Fine Dining Near Me on Amoy Street: Cloudstreet's Sri Lankan Lobster Curry

Cloudstreet serves one thing at dinner: an eight-course tasting menu at S$398++, Tuesday to Saturday from 6:30pm, in a two-storey shophouse at 84 Amoy Street, Singapore 069903. Chef-owner Rishi Naleendra, born in Colombo and trained in Melbourne, cooks Australian produce through a Sri Lankan lens, and the MICHELIN Guide lists the restaurant with two stars in its 2026 Singapore selection. If you typed fine dining near me somewhere between Tanjong Pagar and Telok Ayer, this is the address where the signature course is a shellfish curry in coconut broth.

Telok Ayer MRT on the Downtown Line is the closest station, and a 2025 review timed the walk from the restaurant at about four minutes. The alternative is Maxwell MRT on the Thomson-East Coast Line, roughly eight minutes away if you cut up through Ann Siang Hill Park. Tanjong Pagar MRT on the East-West Line also sits close to Amoy Street, which is useful if you are coming straight from the CBD towers.

Amoy Street is a one-way road that runs from the junction of Telok Ayer Street and McCallum Street to Pekin Street, crossed along the way by Boon Tat Street and Cross Street. Cloudstreet has no grand frontage. A FACT Magazine reviewer in April 2026 described the entrance as discreet and the room inside as dim and noticeably calmer than the Chinatown bustle outside, so look for the house number rather than a sign.

Naleendra left Sri Lanka to study architecture in Melbourne, switched to hospitality, and rose through the kitchen at Taxi Dining Room before settling in Singapore in 2014. His first restaurant here, Cheek by Jowl, won a Michelin star in 2017, making him the first Sri Lankan chef to receive one. Cheek by Jowl closed at the end of February 2019, and Cloudstreet opened a couple of blocks away later that year.

The name comes from Tim Winton's novel Cloudstreet, a nod to the Australian years. The MICHELIN Guide promoted the restaurant to two stars in its 2022 edition, alongside Thevar, and the 2026 guide still lists it in the two-star tier. It also appeared in the Asia's 50 Best Restaurants extended list in 2025 at No. 74. His wife, Manuela Toniolo, his partner since the Cheek by Jowl days, runs the dining room.

Cloudstreet is the top of a small group. Naleendra also runs Kotuwa, his casual Sri Lankan restaurant now at New Bahru, 46 Kim Yam Road, #01-03, and Station by Kotuwa in the CBD. The restaurant's own site says the food menu changes with the seasons, while the wine list runs to more than 350 labels, mixing established names with small independent growers from around the world.

The dish people come back for is the Sri Lankan curry. The MICHELIN Guide inspectors highlight a version with blue marron in coconut broth, while the April 2026 FACT review describes Normandy blue lobster in an aromatic coconut broth, served with a replica hermit crab in its shell as the cutlery holder. Versions of this curry have stayed in rotation for years, so expect the crustacean to change and the coconut base to stay.

Murray cod with fermented bell pepper and almond is the other long-runner, named by both the MICHELIN Guide and the 2026 review, with crisp skin and a sweet, fermented pepper sauce. The meal opens with a grilled oyster topped with coconut foam and finger lime, and a bergamot meringue with beetroot, mandarin kosho and caviar. A celeriac custard under crab consommé and chilli follows before the mains build.

The final savoury courses lean heavier. The 2026 menu paired aged duck with roasted beetroot, cashew nut butter and the house liquorice bread, a stout-and-liquorice loaf that has been part of Cloudstreet since its first year, then closed with Tochigi A4 wagyu, bell pepper and fermented soy. Dessert in the same review was white pepper ice cream with cherry compote, pecan and candy floss, delivered with an edible paper aeroplane.

The menu page lists every price. Dinner, Tuesday to Saturday, is the eight-course menu at S$398++. Friday and Saturday lunch, from 12pm, offers six courses at S$248++ or the full eight at S$398++. All prices carry the ++, meaning service charge and GST are added on top. The kitchen asks you to allow at least three hours, and there is no à la carte at either service.

Three drinks pairings are offered: the Beverage pairing at S$268++, the Prestige pairing at S$568++ and a Non Alcoholic pairing at S$168++. The 2026 review singled out the alcohol-free flight, which included a Sri Lankan stout-style pour, a banana chai and a red wine alternative. A 2025 diner on the Prestige pairing was poured seven wines, including a 2004 Vega Sicilia Unico dispensed by Coravin.

Bringing a bottle is allowed but priced to discourage it. The contact page sets the policy at one for one, meaning you buy a bottle from the list for each one you bring, with a minimum spend of S$200, or a corkage fee of S$200 per bottle. Book through the reservations page on cloudstreet.com.sg, or by email at info@cloudstreet.com.sg. Gift vouchers are also sold through the site.

The restaurant describes itself as built from scratch to feel like stepping into your best friend's home, with a chef's counter at its heart for close conversation between cooks and guests. The open kitchen is backed by dark emerald tiles under a windowed ceiling, and the floor is laid with flagstones. Counter seats give the best view of chefs plating; the MICHELIN Guide lists counter dining among its facilities.

After the mains, guests are led to a newer second-floor room that a 2025 reviewer said is meant to recall the opium dens Amoy Street was once known for, draped in plush velvet. Here is the honest judgement: that reviewer thought desserts would have tasted just as good downstairs, so do not book Cloudstreet for the theatre of moving rooms. Book it for the curry and the cellar, and skip it entirely if you want a quick two-course dinner.

The MICHELIN Guide tags Cloudstreet as good for date night, and the crowd matches: couples marking anniversaries, wine collectors chasing the Prestige pairing, and solo diners at the counter, whom the 2026 reviewer said the team handled warmly.

Walk to the start of the street and you reach Amoy Street Food Centre, a two-storey hawker centre at 7 Maxwell Road that opened on 11 April 1983 to rehouse street hawkers from Amoy, Telok Ayer and Boon Tat streets. Several stalls hold MICHELIN Guide listings. Further up, 70 Amoy Street carries a historic-site marker as the shophouse where the Anglo-Chinese School began on 1 March 1886 with 13 pupils.

One street over, Thian Hock Keng Temple at 158 Telok Ayer Street was rebuilt between 1839 and 1842 for the sea goddess Mazu, when the street still ran along the shoreline. It was gazetted a national monument on 6 July 1973. Amoy Street's old Hokkien name, ma cho keng au, means behind the Mazu temple, which tells you how close the two have always been.

Cloudstreet is closed on Sunday and Monday, and the dining room books up early, so keep a plan B. Nouri, a few doors down at 72 Amoy Street, serves dinner Wednesday to Sunday from 6pm and lunch on Wednesday to Friday and Sunday. Chef-owner Ivan Brehm spent four years as development chef in Heston Blumenthal's experimental kitchen at The Fat Duck and cooks what he calls crossroads cuisine at a large marble table and counter.

Cloudstreet, 84 Amoy Street, Singapore 069903, a shophouse in the Telok Ayer and Tanjong Pagar dining strip. Dinner Tuesday to Saturday from 6:30pm, lunch Friday and Saturday from 12pm, closed Sunday and Monday. Eight-course tasting menu S$398++, six-course lunch S$248++. Pairings S$268++, S$568++ Prestige and S$168++ non-alcoholic. Corkage S$200 per bottle. Nearest stations: Telok Ayer MRT, Downtown Line, and Maxwell MRT, Thomson-East Coast Line.