Welcome to Amoy Street.

Moody and atmospheric restaurant with perfect lighting; vibes alone are enough to impress a date. Service was also top-notch, always polite and with a smile. Food-wise, the dishes we ordered were all presented beautifully and delicious.

Our favourite was the Oriental Bolognese ($26) which was capellini pasta in an asian-inspired pork ragout sauce. The onsen egg added creaminess to it and the sauce was the standout of the dish. Equally as good was the Find the Chicken in the Chillis ($19) - the the dish doesn't deviate too much from the ubiquitous la zi ji of Chengdu cuisine, except perhaps I wished there were more of the popcorn chicken because after a few morsels I was, true to its name, finding if there were any more chicken in the chillis. The Yu Xiang Eggplant ($17) was mentioned in several reviews, but personally I thought it was just average, with the eggplant being small in portion and slightly too mushy in texture. The mozzarella balls and spring onion 'biscuits' also didn't really add to the dish. Overall felt that this dish was a bit of a mess. We washed all the food down with a glass of Bird's Rebujito ($18) which was refreshing.

Overall, the food had some hits and misses but I think the vibes and service made up for it. Would return to try their Sharing Menu for Two.

miso mushroom noodles and fried pierogi were both DELICIOUS

Loved the flavours from this seafood pasta. The lobster bisque and brandy combination was impeccable - so savoury and umami but very light on the plate. Also, a very good amount of black tiger prawns. The choice of linguine pasta really gave that slurpy goodness. Couldn’t have enough of this!

Rate:🌟🌟🌟🌟

Fusilli with a Wagyu beef cheek ragu that was slow cooked for 12 hours with red wine. You can taste the richness of the sauce together with the tender meat chunks in the ragu. Personally not a fan of short pasta like fusilli but it complemented everything perfectly, considering the thicker consistency of the sauce. If you’re a fan of meat based and red sauce pasta, this is one you can’t miss.

Rate:🌟🌟🌟🌟

Yum! The pork was lean and meaty but still tender and juicy, with generous servings of cucumber, kimchi radish, lettuce, and seaweed. I really liked the kimchi radish, it was sour and crunchy, not too raw or soft. I prefer a fried egg over a raw egg. Only thing was that my rice didn’t get crisp and crunchy at the bottom even though I gave it time to have surface contact with the dolsot, I’m not sure why haha

Their side dishes were great too - ikan bilis was puffy and crisp, not superrr salty and served with crunchy roasted peanuts. Kimchi was great too!! Very refreshing and crunchy, with good flavour, slightly spicy. Broccoli was normal, potato I’ve had nicer (maybe because I didn’t have it cold). I didn’t have the beancurd skin.

They also serve roasted tea here instead of normal plain water. I’ll say 50% of the Korean restaurants I’ve been to serve roasted tea so I can’t take it as the default, hence it is a plus point

The splurge meal of the year goes to Cloudstreet. Setting aside at least 3 hours for their Saturday 8-course Lunch tasting menu ($398++), we decided to go all out with their Non-Alcoholic pairing ($148++) which starts with the first proper course.

To start, the snacks came in the form of Grilled Oyster with Betel Leaf, Finger Lime and Coconut milk as well as a dainty Bergamot Meringue, with Beetroot and Mandarin Kosho “Baeri Royal Caviar”. Next, the Grilled Green Lip Abalone, Basil, Edamame, Zucchini was a favourite of the small plates. Resembling an umami cloud, the foam-like sauce was simply lip-smacking. The delicate Salt Baked Celeriac layered with Périgord Truffle, finished with vegetable jus and chicken cream was equally refined.

Moving on to the larger plates, one of the more memorable dishes for me was their signature Sri Lankan Curry of Western Australian Marron. The warm spiced Coconut Broth was wonderfully hearty and aromatic with a pleasant ting of sourness - lovely with the grilled marrow and sweet chutney. The bold-tasting dish was also paired superbly with a piquant yet refreshing glass of Jackfruit, Coconut and Curry Leaves concoction. A close second was the Aged Duck with Beetroot and Kampot Pepper. Absolutely moreish, the protein was immensely succulent and perfectly seasoned. The crisp skin was to die for. And so was the firm Corsican Meagre with decadent Oscietre Caviar matched with a deliciously sweet glass of Banana, Vanilla, Chai Tea.

Oh and I can’t forget the almost cakey, deeply-rich liquorice and Sri Lankan stout loaf that featured a gorgeous molasses glaze. Love the addition of butter and the salt on the side too.

Lastly, on to dessert and to level 2, the palette cleanser of Lingonberry sorbet with Marshmallow Shio Koji and Aloe Vera was tantalisingly savoury. Of the plated, I could really use another Jerusalem Artichoke Ice cream with Poached Pears and Caramelised Milk Skins as it was so good. The crunchy thin shards had a delectable savouriness and milky candy scent.

Don’t enjoy… the grilled pork belly was too fatty, almost 70% all fats, the whole piece left uneaten. The pork rib was sold out and replaced with pork belly, the staff did not inform when ordering, will definitely not order this dish.

Taste pretty good with hint of wok hei but loaded with MSG, I was extremely thirsty throughout the night.

with pickled onion

Nice… the only dish that I liked

Someone said this is the best dessert she's had in her life. While that isn't the case for me, I have to say this ranks right up there

Most of the components were unique. From the peanut brittle, to the peanut ice cream(I believe there's some secret ingredient, I tasted ginger but the service said I was wrong), and the godly charcoal mochi. The mochi is not super chewy, forms crumb like structures and is loosely packed with a soft texture. The charcoal shell also has a distinct taste, on top of being uniquely crunchy.

There's also pomegranate and rice crackers, as well as a touch of savouriness from the sea weed which was brilliant.

Only gripe is that the ice cream melts somewhat quickly(partially due to the hot mochi), otherwise this was a genius masterpiece of flavours, subtlety and temperatures

PSA chope set is just normal lunch set with $4 discount

Food:
Served w a fried rice cracker, with peppercorn snow(which is rlly rlly fragrant, it's brilliant, plus it doesn't melt easily in the soup)

They will ask to help you pour. Please politely reject them, there's way too much broth and it's way too hot, it turns into just soup instead of chazuke.

I like how their sourness and heat are unabashed, very very unexpected for a somewhat atas place. The numbness only comes from the snow as mentioned above, there wasn't too much numbness in the broth originally

The barramundi is abit confusing for me. If it's meant to be eaten separately, then what's the point of serving it on a chazuke? But if it's meant to be eaten w the chazuke, the almost deep fried skin turns soggy and rubbery when it meets the broth. The skin doesn't fit a chazuke at all

Overall innovation is there but execution for the main piece, the barramundi, leaves much to be desired