67 Pall Mall Singapore’s Resident Chef Series makes a return with its first instalment of the year, welcoming Chef Rishi Naleendra of two Michelin-starred Cloudstreet, Kotuwa, and FOOL Wine Bar from 8 January to 31 March 2025.
The Resident Chef Series spotlights Singapore’s finest chefs and their distinctive approaches to food, introducing Members to new flavours and gastronomic experiences. Acclaimed Singapore-based chefs are invited to helm the kitchen of the Club in a three month residency, crafting exclusive menus designed to pair seamlessly with the Club’s wine collection — one of the world’s largest and most diverse, numbering over 6,000 bottles and 1,000 by-the-glass labels.
Since the launch of the Series in June 2023, 67 Pall Mall’s kitchen has welcomed talents such as Jeremy Gillon, Chef-Owner of one Michelin-starred Restaurant JAG; Chef Carlos Montobbio of the acclaimed modern Spanish restaurant, Esquina; and Damian D’Silva of Rempapa, the first Singaporean recipient of the international La Liste Artisan & Authenticity Award. Now, Chef Rishi leads the way into a new year of epicurean exploration as the first to star on this stage in 2025.
Chef Rishi’s culinary journey is one of reinvention and resilience. Hailing from Colombo, Sri Lanka, Rishi moved to Australia to study architecture. A switch in academic focus led to immersion in Australia’s dynamic dining scene, then honing his skills in culinary roles within the kitchens of renowned establishments like the two-hat Taxi Dining Room, three-hat Tetsuya, and Yellow. He moved to Singapore and in 2016, opened the produce-driven, Modern Australian concept Cheek By Jowl. With his inaugural restaurant, he became the first Sri Lankan chef to earn a Michelin star.
His evolution continued with the rebranding of Cheek by Jowl to a “cheekier younger sibling”, Cheek Bistro, as well as the launch of Cloudstreet in 2019. At the latter, Rishi presents progressive contemporary cuisine centred on ingredients and seasonality; for which he has earned two Michelin stars and a ranking on Asia’s 50 Best Restaurants list. In 2020, he brought the bold and creative flavours of his heritage to Singapore with Kotuwa, which was awarded the Michelin Bib Gourmand. With an ethos of redefining wine appreciation in a playful, unpretentious and exploratory approach, Rishi opened FOOL Wine Bar in 2021.
Chef Rishi’s love for food, wine, and the union of the two mirrors that of the Club, which he personally regards as an excellent destination for a fine glass. He channels this appreciation into a creative, precise curation of dishes calibrated to complement 67 Pall Mall Singapore’s offerings during his residency.
67 Pall Mall Resident Chef Series: January 2025 Menu
Chef Rishi’s residency begins with a line-up of dishes inspired by the menu of his first restaurant, Cheek By Jowl. The legacy of the restaurant — which served produce-forward, artistically plated Modern Australian cuisine — lives on in favourites revisited and reinterpreted exclusively for the 67 Resident Chef Series. The menu includes fine wine pairings from the Club’s collection, meticulously curated by 67 Pall Mall’s team of sommeliers to complement Chef Rishi’s creations.
Chicken Liver Éclair ($26++)
Paired with NV Fino, En Rama, Electrico, Bodegas Toro Albalá ($15++)
A delicate choux pastry encases a filling of smooth, savoury chicken liver mousse. The richness is accented by a topping of sweet dates, and the warm complexity of Madeira.
Raw Akami Tuna ($36++)
Paired with 2022 Sauvignon Blanc, Shinshu Takayama ($15++)
A plate to pay homage to Chef Rishi’s favourite food, sashimi: slices of tender, flavourful Akami tuna dressed in a tangy, umami soy dressing composed of mirin, sake, soy sauce, and orange and yuzu juice. Finishing touches of fresh peas and mint add vibrance.
Stuffed Roasted Bullhorn Pepper ($28++)
Paired with 2021 Santorini White, Artemis Karamolegos ($12.50++)
Sweet Bullhorn peppers roasted to smoky perfection are filled with creamy goat cheese, juicy pomegranate seeds, and crushed walnuts; each bite a delightful interplay of textures and flavours. A blend of molasses, olive oil, preserved lemon, and a medley of herbs and spices — Kashmiri spice, Aleppo pepper, and parsley — further impart delicious layers of brightness and warmth.
Grilled Cod ($48++)
Paired with 2022 La Bruja de Rozas, Comando G ($15++)
Kissed with smokiness from the grill, the natural sweetness of the buttery, delicate Australian catch is enhanced with a simple seasoning of salt and fresh lemon juice. Jammy caramelised onions, rich bonito butter and briny trout roe complete the dish.
Pan-Roasted Pumpkin ($24++)
Paired with 2019 Carmin de Peumo ($47.50++)
One of Chef Rishi’s most beloved dishes from Cheek By Jowl makes a return, featuring pan-roasted butternut squash complemented by luscious cashew nut cream. The cream, made with toasted cashews and Sri Lankan curry powder, delivers a smoky, earthy richness unique to Sri Lanka’s culinary tradition. The dark, aromatic curry powder — infused with the fragrance of coconut from frying together in a dry wok — provides depth, while the piquant bitterness of kale lends contrast to the sweet, velvety squash.
Chocolate and Cherry Trifle ($24++)
Paired with NV Muscadelle, Topaque, 10YO, Liquid Amber, Dutschke ($20++)
The dessert course is a composition of decadent textures and bold flavours. The layers comprise macerated Australian cherries, their sweet-tart flavour amplified by the kick of a Szechuan peppercorn caramel; a coconut custard that lends a creamy, tropical richness; a finely textured Szechuan peppercorn sponge; and a crowning of Valrhona dark chocolate mousse to envelop the ensemble in a bittersweet lusciousness.
Embodying the spirit of the Resident Chef Series — an intersection of culinary craftsmanship, culture, and the Club’s dedication to excellence in food and wine, Chef Rishi’s residency marks an exciting start to the year for Members of 67 Pall Mall Singapore. Two other month-long menus will follow the first, each drawing from the diversity of his experiences and paired with a handpicked selection of wines. The menu for the second month, inspired by traditional Sri Lankan recipes, is set to showcase the robust and bright flavours of Rishi’s heritage.
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