Cloudstreet by Rishi Naleendra is a sophisticated melting pot of disparate cultures and flavours

What’s the story?

When you think of clouds, you think of their ever-changing form and transformative power. Such versatility fuels the imagination with hope and optimism, a symbolism that resonates with Cloudstreet and Rishi Naleendra, the same chef behind Kotuwa, Fool and the sorely missed Cheek By Jowl.

Also named for the Tim Winton novel, the two-Michelin-starred Cloudstreet celebrates community and one’s search for connection with family. This extension of Rishi’s home boasts a brand-new look (since 2023, at least), decorated with motifs typical of Kandyan architecture, green leather-backed banquettes and gorgeous pendant lighting. Art is a main feature of the Cloudstreet aesthetic, as you will see in the floor-to-ceiling mirror framed by live plants, Isabelle Poupinel ceramic pieces and vintage oil paintings by Rishi himself. From the decor to the ambience and food, expect every detail to be “bold, unexpected and contrasting”, especially from a chef with a flair for art and design.

What’s the food like?

Progressive, ingredient-driven and seasonal—it’s a sophisticated melting pot of disparate cultures and flavours. Signatures that have been developed over the years include the Grilled Oyster with Betel Leaf, Coconut and Finger Lime, an ode to Rishi’s first experience with oysters in Australia. The oyster comes wrapped in a betel leaf for luck, before it’s grilled and finished with a squeeze of coconut milk, basil oil and finger lime. Another signature mainstay would be the Sri Lankan Stout and Liquorice Bread. Brushed with sticky molasses and sprinkled with sea salt, it’s a flavour bomb that will be savoured, no matter how full you are.

A couple new dishes that we hope will stick around for a while would include the Japanese Saba that’s cured and steeped in sake and rice vinegar, before it’s sliced, torched and dressed with a preserved berry dashi and pickled ginger. The Tochigi A4 Wagyu is just as lovely. There’s a lot to like about an excellent cut of beef that’s fired over binchotan and served with a fermented soy sauce aged with apples, pears and orange peel.

Head up to Cirrus (yet another cloud metaphor) on the second level for cheese, dessert and post-dinner drinks. While the sweets show potential, they are still a work-in-progress, apart from the Choux Puff, a highly enjoyable craquelin puff filled with a coffee-infused mousse and seasoned with a caramelised palm tree sap from Sri Lanka.

What else is there to know?

Cloudstreet offers six- and eight-course meals, complemented with a collection of 450 natural and classic wines. Non-alcoholic pairings are also available, where concoctions distilled from fruits, tea, herbs and spices boggle the mind with a similar complexity to wine itself.

Cloudstreet
84 Amoy Street,
Singapore 069903
Tel: +65 6513 7868