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Cloudfields

Cloudfields - Singapore - Outram
Cloudfields - Singapore - Outram Cloudfields - Food Shot Cloudfields - Food Shot 2 Cloudfields - Food Shot 3 Cloudfields - Food Shot 5 Cloudfields - Coffee Cloudfields - Interior Cloudfields - Interior 2
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  • Menus

    Menu

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    Menu Highlights

    Cacio E Pepe Fries

    Double fried seasoned fries, potato foam, cracked black pepper, pecorino romano & parmesan, greek honey.

    Short Rib Rendang Mafaldine

    Beef short rib, homemade rempah, mafaldine pasta, toasted breadcrumbs, shaved coconut.

    Negitoro + Kimchi Tuna Meltz

    Seasoned raw negitoro & ikura, kimchi, melted sharp cheddar. *(minimum wait time of 30 minutes)*

  • About

    Location

    Outram

    313A Outram Road
    Level 2
    Tan Boon Liat Building
    Singapore (169073)

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    Cuisine

    Modern European, Italian, Fusion

    Good For

    Al Fresco, City Views, Casual Dining, Drinks, Groups

    Open Today

    Monday
    10:00 AM-10:00 PM

    Tuesday
    10:00 AM-10:00 PM

    Wednesday
    10:00 AM-10:00 PM

    Thursday
    10:00 AM-10:00 PM

    Friday
    10:00 AM-10:00 PM

    Saturday
    10:00 AM-10:00 PM

    Sunday
    10:00 AM-10:00 PM

    Description

    Perched on the second floor of Tan Boon Liat Building, Cloudfields is the kind of café that makes an unlikely location part of its charm. Step past the industrial exterior and you'll find a warm, design-forward space of wood, greenery and sculptural details that feels polished without trying too hard.

    The all-day menu takes familiar café fare in a more ambitious direction, with dishes such as nori clam pasta, pork and potato eggs Benedict and cacio e pepe fries. Chef Jason Tan, formerly of Michelin-starred Restaurant Euphoria and Corner House, had a hand in developing the menu, and that pedigree shows in the playful combinations and attention to detail.

    Come for brunch, stay for dinner, or simply settle in with coffee. Cloudfields is stylish enough for the Instagram crowd, but thankfully, there's enough substance on the plate to keep it from being all looks. (Jun 2026)
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