Recently, I gathered with my foodie friends for a meal at Belly Umami Private Dining, which has moved to its new location in MacPherson. I first got to know Chef Bernard Tan when he participated in Mediacorp’s cooking competition, King of Culinary (三把刀). Since then, I've wanted to experience his cooking at his private dining establishment.
Thanks to my friend, who secured a coveted slot, I finally had the opportunity to savour Chef Bernard’s creations. Known for his inventive approach to familiar flavours, the chef blends Cantonese cooking techniques with bold Nanyang influences, offering a menu that showcases both comforting classics and creative interpretations of local favourites.
Cantonese Charcoal Soup Coconut Chicken 5/5
As with any traditional Cantonese dinner, our meal began with a pot of Cantonese Charcoal Soup Coconut Chicken, a nourishing soup simmered over charcoal for hours to extract the essence of its ingredients. The pot was generously filled with young coconut, snow pear, old cucumber, chicken, dried seafood, waxed ham and dates. Each ingredient added complexity to the broth, creating a deeply flavoured soup with layers of natural sweetness and savoury richness. The slow cooking process let the flavours meld beautifully, producing a comforting, well-rounded broth that was neither too heavy nor overpowering. This was the kind of soup that reminded me of traditional Cantonese home cooking, where patience and carefully selected ingredients make all the difference. It was so satisfying that everyone at the table went back for second and even third helpings.
Crispy Lychee Pops 4/5
Next came the Crispy Lychee Pops, a playful creation that surprised us with its unusual combination of ingredients. The stuffed lychees were coated in a light tempura batter and deep-fried until golden brown, delivering a delicate crunch on the outside while retaining the fruit's natural sweetness. What made this dish particularly interesting was the choice of fillings. The oysters brought a savoury, briny note, while the Nanyang achar added a tangy, refreshing contrast. Ikura lent little bursts of oceanic salinity, and mint provided a fresh aromatic finish. The combination might sound unconventional, but the contrasting flavours and textures came together more harmoniously than expected. The crisp batter, sweet lychee, and savoury seafood created an intriguing interplay of sweet, sour, and savoury notes. It was a creative fusion appetiser that offered something different from the usual starters.
AngMo SioBa 5/5
One of the evening's highlights was the AngMo SioBa, Chef Bernard's modern take on the beloved local sio bak (roast pork belly). Prepared with Chardonnay, thyme and garlic, this dish puts a Western-inspired spin on a familiar local favourite. It is also Belly Umami's winter Christmas bestseller and a popular returning-diner request. The star of the show was undoubtedly the crackling. The skin was beautifully blistered to a deep golden brown, delivering an exceptionally loud, glass-like crunch with every bite. Beneath the crisp exterior, the layers of pork fat and meat were carefully rendered through slow roasting, resulting in a buttery, melt-in-the-mouth texture while keeping the meat juicy and flavourful. The Chardonnay, thyme, and garlic added aromatic nuances to the pork, lending it a more refined profile without overshadowing the meat's natural richness. The contrast between the shatteringly crisp skin and tender, succulent pork made each bite thoroughly satisfying. Good sio bak is all about getting the crackling right, and this version certainly delivered. With its precise cooking, excellent texture, and familiar comfort, the AngMo SioBa was a standout dish that deserved its perfect score.
Assam Wild Caught Prawns 4.5/5
For seafood lovers, the Assam Wild Caught Prawns offered a punchy taste of Nanyang heritage cooking. Featuring wild-caught Angkar prawns, the dish showcased the seafood's natural sweetness and firm, succulent texture. The prawns were paired with a robust assam sauce made from house-pounded rempah. The sauce opened with an appetising tanginess, followed by a warming chilli heat and a depth of spice that made it particularly moreish. Rather than overwhelming the prawns, the bold seasoning complemented their clean, oceanic sweetness. The interplay between the sour, spicy gravy and the naturally sweet prawn meat was especially satisfying. It was the sort of dish that would appeal to those who enjoy their seafood with a strong Nanyang flavour profile, and the generous size of the prawns made them even more enjoyable.
Cabbage Roll 4.2/5
The Cabbage Roll offered a gentler interlude amid the evening's more robust flavours. Each cabbage leaf was carefully rolled around a savoury filling of minced pork, shiitake mushrooms and water chestnuts, then finished with chicken abalone sauce. The filling was well balanced, with the minced pork providing richness, the shiitake mushrooms contributing an earthy depth, and the water chestnuts adding a welcome crunch. The cabbage itself was tender and naturally sweet, complementing the savoury meat filling without becoming overly soft. The chicken abalone sauce brought the components together with an additional layer of umami. Although less dramatic than some of the other dishes, this comforting, thoughtfully prepared creation showed how familiar ingredients can work beautifully together.
Live Sri Lankan Crab Beehoon 4.5/5
The Live Sri Lankan Crab Beehoon holds a special place in Belly Umami's story, being the original dish that helped establish Chef Bernard's private dining concept. It remains a signature offering on the menu. The dish featured live Sri Lankan crab cooked in a creamy, milky broth made with chicken and sole-fish stock. Cooking the crab directly in the simmering broth let its natural sweetness and oceanic juices mingle with the stock, creating a rich, comforting base with a distinct seafood character. The broth was creamy and sweet, coating the beehoon with its savoury goodness. Both thin and thick beehoon were served, giving diners a choice of textures. Personally, I preferred the thin beehoon, as its finer strands absorbed the delicious broth more readily, allowing the flavours to shine through with every mouthful. The crab added another dimension to the dish, with its naturally sweet meat complementing the soup's richness. This hearty, satisfying comfort food showed why the dish has become such an important part of Belly Umami's identity.
Charcoal Poached Fruits 3.5/5
We ended the meal with Charcoal Poached Fruits, a dessert featuring charcoal-poached pear paired with peach and longan. Liquor-soaked peach gum was added for a delicate, gelatinous texture, while a scoop of ice cream provided a creamy finish. The fruit brought gentle natural sweetness, while the peach gum added an interesting texture. The combination offered a lighter conclusion after the rich, savoury courses, with the ice cream providing a pleasant contrast to the fruit. While it was a refreshing way to round off the meal, the dessert was less memorable than the savoury highlights that had come before it.
With private dining spots in high demand, securing a seat at Belly Umami is certainly worth considering for those who enjoy Cantonese-inspired cooking with a distinctive Nanyang touch. If you are planning a gathering with fellow food lovers and looking for a meal that goes beyond the usual restaurant experience, Chef Bernard's cooking offers plenty to savour.
Belly Umami Private Dining
Macpherson Garden Estate
