Cloudstreet Birthday Bash
As I take my first big steps into a new decade of fun and adventure, the love of my life surprised me with a special birthday bash at Cloudstreet, a newly crowned jewel in Asia’s Top 50 Restaurant.
With an urban edgy atmosphere complemented by modern art and a rocking music playlist, the restaurant and its staff creates a relaxing fine dining environment where conversations and laughter flow freely.
Without further ado, introducing my 7-course fiesta of flavors paired with drinks:
Grilled Oyster, Betel Leaf, Coconut, Finger Lime: Lovely start to the course which awakens the senses and puts a smile on my face.
2nd course of the day is the three musketeers of starters, continuing the assault on my palate.
Confit Potato, Smoked Herring, Egg Yolk: A dish that seems to have been conjured by Dexter in his laboratory, with an edible seashell that provides a much needed crisp to its tender fillings.
Pickled Mussel: The safe one in the middle of the trio with familiar flavors and texture that did not disappoint but did not excite too much as well.
Chicken Liver, Cranberry, Maple: The most polarizing item in the set where its a “hate it or love it” affair. To me, it works as it invites a dialogue, playing into its strengths of being edgy and controversial.
Madai, 20yr Old Mirin, Japanese Leeks, Chamomile Jelly: With a complicated preparation method involving premium sake and mirin, the bite is a little bit underwhelming because the taste buds are a bit overwhelmed by its crunchy flavorful base. However, it is still a wonderful dish though it might require a bit more refinement.
Grilled Jeju Island Abalone, “Majestic” Caviar: The first masterpiece of the night with an addictive caviar complemented by a silky broth and ever so tender abalone pieces.
Smoked Kingfish, Chayote, Clarified Watermelon, Horseradish: The second masterpiece of the night with an unlikely marriage of fruit with seafood, swimming in a sea of cool watermelon juice and topped with a horseradish sorbet.
Pork Jowl, Smoked Eel, Pickled Quail Egg, Corn: Coming off two masterpieces, this dish was comparatively safer but still ever so delicious featuring two of my most favorite meats.
Sri Lankan Curry of Western Australian Marron: The first matching table companion of the night as a beautiful seafood curry appears right in front of our eyes paired with a succulent crayfish. Every mouthful is filled with the delicious sounds of “ooo” and “ahhh”.
Sakura Ebi, Dhal, Aioli: A quick crunchy bite to rest your taste buds.
Roasted Monkfish, Kerala Style Ishtu, Bishop’s Nose, Smoked Chicken Fat: The third masterpiece of the night with an expertly prepared monkfish that resembles the best lobsters in the world, with a beautiful Bishop’s Nose that contrasts nicely with the flavors and texture of its companion.
Sri Lankan Stout and Liquorice Bread: This bread is the saltiest that I have ever tasted but strangely enough, I find myself slowly devouring it while using Jedi mind tricks to convince my stomach that there is still room for more dishes.
Presa Iberico Pork, Garlic Shoot Terrine, Kumquat: A single remark says it all: “I can’t believe that this is not steak”. It is simply that good as the flavor lock horns with your senses and takes it for a spin.
Comte, White Asparagus, Blackberry: Tart, savory, and sweet - just how I like my dessert to be - extraordinary and unique in its own way, paving the way for the rest to follow.
Cherry, Black Garlic, Malt Vinegar: It’s a dish that has you wondering if the chef has really taken it too far. However, your fears are assured with the first bite to a sublime and refined taste, showcasing the mastery of flavors by its creators.
Jerusalem Artichoke, Red Miso, Pedro Ximénez: By this time, my stomach was resisting more food but I just cannot stop singing the praises of this perfect balance of sweet, savory, and crunch in another culinary hit.
Before I shut down for the night, my birthday cake arrives with a figurine that perfectly captures my relaxed fun mood for the day.
Carrot Halwa: A little bit of a miss primarily due to its overly chewy texture that might not be the perfect solution to a tired mouth that has been chomping down delicious morsels of food all night long.
Tamarind & Pink Peppercorn and Vegemite On Toast: Tamarind & Pink Peppercorn is another “love it or hate it” situation while Vegemite On Toast should be the only way vegemite is served to me from this day forth.
Special mention to the talented sommelier for pairing our drinks for the night. He made the pairings fun and exciting, with liquid gold that elevates and transforms each dish in surprising ways. He also introduced one of my favorite red wines of the night: Bastardo Red. The red wine tastes like a white wine, with a refreshing light taste that only gets better with its food pairing.
And with that, it marks the end of my night celebrating 41 years on this blue planet with someone who allows me to be my authentic self 24/7.
Special thanks to my soulmate for organizing this unforgettable birthday bash at Cloudstreet, and to Chef Rishi and his crew for creating a dining experience that is truly worthy of being celebrated as one of the best in the world.
