BELON —Ala Champ
Ala Champ
00:00/

JAPANESE CRAFTSMANSHIP: BAMBOO WEAVING

In The Quiet Backstreets Of Kyoto's South Higashiya, Find A Master Craftsman

SORANO HOTEL

On The Outskirts Of Central Tokyo Discover True Wellness, And A Spectacular Infinity Pool

Serpentine Pavilion 2022

Artist Theaster Gates Designs the 21st Pavilion

BRUT-AL

Argentinian-Australian Designer Alexander Lotersztain's Ode to Brutalism

Serpentine Pavilions 2000-2021

A Champ Online Retrospective Of Two Decades of The Radical Architectural Event

PURE FORM

The Art Gallery of South Australia Presents Japan's Avant-Garde Ceramics

KABIRA & KANGRI

The Beauty Of Indian Textile Craftsmanship In ISSEY MIYAKE Sub-Brand HaaT's SS22 Collection

NAKAGIN CAPSULE TOWER

End Of An Era For Japanese Architect Kisho Kurokawa's 1972 Metabolist Structure

MIROKU Nara by The Share Hotels

A Sense of Natural Calm At This Design Hotel in Nara, Designed By Keiji Ashizawa & Fumihiko Sano

DENNIS YONG

Melbourne's Bright, Young and Radical Chef Addressing Food Waste through Fermentation

PHOTOGRAPHERS SERIES: NIKKI MCCLARRON

The London-Based Photographer On 'The Beauty Of Unexpected Moments'

MAME KUROGOUCHI Fall Winter 2022

Finding the “Presentness of the Past” in Nagano’s Nature And The Rich History of the Jōmon Period

ISSEY MIYAKE Autumn Winter 2022/23

Designer Satoshi Kondo Embraces The Beauty Of Untamed Nature In 'Sow It and Let It Grow'

FUJIKO NAKAYA

“Nature Controls Herself. I Try To Let Nature Speak.”

UNDERCOVER A/W 22-23 Womens

Cold Flame: Designer Jun Takahashi Explores An Inner Rebellion With Punk Femininity In All Its Forms

THE SHINMONZEN

An Impressive Luxury Boutique Hotel Designed by Tadao Ando Positioned In The Heart of Kyoto's Gion District

BELON

An Innovative, Neo-Parisian Diner in Central Hong Kong

May, 2017

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.

Head chef Daniel Calvert brings his ten years of experience working in Michelin-starred kitchens to Belon

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.

The menu is recreated daily with seasonal dishes
Belon's menu is led by head chef Daniel Calvert
Belon’s interior design was assigned to architect Sean Dix

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

#Champ_HongKong

May, 2017