Cloudstreet
“Two stars on Amoy Street: Sri Lankan fire refined to S$398 precision. Book it to impress a client who eats everywhere.”
About Cloudstreet
Rishi Naleendra was the first Sri Lankan chef to win a Michelin star, earning it at Cheek by Jowl in 2017 before opening Cloudstreet on Amoy Street in 2019 with his wife Manuela Toniolo. The name comes from a Tim Winton novel, a nod to the Australian kitchens where he trained. The cooking is his autobiography in courses: Sri Lankan memory, Australian produce discipline and a shophouse room that behaves like neither.
The eight course dinner runs S$398 and reads quietly until it hits: a grilled oyster with betel leaf, coconut and finger lime; Western Australian marron over millet porridge with tamarind butter; wagyu handled with restraint. Spice appears as structure rather than heat, which is the point most first timers miss. The bread service and its butters have a following of their own, and the pastry section closes with more confidence than most dedicated dessert bars.
Two stars arrived in 2022 and have held through the 2025 guide, with the 2026 selection due in August. Manuela Toniolo runs the floor and a wine list chosen with unusual conviction. Booking runs direct through the restaurant, dinner Tuesday to Saturday, and the room's size keeps supply tight without theatrics. Of Singapore's two star tables it is the one with the most personal signature: nobody else could have written this menu.
The Room
A tall Amoy Street shophouse pared back to plaster, timber and linen, with an open kitchen breathing at the back and seating measured in dozens rather than hundreds. The mood is precise but warm, closer to a gallery evening than a grand hotel. Dress smart casual and up; the room photographs darker and dressier than it feels.
Why book it, occasion by occasion
No restaurant is right for every evening. Here is the occasion work Cloudstreet actually does.
For the client who has eaten everything twice
A guest who knows Paris and Tokyo cold has still eaten nothing like Sri Lankan memory cooked through Australian discipline. That novelty, backed by two Michelin stars, is the host's edge: you are offering a genuine discovery with none of the risk discovery usually carries. The room's scale keeps the evening intimate and the service has the confidence to carry conversation gaps. Ask the sommelier to lead; the pairings are a talking point in themselves.
For the solo diner chasing a point of view
Cloudstreet rewards attention, which makes it ideal alone: eight courses with an argument running through them, an open kitchen to watch, and staff who enjoy explaining the Sri Lankan references most tables miss. A single cover gets the same menu and better narration. Ask for a seat with a kitchen view and take the pairing at whatever tier the evening deserves; the list is personal rather than predictable.
For the agreement that wants privacy and polish
The shophouse scale is the asset: few tables, generous spacing and a noise floor that keeps numbers between the people meant to hear them. Eight courses give a negotiation natural chapters, and the S$398 ticket signals seriousness without extravagance games. Take an early table, ask for the rear of the room, and settle terms before dessert; the pastry finale is a natural handshake moment.
What to order
The tasting is fixed, so the levers are the pairing, the pacing and the attention you bring to it.
- The grilled oyster
Betel leaf, coconut and finger lime in one brine bright bite. The clearest single expression of what this kitchen is doing.
- The marron
Western Australian marron, millet porridge, tamarind butter: the signature main and the plate the two stars stand on.
- The bread and butters
Treated as a course by the kitchen and worth treating as one by you. Do not fill up; do not skip.
- The wine pairing, trusted
Manuela Toniolo's list favours conviction over trophies. Give the team the lead over ordering by label.
Practical
- Address
- 84 Amoy Street, Singapore
- Reservations
- Direct through the restaurant's website
- Menu
- Eight courses, S$398 plus service and tax
- Pairings
- Tiered · non alcoholic available
- Hours
- Dinner Tuesday to Saturday
- Dress
- Smart casual and up
- Dietary
- Adaptations with advance notice
- Getting there
- Telok Ayer MRT, three minutes on foot
Questions diners ask
Is Cloudstreet worth it?
Yes, especially for diners who have exhausted the classical rooms. Two Michelin stars since 2022, a genuinely original Sri Lankan Australian voice and a S$398 tasting that undercuts the city's three star tier make it Singapore's most interesting serious table. It rewards curiosity; diners wanting familiar luxury cues may connect less.
How much does Cloudstreet cost?
The eight course dinner is S$398 plus service charge and GST, with wine pairings tiered above that. Two diners with a mid tier pairing should plan on roughly S$1,300 all in. The evening is a single set menu, so budget for the full format.
Who is the chef at Cloudstreet?
Rishi Naleendra, the first Sri Lankan chef to hold a Michelin star, who earned his first at Cheek by Jowl in 2017 and two at Cloudstreet from 2022. He runs the restaurant with Manuela Toniolo, whose wine program and floor lead are half the experience. His cooking joins Sri Lankan memory with Australian training.
How do I book Cloudstreet?
Directly through the restaurant's website. Dinner runs Tuesday to Saturday and the shophouse holds few tables, so book two to four weeks out for weekends; weeknights are kinder. Flag dietary limits when booking since the set menu adapts with notice, not on arrival.