Cloudstreet

Cloudstreet is a beautiful restaurant that delivers an exceptional fine dining experience. The dishes are incredibly creative, and I especially loved the Sri Lankan influence woven throughout the menu. The staff were warm, professional, and incredibly attentive, making the evening feel truly special. The only downside was the seating arrangement. Sitting side by side at the bar for the entire meal was a little uncomfortable, and we would have preferred to sit opposite each other to better enjoy the dining experience and conversation. Despite that, it was a memorable meal and well worth a visit.

Our afternoon lunch at Cloudstreet was a masterfully curated dining experience that excelled in every aspect, from the food and drink pairings to the impeccable service. The meal opened with an outstanding series of snacks, and the most memorable one was the abalone with zucchini foam. The tender sweetness of the abalone paired beautifully with the light, refreshing zucchini foam, creating an elegant bite that immediately captured our attention and set a high benchmark for the courses ahead. A surprise highlight arrived midway through the menu in the form of the restaurant’s bread. With its crisp exterior coated in molasses, the loaf delivered a delicate caramelised sweetness and satisfying crunch before giving way to a soft, airy, and wonderfully fragrant interior. It was a simple yet unforgettable expression of craftsmanship. The star of the main courses was undoubtedly the A4 Tokachi Wagyu. Cooked to perfection, the beef possessed an extraordinary tenderness and rich marbling that melted effortlessly on the palate. The aged soy added remarkable depth and umami, enhancing the natural flavour of the wagyu without overwhelming it. Accompanying the dish was fried tendon, which introduced a delightful textural contrast with its crisp, golden crunch. Together, the elements formed a dish that was both indulgent and perfectly balanced. Every bite was deeply satisfying, making it one of the standout courses of the afternoon. The drink pairing was thoughtfully selected throughout, with each beverage complementing and elevating the flavours of the menu. The pairings never felt forced, instead seamlessly enhancing the dining experience and revealing subtle nuances within each dish. Service was truly top-notch. The team was warm, attentive, and exceptionally knowledgeable, guiding us through the menu and pairings with genuine enthusiasm. Every detail was executed with precision, yet the atmosphere remained relaxed and welcoming. Cloudstreet delivered an experience that was refined without being pretentious, innovative without sacrificing flavour, and luxurious without losing its sense of warmth. From the exceptional abalone snack and unforgettable molasses-crusted bread to the absolutely delicious A4 Tokachi Wagyu with aged soy and fried tendon, every course left a lasting impression. A truly world-class dining experience and one that fully deserves every accolade it receives. ⭐⭐⭐⭐⭐🍷🥩🍞✨

We are on a relatively small island crammed in with over 6 million people. There are many parks but very little space for growing food so it's all imported. For there to be an abundance of places to eat - and many fine dining opportunities is then perhaps a welcome seeming contradiction. Last night we travelled to Chinatown and the restaurant Cloudstreet which is run by a Sri Lankan chef Rishi Neelandra. It was supposedly an eight course tasting menu, but looking at the pictures we served 15 dishes! From the warm and personalised welcome to the dark wood and leather interior which oozes comfort and opulence, you immediately feel comfortable and at home. We were offered a choice of seating - either a table in a cosy corner or along the curving marble bar that embraces the kitchen allowing the opportunity to watch the magic happen. We chose the magic show. There were four snacks just to get us in the mood and then the dishes came at a considered pace, each with a full description of ingredients and provenance. Oyster from Australia, squid from Japan, lobster from France, Green lip abalone from Korea, there was Murray cod, aged duck and Sri Lankan stout and liquorice bread and we were even told which prefecture north of Tokyo that the Wagyu beef came from. Dishes are plated with tweezers for precision and it is that attention to detail that epitomises the desire to maximise the dining experience and pay full homage to the ingredients and the skills of those preparing the dishes. The kitchen resembled the quiet, calm orderliness of an operating theatre rather than a frenetic kitchen under pressure to get dishes across the pass. For each course new cutlery was delicately placed on stands appropriate to the course to come almost fanatical attention to detail. By the end of the evening, those serving the food felt like familiar friends rather than serving staff in a restaurant. The wine list is impressive offering wines by the glass and bottle with wines from all over the world. We left having been pampered for a full three hours feeling very happy and privileged. I have a new favourite restaurant - a pity it's so far from home!

The food tastes good overall! A fusion of east n west culture, but most of the courses tasted more of the Sri Lanka flavor. Ambience is 100% The birthday plating on the dessert was really cute too! But unfortunately , I’d still give it a 3 star, coz we had diarrhea after the meal experiencing same symptoms 😭 4 Dinner Menu = S$1592 1 Chartogne Taillet | Sainte Anne | Champagne Gls S$45.00 Nicola Gatta | Blanc de Blancs | Nature | Lombardy | Italy NV GIs S$55.00 Schloss Lieser | Niederberg Helden 2 Riesling Spatlese | Mosel, Germany 2018 S$70.00 2 Marie Therese Chappaz | Grain Pinot Les Esserts 2022 Gls S$110

We had a very good dinner at Cloudstreet, so good that I forgot to take photos of most dishes :D We really enjoyed the progression of the tasting menu, especially the sauce work incorporating very unique flavours with classic techniques makes the experience very special and a standout from „the usual“ without relying on gimmicks or showmanship. Especially the desserts were amazing, the sour cherry, white pepper and sugar floss dish made it into our all time top 3. We found the wine pairing excellent especially as it includes a few more uncommon items such as the barrel aged sake - it’s always great to experience such new combinations that are not commonplace but make so much sense in the context of the food.

An amazing experience from start to finish. I liked that we can have a view of the service kitchen. Impeccable service throughout, their attention to detail was impressive and they made an effort to converse with us throughout. They were also very knowledgeable about the dishes and ingredients, cooking techniques etc. This was sth that stood out to me. That said, not every dish worked for me. Some felt unbalanced in flavour or texture, sometimes overpowering the meat/seafood. Could just be a personal preference. Great dining experience but nothing really outstanding in terms of the food.

Absolutely delicious food! Every dish was so exciting — it kept us wanting more and wondering what would come next. The staff were incredibly attentive and knowledgeable, which made the whole experience even more enjoyable. The dishes were so creative — truly chef’s kiss! Celebrated my birthday here and it’s definitely a memory I’ll hold onto for a long time. Highly recommended!

Cloudstreet, Two star Michelin. Absolutely fantastic. The husband-wife owned-run fine dining establishment is absolutely world class. I am a novice. These are the gushings of a man that experienced something exceptional and is attempting to convey excellence. What I am realizing about these fine dining establishments is that the proprietors are truly creating a once-in-a-lifetime experience. It starts and ends with superior service. You enter the doors, and there are multiple persons attending you. The initial trio were Layla, professionally-trained Sommelier Kestri, and maitre d- general manager- co-owner Manuela (originally from Australia). The interaction was not stuffy, overbearing, or sycophantic. They were genuine and conveyed sincerity in the first five minutes. Understand ... that makes a difference. I am a regular guy. I work. I pay bills. I'm just looking for exceptional food and ... normal human interaction. Walking into an establishment like Cloudstreet can be intimidating. Manuela and her team were on point from 'go'. I was seated at the long, curving granite countertop directly in front of the open kitchen and staff. The perfect spot to watch the action. The dark wood interior and low lighting created a warm atmosphere that was intimate. There were subtle oriental interior elements all around. The night ended up being a thirteen course tasting menu which was absolutely perfect. For those unaccustomed (me), the intent is not to 'chow down'. Portions are small. Courses are fine, distinct, subtle, and nuanced. The intent is to create a dish that packs layers of flavor, textures, and quality ingredients in a petite package. And it is meant to ... take time. Again, slow food movement. This is somewhat un-American and a reflection and intentional acknowledgement that it's ok to linger and experience and savor. Manuela paced the courses with military precision. This is not her first go-around. She and husband, co-owner Rishi own three restaurants with Cloudstreet standing for six years currently. Rishi is native Sri-Lankan and the menu he and their team have designed have elements (spices, products) and hints from his homeland, as well as Southeast Asia generally. I am vegetarian and a teetotaler. Manuela, team, and Kestri audibilized (American football) with ease. All of it was fantastic from start to finish: Bergamot Meringue, beetroot, mandarin kosho; Butternut squash, green asparagus, com rice; King oyster mushroom edamame, preserved lemon; Zucchini flower, Sri Lankan Mung beans, aromatic coconut broth; slow-roasted Kohlrabi, shitake, chestnut, Sri Lankan Stout and Liquorice bread; Rutabaga, mushroom duxelle, spiced cashew. To name a few of the selections. Apart from the east-Asian flavors and spices, many of the courses had a light, flavorful, frothy sauce. Hence 'Cloud'-street? Presentation was first rate with a variety of plating chosen for functionality of the food (bowls, flat plates, wide diameters, shallow-deep bottoms) and for aesthetics (coloring and shade to accentuate the presentation). Much consideration was evident. The Michelin online guide appropriately categorizes Cloudstreet as 'Innovative'. Rishi and Manuela, it appears, had given the kitchen headed by co-head chefs Shah and Aslam the license to explore, create, improvise. The kitchen was busy that Tuesday night, operated smoothly and with precision. Yes, you will see three persons putting their heads together discussing preparation and presentation: collegial and collaborative. As a non-expert I can faithfully speak in broad brush strokes: some of courses had hints of Thai, Indian, Japanese, or other cuisine. Kestri adroitly provided some appropriate mocktail pairings. For the final course, the team led me to the lovely upstairs seating for my cheese course. Rishi - adding rizz to the power couple aura - exhibited some of his own exceptional ceiling-to-floor charcoal drawings in the back walkway. As I jumped in my Grab ride to the hotel, Manuela walked out to shake my hand goodbye. Classy - from start to finish. #cloudstreet #singapore