We stayed in Singapore for an overnight layover, and my primary purpose for our short stay was to get Noah his first Michelin stars. If you didn’t know, Singapore is chock full of Michelin stars, with 51 restaurants boasting anywhere from 1-3 stars. It was really really hard to pick one place to go, but Cloud Street stuck out to me as a cool and hip, not too stuffy place, with really innovative food. Plus, two Michelin stars is not too shabby either. It was also just announced yesterday that they retained their two stars this year, so a huge congrats to Cloud Street!

Cloud Street is located on Amoy Street, what I would call restaurant row, in the Chinatown area in Singapore. There are about 8 or so blocks of wall to wall restaurants on this street, and it was very lively in the evening. The space itself is dark and minimalistic, and recently underwent a renovation. It is modern and sleek, but warm, with an open kitchen in the middle. The design details here are very cool and make the otherwise stark interior more cozy.

How do you review perfection? You really can’t – suffice it to say that we truly loved our multi hour and multi course experience here, enjoying consistent and lively service, amazing music (lots of 70s hits like Fleetwood Mac mixed with more modern stuff like Beck), and incredible food. There was so much attention to detail, even down to the serveware, which was cool and fun, and reflected the dish you were about to eat.

We started off with Champagne, as we were still celebrating Noah’s graduation! Snacks were served as well, and whenever you start off with oysters and caviar, you know it’s going to be a great night!

Next up were the appetizers, including scallops, eel, and porcini custard with more caviar and gold leaf! We really loved the eel course, and I particularly loved the porcini custard.

Next up were the mains, of which there were five! Each one was paired with a gorgeous wine, and the pairings really elevated the food. The first two courses for the mains were probably my favorite. There were Japanese Madai (which is a delicate fish) and Western Australian Marron (which is a type of crayfish), served with this coconut broth which was to die for.

Next up was the Corsican Meagre (another fish, which was more steaky), that had even more caviar on it and we all really loved this course; and then moving away from fish, was a beautifully mouthwatering Roasted Quail. I have to say it was really cool to have all of these local fish that we’ve never had here in the states. I’ve never even heard of Meagre, Marron, or Madai, and they were all really lovely and so different.

We next were served “Sri Lankan Stout and Liquorice Bread” which was absolutely amazing, and quite possibly one of the best breads I’ve ever had in my life – which is really saying something! It was sticky-sweet on the top, and we wished we had more, we all inhaled this bread so quickly. I do like the fact that restaurants are starting to serve the bread towards the middle to end of the meal, making sure that you don’t fill up on bread too early. A brilliant idea that I hope catches on more.

The final main course was an A4 Wagyu medallion, which, of course, was melt-in-your-mouth amazing. This was Noah’s first time having Japanese Wagyu beef, and he was ultra-impressed. I believe he said it was his favorite course of the evening. This was paired with a Niepoort Batuta wine from Portugal. I had no idea Niepoort made wine other than Port, but they do – and it was an amazing pairing!

After all of this, we were escorted upstairs for our incredible dessert extravaganza. The space upstairs is a bit more funky-cozy with super plush seating and dark lighting.

First, we had a choice of a palate-cleansing red plum sorbet, or a cheese plate. Brian and Noah went for the sorbet, which was gorgeous-looking with tiny flowers as a garnish (I love tiny flowers!). I went for the cheese plate (duh) which was incredible. I ordered a 1980’s vintage madeira to go with the cheese, but I think they were out because they upgraded me to the 1969 which was absolutely killer.

The last two desserts were a Black Olive Pannacotta with strawberry and rhubarb which was weird looking but an incredible flavor combo. Finally was the Jerusalem Artichoke Ice Cream with pear and caramelized milk skins. Also weird looking but delicious!

For Noah’s graduation, they also made a special dessert of a vanilla buttercream cake, with a little lego college dude that Noah got to keep! A very nice touch to make him feel extra special!

Finally, no Michelin starred dinner is complete without tiny bite-sized desserts at the end, as though we weren’t full enough by this point! They were: Vegemite Tart, Coffee & Kithul Choux Puff, Ragi Financier with Hazelnut Chantilly Cream.

We ended our trip here, and I’m so happy that we did. The folks at Cloud Street were welcoming, fun, and made us feel super special, and extremely full! If you’re confused as to where to dine in Singapore, due to there being a massive amount of options, I would definitely recommend Cloud Street for a special meal!