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As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

As he held on to his life, Demon king mara reached out from beneath the ground to pull him under to the hellish realm,
He had committed no sin, yet Mara was furious that bodhisattva was determined to diminish the cycle,Earth was his witness.

“WHO IS THIS THEY FOLLOW?
with such maimed rites?”
Hamlet act 5 scene 1 (රාජ්ය ත්රස්තවාදය)

Not soශ්‍රී වික්‍රම 👑 and kastane 🗡️

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

“A Decade.

21 Boon Tat Street has been many things. Cheek by Jowl, where it all began. Cheek Bistro, where we found a different rhythm. FOOL Wine Bar, where we got a little playful. And finally, Station by Kotuwa, where we swung for something bold and vibrant.

Each chapter was different. Each one taught me something. And every one was made possible by the guests who showed up, the teams who gave everything, and the memories that somehow keep getting better with time.

We have cooked in this space through milestones and quiet Tuesday nights, through packed services and the after-shift drinks at the end of a long day. I am grateful for all of it.

Station has now closed, marking the end of a truly meaningful chapter. And while the doors may be shut, I leave this chapter feeling excited for what comes next.

To everyone who walked through our doors over the years, we thank you. You are the reason any of this mattered.

Kotuwa continues at New Bahru, and I am looking forward to see you there.”

-Rishi Naleendra

The Scoop carries on this month with Chef @rishinaleendra of @cloudstreet.sg, drawing on his approach to bold, herb-driven flavours.

DON’T STOP BE-LEAF-ING
Laksa leaf gelato layered with green chilli mint jam and peanut praline — fresh, spiced and rounded with crunch.

Available for two weeks, starting today!

The Scoop carries on this month with Chef @rishinaleendra of @cloudstreet.sg, drawing on his approach to bold, herb-driven flavours.

DON’T STOP BE-LEAF-ING
Laksa leaf gelato layered with green chilli mint jam and peanut praline — fresh, spiced and rounded with crunch.

Available for two weeks, starting today!

Two kitchens. One table. One unforgettable night.

Chef Nancy returns to Singapore for an exclusive Four-Hands Dinner with Chef Rishi Naleendra of Cloudstreet (2 Michelin Stars), Kotuwa (Bib Gourmand) and Station by Kotuwa (Michelin Selected). The collaborative menu honours their distinct culinary heritages, from Spanner Crab with handmade pasta to Pan-Seared Trout with Sri Lankan white curry.

Friday, 10 April | From 6pm
$248++ per person
Early access rate: $218++ for pre-payment by 5 April 2026.

Visit osteriamozza.com.sg to book

#OsteriaMozzaSingapore #OsteriaMozzaExperience

Before he was cooking, Rishi Naleendra was painting.

In the studio just as in the kitchen, he’s bold and experimental, with a sense of clarity and confidence he’s developed over the years running his fine dining establishment Cloudstreet. Using a medley of charcoal, acrylic, ink, Naleendra’s style is deeply expressionist, playing with an array of mediums and textures to evoke the layers within.

His art style in fact mirrors the way he too creates his dishes at Cloudstreet: simple, unassuming on the outside, worlds of texture and flavour upon closer look — and bite.

Naleendra also shares his favorite piece, style, and medium.

Hit the link in bio to read his story.

#Gourmet #FineDining #Entrepreneurship

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

9 years ago when I moved to Australia I had a list of chefs/ restaurants I wanted to work with, when I did my internship at Melbourne’s Amaru , I happened to see them do a pop up with @rishinaleendra old restaurant cheek by jowl, now @cloudstreet.sg , (2 Michelin)and I was fascinated with how chefs from Sri Lanka and India are making impact on the global dining scene! I have been following Rishi’s work ever since and he’s been one of the chefs I wanted to work for. Now to do a collaboration menu with him at @melbfoodandwine stage is nothing short of a dream! I can’t wait to come back to hopper for 3 days and cook with Rishi and the fabulous team at @hopperjoint ! Better get your tickets in our Friday slots are already sold out!
This one’s gonna go pretty quickly! #mfwf #melbourne #food #foodandwine #foodie #collab

Tix:🔗 bio

The crossing 🕯️

Intertwined 🧩

Finding one’s self is the darkest secret you can unveil. 👾

"We are not going in circles, we are going upwards. The path is a spiral; we have already climbed many steps."🦶 Hermann Hesse