Worth the Muach.

Cloud Nine Private Dining

Cloud Nine Private Dining

Restaurant$100+

★ 4.854 reviews

Chef David Low. Culinary Institute of America, Pollen, BurntEnds, Benu, Le Bernardin, Ta Vie. We offer Omakase Chef’s Tasting Menu & Customised Menus for both Lunch & Dinners (Reservations required) Chef for Hire (Reservations required).

  • CT Hub 2, 114 Lavender St., #01-34, 338729
  • Today · 11 am–2 pm, 5–11 pm
    • Monday: 11 am–2 pm, 5–11 pm
    • Tuesday: 11 am–2 pm, 5–11 pm
    • Wednesday: 11 am–2 pm, 5–11 pm
    • Thursday: 11 am–2 pm, 5–11 pm
    • Friday: 11 am–2 pm, 5–11 pm
    • Saturday: 12–11 pm
    • Sunday: 12–11 pm
  • 8928 2449
  • cloudnineprivatedining.com

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4.854 reviews
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Wilfred Ong2 years ago
★★★★★

Truly one of the best fine dining experience I've had this year. Chef David, trained with Eric Ripert, at La Bernadine is showcasing his truly exquisite culinary skills. He's excellent in french cuisine but equally brilliant and at home with local favorites like his mee Siam and clay pot rice. Try it. No regrets.

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Felix Yep3 years ago
★★★★★

Chanced upon Cloud Nine when I was looking for a place to celebrate our Wedding Anniversary, so glad I found this hidden gem. There is so much effort and heart by Chef David creating each and every dish. All of them didn't just taste great but gave us so much pleasant surprises. Thank you Chef David so much in giving us such an enjoyable night on our anniversary!

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Xinhong Lin3 years ago
★★★★★

Absolutely love it whenever I get to eat something really delicious that makes me go "wow how did the chef make this??". Dining at Cloud Nine was definitely one of those rare moments. Special mentions to these sublime dishes: . ■ Grilled Western Rock Lobster. One bite into the succulent flesh and you immediately get hit by the smokey notes expected from a charcoal grill. Yet despite what the name suggests, the lobster was actually hot-smoked. The accompanying herb jus, pomelo and orange provided a nice refreshing balance to complement the lobster. I lapped up every last drop 😬 . ■ A5 Wagyu with Brussels Sprout. Now THIS was the dish that really made me slow down to savour it as long as I could. You can't really beat A5 wagyu, but those Brussels Sprouts stole the show for this one -- sweet, smoky, crunchy, and just a tinge of bitterness from the char. Just wow. 👏🏽👏🏽👏🏽 . ■ Chocolate Cake w Artichoke Ice Cream. If someone had asked me to try Artichoke flavored ice cream b4 this i would've been highly skeptical. But thanks to Chef David I'm now a convert. Perfect balance of savoury and sweet that makes u want to keep going for the next bite. The sweet ginger slices were also a genius touch to cut through the richness of the chocolate cake. Brilliant. . Notable mention: the pistachio butter that came w the bread was so so so good! Too bad they don't sell this in a bottle 😆

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Jayden Woo3 years ago
★★★★★

We ordered the 2022 Christmas Menu for 6 pax (home delivery) from Cloud Nine this Christmas Eve. It was a truly satisfying meal for the occasion as the food was delicious, ingredients were fresh and the portion was generous. The delivery was prompt and the presentation was impressive. Overall, great experience from the time we placed the order till fulfilment of order. Highly recommended!

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Paul Chan3 years ago
★★★★★

Great "private dining" in a rather unassuming and out of the way place. Super attentive staff, reasonable prices and best of all, great food. Nice private space that seats 6 to 8. Really intimate and cozy space. Staff is really attentive and great attention to details. Good fabulous food. Not all "private dining" is what it is cut out to be. Cloud Nine is up there with the best. Feels like a nice dinner at a good friend's home.

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