Cloudstreet

Cloudstreet opened in 2019 as the flagship of Sri Lankan-born chef Rishi Naleendra, who previously earned Singapore's first Michelin star for an Australian restaurant at Cheek by Jowl. The Amoy Street dining room, all pale timber and soft light, holds two Michelin stars in the 2025 MICHELIN Guide Singapore and has featured on Asia's 50 Best Restaurants, where it placed No. 26 in 2023. The cooking is contemporary and personal, drawing on Naleendra's Sri Lankan roots and Australian training across a tasting-menu-only format.

Dining is by tasting menu: dinner (Tuesday to Saturday) is an eight-course menu at S$398++, while lunch (Friday and Saturday) offers a six-course at S$248++ or the eight-course. Beverage pairings are offered at three tiers - a standard wine pairing at S$268++, a Prestige pairing at S$568++, and a dedicated Non-Alcoholic pairing at S$168++.

The non-alcoholic pairing is the work of sommelier Vinodhan Veloo, who oversees a 400-plus-label cellar and treats the zero-proof flight with the same course-by-course intent as the wine. Rather than off-the-shelf mixers, the pairing is built from clarified juices, teas, ferments and house infusions distilled from fruits, herbs and spices - drinks Veloo positions as carrying a complexity comparable to wine. Named pours have included the Jack & Jill (jackfruit, coconut water, curry leaves and de-alcoholised sherry), a sparkling yoghurt whey with fermented jackfruit and cardamom water, and a blue-pea and compressed-apple juice served against the opening Hokkaido scallop course.

Because the pairing is offered as a formal menu option at a two-star restaurant and constructed dish-by-dish rather than assembled ad hoc, it stands as one of Singapore's more serious restaurant non-alcoholic programmes - the zero-proof answer to a fine-dining wine flight.