A Review of Cloudstreet: Rishi Naleendra's 2 Michelin Star Restaurant on Amoy Street, Singapore

84 Amoy Street

Sinapore 069903

Link to Cloudstreet Website

Cloudstreet, 2 Michelin Stars, No. 74 on the Asia's best for 2025. That's enough said about accolades. I first heard about Rishi Naleendra in Melbourne and had been to Taxi several times. When he moved to Singapore, we followed him from Cheek by Jowl to Kotuwa and now finally having a chance to try Cloudstreet. At Cloudstreet, you can really feel Chef Rishi paying hommage to both Australian produce and Sri Lankan spices and finding a new medium of expression in modern cuisine.

The menu at Cloudstreet was very seafood forward, with at least 70 % of the meal featuring a form of seafood. This meant all the dishes were really light and paired with very light and refreshing ingredients, something we enjoyed very much.

Our pre dinner snacks:

• Grilled Oyster, Betel Leaf, Coconut, Finger Lime

• Bergamot Meringue, Beetroot, Mandarin Kosho 'Baeri Royal Caviar'

• Butternut Squash, Japanese Squid, Com Rice, Fermented Chilli

• Grilled Green Lip Abalone, Basil, Edamame, Zucchini

• Celeriac Custard, Crab Consomme, Chilli

Mains:

• Carabinero Prawns, Chitose Tomato, Mango, Kaluga Queen Caviar

• Sri Lankan Curry of Western Australian Blue Marron

• Murray Cod, Fermented Bell Pepper, Almond

• Beeswaxed Aged Pigeon, Figs & Endive, Madeira Jus

• Tochigi A4 Wagyu, Bell Peppers, Fermented Soy

We had the prestige wine pairing that came at 598 SGD ++. It is not cheap, but it was absolutely worthwhile. In fact, so worthwhile I decided we should dedicate a paragraph just for it. 7 wines, we travelled the world, from Italy, to Hungary, France, Austria and Spain. And yes, there was a Vega Sicilia as part of the pairing (:

This wine list is sufficient to stand on it's own and make heads turn and to think that Cloudstreet brought this together as a wine pairing option is phenomenal. These are not bottles that are typically sold by the glass in any restaurant, but it was fantastic to see Cloudstreet using Coravin to enable this. The standouts for us were the Massolino and Vega Sicilia - as you can imagine. It paired very well with the Pigeon and Beef dish.

Wine pairing for the night:

• 2020 Catena Zapata, White Bones, Mendoza, Argentina

• 2006 Domaine Huet, Clos du Bourg, Moelleux 1er Trie, Vouvray, France

• 2018 Valentini, Trebbiano d'Abruzzo, Italy

• 2014 Massolino, Vigna Rionda, Barolo, Piedmont, Italy

• 2004 Vega Sicilia, Unico, Ribera del Duero, Spin

• 2003 Disznoko, Aszu Puttonyos 5 Tokaji, Hungary

• 2012 Kracher, Scheurebe Trockenbeerenaulese No. 10 Burgeland, Austria

After main courses are completed, we were invited to a 2nd floor space, which is a newly opened space. Meant to reflect the opium dens which was Amoy street, the interiors reflect is draped in plush velvet and rich textures. It is a nice touch in a more intimate and relaxed ambiance. It also gave us a better opportunity to engage with the service staff and hear some casual stories around wine selection etc. Whilst that was nice, whether it was necessary, we dont know. We have seen other restaurants do this sensory experience a little better (see the camping grounds of Attica) and thought that we would have enjoyed our desserts just the same on ground level.

Desserts:

• Pink Guava Sorbet, Rose Apple, Yoghurt Marshmallow

• White Pepper Ice cream, Cherry Compote, Pecan, Candy Floss

• Cauliflower Ice Cream, Toffee Cream Cheese, Date Jam

Petit Four:

• Bread and Butter Pudding, Vegemit, Caramel

• Coffee & Kithul Choux Puff

• Ragi Financier, Hazelnut Chantilly

Maira Yeo is the pastry chef and she has been working her magic for the team over the past few years and even won Pastry Chef of the year is 2022. We loved that the desserts were so outrageous. Pepper ice cream and cauliflower ice cream, so out there, but it just worked! Our typical experience is that there is a disconnect typically with the vision of the main menu and the sweets in a tasting menu. But here, everything connected. The ideas flowed from the main menu all the way through to the desserts and the synergies were very well illustrated. It is whimsical, outrageous but fit seamlessly into the entire meal.

Cloudstreet had extremely adorable cutlery holders that reflected the dishes we were having

Booking

At the time of writing, there are still available seats on the weekends a week out. When we were there, the restaurant was busy but was not at full capacity. So if you have flexibility in your schedule, it does not seem too difficult to find a slot. However, we always still recommend that you make your bookings as soon as you have your itinerary confirmed to prevent disappointments.

Accessibility

Cloudstreet is located in an extremely convenient location. It takes 4 mins to walk to Telok Ayer MRT station or 8 minutes up Ann Siang Hill park towards Maxwell MRT.

The Damage

The 8 course tasting menu was 398++ SGD and the prestige wine pairing was at 568++ SGD.

Would We Recommend?

Yes! Cloudstreet was exciting. It show cased the inspiration and influences of Chef Rishi but stayed modern, interesting and clean. Our dinner was a rare gem. This continued through the desserts with Maira bringing her magic of savoury ingredients in our sweets. Manuela, Chef Rishi's wife heads the service team and the team was kind, polite and ensured we were well taken care of throughout the meal.