Food Picks: HighHouse’s High Table series features Cloudstreet and Kotuwa’s chef Rishi Naleendra
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Chef Rishi Naleendra menu will include a Chicken Liver Parfait Eclair finished with date glaze, madeira jelly and pickled mustard seeds.
PHOTOS: HIGHHOUSE
SINGAPORE – Nightlife hot spot HighHouse continues its High Table chef collaboration series for the next three months with chef Rishi Naleendra of the two-Michelin-starred Cloudstreet, Kotuwa and Station by Kotuwa.
His showcase of seven dishes – in addition to HighHouse’s existing food and drink menu – will be a treat for regulars from his now-defunct Fool wine bar, which started in 2021 in Boon Tat Street and was replaced by Station by Kotuwa in March.
It includes Chicken Liver Parfait Eclair ($20), finished with date glaze, madeira jelly and pickled mustard seeds; Roasted Bullhorn Pepper ($20), stuffed with creamy goat cheese and pomegranate dressing; and a Bengal Beef Tartare ($48), tossed in spicy fermented chilli served with crackers.
Other dishes are reinterpreted versions of popular Station by Kotuwa items.
They are Dutch Kingfish & Puffed Rice “Jhalmuri” ($24), where the ceviche-style kingfish is dressed in green chilli dressing and Bombay spice, served with papadum; and Josper-grilled red snapper ($42), served on creamy coconut and green mustard curry with charred broccolini.
Finish with Station by Kotuwa’s Valrhona Chocolate Biscuit Pudding ($20), with coconut arak-infused chantilly cream.
The first High Table edition ran from April to June with chef Daniele Sperindio of the now-defunct Art di Daniele Sperindio. And to whet your appetite for the next instalment – slated for January 2026 – it will feature chef Sun Kim of the two-Michelin-starred Meta.
Where: HighHouse, Levels 61 & 62, 1 Raffles Place
MRT: Raffles Place
When: Till Oct 31, 11.30am to 11pm (Mondays to Thursdays), 11.30 to 3am (Fridays), 5 to 11pm (Saturdays); closed on Sundays
Tel: 9677-8074
Info: highhouse.sg
