Belimbing @ Beach Road - A Bold New Chapter in Singapore Cuisine

Helmed by Marcus Leow, a Magic Square and Naked Finn alum, Belimbing is the latest venture from the team behind The Coconut Club. Located at Beach Road, the restaurant reimagines Singapore’s culinary identity through a contemporary lens, rooted in heritage yet refreshingly progressive. With a focus on native ingredients, reinterpreted classics, and bold creativity, Belimbing presents a compelling narrative of what new-generation Singapore cuisine can be.

Red Prawn in Charcoal Kueh Pie Tee Shell 4/5

We had the 4-course menu ($88) for dinner. The meal began on an elegant note with a single bite that packed layers of texture and flavour. The sweet Red Prawn paired with honeydew, leek, and fried shallots created a playful burst of umami and sweetness, all housed in a delicate charcoal kueh pie tee shell. Crisp, refreshing, and a great conversation starter.

Smoked Wagyu Ox Tongue 4.5/5

The Smoked Wagyu Ox Tongue surprised with its tenderness and nuanced balance. It is thinly sliced and elevated with chinchalok, offering a briny punch, while stracciatella cheese adds richness. It was a beautiful mix of umami, creaminess, and acidity, refined yet comforting.

Grilled Firefly Squid 4.2/5

Inspired by the local favourite rojak, this dish was a celebration of unexpected pairings. The Grilled Firefly Squid came with a medley of elements: pickled jambu, strawberries, young ginger, hargow caramel, dark soy, and crispy kailan. Every bite delivered complexity and surprise, bold, yet grounded in familiar flavours.

Crispy Meesua 4/5

The Crispy Meesua was a delicate reinterpretation of mee sua kueh. Unlike the denser street-style versions, this was lighter and flakier, offering crunch without heaviness.

Batang Otah

Dragon Chives, Pineapple

Accompanying it was a fragrant Batang Otah, smooth and gently spiced, perfect when spread over the crispy noodles or dipped in the fermented soybean sauce. Rounding it off was a refreshing grilled pineapple and dragon chive salad that reset the palate with every bite.

Braised Angus Oxtail 4.2/5

A hearty dish full of soul, the tender Braised Angus Oxtail rested on a bed of smoked mashed potatoes soaked in green tomato beef broth. The oxtail's richness met its match in the tomato's acidity, creating depth and warmth in every spoonful.

Clam Custard 4.5/5

A luxurious twist on chawanmushi, the Clam Custard boasted the full-bodied flavour of shellfish. Topped with scallops and laced with assam pedas, it delivered a comforting brininess with a spicy, tangy finish.

Wok-fried Nasi Ulam 4.2/5

Wrapped in banana leaf, the fragrant Wok-fried Nasi Ulam showcased aromatic herbs and spices. Each grain of rice was infused with flavour. Accompanied by seared pomfret, fish floss, and tomato chutney, it felt like a well-crafted homage to a lost kampung recipe revived with finesse.

Fried Chicken 4.5/5

The Fried Chicken brought back memories of Hainanese curry rice and scissor-cut rice stalls, but with refined execution. The fried chicken was juicy with a golden, crispy crust, served atop a bed of luscious yellow curry. A dollop of sauerkraut added tang and crunch, giving the dish unexpected vibrancy.

Min Jiang Kueh 4.2/5

The humble Min Jiang Kueh gets a creative spin. It is stuffed with cempedak and peanut brittle. Warm, sticky, and nutty, it delivers flavour and texture in equal measure. It is a delightful play on a childhood favourite.

Corn Salat 4.5/5

The Corn Salat ($16) is a beautiful reinterpretation of Nonya kueh salat. It replaces the traditional pandan layer with a creamy corn custard. Sweet yet delicate, the glutinous rice base retains its chewy bite. Served with a warm cup of corn tea, it was a thoughtful and elegant finale.

Belimbing presents a thoughtful and exciting evolution of Singaporean cuisine that honours tradition while fearlessly charting new territory. With inventive flavour pairings, reimagined textures, and meticulous technique, Marcus Leow and his team tell a compelling story about local food's next chapter. If you're curious to experience what Singapore cuisine might look like in the future, Belimbing is the table to book.

Note: This is an invited tasting.


Belimbing
269A Beach Road
Singapore 199546
Tel: +65 8869 7243
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Nearest MRT: Bugis (DT, EW Line), Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 12 - 330pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit B. Turn right and walk down Victoria Link to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit E. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

3) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to Beach Road. Walk to traffic junction of Beach Road and Jalan Sultan. Cross the road and walk straigh down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]