A Culinary Evolution Begins

In an exciting culinary development, Marcus Leow, the former R&D chef of The Coconut Club, is stepping into the spotlight as the head chef of Belimbing, a fresh dining experience set to open on April 15 above the iconic Coconut Club on Beach Road. Known for his innovative twist on Singaporean comfort food, Leow is ready to redefine expectations with his 'new-gen Singaporean' approach.

What Does 'New-Gen Singaporean' Mean?

Leow describes the cuisine at Belimbing as a creative blend of memories, ingredients, and instincts, steering clear of nostalgia. "We want the food to evoke the taste of home without simply replicating grandma's recipes," he shares, highlighting his desire to push the boundaries of traditional flavors.

The Meaning Behind the Name Belimbing

The restaurant's name carries a deeper significance. The belimbing, a sour fruit widely found in Singaporean gardens, serves as a metaphor for the untapped potential of local ingredients. While often overlooked, Leow aims to elevate belimbing beyond its limited uses, showcasing its vibrant possibilities through innovative techniques.

Reimagining Local Ingredients

Leow feels strongly that hidden gems like belimbing should take center stage. For instance, he ferments the fruit with red chilies and combines it with crème fraîche, creating a unique condiment for a dish featuring kueh pie tee shells and raw Argentinean red prawns. Furthermore, pink guava, often dismissed, transforms into a compote-like rempah, enhancing a refreshing cold curry of mussel jus and cold-pressed coconut milk.

Challenging Culinary Norms

Rejecting the notion that Singaporean cuisine is static, Leow invites diners to rethink what’s possible. Inspired by Australian chef Sam Aisbett, who seamlessly paired foreign flavors with local ingredients, Leow is invigorating Singaporean dishes through new techniques and presentations. He believes this evolution is essential for the cuisine to thrive.

A Unique Dining Experience at Belimbing

Belimbing offers a thoughtfully crafted four-course dinner priced at S$88, promising exceptional value for the culinary journey it provides. Guests can expect an array of flavors, including a playful interpretation of scissors curry rice served with fried chicken and yellow curry tempra sauce.

Reservations Now Open!

With a two-course lunch menu priced at S$58 and a varied à la carte selection, Belimbing is gearing up to be a must-visit destination for food lovers. Reservations officially open on April 14, marking the start of an exciting chapter in Singapore's culinary landscape.