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
Facebook
Instagram
Website
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]

Chamoon Hot Pot (享月汤皇) @ Scotts Square - Up to 40% Off For The New Truffle Omakase Experience

Chamoon Hot Pot, China's top clear soup hotpot brand, has launched a new 12-course Truffle Omakase Menu in Singapore. Dubbed the "Hermès Set Menu of the Hot Pot World," this luxurious offering is available at just $99.80++ per person (minimum 2 diners), with up to 40% off in its launch weeks starting from 16 May 2025. We were invited to try this decadent hotpot experience.

The dipping sauce is served directly to your table, setting the tone for a seamless and personalised experience.

Appetiser Duo Platter 3.8/5

Our meal began with the Appetiser Duo Platter: Braised Firm Tofu (tau kwa) and Braised Pork. While the tofu was a tad dry, both were flavourful and well-seasoned, offering a hearty start to the omakase journey.

Salmon Sashimi 4/5

Another appetiser in the set is the thickly sliced and refreshingly chilled Salmon Sashimi. It stood out with its clean flavours and creamy texture. It paired beautifully with the classic soy sauce and wasabi combination. It is simple but satisfying.

The real star here is the soup. We tried both the Signature Matsutake and the Morel Mushroom broths. The Matsutake soup delivered a bolder, more umami-rich profile, with a depth that speaks of health and tradition. The broth is so comforting and layered that we recommend enjoying a few sips before adding the other ingredients — let the base shine first.

Signature Matsutake Fried Rice 4/5

The Matsutake Fried Rice was piping hot in a claypot. This mushroom-forward fried rice was delightfully fragrant and packed with umami. Though it lacked the coveted "crispy bottom" that claypot is known for, the flavour more than made up for it. We found ourselves craving more - it's that addictive.

"Hermès" Beef & Prawn Paste 4/5

The beautifully plated "Hermès" Beef & Prawn Paste platter lives up to its name with handcrafted paste made with tiger prawn, wagyu beef, matsutake mushrooms, and dragonfruit. It was delicately seasoned to highlight the seafood's natural sweetness and the beef's richness. The platter is smooth, bouncy, and luxurious with every bite.

Australian M9 Wagyu 4/5

Melt-in-your-mouth slices of top-grade Australian M9 Wagyu were a delight. Rich marbling gave each bite a buttery texture, and the beef cooked quickly in the hot broth while maintaining tenderness and depth.

Tiger Prawns and Kanto Sea Cucumber 4/5

The Tiger Prawns were plump, fresh and sweet. Bonus points for the servers offering to peel them for us. The Kanto Sea Cucumber from Hokkaido, known for its smooth and slightly chewy texture, added a unique and luxurious bite to the meal.

Yunnan Wild Mushroom & Vegetable Platter 3.8/5

This colourful Mushroom & Vegetable Platter featured a range of mushrooms and seasonal vegetables flown in from Yunnan. It balanced the meal with earthy, wholesome notes and paired well with the robust mushroom broth.

Daliangshan Buckwheat Tea 3.5/5

The meal is complemented by a pot of Daliangshan Buckwheat Tea, a caffeine-free brew with a toasted, nutty aroma reminiscent of roasted corn tea. It's an acquired taste, but one that works well to cleanse the palate. Each set also includes fruits and dessert of the day.

Chamoon's Truffle Omakase is a luxurious hotpot affair that redefines the dining experience, focusing on premium ingredients and nourishing, broth-forward indulgence. From the earthy richness of truffle-infused matsutake soup to the handcrafted "Hermès" prawn paste and melt-in-your-mouth Australian M9 wagyu, every course is thoughtfully curated to delight the senses while supporting wellness.

To celebrate its launch, enjoy up to 40% off this indulgent 12-course set:

• 40% off from 16–22 May
• 30% off from 23–29 May
• 20% off from 30 May–5 June

For those seeking a more intimate gathering, Chamoon also offers private rooms that seat up to 12 guests, with a minimum spend of $1,200 - perfect for special occasions or hosting a premium hotpot party in style.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Chamoon Hot Pot 享月汤皇
Scotts Square
#03-01/02
6 Scotts Road
Singapore 228209
Tel: +65 6258 5232
Facebook
Instagram
Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]