Like a cloud, the experience at the airy restaurant is always changing. A roster of chef collaborations throughout the year means guests can look forward to a new limited time menu with every visit.
Chef Takeshi Araki (formerly of Michelin-starred Esora) kicked off the series in May with his oyakodon-inspired shiso linguine, served with a crispy panko-breaded chicken cutlet. While those exclusive creations are ephemeral, guests can enjoy the main menu, which includes dishes by chef Jason Tan (formerly of the Michelin-starred Euphoria) year-round.
A hot favourite is his addictive Cacio e Pepe Fries ($18), which is topped with Pecorino Romano, Parmesan and black pepper. Also inspired: the Southeast Asian-flavoured Short Rib Rendang Pasta ($29), featuring an authentic rendang paste made by a makcik. The seemingly simple Line-Caught Barramundi ($34) is a stealth standout, winning over diners with its fresh, flaky fish, aromatic dashi buerre blanc, and forest mushroom Japanese rice.
With its raw textures and soothing palate, Cloudfields is also an ideal spot to relax with a midday pick-me-up. The House Kombucha ($7), featuring a 7-year scoby, is an easy, refreshing respite from the tropical heat, while the signature Cloudfields Einspanner updates the classic Viennese coffee with elderflower and a lifting calamansi cream. Delicious.
