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If you've spent any time wandering around or furniture-shopping at Tan Boon Liat Building lately, chances are you've walked past Cloudfields without noticing. The breezy 100-seater café, located above a kopitiam in Block 313, has all the things Instagram loves: picture-worthy nooks, plenty of natural light and a striking scaffold installation hanging above the dining room. But unlike many beautiful cafés where food takes a backseat, Cloudfields' menu is slightly more ambitious, with dishes dreamt up by Chef Jason Tan from the former Michelin-starred Euphoria.
Diners can also look forward to chef collaborations and limited-time menu items now and then. From now to June 30, Cloudfields is serving three dishes by Chef Takeshi Araki, from another former one-Michelin-starred restaurant, Esora. The standout? Fried chicken and shiso linguine ($26), a distinctly wafu-style dish inspired by oyakodon. We'd prefer the pasta more al dente, but otherwise, the linguine strands are nicely enveloped in a silky raw egg and dashi sauce, then laced with shiso and sansho pepper, which add a gentle spice. It's then crowned with a golden panko-crusted chicken cutlet – crispy and not too oily.
Enjoy it alongside other Cloudfields signatures. We get why the cacio e pepe fries ($18) are a bestseller. The double-fried, thick-cut strips are wildly addictive, coated in a house-made, airy potato foam, then topped with cheese, black pepper and an ingredient that elevates everything: a drizzle of honey. There's also the negitoro and kimchi tuna melt ($29), which arrives looking completely over the top. Toasted brioche is stacked high with tuna, negitoro and ikura, with a side of potato wedges. The kimchi bits do wonders to cut through the heaviness, but otherwise, it is a rather hearty dish that's best for sharing.
The line-caught barramundi ($34) is always a safe choice if you have kids or picky eaters in tow, thanks to a very palatable dashi beurre blanc sauce that's neither too cloying nor flat, and a generous topping of fried egg strands – think fish soup beehoon. But it is the accompanying rice that really leaves an impression. Japanese short-grain rice is fried with XO sauce and forest mushrooms for an umami-rich flavour reminiscent of Chinese yam rice.
Drinks and desserts are executed well too, including coffee by the popular Bencoolen café and roastery, Nickel. Sip on anything from seasonal single-origin brews, around eight signature drinks, loose-leaf teas, fresh cold-pressed juices, and homemade kombucha, made from a seven-year-old scoby and a base of English breakfast tea. As for desserts, The Roasted Hour ($16), another of Chef Araki's collaboration dishes, sees a generous slab of hojicha Basque cheesecake paired with green apple sauce and whipped cream. But our favourite is the tiramisu caffè ($15), which arrives with a tableside pour-over of Cloudfields' espresso.
Time Out's rating: 4/5
It's not every day you find restaurant-level attention to detail in a casual setting, so Cloudfields' attempt to elevate the average café experience deserves a nod. The space is gorgeous, the drinks menu is extensive and surprisingly thoughtful, and you get a sprinkle of Michelin flair in the dishes, which is only achievable with Chef Jason's experience. The regular chef collaborations also mean there is bound to be something new to try each time you visit. If you've been meaning to check out Cloudfields, this limited-time menu is the perfect excuse to finally make the trip, before it ends on June 30.
Cloudfields is open daily from 10am to 10pm at 313 Outram Road, Tan Boon Liat Building, Level 2, Singapore 169073.
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