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84 Amoy Street
Singapore 069903

(open in Google Maps)

Friday:
12:00pm - 04:00pm
06:00pm - 11:00pm

Saturday:
06:00pm - 11:00pm

Sunday:
Closed

Monday:
12:00pm - 04:00pm
06:00pm - 11:00pm

Tuesday:
12:00pm - 04:00pm
06:00pm - 11:00pm

Wednesday:
12:00pm - 04:00pm
06:00pm - 11:00pm

Thursday:
12:00pm - 04:00pm
06:00pm - 11:00pm

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Reviews

From the Burpple community

We came here within a week of their opening and were blown away by their flawless service. The staff were attentive and friendly, just the right amount without being overbearing. The food was good, if perhaps not quite my cup of tea. I prefer oysters fresh, and didn't quite like the fermented watermelon in another dish. Also not a huge fan of their mushroom dessert. Pictured here was a white grape granite, caraway parfait and honey dew. Some of the dishes I particularly enjoyed were the turbot, lamb and venison. The wattleseed madeleines were divine. Overall a beautiful restaurant. Rishi was a very humble and personable chef and has extremely well trained staff!

Experience old Hollywood glamour at its finest at this highly anticipated opening— think oil pantings, dim lighting and brass and gold accents. Helmed by Chef Rishi Naleendra (of Cheek by Jowl fame), you can expect you and your belly to have a stellar experience (5-Course: $168++, 7-course: $198++). Burppler Veronica Phua started on a high with their lush and flavourful oysters "swaddled in betel leaf and grilled... luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime". Chef Rishi pays homage to his Sri Lankan heritage in this dish of sweet Australian Marron with Millet cooked two ways.
Photo by Burppler Veronica Phua

1 Like

This dish of Western Australian Marron with Millet cooked in two ways - simmered in Sri Lankan Yellow Curry and toasted, was hands-down, my favourite from amongst everything we had.
The crustacean was exceedingly fresh and sweet, plus it was cooked perfectly so it had a nice bouncy bite to it.
The accompanying grains of millet, especially the portion cooked in the curry, was deeply aromatic, intoxicating in complexity, and had enough spiciness to keep it exciting.
I feel this course also happens to be the most obvious in terms of showcasing Chef-owner Rishi Naleendra’s Sri Lankan heritage, something I hope he continues to build on at Cloudstreet.

2 Likes

Our very first snack set the tone for the rest of our dinner very well.
Swaddled in betel leaf and grilled, the warm oysters arrived on their shells, luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime. So lush, flavourful, sensuous... this only made me even more excited for what was to arrive next.

1 Like

Sturdy on the outside yet soft and yielding within, the bread was coated in a sticky savouriness I found really delicious. I did have my initial reservations though when I learned it was made with liquorice and Singapore stout because liquorice has always been something I wasn’t into. However, from the moment my teeth sank into a warm wedge, slathered generously with the whipped butter of course, I got too busy dying and going to heaven. There was some serious carb magic happening.
The distinctive smell of liquorice was in no way intrusive. Instead, it stealthily shaded in depth and an extra dimension to the overall taste.
Texture-wise, I felt the bread was a love child of an Italian Panettone (one devoid of distracting dried fruit that is) and a bagel. A little unusual but in a good way.
The bottom line is, this was so good I was only too happy when my friend Leon and his wife declined to have the last quarter.
It was mine, all mine.

2 Likes

The menu: Western Australian Marron + Sri Lankan Yellow Curry

Me: Yum.

An outstanding night from Chef Rishi Naleendra and team for just day 2 of operations. One of the best meals of 2019.

1 Like
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