Tucked above the ever-popular Coconut Club on Beach Road, Belimbing isn’t just another restaurant—it’s a culinary statement.
Named after a tart, overlooked tropical fruit, Belimbing challenges conventional ideas of Singaporean food with daring precision and inventiveness. The brainchild of Chef Marcus Leow, known for his stints at Magic Square and Naked Finn, the restaurant aims to evolve what local cuisine can be, without falling into the trap of nostalgia or over-reliance on luxe ingredients.
Belimbing offers a tightly curated menu: a 4-course set for dinner at S$88++, and a lighter 2-course option at lunch for S$58++, complemented by limited à la carte selections. But make no mistake—each dish is designed with meticulous intention.
The starters shine a spotlight on local fruits, not as palate cleansers but as flavour centrepieces. Take the Aged Kanpachi, where pickled pink guava and a cold mussel-coconut curry come together in a fusion of umami and tropical zing. Or the Firefly Squid, a creative evolution of the jambu and dark soy pairing, layered with squid powder, ginger flower, and a bold caramel made from slow-cooked prawn shells.
One of the standout dishes is the Clam Custard, a thoughtful take on asam pedas. Here, clams replace fish, and clam jus becomes both a dashi base and an emulsion with white pepper—delicate yet deeply savoury, modern yet rooted.
Rice is treated as more than a base—it’s a protagonist. The Wok-Fried Nasi Ulam is a technical marvel, blending Japanese rice steamed in fish dashi, wok-fried with sambal, then grilled in banana leaves for smokiness. Herbs like laksa leaf and ulam raja lend bursts of freshness, while the accompanying fish is a masterclass in texture: cured, air-dried, and seared to a satisfying crisp.
The Grilled Short Rib delivers indulgence with nuance. Here, beef garum meets buah keluak-glazed satay, paired with percik sauce reimagined with black garlic and a green curry of fermented garlic scapes. The supporting coconut rice is cooked in a signature two-step process, rich with coconut milk and spice.
Desserts are à la carte but not afterthoughts. Leow’s Corn Salat is all parts of corn reassembled—grilled, buttered, salted—paired with tea brewed from corn silk and leaves. The Pumpkin Bingka is a revelation, turning pumpkin flesh, seeds, and even tempeh-miso ice cream into a soulful sweet-and-savory finale.
Drinks echo the menu’s ethos. Signature cocktails like the Sambal Marg and Pandan Colada by award-winning mixologist Bannie Kang remix local flavours into contemporary sips. Even the non-alcoholic options are thoughtful—Bandung as a clarified milk punch? Yes, please.
The interiors are a homage to Singapore’s past and present. Housed in a heritage shophouse, the restaurant space features rattan accents, marble textures, and a commanding monochrome mural by artist Dawn Ang. The artwork weaves together kampong imagery with surreal flourishes—perfectly mirroring the food’s ethos.
Our Verdict?
Belimbing isn’t here to play safe. It’s a restaurant that treats Singaporean flavours as worthy of evolution, not just preservation. With a blend of technical finesse, bold creativity, and local soul, Chef Marcus Leow has crafted more than just a menu—he’s posed a compelling question: What should modern Singaporean cuisine taste like?
Reservations are recommended. For those seeking a deeper, progressive encounter with local food—Belimbing is more than worth the detour.
Belimbing is located at 269A Beach Rd, Singapore 199546.
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