One of the most anticipated restaurant opening of the year in Singapore, Cloudstreet was the refined version of Chef Rishi’s Cheek by Jowl. We were really excited to head down and givee it a try since we were such huge fans of his style of cooking during the CBJ days.
Grilled Oyster. With betel leaf, coconut and finger lime. One of the many iconic dishes at Cloudstreet, this snack brings a different vibe to Cheek by Jowl’s oyster with smoked tomato granita. The warm oyster sat in a coconut cream along with betel leaf and some finger lime caviar. The dish has a round up flavour that’s gentle to the palate, while those little citrusy caviar adds an element of fun since it pops in our mouth.
Scallop. Sheet of scallop, nori and kohlrabi layered in a fashion similar to a sushi roll, it is able to compact the layers and flavours perfectly while delivering an interesting waves of texture. After getting through the crunchy exterior of kohlrabi, we were greeted with the meatiness of the scallops as well as the nori sheets. All of their flavours were perfectly layered in that way as well. Love the freshness of scallops.
Cold Pea Sorbet. Kaluga caviar and smoked eel cream. Some question marks were formed over here due to the interesting flavour combination that were present in this dish, but after taking a spoonful of the sorbet, cream and caviar, it became apparent that this worked out. The cold earthy pea sorbet adds body to the smoky umami-concentrated cream while the caviar adds contrasting texture and acts as a seasoning through its briny saltiness.
Excited to see what Chef @rishinaleendra has to offer here at Cloudstreet! - 16 minutes ago