Helmed by Marcus Leow, a Magic Square and Naked Finn alum, Belimbing is the latest venture from the team behind The Coconut Club. Located at Beach Road, the restaurant reimagines Singapore’s culinary identity through a contemporary lens, rooted in heritage yet refreshingly progressive. With a focus on native ingredients, reinterpreted classics, and bold creativity, Belimbing presents a compelling narrative of what new-generation Singapore cuisine can be.
Red Prawn in Charcoal Kueh Pie Tee Shell 4/5
We had the 4-course menu ($88) for dinner. The meal began on an elegant note with a single bite that packed layers of texture and flavour. The sweet Red Prawn paired with honeydew, leek, and fried shallots created a playful burst of umami and sweetness, all housed in a delicate charcoal kueh pie tee shell. Crisp, refreshing, and a great conversation starter.
Smoked Wagyu Ox Tongue 4.5/5
The Smoked Wagyu Ox Tongue surprised with its tenderness and nuanced balance. It is thinly sliced and elevated with chinchalok, offering a briny punch, while stracciatella cheese adds richness. It was a beautiful mix of umami, creaminess, and acidity, refined yet comforting.
Grilled Firefly Squid 4.2/5
Inspired by the local favourite rojak, this dish was a celebration of unexpected pairings. The Grilled Firefly Squid came with a medley of elements: pickled jambu, strawberries, young ginger, hargow caramel, dark soy, and crispy kailan. Every bite delivered complexity and surprise, bold, yet grounded in familiar flavours.
Crispy Meesua 4/5
The Crispy Meesua was a delicate reinterpretation of mee sua kueh. Unlike the denser street-style versions, this was lighter and flakier, offering crunch without heaviness.
Batang Otah
Dragon Chives, Pineapple
Accompanying it was a fragrant Batang Otah, smooth and gently spiced, perfect when spread over the crispy noodles or dipped in the fermented soybean sauce. Rounding it off was a refreshing grilled pineapple and dragon chive salad that reset the palate with every bite.
Braised Angus Oxtail 4.2/5
A hearty dish full of soul, the tender Braised Angus Oxtail rested on a bed of smoked mashed potatoes soaked in green tomato beef broth. The oxtail’s richness met its match in the tomato’s acidity, creating depth and warmth in every spoonful.
Clam Custard 4.5/5
A luxurious twist on chawanmushi, the Clam Custard boasted the full-bodied flavour of shellfish. Topped with scallops and laced with assam pedas, it delivered a comforting brininess with a spicy, tangy finish.
Wok-fried Nasi Ulam 4.2/5
Wrapped in banana leaf, the fragrant Wok-fried Nasi Ulam showcased aromatic herbs and spices. Each grain of rice was infused with flavour. Accompanied by seared pomfret, fish floss, and tomato chutney, it felt like a well-crafted homage to a lost kampung recipe revived with finesse.
Fried Chicken 4.5/5
The Fried Chicken brought back memories of Hainanese curry rice and scissor-cut rice stalls, but with refined execution. The fried chicken was juicy with a golden, crispy crust, served atop a bed of luscious yellow curry. A dollop of sauerkraut added tang and crunch, giving the dish unexpected vibrancy.
Min Jiang Kueh 4.2/5
The humble Min Jiang Kueh gets a creative spin. It is stuffed with cempedak and peanut brittle. Warm, sticky, and nutty, it delivers flavour and texture in equal measure. It is a delightful play on a childhood favourite.
Corn Salat 4.5/5
The Corn Salat ($16) is a beautiful reinterpretation of Nonya kueh salat. It replaces the traditional pandan layer with a creamy corn custard. Sweet yet delicate, the glutinous rice base retains its chewy bite. Served with a warm cup of corn tea, it was a thoughtful and elegant finale.
Belimbing presents a thoughtful and exciting evolution of Singaporean cuisine that honours tradition while fearlessly charting new territory. With inventive flavour pairings, reimagined textures, and meticulous technique, Marcus Leow and his team tell a compelling story about local food’s next chapter. If you’re curious to experience what Singapore cuisine might look like in the future, Belimbing is the table to book.
Note: This is an invited tasting.
Belimbing
269A Beach Road
Singapore 199546
Tel: +65 8869 7243
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Nearest MRT: Bugis (DT, EW Line), Nicoll Highway (CC Line)
Opening Hours:
Tue-Sun: 12 – 330pm, 6pm – 1030pm
Direction:
1) Alight at Bugis MRT station. Take Exit B. Turn right and walk down Victoria Link to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]
2) Alight at Bugis MRT station. Take Exit E. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]
3) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to Beach Road. Walk to traffic junction of Beach Road and Jalan Sultan. Cross the road and walk straigh down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]