Belimbing is the new-generation Singaporean dining concept from the team behind Coconut Club, sitting above the original restaurant at 269 Beach Road. Head Chef Marcus Leow has built a 5-course evening tasting menu around fermentation, sustainability, and whole-ingredient cooking — familiar Singapore flavours treated with the kind of technical care that makes you see them differently. I was invited to try the new menu, and left having eaten what might be the best claypot rice of my life, which is not a sentence I expected to write.
The format gives each diner a choice of cold starter, hot starter, and main, before the table shares a communal claypot rice and finishes with dessert and kueh. Standouts across both visits were the clam custard — a heavenly combination of clams, scallops, asam pedas, and white pepper — and the skate wing goreng, which was so good my guest immediately regretted not ordering it themselves. The communal claypot rice, loaded with confit squid, buah keluak, and pomelo, had a crunchy base that held together perfectly and earned the Singaporean seal of approval at our table. The condiments deserve their own mention: Chef Marcus’s tamarind ketchup converted a lifelong ketchup refuser (me), and the buah keluak sambal was eaten with a spoon.
The space itself is calm and well air-conditioned — not guaranteed in a shophouse building — and the team struck the right balance between attentive and unobtrusive. The open kitchen at the entrance is a nice touch. Whether you’re after a date night, a family dinner, or simply want a meal that’s both familiar and genuinely surprising, Belimbing’s new menu delivers. I’m already planning my next visit.
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This post is based on an invited media tasting. All opinions are my own.
