Popular nightlife destination, HighHouse, makes a return with the second edition of The High Table, this time joining forces with two-Michelin-starred Sri Lankan Chef Rishi Naleendra. The visionary behind Cloudstreet, Kotuwa, and Station by Kotuwa brings his signature creativity and love for South Asian flavours to this exclusive collaboration.
Available from now till 31 October 2025, the limited edition menu features seven exquisite dishes, including the Chicken Liver Parfait “Éclair” ($20), Bengal Beef Tartare ($48) and Valrhona Chocolate Biscuit Pudding ($20). Each plate is a celebration of vibrant flavours, seasonal produce, and refined craftsmanship.
Round off the experience with HighHouse’s signature cocktails and take in the stunning views of Singapore’s city skyline – the perfect setting for an indulgent evening.
The High Table: Culinary Collaboration with Chef Rishi Naleendra
Celebrated Chef Rishi Naleendra grew up around family-run catering kitchens in the capital of Sri Lanka, and went on to work at some of the best restaurants in Australia before settling down in Singapore and opening up acclaimed restaurants, Cloudstreet, Kotuwa, and Station by Kotuwa.
Some dishes on this collaboration menu are nostalgic reimaginings of Chef Rishi’s past favourites – creations that are no longer found at his current restaurants. HighHouse has provided the perfect stage for him to revisit these classics, refining them in a way that stays true to his style while remaining approachable for those new to South Asian flavours.
Chicken Liver Parfait “Éclair” ($20)
Former patrons of FOOL Wine Bar will be delighted to know its signature Chicken Liver Parfait Éclair is making a guest appearance at HighHouse till 31 October 2025. While most are familiar with chicken liver parfait on toast or bread, Chef Rishi reimagines it in a playful, unexpected form.
Smooth, silky chicken liver parfait is piped into delicate choux shells, glazed with sweet date and finished with Madeira jelly and pickled mustard seeds. The result? A luscious morsel that’s rich, balanced, and utterly irresistible. Chicken Liver Parfait “Éclair” ($20) is a must try.
Bengal Beef Tartare ($48)
While we have enjoyed our fair share of Beef Tartare at French restaurants, this is our first experience with one inspired by South Asian flavours. Hand-cut raw beef is tossed with spicy fermented chilli, then drenched in a creamy mix of egg and mayonnaise and topped with fresh herbs. On the side, crispy beef fat crackers add a satisfying crunch.
How to enjoy Bengal Beef Tartare ($48): Mix the tartare thoroughly so the sauces and garnishes are evenly distributed, then scoop up generous bites with a cracker for the perfect balance of creaminess, spice, and texture.
Roasted Bullhorn Pepper ($20)
The Roasted Bullhorn Pepper ($20) balances tenderness with a gentle crunch, filled with creamy goat cheese and finished with lemon juice, fresh herbs, and a drizzle of pomegranate dressing for a burst of bright acidity.
Inspired by his time in Australia, Chef Rishi elevates this seemingly simple dish by grilling the cheese-stuffed pepper and serving it with contrasting elements, creating a harmonious blend of texture, flavour, and freshness in every bite.
Dutch Kingfish & Puffed Rice “Jhalmuri” ($24)
Puffed rice and pickled jambu sit atop a bed of fresh Dutch kingfish ceviche, with touches of green chilli dressing, Bombay spices, and hung yoghurt in between. We mixed the Dutch Kingfish & Puffed Rice “Jhalmuri” ($24) together and served a spoonful on a warm papadum.
This dish takes inspiration from traditional Jhalmuri, combining light, crunchy textures with subtly spiced flavours for a fresh and satisfying bite.
Pumpkin Pot Pie ($38)
Crack through the golden, flaky crust of the Pumpkin Pot Pie ($38) to reveal a piping-hot, hearty Sri Lankan cashew nut curry. The pie is topped with a fresh herb salad and a dollop of crème fraîche, showcasing Chef Rishi’s skills and adventurous approach in blending cuisines and techniques.
With its creamy sweetness and subtle hint of spice, this is a truly memorable dish that balances comfort with sophistication.
Josper Grilled Red Snapper ($42)
Resting on a luscious bed of velvety coconut and green mustard curry, the Josper Grilled Red Snapper ($42) is naturally sweet and full of delicate, clean flavours.
The skin is perfectly crisped, giving way to tender, flaky flesh beneath. It’s served alongside charred broccolini, adding a smoky, slightly bitter contrast that rounds out the dish.
Valrhona Chocolate Biscuit Pudding ($20)
Chocolate Biscuit Pudding was introduced to Sri Lanka during the British colonial era and has since become a beloved dessert at house parties and family dinners. This rendition layers milk-soaked biscuits coated in chocolate, topped with chantilly cream infused with coconut arak for a subtle, boozy twist.
Arrack, Sri Lanka’s traditional spirit, is a distilled beverage made from the fermented sap of the coconut flower. Infusing it into the Chocolate Biscuit Pudding is a natural fit, adding richness and a nod to the dessert’s Sri Lankan heritage.
HighHouse’s Signature Cocktails
Choose from a wide selection of signature cocktails to complement your South Asian dishes. Stick to the OG HighHouse creations, like the Sticky Mango Highball—a sweet, approachable option—or the Degraves Boulevard and Maple & Smoke, the boldest and strongest ones of the lineup.
For something new, try their latest drink, Seoul Side. Made with Perilla-infused Tanqueray Gin, homemade perilla syrup, black pepper and citric extract, it is their modern take on the classic South Side. Its Korean-inspired flavours and distinctive aroma make it memorable.
For the best views, we recommend visiting the venue at 7PM where the sun begins to descend and you can see the amazing transformation of Singapore’s cityscape.
The High Table at HighHouse ft Chef Rishi Naleendra
Dates: Now till 31st October 2025
Address: One Raffles Place, Level 61-62, Singapore 048616
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