Belimbing

Belimbing reinterprets beloved local flavours through a modern lens and a philosophy of “fine honest cooking”. The four-course menu, which offers excellent value, features creative dishes such as grilled firefly squid with hay kor (prawn paste) caramel and strawberries, and a clam custard with scallops and assam pedas. The chef’s innovative approach is further demonstrated in a deconstructed crispy mee sua with otah rillette. While dessert is not included in the set, treats like pumpkin bingka with white miso ice cream and corn salat are available to round out the meal. Under the direction of executive chef Marcus Leow, the menu skilfully combines technical expertise with a thoughtful narrative. The restaurant also features a well-curated wine list, including a strong selection of biodynamic wines chosen to pair with the cuisine.