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  1. Cloudstreet presents a progressive yet sophisticated approach to gastronomy – marrying disparate cultures and influences in an exuberant expression.

    • About

      About - Cloudstreet. Cloudstreet presents a progressive yet...

    • Menu

      *Here at Cloudstreet, we serve a tasting menu only and would...

    • Contact

      Drop us an email at info@cloudstreet.com.sg for more...

    • Reserve

      The restaurant is open for dinner from Tuesday to Saturday,...

    • Gallery

      The restaurant celebrates thoughtful and expressive dishes...

  2. *Here at Cloudstreet, we serve a tasting menu only and would recommend at least 3 hours for the complete culinary experience.

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  3. Cloudstreet is a creative and artistic restaurant by Sri Lankan chef Rishi Naleendra, who learned his skills in Australia. It offers a thrilling culinary journey with a wine list and a dessert room upstairs.

    • 84 Amoy Street, Singapore, 069903
    • No
    • 6513 7868
    • Innovative
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  4. About - Cloudstreet. Cloudstreet presents a progressive yet sophisticated approach to gastronomy – marrying disparate cultures and influences in an exuberant expression, it champions ingredient-driven cuisine and seasonality.

  5. cloudstreet.com.sg › bookings- Cloudstreet

    The restaurant is open for dinner from Tuesday to Saturday, and lunch on Friday and Saturday. We have an intimate private room that can accommodate a maximum of 6 guests. Drop us an email at info@cloudstreet.com.sg for more information.

  6. Jan 12, 2020 · Cloudstreet, Singapore: See 116 unbiased reviews of Cloudstreet, rated 4.5 of 5 on Tripadvisor and ranked #434 of 9,769 restaurants in Singapore.

    • (4)
    • +65 6513 7868
    • 84 Amoy Street, Singapore 069903 Singapore
    • Restaurant
  7. Jul 24, 2019 · Cloudstreet is a restaurant by the Sri Lankan-born chef who earned a Michelin star for Cheek by Jowl. It showcases his diverse influences and creativity through dishes like grilled oysters, marron and jackfruit, and a wine list of over 350 labels.

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