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84 Amoy Street
Singapore 069903

(open in Google Maps)

06:00pm - 11:00pm


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

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

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

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

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

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From the Burpple community

Another delicious dish that only made its appearance on my second visit to this restaurant was the Jeju abalone served in an abalone liver sauce with barley, tiny curry leaves and a kangaroo tail consommé. Yes, a marsupial made an appearance in my dinner (it tasted like a light and clear beef soup to me). Besides loving the contrasting chewiness of the smooth shellfish and the textured grain, as well as the aroma from the fresh herb, I felt this was the course that encapsulates the essence of Chef Rishi’s Cloudstreet best. If you’ve had this dish, do let me know if you agree.


Cola and beer lollipops
Wattleseed madeleines
Bergamot pate de fruit
Vegemite on toast

Enjoyable petit fours to end the meal! The cola and Beer lollis are refreshing and fun to eat! Picked up a new ingredient - wattleseed. so, wattleseeds (edible seeds from Acacias) are the unsung heroes of Australia, they are roasted and grounded commonly used in baking for the coffee, chocolate and hazelnut flavor profile.

If you are not on cloud 9 by now, this dish will send you right there with its intense, rich, unabashedly shy explosive flavors. So overwhelming, so bold and yet cohesive .

Paired with Clai, Tasel 2012. Sweet Croatian wine balanced with vibrant acidity. Oh, the lovely aromas of orange rind, apricot, honey and caramel

1 Like

Love the subtle licorice hint from the caraway seeds, cutting through the richness of the mascarpone. Very refreshing combination of honey dew and grapes in the form of granita and pulp

Paired with Eric bordelet, Poire Granit N.V. Crisp refined pear cider from the Loire Valley cider producer Eric Bordele. Perfect set up for desserts from the lovely bouquet and pear aromas, hint of sweetness balanced with a fresh acidity.

Pre-dessert: Goat’s milk, watermelon
Goat’s cheese sorbet, basil oil and fermented watermelon juice

Taste of spring and summer all in one bite! Simple ingredients, complex flavors

1 Like

Meant to mix them all up before eating!

Paired with Claus Preisinger, Paradigma 2008. Austrian wine with a minimalist label.