Cloudstreet
Fine dining restaurant · Chinatown ·
Progressive fine-dining with Sri Lankan, Australian, European influences
Progressive fine-dining with Sri Lankan, Australian, European influences
"The enchanting Cloudstreet is named after the Tim Winton book, which is fitting as Australia is where Sri Lankan chef Rishi Naleendra learnt his trade and developed his considerable skills. Diners at his restaurant are taken on a thrilling culinary journey, courtesy of his impressive creativity and artistry. He has also gathered together a service team who clearly share his pride and passion. When it comes to dessert, diners move to a room upstairs." - Michelin Inspector
"Maira Yeo of Cloudstreet and her signature dessert made with celtuce, yuzu, green chilli, yoghurt." - MICHELIN Guide Asia
"Rank: #31 "Cloudstreet is the signature restaurant of Sri Lanka-born and Australia-trained chef-owner Rishi Naleendra and his wife Manuela Toniolo. The couple also co-owns and operates Australian-inspired bistro Cheek (previously called Cheek by Jowl) and its youngest sister, Sri Lankan eatery Kotuwa, opened in December 2020."
"At progressive fine-dining restaurant Cloudstreet, guests who leave their seats to visit the restroom now find fresh napkins at their table upon their return. The plush card stock souvenir menus usually presented at the end of the meal are now digital, to reduce physical contact. Nicola Ying, a recent diner at Cloudstreet, noticed a significant change in safety protocols right from the start of her dining experience. 'Luckily Cloudstreet is quite a large restaurant so it didn't feel empty but there was certainly reduced seating and guests were more spread out,' she says. 'Staff were masked up and chefs wore gloves when they came to our table to shave truffles on our dishes, for example. There were hand sanitizers on our table and common areas, so it definitely felt like they were making an effort.' Cloudstreet, a fine-dining restaurant, has reworked its protocols to prioritize safety and hygiene."
"There isn’t any restaurant in Singapore quite like Cloudstreet. The menu reads like someone threw together a Venn diagram of Sri Lankan, Australian, and European food and just said “Here. Eat it.” Magically, it all works. The set menu at dinner costs more than $150 USD per person, but with unexpected combinations, like venison tartare with fermented plum and pea sorbet with smoked eel and caviar, it’s one of the most unique dinners you can have in the city." - Anthony Eu
