Hong Kong’s culinary scene has been reaching new heights with exceptional additions of progressive and culturally-connective dining scenes. Without a doubt, Belon is certainly turning heads with its neo-Parisian take and brightly lit yet cosy interior, terrazzo tabletops and wooden and blue leather seating. With a warm welcome by the maitre-de through the entrance of the wooden bi-folded doors, the music is vibrant and contemporary, carefully selected by Belon’s in-house music staff.

Recently opened in March 2016, Belon’s interior design was assigned to architect Sean Dix, a staple amongst the Hong Kong hospitality scene for his previous design of Yardbird, Okra, Ronin and Carbone to name a few.

Belon’s French-inspired meals are an exciting addition to Hong Kong’s growing and diverse food scene, from local cha chaan teng (tea restaurants) depicting the classic early Hong Kong era, to a new wave of international chefs introducing modern cuisines on a global scale. Belon presents a fresh take on the local currency of shared meals, providing group or singular diners with local and seasonal ingredients, firmly and conveniently situated on the dynamic and lively Elgin Street in Hong Kong’s Soho district.

The direction comes from head chef Daniel Calvert’s ten year of experience in Michelin-starred kitchens, including The Ivy, Pied à Terre, Per Se and Epicure at Le Bristol. It’s all in the details for Calvert where at Belon a handmade and naturally leavened bread is baked daily, a feat in itself against the availability of local ingredients and Hong Kong’s notorious humidity.

With a daily printed menu adapting to seasonality, the starter selection includes tarama and karasumi tart, to rosette de lyon, and oyster tartare paired with the most perfectly balanced sauce. Next, a taste of the chestnut tortelloni with fire sardo and shima aji “salad niçoise”. A notable mention for their simply incredible foie gras “au torchon” with blackberries, a standout dish as an unlikely yet completely extraordinary pairing.

The proudly diverse wine list owes due to head sommelier Sandeep Arora presenting carefully selected Australian, French and Italian wines. Whilst head bartender’s in-house infused gins championed experimental inventiveness, particularly with the lavender and lemongrass infused gin cocktail.

For dessert, their sake-poached pear with toasted rice ice cream or their signature dish millefeuille with crispy layers of pastry and amoretti fig jam. But what took me to heaven and back was their palet d’or, with effortless chocolate layers that melted in your mouth.

Most importantly and impressively at Belon is chef Calvert’s dedication to sourcing and serving the finest ingredients, whether sourced in Hong Kong or in abroad, the commitment to the highest quality produce is exceptional. Could you call this really French cuisine? It’s simply an ingeniously innovative nod to great food.

This article comes in cross-collaboration with our friends at MeltingButterDotCom.

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BELON
41 Elgin St, Central, Hong Kong
Tel: +852 2152 2872

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