Rishi Naleendra’s Exciting take on Australian flavours, including possibly the best bread in Singapore.

Cloudstreet is the second child of Rishi Naleendra, who first made his mark first on the Singapore restaurant scene through Cheek by Jowl, now rebranded as Cheek Bistro. He was awarded his first Michelin Star at Cheek in 2018 and is on track to open his third restaurant in Singapore.

Minimalist open kitchen concept with elegant green accents.

Cloustreet is a more luxe establishment than Cheek but chef Rishi’s mod-Australian charm was still very evident. I loved the inspired flavours, and just all-around good execution.

It was easily seen why Chef Rishi has Michelin pedigree and one of the more popular concepts under Unlisted Collection‘s umbrella. My experience at Cloudstreet was for their Set Lunch ($78++) and it was money well spent.

Cloudstreet’s Set Lunch has you on cloud nine

Beetroot was a flavour bomb.

Getting the ball rolling were these balls of beetroot with goat cheese. Not a huge fan of beetroot, but these were truly indulgent little morsels. The distinct beetroot profile mingled beautifully with the robustness of the goat cheese.

Dressed up in a robe of puffed quinoa, the gratifying rice-cracker-like texture tied the ingredients together impeccably. A good introduction to the Cloudstreet meal.

Beautifully sweet and smokey tomatoes.

The next appetiser of smoked Japanese tomatoes and burrata also made me swoon. These ruby jewels simply exploded with a divine juicy sweetness. A small drizzle of olive oil fragrance opened up the flavours whilst forming an exquisite pool of nectar with the juices.

A mound of burrata swam in that amber pool, getting doused in its luxurious flavours. The combination of savoury richness and the tomatoes’ smoky sweetness was simply a euphoric meeting of flavours.

Exquisite flavour pairing with good Meat

Intriguing mix of textures and flavours in the tartare.

Next on the Cloudstreet agenda was the New Zealand venison, that was tender with a good amount of flavour. Traces of gameyness were scant from the ingenious mix of Japanese components like wasabi and umeboshi.

The foreign elements melded in seamlessly, whilst the mix of zucchini and the pickled cashew also provided some textural spunk. I loved the personality in this dish.

Immensely tender roasted quail with an intoxicating earthiness.

My main of roasted quail was stunningly supple with a delicately crispy char on the skin.  Sides of mushrooms and chestnut puree added fresh earthiness to the dish.

Cloudstreet then melded them melded with the sharp sweetness of the red wine jus to create an elegant medley of flavours. Good cooking, but it didn’t impress as much as the rest of the courses in terms of innovation.

Behold the Legendary Cloudstreet Stout and Licorice Bread

Every discerning foodie must have seen this bread before. The hype for this Singapore stout and licorice bread is insane but it lived up to expectations. Normally wouldn’t single out bread as a highlight despite my undying love for it, but in my opinions the best bread course I’ve ever had — not a hyperbole.

Their legendary stout licorice bread, the best bread I’ve ever had.

Textures were beguilingly fluffy and dense, whilst carrying a touch of moistness. Really, this life-changing rye package had the perfect storm of flavours brewing. An enchanting dose of dainty sweet notes from that gorgeous molasses glaze, which was bolstered by the bold savoury complexity from the licorice and stout.

Its breadth of its flavour profile was magical, and unlike anything else I’ve had — Indisputably proof of Chef Rishi’s twisted genius. To make it even more alluring, it was served with butter so decadent that I was powerless against my primitive urge to wolf this down.


Would you like some vegemite, mate?

Vegemite toast was the curtain-raiser and a quirky end to the meal, being so archetypal Aussie — wholesome, straightforward, and filled with beer yeast. I know many non-Aussies who hate vegemite but it was enjoyable for me!

Overall, Cloudstreet excited with some very inspired flavours. Even for the less innovative dishes, the execution was sound. Another home run for Chef Rishi Naleendra and Unlisted Collection — surprised it wasn’t on the Michelin radar. Suffice to say,  I would not hesitate to return especially since they serve literally the best bread I’ve eaten. I would die for it, no joke.


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  • Address: 84 Amoy St, Singapore 969903
  • Hours: (Tues-Fri) Lunch– 11.30am-2.30pm, (Mon-Sat) Dinner– 6pm-10pm; closed on Sundays.

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