Marcus Leow

Marcus Leow’s ascent is defined by a purposeful return to his roots. His journey took shape during the inaugural Magic Square chef incubator space, where he developed a knack for reinterpreting tradition—epitomised by his corn salat, which utilises every part of the vegetable, and paired with a tea made from its leaf and silk. After staging at the two-Michelin-starred Ikoyi in London to master the use of spice, Leow returned to lead R&D at The Coconut Club. In 2025, he took the helm at Belimbing, a next-generation restaurant that explores local cuisine through a contemporary lens while challenging conventional notions of authenticity.