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FOOD & WINE
Taste: Top Tables for January 2025
by Anton D. Javier
Lead photo courtesy of Cloudstreet
31 Dec 2024
Lead photo courtesy of Cloudstreet
31 Dec 2024
From a two Michelin-starred wonder to an intimate hideout that takes American food to the next level, start the year right with memorable meals at these splurge-worthy restaurants.
- CLOUDSTREET
- THE CLUBROOM
- LABYRINTH
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Corsican Meagre, Fermented Bell Peppers, Roasted Bok Choy, Oscietre Caviar -
Tochigi A4 Wagyu, Bell Pepper, Fermented Soy -
Sri Lankan Curry of Western Australian Blue Marron, Aromatic Coconut Broth -
Cloudstreet's lush, dreamy dining room
Chef Rishi Naleendra’s two Michelin-starred Cloudstreet, housed in a conserved shophouse along Amoy Street, stands as a beacon of progressive gastronomy – one that reimagines contemporary fine dining through Chef Naleendra’s Sri Lankan roots and Australian culinary influences. The journey begins the moment you step into Cloudstreet’s eclectic yet tasteful dining room, which is like an extension of the chef’s home and personality. From vintage art pieces to custom Sri Lankan crafts, each element speaks of family, heritage, and creativity.
Guests are welcomed with amuse-gueules like the signature Grilled Oyster with Betel Leaf, Coconut, and Finger Lime – a delicious marriage of Sri Lankan tradition and Australian inspiration. The menu evolves with the seasons, with current highlights like the Sri Lankan Curry of Marron paired with aromatic coconut broth and millet porridge, and Butternut Squash with Japanese Squid, Com Rice, and Fermented Chili, showcasing the team’s dedication to innovative flavour layering. Also worth saving space for is the signature Sri Lankan Stout Bread, brushed with molasses and served with butter sea salt, served as a course on its own.
For a sweet finale, make your way up to Cloudstreet’s second floor, CIRRUS, which offers a decadent dessert experience. Designed as an equally captivating extension of the main restaurant, CIRRUS delivers a languorous atmosphere perfect for winding down with a cup of tea and inventive sweet treats like Popcorn Panna Cotta with Green Chili Mint and Laksa Leaf Ice Cream.
- CLOUDSTREET
- THE CLUBROOM
- LABYRINTH
THE CLUBROOM
Tucked away behind a sleek, unmarked door lies The Clubroom, a 30-seater restaurant and bar designed as a premium extension of Luke’s Oyster Bar & Chop House. This blink-and-you’ll-miss-it spot exudes the charm of a 1920s New York speakeasy, complete with Art Deco-inspired interiors, a polished marble bar, and a meticulously curated menu that brings together well-loved classics from Luke’s, alongside indulgent Clubroom specialties.
Guests can kick off their meal with luxurious snacks like Lobster Popcorn seasoned with Old Bay and Oysters “Lukefeller,” before diving into wood-fired specialties such as the Lobster Maître D’ or Cape Grim Tomahawk. Other indulgent signatures worth trying include the Lobster Omelette, where fresh Boston lobster chunks are enveloped in a silky omelette, accompanied by charred avocado and finished with caviar beurre blanc sauce, and the Pasta “Juliette”, where a tangle of capellini and zucchini noodles are tossed in a homemade pesto and topped with rock shrimp and generous shavings of cheese.
What’s more, The Clubroom’s cocktail programme mirrors the venue’s sophistication, featuring timeless classics like the Rock & Rye alongside creative concoctions like the Alpine Dream, a bourbon-umeshu blend with yuzu and egg white. With a focus on craftsmanship, the drinks menu complements the food, blending traditional flavours with modern twists, much like the restaurant itself.
Visit The Clubroom at 115 Amoy Street, 069935, Tel: 8125 0420
- CLOUDSTREET
- THE CLUBROOM
- LABYRINTH
LABYRINTH
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Laksa Siglap -
Wartime Rojak -
Char Kway Teow with seabass fish maw
Since opening in 2014, Labyrinth has continuously evolved under the creative leadership of Chef Han Li Guang, offering diners who walk through its doors a taste of Singapore like never before. And beyond the plate, the restaurant has consistently championed the offerings of local and regional suppliers, with 80% of ingredients sourced locally, allowing the restaurant to support farmers and fishermen, while showcasing Singapore produce.
Initially celebrated for his “Neo-Sin” cuisine and its avant-garde interpretations of local dishes (chili crab ice cream, anyone?), Chef Han has shifted his focus to preserving and reimagining Singapore’s fading culinary heritage. Today, Labyrinth’s new menu pays homage to traditional recipes, such as the Wartime Rojak and Laksa Siglap, meticulously researched and elevated with premium ingredients and creative storytelling. Signature dishes like Char Kway Teow, featuring seabass fish maw as a noodle substitute, and tang yuan infused with glutinous rice lees highlight also highlight’s the Michelin-starred restaurant’s unique ability to balance authenticity and refinement.
As Labyrinth embarks on its next decade, Chef Han, supported by his talented second-generation chefs, continues to chart new territory. The latest creations, from a heartfelt reimagining of Chicken Rice to a playful Cereal Prawn Ice Cream, reflect the restaurant’s commitment to innovation, tradition, and the essence of Singaporean identity.
Visit Labyrinth at 8 Raffles Avenue, #02-23, Esplanade Mall, 039802, reservations@labyrinth.com.sg
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