A Bold New Chapter in Singaporean Dining

Marcus Leow, the former culinary mastermind behind Naked Finn, is set to redefine Singaporean cuisine with his new venture, Belimbing. Opening on April 15 above The Coconut Club's flagship on Beach Road, this restaurant promises to be a vibrant fusion of tradition and innovation.

From Comfort Food to Culinary Creativity

After joining The Coconut Club as their R&D chef in late 2024, Leow realized that his creative brilliance was too potent to be tucked away. Inspired by the evolution of local flavors, he aims to craft a menu that celebrates what Singaporean food can become rather than what it has been. As he describes it, Belimbing will showcase 'new-gen Singaporean' cuisine, blending nostalgia with modern influences.

The Philosophical Fruit of Belimbing

The name 'Belimbing' itself speaks volumes—a local fruit often overlooked. Leow likens it to the underappreciated potential of Singaporean cuisine, which, despite its acclaim, remains pigeonholed in hawker culture. At Belimbing, he plans to break this mold, inviting guests to experience familiar flavors in refreshing new ways.

Innovative Dishes That Challenge Tradition

Dishes at Belimbing draw on humble, local ingredients but are presented with artistry and flair. One standout is a fermented belimbing condiment paired with raw Argentinean prawns. Leow skillfully tempers the fruit’s astringency with crème fraîche, embedding it into crunchy kueh pie tee shells.

A Taste of the Unexpected

Another intriguing creation features pink guava transformed into a compote that enhances a chilled curry of mussel jus. Leow cleverly compares it to a cold laksa, drizzling it over aged amberjack.

Dissecting Singapore's Culinary Stasis

Leow passionately argues against the notion that Singaporean food must remain static, emphasizing the importance of evolution in cooking. He encourages the use of new techniques and collaborative ingredient pairings, pushing diners to rethink their perceptions of local cuisine.

Fresh Takes with Global Inspirations

Drawing influence from his mentor, Australian chef Sam Aisbett, Leow learned to marry local ingredients with global flavors, which spurred his creativity. His journey began at the young chef incubator Magic Square and continued at Naked Finn, leading him to this moment of culinary self-expression.

Why Belimbing Stands Apart

Belimbing joins a growing list of mod-Sin restaurants, yet Leow believes each brings something unique to the table. "I'm just telling my version of the story," he notes, emphasizing his individual creative journey.

Gastronomic Journey Awaits!

Offering an impressive four-course dinner menu at just S$88, Belimbing provides excellent value that guarantees an unforgettable dining experience. Leow encourages patrons to embrace not just the dishes but the stories behind them. With lunch options starting at S$58, the culinary adventure awaits! Reservations will open on April 14—get ready to savor the future of Singaporean cuisine!