Dinner @ Cloudstreet

February 10, 2022 in European, Sri Lankan by thywhaleliciousfay

When my non-foodie friend texted me in the midst of her meal that I have to check out Cloudstreet, I knew I had to. She even used caps for the words ‘have to’. Her exact words were “I’m at cloud street. omg u have to try it. Like HAVE TO.

That was December 2019. 1.5 years later… I finally got down to making the reservation, with the intent to celebrate a friend’s birthday.

However the fact that I think of myself as a foodie… I am embarrassed to say I haven’t tried all of Rishi Naleendra’s ventures yet. Cheek by Jowl? Yup. Cheek Bistro? Nope. Kotuwa? Nope. Fool (Kid you not, but it’s the name of a wine bar)? Nope. Cloudstreet. Errr… Nope. But I’ve already missed the boat for Cheek Bistro as it has since closed permanently.

Reservation was made for 7.30pm on a weekday evening. But even with 7.30pm, I made birthday girl wait due to meeting overrun. Oops. And it was only after I reached the restaurant that the staff led us from the waiting area to our designated table. I was bummed to realise we were not seated at the counter. When reservation was made, the reservation website did not mention there’ll be 2 types of seats. Else, I would have indicated our preference.

There’s no physical food menu. Only drinks menu. The food menu on Cloudstreet website is only a sample. Ie, indicative. After taking our drink orders, we commenced our dinner menu, $318 with:-

1) Dish #1 (above) – Grilled oyster, betel leaf, coconut and finger lime.

2) Dish #2 (above) – Fried quail egg and caviar.

3) Dish #3 (above) – Starting from the top, celeriac tartare (non-beef version for me) with tororo kombu, confit potato with smoked herring and egg yolk, dungeness crab with macadamia and chamomile jelly, and bergamot meringue with beetroot.

4) Dish #4 (above) – Grilled Jeju Island abalone with caviar. Not my first time watching staff pour warm consommé at the table, but it felt weird seeing the caviar slowly being submerged.


5) Dish #5 (above) – Sicilian red prawns in fermented tomato broth, and Spanish olive oil granita.

6) Dish #6 (above) – Pork jowl, river eel, pickled egg yolk and corn.

7) Dish #7 (above) – Sri Lankan curry of West Australian marron, millet, brown butter chutney, and coconut broth.


8) Dish #8 (above) – Sakura ebi, dhal and aioli.

9) Dish #9 (above) – Roasted monkfish, kerala style ishtu, bishop’s nose and smoked chicken fat.

10) Dish #10 (above) – Sri Lankan stout and liquorice bread.

11) Dish #11 (above) – Presa pork, garlic shoot terrine and kumquat.

I am one who likes to observe my surrounding, especially when at a restaurant. One can say I am very ‘kaypo’. Or in nicer words, I enjoy taking it all in. Haha. Worried that we were eating too slow since my girlfriend and I started our dinner later than most of the diners and we took longer to finish each course cause of our camera-eat-first habit (haha), I would consciously compare our speed against other tables’. I noticed we were on par with 2 groups. But imagine my surprise when I suddenly realised my girlfriend and I were the only ones left, halfway through our main dish. But mystery was solved when the staff told us to take our belongings and brought us to level 2 for our desserts.

12) Dish #12 (above) – Tasmanian honeycomb, starfruit, Ceylon silver needle and rosella.

13) Dish #13 (above) – Cheese platter.

14) Dish #14 (above) – Celtuce, yuzu, green chilli and yoghurt.

15) Dish #15 (above) – Fermented truffle, cascara, ragi and almond.

16) Dish #16 (above) – Petit fours. From top left in clockwise direction… Tamarind and pink peppercorn, vegemite on toast, koji and chestnut honey, blueberry and basil tart, coconut caramel, and palmyra and arrack pate de fruit.

17) Latte, $8 (above)

18) Birthday cake, Complimentary (above)

It was a very long meal. Arrived at 7.45pm, and only left Cloudstreet close to midnight. Intensively long! Haha. But my girlfriend and I had fun. Though I really should elaborate a little more on the ‘fun’ bit.

Food wise… Dishes which used familiar herbs and seasonings were good. While dishes prepared with less common and exotic seasonings were interesting. Not in a bad way. Just that it took us longer to (know how to) appreciate. But if this was a class for us to be exposed to and learn the less used (seasonings), it was a very expensive class. And the thing was… While food was good, it was not exceptional. The meal was missing that ‘wow’ factor. I was prepared to be swept off my feet especially given how highly raved Cloudstreet was, but I wasn’t.


Rather than the food, my girlfriend and I made our meal into an absolute fun time with our banter with the sommelier in addition to our own catch up. It was a meal with lots of laughter.

Though what really irked me was that there’s no information of their menu pricing. Not on their website, Instagram and reservation system. You know how some restaurants would mention the price when customers are making the reservation? My girlfriend and I literally jumped straight in(to the meal) since there was no physical menu too. Price was only known after the bill was presented. Ie, $318 per person (before GST and service charge).

Would I recommend Michelin-starred Cloudstreet? Well… Yes, but stick to lunch instead.

84 Amoy Street, Singapore
Website, 6513 7868
Overall: 7.5
Opening hours:-
Food/Beverage: 7
Fri – Sat : 12:00 – 13:30 (Lunch)
Ambience: 9
Tues – Sat : 18:00 – 21:00 (Dinner)
Value: 6
Service: 8
* Closed on Mon & Sun

Dinner @ Lumo Restaurant & Bar

January 23, 2022 in European by thywhaleliciousfay

A friend was sharing her recent eats with me. And that’s when she introduced me to Lumo. Googled the place up and it’s mentioned on Lumo website that food was grilled over apple-wood and oak-wood fires instead of charcoal. I instinctively knew it would be a good meal because I really haven’t had any bad wood-grilled meals. Think Burnt Ends (Singapore), and Ester and Firedoor (both in Sydney, Australia). And thus, when another group of my girlfriends were discussing to meet up. I immediately proposed Lumo. =)

Although I do also want to highlight that in my excitement, I skipped reading a few words from Lumo website. It’s only the signature dishes that’s grilled over apple-wood and oak-wood. And that’s about 9 of the 21 savoury dishes.

Reservation was made on Lumo website for a Friday dinner (1st seating). We didn’t have much difficulty securing the slot. I made the reservation with 3 weeks’ advanced planning. But do note their online system doesn’t allow for reservation for 1. Maybe drop them an email to enquire if really keen?

And from the menu, my friends and I ordered:-

1) Shoestring fries, $12 (above) – With mentaiko mayonnaise, bonito flakes.

2) Fried southern chicken, $16 (above) – With cajun, honey mustard.

3) Crab macaroni, $21 (above) – With crab velouté, soft egg.

4) Smoked monk fish liver taramasalata, $22 (above) – With avruga caviar, crumb, sourdough, EVOO.

5) Roasted cauliflower steak, $17 (above) – With togarashi aioli, lemon zest.

6) Hokkaido scallops, $30 (above) – With burnt leek, spinach veloute.

7) Sakura pork chop (320g), $36 (above) – With whisky raisin jus.

8) Smoked apple wood ice cream, $13 (above) – With basil gel, corn, icelandic sea salt, EVOO.

9) Burnt cheesecake, $12 (above) – With lime yoghurt cream.

10) Apple pie pillow, $16 (above) – With vanilla gelato.

The dishes were amazing. Yes, even the fries. I mean, I wouldn’t usually order fries. Not at a restaurant like Lumo. But everyone has their ‘must order’ dishes. So I was happy to go with the flow when one of my girlfriends wanted to order it. At least it wasn’t truffle fries (Sorry, but truffle fries are just over-rated in my opinion).

Out of the 7 savoury dishes that we tried, only 1 was Lumo’s signature dishes; The sakura pork chop. And that was smoking-ly delicious. Post dinner, I wished we tried more of their signature dishes. We wanted to order the lamb short-ribs but was advised by the staff that the portion was small for 4. And the grilled prawns too, but decided against it because of the price. Sob.

Food aside, I wasn’t a big fan of the restaurant’s decor. Yes, it was lovely. But its vibe was more of a bar than a restaurant because of how dark the place was. And I would have preferred if we were allowed to have have a view of the kitchen since their signature dishes were grilled over wood. For you know… Some grilling action.

Nonetheless, I definitely recommend Lumo!

50 South Bridge Road, CMO Building, #01-00, Singapore
Website, 8921 3818
Overall: 7.5
Opening hours:-
Food/Beverage: 8
Tues – Sun : 17:30 – 22:30
Ambience: 8
Value: 7
Service: 7
* Closed on Mon

Dinner @ Fleurette

November 8, 2021 in European by thywhaleliciousfay

Returning to Singapore after my overseas work stint was a great relief for me. It was hard being away from family and friends, especially when I couldn’t make any short trips back during the last 1.5 of my 2 years due to COVID-19. And as much as there’s still many restaurants I had not ticked off my to-try list in Australia, I was keen to start on my fast growing to-try list in Singapore. One could say it’s also because Singapore is where my heart ultimately belongs to. :)

Since returning in mid July 2021, I had been lucky with my reservations. And I am very thankful because I heard it’s hard to obtain bookings at the more popular restaurants. Especially Japanese restaurants which offered omakase menus. Although I think it helped that I was making reservation for myself. I know right… Didn’t think I would still be dining solo after returning, but most of my friends had tried most of the restaurants I was keen to go to. And several times at it too.

However luck had it that I found a fellow foodie who was keen on trying Fleurette. Yeah! And thus, reservation was made through the restaurant website with almost 1.5 months advanced notice for counter seats.

Located at Rangoon Road, the nearest MRT station to Fleurette was Novena or Farrer Park. But the distance from either stations to the restaurant ain’t quite walkable. One would still need to take the bus before embarking on an additional 5 to 10 minutes walk. Me? I took the taxi. Ha!

As I neared the restaurant, I saw a staff waiting at the entrance in anticipation of arriving diners. And after checking my reservation detail, he led me to the dining space while thanking me for my past purchase of their madeleines. I was surprised. I had supported Fleurette by ordering the madelelines almost 2 months back (for delivery to a friend), but I didn’t think they would connect it to my dinner reservation. So that was a nice personal touch. And I fell in love with the space. Being the first to reach, I couldn’t help but initiate conversation with the waiting staff and gush about how lovely the space was. I liked how they softened up the interior with (preserved) flowers and accentuated the texture of the walls through clever use of lights.

There’s no physical menu at Fleurette. In fact, when one is making the reservation, it’s indicated that the tasting menu for dinner is priced at $228 and is changed monthly. And the meal do not require everyone to fully arrive at the counter before starting. So once my friend arrived, we commenced our dinner tasting menu, $228 with:-

1) Dish #1 (above) – Sea bream with coriander and jalapeño sauce, and bonito with bell pepper and leek sauce. We were told to start with the sea bream first. With 2 slices served for each of the 2 appetisers, these were lovely. The sea bream was light on the palette, while the bonito was heavier cause of its smokiness.

2) Dish #2 (above) – Sweet prawn (awaebi), avocado and heirloom tomatoes tart.


3) Dish #3 (above) – Salt water sea urchin (ensui uni), salmon roe, oyster, mussel, medium fatty tuna (chutoro) and vinegar jelly.

4) Dish #4 (above) – Grilled arctic surf clam (hokkigai) and gingko nut in dashi broth. This unfortunately smelled good but taste did not match up to the aroma. The gingko nut also had a weird texture. I was expecting it to be sweet and squishy, but it was bitter and its core had a honeycomb texture (ie, non solid).

5) Dish #5 (above) – Steamed egg (chawanmushi) made with shiitake mushrooms, and topped off with 2 drops of matsutake mushroom oil and shaved truffle. So while the chawanmushi was silky (as what I would expect from a restaurant of Fleurette’s calibre), my friend thought the truffle did little for the overall taste. I personally thought the truffle introduced a slight nutty depth to complement the mushroom flavour such that it was a very earthy dish. But I wouldn’t say this dish impressed.

6) Dish #6 (above) – Langoustine served with parsley and assam sauces. This was not too bad. I liked it.


7) Dish #7 (above) – Abalone from Jeju Island (Korea) served in a sizzling hot stone bowl, and accompanied with focaccia. The waiting staff went round to ask if we wanted seconds of the bread. And me being a huge bread lover, I was given 2 more pieces even before I started on my first. Oops, greedy me strike again. But sadly, the bread was a tad oily and didn’t quite go well with the abalone liver sauce. Uh huh, I used the bread to wipe clean my bowl. And one should not underestimate how hot the stone bowl was. The sauce was bubbling away as we tucked in. So much so that the sauce that’s in contact with the stone bowl was burnt by the time I got to the bottom of my bowl. Puffed rice served on the abalone was burnt too. Pity.



8) Dish #8 (above) – Pork served in 2 ways; French-cut pork loin with thinly sliced matsutake mushroom, pumpkin and ginger flower, and pork cheek ragu with wild mushroom. This was beautiful! I especially enjoyed the pork loin. Served pink, it was tender with a great balance between meat and fats. And the use of the pickled ginger flower was clever!

9) Dish #9 (above) – Firefly squid (hotaru ika) claypot rice. Another dish which I thoroughly enjoyed. I especially liked the scorched rice bits for the additional firm and crunchy texture on top of the ‘popping’ from biting into the firefly squid. And note how I used the singular form – Firefly squid. It would have been nicer if we got more firefly squids in our portion. But that aside… My friend and I went for seconds. Keke.

10) Dish #10 (above) – Palette cleanser of cucumber sorbet with compressed cucumber in mint syrup and horseradish.

11) Dish #11 (above) – Hokkaido milk ice cream with snow salt and Spanish olive oil. And to be very honest, I wasn’t impressed. Don’t get me wrong. It was a great combination, but I expected more from Fleurette. A more… Complex dish? Maybe it’s a case of me being spoilt (since I tried a good number of restaurants), but this dessert really ain’t that hard to assemble on one’s own.

12) Dish #12 (above) – Fleurette’s signature Tahitian vanilla & honey madeleine. And it was nice I finally got to try the madeleine that I previously ordered as a surprise delivery for my friend. Although I hoped the madeleines sent then didn’t look like what’s presented to us. Again, I may be nit picking but I was taken aback to see our madeleines served as ‘broken’ shells. And I knew they could do better because they offered us seconds, and the second piece was perfect.

13) Dish #13 (above) – Warabi-mochi.

I enjoyed myself at Fleurette. But it really wasn’t entirely because of the food. Quite a big part was contributed by my company. Had I dined at Fleurette solo, I probably would have left the restaurant slightly disappointed. You see… Yes, service was good. And yes, there were dishes that were beautifully executed. But… I was left feeling mostly confused by the end of my meal.

It was evident the dishes were heavily influenced by Japanese cuisine. Actually… I ain’t sure if I could even use the word ‘influence’ because of dishes like the hotaru ika donabe or truffle chawanmushi which were Japanese dishes. Prior to dinner, I read from their website that chef-owner Tariq Helou was of Japanese, Chinese and Lebanese origins. So I arrived at the restaurant looking forward to fusion dishes, or a good mix of different cuisines. But what’s served were 70% Japanese dishes. And because majority of the dishes were Japanese dishes, I found myself putting on my ‘Japanese critic hat’… And the dishes missed the mark (to my standard) only because Fleurette really isn’t a full-fledged Japanese restaurant.

I also thought it was a little weird that they charged us for warm water. My stomach was feeling a little queasy in the afternoon, which was why I opted for warm water. So while the waiting staff mentioned upfront that it’s a one-time charge for still or sparkling, I was surprised to see a charge for warm water on the bill. Isn’t warm water just boiled tap water? Unless it was the still water that they boiled with… *Shrug*

Would I recommend Fleurette? Well… It’s not exactly bad to the extent where I would say “don’t bother”. Do still give them a try. I do empathise with them as they opened in the midst of the pandemic and went through the 2 full lockdowns. In fact, give head chef Tariq some time. Time for him to further develop his dishes and be able to showcase what’s uniquely him. I would really love to see more Chinese and Lebanese influences in his dishes.

204 Rangoon Road, Singapore
+65 8725 8218, Website
Overall: 7
Opening hours:-
Food/Beverage: 7
Tues – Sat : 19:00 – 22:30
Ambience: 8
Value: 7
Service: 7
* Closed on Mon & Sun