Chalong located at One Raffles Place is a modern-fusion kiosk serving charcoal grilled meat rice bowls inspired by Thai flavours. And now golden-brown and jiggly Basque Burnt Cheesecake too.

Having desserts to celebrate is a good idea. Incidentally, “Chalong” means “celebrate” in Thai.

To cater to many of their regulars who have sweet tooth, the Chalong team has introduced its take of the popular Basque Burnt Cheesecake.

While the Basque Burnt Cheesecake is currently trending in Singapore and I have tried more than 10 different versions in Singapore, Chalong’s version stands out for the premium cheese used matched with inexpensive pricing.

Leading the kitchen is Chef Elin Boh who has a grand diploma for pastry and cuisine from Le Cordon Bleu (Paris) and a grand diploma from Oliver Bajard International School of Patisserie (Perpignan, France).

A 6-inch Basque Burnt Cheesecake good for 5 pax is priced at $30, which is really a good deal considering how much a single slice can cost now.

Delivery is available via, but do order early to avoid disappointment.

Chalong Basque Burnt Cheesecake ($30 for 6”, $38 for 7”, $39 for 6″ Uji Matcha)
The first thing that stood out for me was that golden caramelised top and unmistakable sweet aroma (almost like butter scotch) when you first open the box.

To be honest, it is possible to make your own Burnt Cheesecake at home, so Chalong strives to use the finest French cream, Australian cream cheese, and local farmed eggs in all of their cakes to get the quality and mouthfeel they want.

Even after refrigeration, I was surprised to find that the centre still remained soft, but yet not overly-molten that the slice would collapse.

Take a bite and let that richness and creaminess linger in your mouth. Oh…..

The premium French cream used makes this cake creamier than usual as it has a higher fat content as compared to regular whipping cream. Sweetness has also been scaled down to suit local taste buds.

Recently introduced is the Premium Uji Matcha Cheesecake, with the matcha powder specially sourced from Kyoto, Japan.

Available in 3 types – 6” for 4 – 6 Pax, 7” for 8 pax or more, and 6″ Uji Matcha for $39. For celebrations, they offer a short personalised calligraphy note for that special touch.

To ensure the consistency in quality, the cakes are made in small batches so stocks are quite limited. Each cake is recommended to be refrigerated and finished within 3 days.

– Via
– $12 islandwide delivery from 11am – 6pm (Mon – Sat)
– Self-collection available from 11am – 3pm (Mon – Fri) only at One Raffles Place outlet (#B1-18), while stocks last

The inspiration to open Chalong actually began on a holiday trip to Phuket, where the owners stumbled upon a restaurant famous for charcoal grilled pork.

They decided to recreate their take on the dish in Singapore, and has become popular with CBD workers in the vicinity. Nothing lavish, just good food at affordable pricing.

Meats and vegetables are grilled in the highly acclaimed Josper Charcoal Oven. Smoked meats are done in-house, smoking them with Applewood to impart more depth in aroma.

All the beef used here is air flown from New Zealand, while the pork is sourced from free-range Iberico pigs in Spain that are fed 100% on acorn.

Even the simplest ingredient like salt is specially sourced, as Chalong uses only Himalayan salt. Butter comes from Denmark. The rice bowls are served with mi cuit (half-cooked) egg and Japanese Haenuki rice, and choices include:

Iberico Jowl ($12)
Must-try is the 18hr Sous-Vide Iberico Jowl, a signature dish made with in-house premium Iberico pork cheek/jowl marinated in a special combination of Thai spices to impart a uniquely balanced flavour to the meat.

The pork is sous-vide cooked for 18 hours, then grilled over flaming charcoals.

The gloriously charred and tender pork jowl is sliced and served with Chalong’s in-house specialty chilli sauce that is smoky, sour, sweet and spicy.

Medium Rare Roast Beef ($14)
The Roast Beef Bowl features medium rare sous-vide beef served with a white truffle umami sauce.

The sauce added that slight scent as you scoop on the rice, and beef lean yet almost melt-in-the-mouth.

Gai ($9)
The bowl come with Thai basil charcoal grilled chicken leg – tender and juicy with hints of Thai herbs; added with onsen egg on a bed of Yamagata Haenuki Japanese rice.

If you want to ‘spice’ up your bowls, additional toppings include Gai ($3), Iberico Jowl ($4), Roast Beef ($4), Sautéed Broccoli ($1), Sautéed Zucchini ($1), Tossed Cherry Tomatoes ($1), Egg ($1), Rice ($1).

Chalong – One Raffles Place
1 Raffles Place #B1-18 Singapore 048616
Opening Hours: 11:30am – 2pm (Mon – Fri), 5:30pm – 8pm (Mon – Thurs), Closed Sat, Sun, PH

* This entry is brought to you in partnership with Chalong.


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