BOLD BITES & BIG ENERGY AT BELLY, KENTISH TOWN

WORDS MAISIE JANE DANIELS

Belly, the Kentish Town bistro from restaurateur Omar Shah, is the ultimate dinner date destination for anyone who loves bold flavours, incredible hospitality, and a buzzing atmosphere.

The restaurant champions Filipino-inspired small plates, and my guest and I went all in on plenty of belly-busting dishes. With accolades including a well-deserved spot in the Michelin Guide, we felt we couldn’t not indulge.

I recommend kicking things off with a cocktail, specifically the Thai Basil & Lemongrass Gimlet - Chase GB gin, lime, and patis fish sauce. Yes, you read that right: fish sauce. Don’t knock it until you’ve tried it. This is the kind of cocktail you can happily spend £12 on without feeling like a off-licence Buzz Ball might have served you better (well… maybe not your head the next day).

For starters, share everything. The Steak Tartare with nori-seasoned chips, Cured Scallops with chilli and coconut cream, and the hugely popular Pandesal Cod Tempura Slider are all must-orders (we got all three). The slider - complete with American cheese and ikura tartare - is like if a Filet-O-Fish had a glow-up and hit the gym. Hugely comforting, indulgent, and the kind of bite that makes you immediately wish you’d ordered more. I couldn’t recommend it enough.

For mains, we went for the Wagyu Picanha with Bistek sauce and braised shallots, which was rich, perfectly cooked, and deeply satisfying.

Dessert is where things take an interesting turn. I had the avocado ice cream - smooth, creamy, and slightly salty all at once. If you’ve got a strong sweet tooth, I’d venture elsewhere on the menu. My guest and I shared the ube tiramisu (a must-order - so generous it could practically wedge a door open). It was delicious: not your traditional tiramisu, made instead with tres leches cake, Maker’s Mark, and seasonal compote.

The food and drink here are of such a high standard, but the vibe never feels pretentious. It’s the kind of place you can’t wait to tell your friends about, while simultaneously hoping it doesn’t become so popular you can never get a table again.

Be sure to book fast.