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markerpenn

@markerpenn

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@belimbing.sg @thecoconutclubsg
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Old recipes were never meant to stand still. So much of what we eat began somewhere else, then changed a little with every cook who made it their own. That’s how it became ours. For this collab, Marcus and I brought together something familiar to each of us: Chinese braised duck and buah keluak. Is it traditional? Maybe not. But we think it’s very Singaporean. Come try it exclusively at The Coconut Club (Beach Road) from 24 October to 31 December 2026. @markerpenn @thecoconutclubsg
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Tender duck, braised in dark soy. A deep, earthy, almost chocolatey buah keluak curry. New Station’s sambal, lifted with grilled starfruit and green tomatoes core to our own kitchen. The best of both worlds, made to share over plenty of coconut rice. The first dish of Yes, Chef! — co-created by @newstationricebar’s Chloe Tan (@huiyihwee) and our Executive Chef @markerpenn. Serving at The Coconut Club Beach Road from next weekend, for two months only. 24 October – 31 December. Walk in, or reserve a seat via the link in our bio. Come hungry!
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First up on Yes, Chef!: New Station Rice Bar. For Chef-owner Chloe Tan, good food runs deep. @newstationricebar is her contemporary take on the flavours she grew up with at her family’s New Station Snack Bar, bringing a new expression to the zi char she knows by heart. Together, Chloe (@huiyihwee) and our Executive Chef (@markerpenn) have created Braised Duck with Buah Keluak Curry, a hearty sharing plate bringing together the signature ingredients and techniques of both kitchens. Tender, dark-soy braised duck meets a deep, earthy buah keluak curry, alongside New Station Rice Bar’s sambal, layered with grilled starfruit and green tomatoes. We’re kicking things off on October 24 at The Coconut Club Beach Road. Come down for a first taste, be among the first 10 to order the collaboration dish, and an anniversary tote is yours to take home. Come hungry! Yes, Chef! with New Station Rice Bar Available from 24 October – 31 December 2026 Exclusively at The Coconut Club Beach Road Walk-ins welcome, and reservations available via the link in our bio.
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Introducing Yes, Chef!, a rotating hawker residency by The Coconut Club, bringing together fellow chefs united by an unwavering devotion to Singaporean food. As part of our 10th anniversary celebrations, we’re teaming up with four local heavyweights over the next year. Each collaboration pairs a guest with our Executive Chef @markerpenn to co-create a dish for The Coconut Club Beach Road, available for two months at a time. The series begins with Chloe Tan (@huiyihwee) of contemporary zi char eatery @newstationricebar, followed by third-generation zi char institution @kengengkee, young hawkers Han (@lamgenghan) and Chelsea (@hogaeslehc) of @no.25mincedmeatnoodle, and Chef Nazrin Shah (@nazrinsy) of home-based @cuba.sg_. Different kitchens, different generations, different perspectives, all brought together by a love for our cuisine. Chapter 1 begins October 24. STAY TUNED!
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Another turn of the season arrives at Belimbing, and with it, our fully refreshed menu launches today. We’ve taken an even sharper look at the familiar: every course a study in how a thoughtful shift in ingredients can carry local flavours somewhere entirely new. Reservations are open via the link in our bio. #belimbingsg @thecoconutclubsg @lobeholdgroup
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2026년 9월 싱가포르. 5일동안 만난 아름다운 사람들. I love this guy 😁 짜릿하게 맛있는 칠리크랩 🦀 우연히 최애를 만날 수 있는 도시 정미현쏨은 어딜가나 센터죠 chef Han is everywhere, indeed 👏🏻👏🏻 chef Damian과 시장투어를 마치고 그의 레스토랑에서 전통을 잇는 것이 무엇인지에 대해 대화를 이어갔습니다 테토남 chef Thevar 😎 이 정교한 레이어를 보라지 #respect chef Thevar의 향신료 장. 완전 내스타일 😀 chef Lim의 수줍은 환대를 받았고 그녀의 디저트는 그녀를 똑 닮아있었어요 such a big fan of yours, Kevin!!!! 아…당분이 이걸 뛰어넘는 생선요리는 없을 듯 합니다. chef Wong의 병어구이 😍 가장 cheerful 했던 Alvin. 집 전체가 페라나칸 빈티지 박물관이었고, 극진한 환대를 받았다. 싱가폴 bar 1황. 대장님 young star chef, Marcus 드라마틱한 공간과 서비스 연출이 압도적이었던 Born. chef Zor의 비둘기요리는 정말 끝내줬어요 멋진 vibe와 사람들로 가득했던 BOP. 자랑스런 Uno Jang
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Heritage does not belong in a museum, but stays alive in kitchens. Our culinary culture is passed down through stories over hot stoves, yet as fewer of us cook today, these roots are slowly fading. Alongside @thecoconutclubsg, we gather to pay homage to the meals that raised us. Rather than treating these recipes as relics, we use our own craft to give the classic flavours a place in the present. This is our way of pushing Singaporean food forward so it never dies out. Come sit at our table and keep the fire going. Visit us on 24th October - 31st December 2026 at The Coconut Club, Beach Road.
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Showing you another delicious spot - @belimbing.sg by Chef @markerpenn! Tucked above the @thecoconutclubsg, I'm excited about local and South East Asian flavours again. It's the kind of food that you can bring your family too and they'll love because of the familiar flavour references but you'll be excited to try because of the modern interpretation. It's hard to nail the perfect balance but Chef Marcus and his team does thoughtfully without missing. Driving in my home-city Singapore of course in the all new electric Mercedes-Benz GLB 200 with an electric range of up to 473km and spacious enough to fit your entire crew! Both the restaurant and the ride are worth the drive! *Chef's kisssssss*
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At Belimbing, every dish carries the hands behind it. Our approach is one of careful refinement, with every element placed with purpose. Honouring technique and drawing on the full breadth of our local and regional larder, our chefs shape a dining experience that feels both deeply familiar and entirely new. It’s patient, deliberate work, guided by Chef Marcus’ vision for what Singaporean cuisine can become. Reservations available via the link in our bio #belimbingsingapore @thecoconutclubsg @lobeholdgroup
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“Simplicity is the key to joy.”- Rita Mae Brown Simplicity in memory, food and ingredients do bring the most amplified of joy! That is what exudes in the menu of Belimbing. It is a playful concept of Modern Singaporean cuisine with a profound respect for both Peranakan and local flavours that we grew up with! The whole ambience gave a very homey yet comfortable vibes and the menu itself shows a lot of care and attention in creating those beautiful morsels of taste. Had the pleasure of trying out their starters of both cold and hot and it was really playful how Chef Marcus and his team managed to create something so beautiful yet whimsical to be enjoyed as there was a lovely Salted Kaya tart starter that was just savoury and has that milky coconut texture which isn’t too overpowering and the hot starter which comprises of Chap Chye broth was just packed full of flavour and depth!! It was just too good to not finish every spoonful of it! The other highlight of the dinner was the Claypot rice course, yes it may look simple but the ability to achieved the slight charred and crunch texture of the rice is always harder to replicate and alongside the masterful made rice ; there’s winged beans and mushroom ragout which is a greatly elevated the whole dish alongside the accompaniments of both homemade Sambal Hijau and pickled Belimbing to me was to die for and super addictive that I just had every spoonful of the rice with it! The most popular dessert and also their celebration dessert would be Corn Salat that is a signature of Chef Marcus from his early days and it was stunning as it pays homage to the Peranakan Kueh Salat but with a twist of using sweet corn instead of pandan that gave an alluring texture of silky and a slight bite of the sweet corn against the sticky glutinous rice! Thank you to the team from Belimbing and Chef Marcus for such a lovely dining experience! #belimbingsg #birthdaymonth❤️ #sommlife🍷 #sgeats
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新加坡建國 61 週年之際 與我們回顧 earnestos 與 Belimbing 兩位主廚 如何為現代新加坡料理鋪路、開展未來 心懷著成長的家鄉 主廚 Ernest 在台灣 這片儼然成為他第二個家的土地 把想像與熱忱 一勺一勺舀進鍋裡熬 As Singapore marks its 61st National Day, we look back on how the chefs of earnestos and Belimbing have paved the future of modern Singaporean cuisine. Chef Ernest fondly embraces his Singaporean roots, and reimagines the cuisine of the home he now calls; Taiwan. 🎥: @aurelpatricia
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Belimbing x Earnestos 12 July 2026 . A wonderful collaboration between Singaporean Chefs Ernest Toh @notsoearnest of Earnestos in Taipei and Marcus Leow @markerpenn of Belimbing. Both Chefs created a menu that showcased their signature dishes but also jointly created dishes just for the evening. New flavours combined with familiar ones. Wonderful to see these 2 Chefs together. Chic-Kut-Teh hualien 'peeled chili', daily flowers, dried fig Chilli Crab yilan 'carabineros', belimbing & fermented onions Kaya Tart smoked aji, haricot vert, sugar snap peas Murtabak burnt coconut, black lime & fennel pollen Shima Aji coconut ajo blanco, achar, laksa leaf mustard Asian Potato burnt cream, N25 caviar, Szechuan pepper Mud Crab langoustine laksa, sotong hitam, egg noodles Amadai abalone, burnt eggplant, shungiku ragout Tajima Wagyu Striploin Taiwan bone Marrow, yunlin sour mustard, jalapeño Kemangi oolong kueh kosui, aiwen mango, magao pepper Summer Tau Huey & Kueh Salat Duo Thank you all @belimbing.sg @earnestos.tw #singapore #belimbing #earnestos #chefsofsingapore #sgbutlereats
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