The Coconut Club, widely recognized for its upscale take on nasi lemak, has introduced a new sister restaurant with a fresh culinary vision. Called Belimbing, the restaurant opened on April 15 and is located on the second floor of The Coconut Club's Beach Road branch. Its name is inspired by the belimbing fruit — a native, sour, and often overlooked ingredient — which serves as a metaphor for the untapped richness of Singaporean cuisine.

Helmed by Chef Marcus Leow, formerly of Magic Square and Naked Finn, Belimbing aims to reinterpret local food through a modern perspective. Marcus expressed that while Singapore enjoys a global reputation as a food capital, its cuisine is frequently confined to the idea of hawker fare. Through Belimbing, he hopes to help define a new era of Singaporean dining that honors familiar ingredients without being bound by tradition or reliant on luxury items. The dishes, he said, are still comforting and distinctly Singaporean — just not exactly how past generations might remember them.

The restaurant offers thoughtfully curated menus designed for sharing. Lunch includes a two-course set menu and limited à la carte options, while dinner features a four-course menu. Sustainability plays a key role in the kitchen, with Marcus repurposing ingredient scraps to highlight the versatility of local produce. Standout dishes include the Aged Kanpachi — aged on the bone and brushed with a soy sauce made from fish trimmings — paired with pickled pink guava and a cold curry made from coconut milk, mussel jus, and galangal. Another starter, the Grilled Firefly Squid, is enhanced with soy, pickled young ginger, and squid powder.

For mains, rice takes center stage. The Wok-Fried Nasi Ulam features cured fish with air-dried crispy skin, accompanied by Japanese rice that's been steamed in fish bone dashi, wok-fried with sambal and belacan, and finally grilled in banana leaves. Another highlight is the Grilled Short Rib — Angus beef brushed with beef garum, served alongside Wagyu rib finger satay glazed with buah keluak, coconut rice, and a side of percik sauce.

The dessert menu, which is only available à la carte, is influenced by Marcus’ Peranakan heritage. Offerings include Pumpkin Bingka — made by blending the fruit with tapioca to form a kueh and purée — and Corn Salat, a dish that uses every part of the corn. For those seeking a drink, Belimbing also serves an innovative cocktail menu that showcases local ingredients in unexpected forms, with creations from award-winning mixologist Bannie Kang of Side Door.