse Bouche

Don’t overlook the power of the Amuse Bouche. It helps regulate your expectations of what’s going to follow in its wake (as well as tickle your tummy of course).

Singapore Michelin Meta Amuse Bouche

Salmon Tartar with White Kimchi and White Radish

Sago Chip with Spicy Mango, Ikura, Octopus and Seaweed Powder

Singapore Michelin Guide Mushroom Truffle Tart

Mushroom Tart filled with onion jam, parmesan cheese and topped with a winter truffle

Our expectations were raised pretty high after these small teasers. There seemed to be a calculated transition of flavors – From the refreshing and cooling notes of Kimchi and Radish to a more heavy (but not too heavy) and musky tones of the truffle and crust of the tart.

Singapore Michelin Guide Irish Oysters

Irish Oyster

Served with lemon and ginger dressing, chive oil and gochuchang

Look at that presentation of this dish. Exquisite. Then perhaps direct your attention to the size of these babies.

For $9 a piece, it seems extremely value for money. They even separate the oyster meat from the shell for you. So all you have to do is just slurp it all down.

It’s fresh, slightly spicy with a little lemony zest and extremely refreshing.

Singapore Michelin guide Meta Bonito


Marinated in a Ponzu sauce, served with pickled plum, radish and shiso leaves

Similar to the Spanish Ceviche, we have yet another sour-ish dish to break down the enzymes of the fresh bonito. Sort of wish there was more of this to go around.

Singapore Michelin guide Meta octopus


Slow cooked Octopus with XO sauce, squid ink & sunchoke sauce, topped with radicchio and garlic crumb garnish

It’s been seafood galore so far. Why stop right? Tender and smoky to the taste, the Octopus was beautifully cooked. Combined with their homemade XO sauce and garlic crumbs, it gave this dish a very Asian composition. It will definitely sit well with most Asian palettes. Loved it!

Singapore Michelin Guide Groupa


Served with 4 different mushrooms, seaweed powder and dashi broth. Lightly sprinkled with Yuzu Kosho.

Stop right there! This was the highlight of my night. The broth was exceptional. If it wasn’t a fine dining establishment, I would have taken the bowl and slurped every drop down.

The meat of the Grouper was tender and fresh. It’s always so pleasant to have fresh fish. The mushrooms blends well with this dish giving it added texture and a complexity of flavors for your taste buds.

The element that sealed the deal for me was the Yuzu Kosho, it’s a spicy pepper from Japan. It elevates this dish and brings it to a whole new level of awesome.

Singapore Michelin guide Meta pigeon


Pan seared Pigeon with Carrot Puree, pickled cherries and a soy caramel glaze on the endive

Pigeon can be a difficult meat to cook with. There’s a very short window of opportunity to get perfectly cooked pigeon.

The meat was pinkish and there was barely any resistance when I sunk my teeth into it. The sweetness of the puree and sourness from the pickled cherries gave it a good balance from its slightly gamey taste.

The endive felt a little pointless to me in my opinion. Then again, I’m not that much of a vegetable person.

Singapore Michelin guide Meta pulma


Charcoal grilled Iberico pork with Parsnip puree, kalian and oyster leaves with a potato, bacon and mushroom ragoule tucked underneath

Once again, I felt that the Kailan and Oyster leaves were not necessary. It’s an amazing dish with or without.

The Iberico pork has an exceptional texture and flavor on its own. The creamy puree compliments the meat in a very seamless and effortless manner.

Singapore Michelin guide Meta tropical summer

Tropical Summer

Mango Salsa with Passionfruit Sorbet, Coconut Crumble, Coconut mousse and Coconut Cream with mint oil.

We died. And I’m not even a fan of dessert. As the dish diminished in size, I could feel myself feeling pangs of sadness. It was a sad parting.

The crumbs give it texture, the sourness of the sorbet balances the sweetness of it all and the mint oil gives it just that slight edge. AMAZING!

Singapore Michelin Guide Meta Receipt

The Service

I’m honestly impressed with the level of attentiveness the service staff @ Meta demonstrated while I was there;

  1. Every dish was explained in detail. My waitress had to repeat herself several times as I can be a little deaf at times
  2. My napkin would be neatly folded and placed at the side whenever I left the table
  3. Every single one of them were polite and all smiles
  4. They made sure my glass of water was always filled

Getting a star isn’t just about the food. Every other element of the establishment is judged and Meta’s definitely getting it right in all aspects.

Whew. What a mouthful. In wake of the Singapore Michelin Star Awards last night, I do expect a mad Singapore Michelin fever to hit Singapore for a couple of weeks.

Meta will be no exception. Singaporeans are going to be Singaporeans and do what they do best. Queue. So skip all that and make your reservations via:



Address: 9 Keong Saik Rd, Singapore 089117
Tel: 6513 0898
Opening Hours: 12–2PM6–11PM

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!

Peony Jade @ Keppel Club

James Chan

The Weekly Glutton (27/6 – 02/7)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

Don’t forget to subscribe if you want to be updated weekly! Or you could bookmark this page or even do BOTH!

The esteemed list of Michelin Bib Gourmand 2017 was released earlier last week. There’s a total of 38 eateries to choose from and guess where we had dinner on Sunday?

Peony Jade @ Keppel Club

First off, if you don’t drive, it’s a bit of a hassle to get to. Bukit Churmin Road is a pretty long stretch but the pot of gold at the end makes up for all that effort.


The Food

Think standard Chinese cuisine BUT all your usual dishes that you’re familiar with have a unique twist included in them to give them the edge over other restaurants.


peony jade platter

The Perfect Match LobsterSalad and Barbercued Suckling Pig Combination

The name of the dish is definitely a mouthful but true to its name, The Lobster Salad and Suckling Pig are the highlights here.

I’m a sucker for Lobster, especially fresh ones. The Lobster at Peony Jade is no exception. They have certain standards to uphold after winning the Bib Gourmand Award and they’ve not disappointed me in that aspect.

The Suckling Pig was super tender and the crispy skin gave an extremely satisfying crunch and added texture in every bite.

peony jade prawn

Peony Jade’s Signature Sauteed Prawns with Creamy Yolk Sauce

It’s very difficult to pick a favorite dish at Peony Jade. This easily makes it into the top few dishes that I had there though.

The portions are generous and the creamy yolk sauce gives it a nice added sweetness that doesn’t steal the limelight away from the flavors of the prawns itself.


 peony jade sharks fin

Braised Superior Shark’s Fin in Brown Sauce

Frown all you want you conservationists, as cruel as the whole process may be, the chefs at Peony Jade can somehow make you overlook that fact.

They throw in superior stock and a huge chunk of shredded crab meat which results in an end product that somehow made everyone’s eyes at the table widen in surprise.

peony jade steamed fish

Steamed ‘Soon Hock’ Fish ‘Hong Kong’ Style with Japanese Shoyu Broth

The Soon Hock fish or Marble Goby fish, is a premium freshwater fish popular in most Asian countries.

“Just look at the cheeks on this one”

I couldn’t resist and went straight for the cheek. I know I seem to be writing about fish most weeks but they’re so good! It’s not even one of my favorite meats! Super fresh and tender! Even the stock is addictive! I didn’t give two hoots about dining etiquette and slurped the residual sauce from my plate with gutso.

 peony jade roasted duck

Peony Jade’s Signature Crispy Roasted US Duck

Arguably the best dish here, the meat was tender and succulent. The roasted skin literally melted upon contact with the tongue with just the right amount of fat tucked underneath the skin to give make it something you constantly want to be eating the whole night.

The other dishes were definitely good but I’m just highlighting what stood out for the night.


I’m pretty fortunate to have made reservations at this restaurant a week ago. We went there just 1 day after the Bib Gourmand 2017 award was announced and boy was it packed with people.

Singaporeans love their food. They will travel anywhere and anyplace within the country to get good food. So make your reservations fast! I’m expecting mad queues all over Singapore once again when they announce the Michelin stars this week.


Make your online reservations at Peony Jade @ Keppel Club here!

Peony Jade Website





peony jade exterior

Peony Jade @ Keppel Club
Address: 10 Bukit Chermin Rd, 109918
Tel: 6276 9138
Opening Hours: 11AM–2:30PM, 6–10:30PM


*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

Don’t forget to head over to our socials HERE and give us a warm and friendly LIKE to see more of our content! Thanks for the support!

Get ready for the Michelin Guide Singapore 2017


It’s that time of the year yet again. With the release of the Michelin Bib Gourmand Singapore 2017, you know the Singaporean Michelin Guide 2017 won’t be too far off.

The Evolution of Food, or at least, our perception of it

There are very few things human beings truly need to survive. Food, as Maslow’s Hierarchy of Needs suggests, is one of them. Yet, just as humanity has evolved through the ages, so has our perception of food.

Appreciated as an art form, food isn’t just about simple nourishment anymore

Food is a beautiful thing. With it’s potential to bring people together, bring back childhood memories(remember the food critic from “Ratatouille”?), bring comfort, joy and so much more, it’s no wonder people flock to eateries and restaurants alike.

With 15 million restaurants (a rough estimate) worldwide, a definitive list of the world’s best places to eat would be nearly impossible.

Enter: The Michelin Guide.

michelin guide illustration

The Michelin Guide

With the world’s most revered chefs clamoring for a place in the list, the Michelin Guide is the foremost authority on the best food in the world. It aims to serve as a guide to the best restaurants and hotels around the globe. Naturally, a place in the guide is incredibly difficult to attain and a Chef’s dream.

Humble Beginnings

michelin guide table

It began as a free travellers’ guide with instructions on changing tyres, information on where to fill up on petrol, and a list of places to take shelter for the night.

Andre Michelin, the founder decided to focus on the sections pertaining to food and lodging as they were more popular. He hired a team of restaurant inspectors, or ‘mystery diners’ to dine and review the restaurants with a disguise.

Andre Michelin didn’t just hire ordinary diners to act as judge and jury for these restaurants for whom, the addition or removal of a Michelin Star could mean the beginning or the end of the restaurant. Michelin hires industry professionals whose verdicts are based on their professional opinions as diners in these restaurants.

Additionally, no single entity has the power to decide whether to award a star to a restaurant or not.  All opinions are considered and put to a collective decision to ensure fairness,

However, despite their attempts at anonymity, a Michelin Inspector does get recognized on occasion, affecting the authenticity of their dining experience at the restaurant.

Check out this video of what happened when Gordon Ramsey recognised a Michelin Inspector in one of his restaurants!

michelin guide book

Awarding the Stars

Based on the following criterion:

*     : “A very good restaurant in its category” (Une très bonne table dans sa catégorie)

**   : “Excellent cooking, worth a detour” (Table excellente, mérite un détour)

*** : “Exceptional cuisine, worth a special journey” (Une des meilleures tables, vaut le voyage).”

Stars have to be earned progressively

It is interesting to note, however, that it is possible for restaurants to lose stars in case of deterioration.

Other Accreditations the Michelin Guide offers.

Sure, everyone knows about the Michelin Stars, but did you know there are other accreditations that Michelin offers as well? Some of them reside closer than you might think!

One of the little known accreditations the Michelin Guide awards establishments is the Bib Gourmand, a mark signifying excellent food offered at reasonable prices.

Did you know there are several restaurants and stalls in Singapore that have attained the Bib Gourmand? In case you didn’t, here’s a few!

michelin guide carrot cake

Chey Sua Carrot Cake, Blk 127, Toa Payoh Food Centre, #02-30, Singapore 311125

michelin guide rice

50 Dunlop St, Singapore 209379

michelin guide rojak

90 Whampoa Drive, #01-06 Whampoa Makan Place

The Michelin Guide also notes establishments that excel in their offering of notable wines, cocktails and desserts, as well as the level of comfort one can expect when visiting these establishments.


michelin guide


michelin guide restaurants

More than just food. 

Not only does the Michelin Guide tell you about the best food in the world, it also recommends some of the best hotels to stay when you’re out travelling the world looking for these food gems.

Singapore in the global culinary arena

Clean, green, and amazing food. These are just some of the things that are synonymous with Singapore. The Michelin Guide only features 200 local establishments. Strange for a country that’s been labeled to have the best food in all of South East Asia.

But given the recent attention to the local hawker scene from the Michelin Guide, we could see an increase in the numbers.

The announcements are just around the corner! Stay tuned people!

michelin guide singapore

Get a copy of the Michelin Guide, Singapore for yourself:



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