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Belon (Moved) New Location

4

4

54 Reviews

Taste

Decor

Service

Hygiene

Value

|

10671

Central

Above $801

French

39

12

1

Hokkaido scallop with seaweed butter

4 Recommended

tasty_licious

Level3

82

1

Fusing elements of French and Asian cultures, Belon is a new fine dining hotspot in soho that shows no signs of slowing down. We all adored the menu choke full of interesting oriental ingredients.To start, staff recommended a glass of cocktail, Alpin Mule ($128) with Lemongrass-infused gin, ginger beer and green chartreuse. We wish everything could show a stronger character than the gin itself. If you prefer something tropical, and refreshing, suggested is the Hendrick's Plum ($138), which sound

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Fusing elements of French and Asian cultures, Belon is a new fine dining hotspot in soho that shows no signs of slowing down. We all adored the menu choke full of interesting oriental ingredients.

To start, staff recommended a glass of cocktail, Alpin Mule ($128) with Lemongrass-infused gin, ginger beer and green chartreuse. We wish everything could show a stronger character than the gin itself. If you prefer something tropical, and refreshing, suggested is the Hendrick's Plum ($138), which sounds like an advanced version of mojito, with a hint of lime but one more secret ingredient- we guess it's ginger that soothingly warm our throat!

Welcome snacks has set our high expectation to the whole meal of the night: hearty savoury puff oozing out piping hot cheese filling. We continue the excitement by sampling a couple of signature one bite snacks and entree.

Hokkaido sea urchin on a bed of refreshing tomato jelly that woke up our taste buds with its sharp yet refreshing sourness ($78/piece).

Hokkaido sea urchin

Belon has a great selection of fresh fish. This Shima Aji dish was a bright and summer option, served with burnt citrus Vinaigrette perfectly balanced by bottaga, adding briny yet elegant savouriness to the dish.

Shima Aji with burnt citrus Vinaigrette and bottaga

Love Smoked eel and black radish on top of Pain Perdu that mopped up with roasted chicken sauce ($58/piece). A very rich and deeply joyous starter.

Smoked eel and black radish with Pain Perdu

Hokkaido scallop with seaweed butter ($138) with a subtle hint of lemon grass allows the seafood to shine through.

Hokkaido scallop with seaweed butter

Akaroa king salmon with horseradish and walnuts ($198) was our table's great triumph. Crispy skin and moist meats that melts instantly with its umami juices has given us a great contrast in texture, complemented with choking horseradish and walnut that surprisingly matched so well when it comes to fish dish.

Akaroa king salmon with horseradish and walnuts

Pate en croute ($198) -Rich duck and pork ( we cant tell exactly what combination of meat is that- but it's a good mix of meats which was smoky and rich) sealed in golden flaky pastry which certainly makes an over-the-moon creation!

For mains, we opted for Pithvier au cervela de lyon ($358) with truffle sauce. Not a huge fans of cervela but grant meats sealed in golden flaky pastry tserved wit truffle sauce is always a winning combination.

Pithvier au cervela de lyon

The night would not have been complete without the legendary house made Millefeuille ($118). Layers and layers of pastry and vanilla custard was accompanied with almond syrup that gives a complex kick of sweetness to the dessert!

Another winner goes to whey Granita with miso icecream and lemon. ($108) Lemon foam and meringue on top has lifted up the dessert and our taste bud get calmed down with a scope of savory miso icecream and lavender ice beneath. We love the idea how layers are planned but it seems all the flavours shine brightly at once and probably lost a focus but well, it's worth taking few more seconds to figure out all these complex yet creative combinations of flavours.

Granita with miso icecream and lemon.

We are looking forward to the next dinner at Belon already!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-05-22

Dining Method

Dine In

Spending Per Head

$800 (Dinner)

Recommended Dishes

Randy Chiu 87

Level2

7

0

夜晚即興去左呢期大熱新開張無耐ge Belon , menu上選擇唔算多換來嘅係新鮮而高品質嘅味道，喺le度重遇上我最愛而又食過最好味嘅millefeuille，大滿足！！開胃小食鮮甜海膽配上幼滑的smoked bacon cream,不錯的開端接著為極之鮮甜而肥大肉厚的北海道帶子,加上帶微辣惹味的海草牛油,實屬必食之選下一道菜為生牛肉他他,牛肉新鮮而加入辣根及核桃令味道層次豐富,再配以脆薯格,佐酒一流主菜為Medium rare油份較少但肉味香濃的西冷牛扒配以bagna càuda醬,算是最平穩之作甜品為最驚喜之作,點算了看似簡單,其實水準極高廚師每日新鮮製作的millefeuille千層批,鬆化薄脆的層層批皮,配合香甜幼滑的吉士醬,加上底下的糖漿,令人忍不住一口接一口,個人認為屬必點之甜品!!

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夜晚即興去左呢期大熱新開張無耐ge Belon , menu上選擇唔算多換來嘅係新鮮而高品質嘅味道，喺le度重遇上我最愛而又食過最好味嘅millefeuille，大滿足！！

開胃小食鮮甜海膽配上幼滑的smoked bacon cream,不錯的開端

接著為極之鮮甜而肥大肉厚的北海道帶子,加上帶微辣惹味的海草牛油,實屬必食之選

HOKKAIDO SCALLOP WITH SEAWEED BUTTER

下一道菜為生牛肉他他,牛肉新鮮而加入辣根及核桃令味道層次豐富,再配以脆薯格,佐酒一流

STEAK TARTARE WITH HORSERADISH, WALNUTS AND GAUFRETTES

主菜為Medium rare油份較少但肉味香濃的西冷牛扒配以bagna càuda醬,算是最平穩之作

STRIPLOIN WITH BAGNA CÀUDA

甜品為最驚喜之作,點算了看似簡單,其實水準極高廚師每日新鮮製作的millefeuille千層批,鬆化薄脆的層層批皮,配合香甜幼滑的吉士醬,加上底下的糖漿,令人忍不住一口接一口,個人認為屬必點之甜品!!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

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Value

Dining Method

Dine In

Recommended Dishes

食神歸位

Level4

926

107

2016 has not been a banner year for restaurant openings so far but things are about to heat up with a number of new French restaurants in town led by Belon, a Parisian bistro brought to us by the Black Sheep Restaurants Group who are also behind culinary gems Burger Circus and Carbone.Belon is not just another any neo-Parisian bistro. Their kitchen is helmed by Chef James Henry, who's one of the hottest names in Paris with his previous work at Bones drawing raving reviews in the City of Light.I

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2016 has not been a banner year for restaurant openings so far but things are about to heat up with a number of new French restaurants in town led by Belon, a Parisian bistro brought to us by the Black Sheep Restaurants Group who are also behind culinary gems Burger Circus and Carbone.

Belon is not just another any neo-Parisian bistro. Their kitchen is helmed by Chef James Henry, who's one of the hottest names in Paris with his previous work at Bones drawing raving reviews in the City of Light.

I managed to recruit my usual partner in crime, Agent-I who's in town for meeting this week. Since she's been real fed up with Singaporean food these days, the timing just couldn't get any better for the both of us.

I like a restaurant with a simple menu and that they have at Belon. The food menu generally features about 5 to 6 small bites, appetizers, main dishes and desserts and it changes on a weekly basis. Like most modern French bistros, most dishes are meant to be shared.

Our dinner started off with one of the house specialties - sea urchin and sweet potato waffle with smoked bacon cream ($78 per piece). I saw pictures of these on the social network last week and it really got me drooling for a week since I'm a huge sea urchin fan. However, I must admit I was slightly disappointed with the results.

I thought they had something going with the sea urchin and sweet potato waffle combination but right off the bat, I could tell it wasn't going to work for me. The waffle was way too soft and not nearly crispy enough for my liking. The sea urchin was alright but clearly not of the top notch quality I was expecting (Grade: 3/5).

sea urchin and sweet potato waffle with smoked bacon cream

Pain perdu with smoked eel and black radish ($58 per piece) was next. The pain perdu of course refers to the toasted bread on the bottom and that was nicely marinated with a roasted chicken sauce before they added toppings like smoked eel, black radish, pickled beetroot and granny smith.

This was better than the previous sea urchin and sweet potato waffle although the toasted bread was slightly too flavorful, which was a little too overpowering for the little piece of smoked eel (Grade: 3.5/5).

Pain perdu with smoked eel and black radish

It's asparagus season so we were not all that surprised to see them featured in the current menu. As our server explained, they have these fresh asparagus shipped in from Pertuis, a small commune in the Provence-Alpes-Côte d'Azur region in southeastern France where they are supposed to be famous for their asparagus.

So after hearing all the background information, Agent-I and I agreed to get for it. Personally, I love asparagus and I always believe its marriage with hollandaise sauce is a match made in heaven but smoked bonito?

Well, I actually thought the asparagus and smoked bonito meshed fairly well together (though Agent-I disagreed and thought it was weird.). My only complaint was perhaps they could be a little more generous there. For the price they're charging ($218 by the way), there's gotta be more than just the one piece of asparagus (Grade: 3.5/5).

Pertuis asparagus, smoked bonito, Hollandaise

Hokkaido scallop was baked on the shelf with seaweed butter ($138), lots of it.

Hokkaido scallop with seaweed butter

Obviously this was very buttery. The spiced turnip on top was drawing mixed reviews from the two of us. While I thought it was a pretty innovative move, Agent-I believed it was a tad too spicy and she even went on to tell our server about it (Grade: 3/5).

One thing we did agree on was the best dish of the evening and that honor belonged to the beetroot salad ($128). This particular dish featured beetroots baked in salt and served with crushed walnuts and tête de Moine. I really enjoyed the salt baked beetroot slices and tête de Moine tremendously. Those two worked so well together. Very nice (Grade: 4/5).

Beetroot baked in salt, crushed walnuts and tête de Moine

We had a lot of food already so instead of having our own main dish, we decided to just share one together. We took a flyer on the market fish of the day which was baked flounder from Japan ($508).

While the mild-flavored flounder was sourced from Japan, the rest of the dishes was all local ingredients including garlic, chives, mint, green peas and watercress. Agent-I thought there was miso in there but I wasn't so sure. All I care was that it tasted good and I like the sauce which was very "Asian" (Grade: 3/5).

Baked whole flounder

For the second week in a roll, I am having miso ice-cream ($108) for dessert. This time around, they elected to serve it with lemon meringue, lemon foam and lavender and whey granita. This has a very interesting mix of complicated flavors and textures; and without a question, very entertaining for our palates (Grade: 4/5).

Miso ice-cream lemon meringue, lemon foam and lavender and whey granita

While I enjoyed Chef Henry's modern take on French cooking, some of the dishes tonight were hit-and-miss for the both of us. And the fact that the bill came to around $900 per head, came as a bit of surprise considering what had been ordered (No expensive ingredient like wagyu, pigeon!). Some of those dishes looked really undersized and of course, that single-asparagus dish immediately came to mind.

Anyways, now that I've got Belon out of the way, I'm setting my sight on my next destination, which will be another new opening, Mercato by Jean Georges which is slated to open some time in May. If anyone has information on how to get a table, I am all ears.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-03-29

Dining Method

Dine In

Spending Per Head

$900 (Dinner)

Recommended Dishes