BELON

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I’ve read some mixed reviews before my first visit to Belon 2.0, but it turned out to be an absolutely superb dining experience.Tartlet amuse bouche | Almost too pretty to eat. It’s made of foie grad quenelle layered on a diced frozen Sauternes. What a lovely start of a sumptuous meal.Stroopwafle | Another unexpected but nice amuse bouche. The crispy carrot stroopwafle with dill pistou actually reminds me of all the happy memories in Amsterdam!🌟 Cervelas en Brioche $448 | This is insanely delici

米芝蓮一星法國菜 BELON初次造訪就成功係餐廳嘅心臟地帶Kitchen Counter用餐，可以超近距離觀賞烹調過程，完全感受到廚師對食物嘅執著！每一道菜都相當精緻！尤其係第三張相嘅Japanese fruit tomato！精準到勁似用電腦整完print岀黎，無論係賣相定味道都好impressive！廚師岀菜前都會用盞燈照住每一道菜，仔細驗查完先岀餐。Kitchen counter只得四個座位，想坐嘅記得預早book啦！而岀面嘅dining area就走暗黑路線，裝潢有格調，輕快嘅音樂令氛圍唔會太拘謹。今次食嘅tasting Menu就有十道菜，每一道擺盤都充滿心思 (好多時齋睇外表都估唔到係乜)，味道仲好有層次添~ 更可搭配wine pairing。除左紅白酒香檳，仲有我好鍾意嘅加烈甜酒！聞落好似好strong咁，但飲落又唔會好辣，甜度亦唔會太高，重點係32L hourglass真係超IGable✨Tasting Menu with wine pairing $2288pp🍾A. MARGAINE "LE BRUT" BRUT NY1️⃣Crispy Potato with Parm

I have always wanted to try Belon 2.0 after my visit from the former Belon long time ago. finally got a chance to try on my bday 😆I was here for the classic night tasting menu, which only available Tuesday nights through 6 September. The classic night set menu is a 6 courses menu for $1180 pp only, which is very good deal as belon bas minimum charge for $1500pp on regular days. The set menu includes: AGED COMTÉ CHEESE GOUGÈRENATURALLY LEAVENED BREADTH SALTED BUTTERBEEF TARTARE WITH HORSERADISH

朋友話生日飯揀一間book mark 左好耐嘅fine dining 餐廳，賀一賀下～話個portion 好細，應該適合我雀仔胃。Belon 成間餐廳裝修行暗黑路線，好新穎。Reception帶我哋埋位之前，帶咗我哋入廚房，介紹左chef Jacob，話廚房有8個位，可以book，可以與廚師即時對話，感受食物製作的過程。Belon提供set menu 同 a la carte 選擇，由於不想用腦，就pick 左5-course set menu. 整體食物十分精緻，而且㕑帥偏向喜愛用鵝肝，三個starters中，有兩款就用左鵝肝。主菜系三黃雞～雞皮相當脆口，雞肉超嫩。我地兩個人上左一隻雞，portion太大，可惜我食左三個starter，已經飽飽d，最後吃了小小雞肉，打包走。餐廳最後還準備左生日卡，上面有齊Belon 員工的簽名，臨走還打印左當晚點餐的menu，還有法式小甜品可以拎返屋企，真系又食又拎。對於呢餐生日飯十分滿意

Belon was one of my fav restaurants but was a bit skeptical at the reimagined 2.0 version. Turns out it is all I love about Belon and more. Now I feel silly not to come sooner. Concept is largely the same with some of their signatures remain consistently excellent. The service, menu, plating and ambiance are all upgraded from causal bistro to sophisticated fine dining. Enthusiastic and passionate staff with great service, dishes are meticulously presented with so much thought and care. Their sou

最近因為Blacksheep 10 years anniversary 所以黎左呢間食😆佢地因為呢個活動 而出左呢個特色menu .重點必吃🍝- 虎蝦餡捲 - 司華力腸法式奶油麵包- 蘇玳酒鵝肝撻- 烤走地雞配青豆- 櫻桃拿玻崙配馬斯卡彭芝士.💰💰$1588 per guest 小總結：價錢係有啲貴 不過難得出糧就豪食一次😍服務態度好好 我地有comment 過個芒果甜品少少過酸 餐廳送左杯甜酒俾我地補償😯😯臨走仲有禮物收 整體感覺好好 值得黎食

年頭出2022米芝蓮名單即刻留意有咩餐廳係第一次摘星BELON係其中一間 於是就Book枱一試究竟以整體黎講 食物水準係高 不過未去到令人驚豔 所以有少少失望或者咁講 佢食物 環境 服務都好食材嘅配搭 烹調嘅方法 唔算特別 冇乜自己嘅特色 以下係當時Chef’s menu【Chef’s menu $888 / person】餐前小食 Aged Comté Cheese Gougère 芝士小泡芙 外脆嘅小泡芙 裝住香濃嘅芝士酸種麵包 Naturally Leavened Bread with Salted Butter第一道小食 Trout Roe Tartlet 三文魚籽小脆撻 第二道菜 傳統尼斯沙律Salade Niçoise第三道菜Ricotta Rigatoni with Tomato and Basil呢道菜都係當日最深刻嘅用上粗管狀pasta 包裹住Ricotta cheese賣相吸引 口感特別主菜烤三黃雞 Chicken with Petits Pois à la Française皮脆肉嫩 真係每一啖每一個位都好滑好嫩雞肉鮮味十足 水準十分高但可能係我自己expect主

之前食過佢嘅ʀᴏᴀsᴛᴇᴅ ᴄʜɪᴄᴋᴇɴᴛᴀᴋᴇᴀᴡᴀʏ都覺得好食 好過ʟᴏᴜɪsᴇ一直不能忘懷好想再食返所以晚市一開返就即刻ʙᴏᴏᴋ果然無失望 環境ᴄʟᴀssʏ ʙᴜᴛ ʀᴇʟᴀxᴇᴅ 環境燈光靚影食物相都靚鍾意佢擺盤精緻但唔花巧枱同枱之間距離夠 傾偈同坐得都舒服烤雞只提供原隻上 佢哋話係3-4人份量但其實我哋認為2人都食得晒紅白酒都係餐廳經理推介個人認為白酒不錯 但紅酒要ʙʀᴇᴀᴛʜ唔啱即飲服務超班 臨走送嘅係ʙᴜᴛᴛᴇʀ ᴄᴀᴋᴇ同個ᴍᴇɴᴜᴍᴜsᴛ-ᴛʀʏ ᴀɴᴅ ɢʀᴇᴀᴛ ᴅɪɴɪɴɢ ᴇxᴘᴇʀɪᴇɴᴄᴇ 👍🏼

🇫🇷Came to this Michelin 1-starred Neo-Parisian restaurant for a celebration meal, definitely one of the best dining experiences. .💫Aged Comte Cheese Gougére (8/10).💫Naturally Leavened Bread with Salted Butter (5/10)The edges were just too hard and rough (for me and my friend at least)..💫Salad Nicoise (8/10)I could feel the freshness from every single piece on this plate. Hamachi slices were so appetising!.💫Ricotta Rigatoni with Tomato and Basil (9.5/10)Who doesn’t love cheese?! I love the ricott

The revamped Belon has transformed from a warm bistro into a contemporary, Neo-Parisian restaurant with deep, monochrome tones, literary as described - “meditative and calm quality of water”🧘🏼Despite the cool ambience and shades of grey, you could still feel the perfect integration of luxury and intimacy they try to portray 🖤💙🤍𝙁𝙤𝙤𝙙:ᴀᴍᴜsᴇ ʙᴏᴜᴄʜᴇ* Aged Comté Cheese Gougère 🧀 (𝘊𝘩𝘦𝘦𝘴𝘦 𝘤𝘳𝘦𝘢𝘮 𝘤𝘰𝘢𝘵𝘦𝘥 𝘸𝘪𝘵𝘩 𝘤𝘳𝘪𝘴𝘱𝘺 𝘱𝘶𝘧𝘧)* Naturally Leavened Bread with Salted Butter🍞 (𝘌𝘥𝘨𝘦𝘴 𝘢𝘳𝘦 𝘵𝘰𝘰 𝘳𝘰𝘶𝘨𝘩 𝘧𝘰𝘳 𝘮𝘦…)ʜᴏʀs ᴅ’ᴏᴇᴜ

@belonhk is a Michelin 1-starred Neo-Parisian French restaurant under @blacksheeprestaurants . The entrance is also equally as hard to find as it’s neighbor, Fukuro. I went to BELON for Christmas dinner and contrary to what some critics say, I really enjoyed it. BELON係一間Black Sheep Restaurants 集團下米芝蓮一星新派法式餐廳，係正Fukuro (同一集團旗下）隔離，兩間入口都好難搵到🥴聖(剩)誕節去左食晚餐，個人覺得幾好食🤩1️⃣ Carrot Stroopwafel with Dill Pistou $38 ⭐⭐⭐⭐⭐This dish has the WOW factor in it. It looks like a Dutch Waffle, but instead of caramel, dil

新生的Belon除了由Matthew Kirkley代替了出來走東京的Daniel Calvert作為餐廳的主理人外, 餐廳也搬了新地址, 連裝橫也從以前柔和光亮的Bistro風, 轉化成暗黑再融合Metallic的Hi-End風, 看起來就是要擺脫以前Daniel的影子, 但從菜式風格來說, 又不盡是.Belon最經典的菜式, 自然是由Daniel研發的烤本土三黃雞, 也令Belon和Daniel在香港的美食界站得住陣腳, 由Matthew接受後的烤雞, 味道和水準依然如昔, 沒有什麼挑剔的地方. 配菜除了青豆煙肉沙律外, 其Mashed Potato是我吃過最邪惡的, 用上九成的Cream Cheese與一成薯仔打磨, 口感滑得如雪糕, 香得如原塊牛油, 但如此Heavy下我只能吃1/3碗呢!另一道Belon名物是千層酥, 比起之前的版本更脆更有空氣感, 中間除了雲呢拿醬外也加了Clementine這種酸中帶甜的紅橘, 中和了牛油的酥香和膩感, 咬起來雲呢拿醬浸入千層酥之間的空間, 這樣又多了些充實感.Matthew除了將原有Belon的經典傳承下來, 他也從之前在英國及美國工作的

Went there for my husband’s birthday. First thing they said after sitting down is that they need the table back by 9pm (didn’t mention this at all during booking). It’s surprising that there is no set menu / tasting menu. The portions were tiny and overpriced, so was the wine. For the same price you could go to better restaurants (eg. Amber) where you actually feel full after the meal, they don’t ask for you your table back, and you get a proper birthday cake that matches the standard of a fine

Finally finally finally here! I made my reservation two months in advance just so I can get a table for four on a Sunday evening and it was sooo worth it!Here's the first part to our Father3Day slash bday celebration at Belon. As before they start off with a mini cheese choux with aged comte. Then everything else is ala carte though I heard you could request for a tasting menu as well. We opted for the foie gras tartlet ($98) each with sweet wine jelly and smooth af mousse. Then there's the must

Had the new peach and chamomile mille feuille with a peach sorbet. Would have be awesome if they used super sweet Japanese peaches but they went for a more acidic taste with Italian peaches. Layers were nice but I still preferred the old versions. The alcoholic choux was very interesting in comparison, it is the petite four, an encore dessert that finishes up the motif of starting the meal with the same choux but with cheese.They also prepared a birthday cake for us and it was the most birthday