You’ll have heard the buzz around Belly in Kentish Town – the incredible Filipino bistro by Omar Shah that slips classic steakhouse bravado into soulful, comfort-led dishes with unmistakable Filipino character. Somehow, a London-based bistro turns familiarity into island flair, where the menu moves from wood-fired wagyu to coconut-soaked scallops effortlessly. Tables quickly fill up – families, couples, birthdays, dates. The energy builds gently, towards a curated atmosphere that tells you the food’s about to knock your socks off.
Cured Scallops “Bicol Express”
There’s no easing into the meal here – Belly opens with a slap of flavour. Scallops land on the table, each placed back into its own shallot shell, resting in a pool of coconut cream and streaked with drops of annatto oil. There’s spice, but it lingers gently; sweetness, but not cloying. Every bite makes you pause – too pretty to eat, but far too good not to.
Tempura Cod Pandesal
The people’s favourite slider for a reason. Hot, battered cod coated with American cheese and a heaving spoonful of ikura tartar, all sandwiched into a soft, sweet pandesal roll. Trout roe pop gently through the dill-flecked sauce, adding bursts of brine to each bite. It’s unashamedly messy, absurdly good, and usually the first thing to sell out – so order quickly.
Oak-Smoked “Tinola” Herb Chicken
This was the unexpected showstopper of the evening. Half a bird, smoked and blistered over oak, is not just coated, but buried in fresh coriander and ginger-spiked capers. The flavours walk a fine line: charcoal, citrus, salt and herb. A bright acidity that the chefs balance perfectly with smoky freshness.
Wagyu Bister
Belly’s bistro heart beats loudest here. A chalkboard of wagyu cuts to choose from, seared to perfection, served simply with charred lemon and a single braised shallot. The richness of the beef is echoed in the light jus that it sits in – which is a perfect accompaniment for a side of crispy beef fat fries. It’s indulgent, but if you don’t order some, you’ll spend the evening glaring at the table next to you.
Woodland Mushroom “Arroz Caldo”
Typically a chicken gruel dish, this take combines the meatiest of mushrooms instead, with a gloriously orange, perfectly soy-cured egg yolk nestled in the middle. A quick mix unlocks the richness that brings out the slow-building savouriness of the autumnal vegetable heroes – king oyster, chanterelle and pickled trumpet mushrooms.
The drinks list is as curated as the food – an unexpected spice from a Tita’s Spiked Atchara (mezcal, pickle juice, lime and chilli), or any selection from the wonderful wine list. And dessert? An ube tiramisu, laced with Maker’s Mark. Layers of tres leche, ube, and a blueberry compote that adds just the right kiss of sharpness. Sweet, unexpected, and strangely perfect – like Belly itself.
