BELON

Open Now

Now Closed

訂咗6:30，6:20已經打電話吹來係咪來，一而再再二三咁睇我哋9:00要還枱。打電話做booking嘅時候完全冇提過。到步第一件事重新再提我地9:00要準時還枱。坐低之後第一件事唔係問你要唔要水，而係再重新提你一次9:00要交枱，同埋問你開唔開香檳，我哋話想睇咗個Menu先。然後第二個同事再接再厲嚟問你一次使唔使開酒，我哋再重申一次話想要睇住個Menu先。沒有set Menu只有a la carte. 之後覺得中伏重到一個點。兩款appetizers手指尾甲咁大，唔好比啲相誤道以為好大舊。收人$500。其實呢啲類型嘅finger food係其他更高級嘅餐廳係送嘅餐前小食。之後點了兩碟差不多$900嘅龍蝦。咁嘅價錢其實係好多高級餐廳食一個full set lunch。慶祝生日嘅蛋糕Hea到冇朋友!食物味道唔係太差不過唔係好多要比咁嘅價錢去食，服務亦都10分差最緊要sell你飲酒。唔介意中伏嘅朋友可以去試。

I love the food presentation that’s so photogenic, every piece is like an art. After the previous chef left, there is a change in the style and menu at the new location. The roast chicken was particularly memorable in the old shop, this time it tasted different but overall impressed by all the beautiful dishes.

BELON 係新店以全新面貌重新開張🎊🎊🎊呢餐真係充滿驚喜，無論係身材配搭，擺盤同顏色相都好有出色👍🏻👍🏻👍🏻菜單同之前既風格都唔同，佢地個招牌菜比目魚配法式牛油汁就係有精緻鱗片同色彩繽紛個道菜🤩🤩頭先係裝修方面同之前個風格係完全唔同，新裝修充滿格調好有神秘風格以黑色以主，充滿浪漫情調🥰絕對係慶祝周年紀念同生日既好地方🎊🎊🎊咁多道菜都好好味，環境同環境滿分，食得開心又滿足

我和朋友完全覺得鐘全程有誤導成份，我一入去間餐廳，侍應就給了我們這個Menu，然後我們問有沒有Dinner set，因為餐廳全部都講英文，招呼我哋果位侍應識講中文，佢仲話自己係菲律賓人，之後佢哋有Dinner set，不過冇Menu，有五道菜同七道菜選擇，跟住佢問我哋會唔會飲酒，然後我哋就話如果要叫一支酒我哋就唔要啦，一杯都仲可以，跟住佢話dinner set fix埋每道菜都有一杯酒，我仲問多佢一次，係唔係一定要fix有酒，佢仲話係。當時佢完全冇講過酒係需要另外加錢，加上連個set個價錢都無跟我地講。最後埋單，佢附加收咗我哋酒錢，我覺得佢違反商品說明條例，加上佢完全冇同我同朋友提及過要額外收費

首先，我要讚賞餐的操守，用餐後的第二天我收到電郵，是餐廳通知我，他們錯誤地多收了我五百多元，已經馬上退回我的信用卡，我根本不發現，我很欣賞他們的認真和誠信，這才是做生意長久之道，必需在此表揚一下！ 不過（嘻嘻～）不會影響我老實評論用餐的經驗： 1. 可能我老花越來越嚴重，浪漫的法國餐廳氣氛環境實在太暗，令我感覺不太舒暢。 2. 法國餐箸重高貴華麗，但他們即過份清淡，例如碟子太plain，亦談不上簡約風，上碟的decoration 欠奉 ！3. 人面（服務員）有點冰冷，法國真性情？ 4. 入正題： Welcome snack芝士酥，又香又鬆，面頭甜甜脆脆，芝心暖暖好正 一人一片粗麵包連碟上枱，正常都會用麵包籃上枱，太home made，包邊太硬，包芯太立口Sharing snacks:香香茜威化餅 - 餅甜餡鹹魚子撻 - 鹹咗啲芝士撻- 內含醋啫喱 紅鯛魚生魚片，啲啲腥，又有渣，但旁邊的脆瓜就好fresh好爽 鵝肝沙律 - 有點鹹，鵝肝啫喱太膩 多寶魚麵包包豬肉腸 - 腸又粗又鹹，麵包反而外脆內濕幾好口感 Main courses多寶魚，好滑，汁汁有點酸，但有好多蔬菜粒龍蝦，新鮮arti

We came as my friend have been here before. So we brought a Leroy Richebourg, Mouton 82, DRC Montrachet to the restaurant. Corkage was $800, no problem. How about if we open wine of $6000 and waive the corkage? “NO!” So we’ll pay the corkage. Good starter. Enjoyable main. The chicken is great. Pigeon fantastic. Oops! Finished the wine. Ask for the Sommelier! We want to top up with a $12000 wine. How about waiving the corkage? “Alright, ONE bottle!” Well! He has done his boss and colleagues grea

『極具創意驚艷開場，整體調味相對偏重』⁡之前Black Series Book到BELON終於可以一睹呢間法式餐廳嘅風采。前主廚Daniel Calvert離開餐廳之後，今年BELON由美籍主廚Matthew Kirkley接替，地址亦搬遷至伊利近街的樓上。之前無緣造訪舊址，不過睇網上介紹知道舊店行明亮光猛路線，而新店就變得非常暗黑有格調 （黑到好難影相😹）⁡菜式簡約但充滿創新元素，服務親切，臨走的時候仲會俾一份迷你肉桂卷俾我地帶回家。前菜非常有驚喜，主菜雖然未到WOW亦相當出色，甜品環節對我地來講就相對失望。⁡可能係唔慣法式甜品，可能純粹係當下已經食得太過飽滯，甜品尤其petit four實在有點受不了。⁡推介🥢熟成康堤芝士泡芙 🥢鵝肝撻🥢司華力腸法式奶油麵包————————————————————♣️Black Series Dinner➰HKD1288p.p►Starters ▻▻◍熟成康堤芝士泡芙 │ 4.5/5 泡芙皮好脆，芝士味好濃暖暖地有少少火腿味⁡◍自家製天然酵母麵包 配 布列塔尼牛油 │ 3.5/5入面軟腍腍略帶煙韌，酸味慢慢咁樣浮起出嚟，越食越酸⁡◍鱈魚子醬 配 烏魚

今年的父親節由於Belon 前一天告知有位提供，所以就決定去那裏慶祝。餐廳的位置并不難搵，這裏外牆呈波浪設計，入口為一條隱蔽狹窄的梯級，走進去卻如一個海底世界，顏色像潮水一样从蓝色过渡到灰色的幽暗空間。與別不同的是餐廳沒有套餐，而是由客人自行選擇，但每人最低消費為HKD1500.00選擇是困難的，最後我們點了「生蠔」、「鱈魚醬配烏魚子和鴨兒芹」以及「鴨肝撻」作為前菜。小小的一隻生蠔入口清爽順滑，配上木犀草醬，十分開胃。雪魚醬是放在大小一口的酥皮撻內面上飾以鴨兒芹，增添淡淡的綠葉清香。烏魚子配雪魚醬雖然鮮味，但過鹹了些。鵝肝撻外表可愛至極，鵝肝醬配搭底部的白酒啫喱達到去膩提鮮的效果，甘香好吃！頭盤是「Shima Aji Nicoise 」、鵝肝牛舌沙律、「Cervelas en Brioche」和「Crepe Soufflé」Shima Aji的肉鮮甜、纖細，多數魚冬天才肥，但這款魚很特別天熱也有油，是在夏天吃到最好的魚。最令人驚喜的是鵝肝牛舌沙律，賣相漂亮，牛舌與鵝肝層層交織成肉醬批，批與批之間以扁豆和沙律相隔，層次豐富，細滑鹹鮮，只是略嫌牛舌過鹹了些。「Crepe Soufflé

Never been to the old Belon but was intrigued by the vivid presentation of their Turbot dish from @belonhk 2.0 lead by Chef Matthew Kirkley on social media so decided to try it out for my bf’s birthday celebration 🥳and it didn’t let me down!ℍ𝕠𝕣𝕤 𝔻'𝕠𝕖𝕦𝕧𝕣𝕖𝕤 ($ 𝕡𝕖𝕣 𝕡𝕔𝕤)- 𝙁𝙤𝙞𝙚 𝙂𝙧𝙖𝙨 𝙏𝙖𝙧𝙩𝙡𝙚𝙩 𝙬𝙞𝙩𝙝 𝙎𝙖𝙪𝙩𝙚𝙧𝙣𝙚𝙨 $98My fav of all the creamy rich foie gras flavour was elevated by the sweet french wine Sauternes and it looks soooo cute with the green polka-dots- 𝘾𝙤𝙙 𝙏𝙖𝙧𝙖𝙢𝙖 𝙬𝙞𝙩𝙝 𝙆𝙖𝙧𝙖𝙨𝙪𝙢𝙞 𝙖𝙣𝙙 𝙈𝙞𝙩𝙨𝙪𝙗𝙖 $58Another

BELON 重新出發，新地點、新主廚、新餐單，就當是一間全新的餐廳，來一個新的體驗。天氣逐漸炎熱，地方對我來說有點難找，尤其是正在搭棚裝修，我已經過了好幾次門而不入，因為不知道這是門口。在正在搭棚的街道上，有其中一格水泥牆入口，我還以為是正在裝修的店，結果在水泥色的門上有個非常不顯眼的餐廳名字，要不是正好見到約好的朋友，我是絕對找不到的😅。裝修風格比較像工業風，四周都是灰色為主調，燈光有點暗，每張桌子都有間隔。由於我腸胃不太舒服，這晚決定輕盈一點，由朋友決定點一些比較輕食的小吃及頭盤，主菜及甜品就跳過。侍應服務很好，知道我腸胃不舒服特意來關心有什麼飲食禁忌，還根據情況推薦我們可選擇的菜式，很是窩心。首先送上的是餐廳的Amuse bouchée:Aged Comte cheese gougere熟成康提芝士烤鹹泡芙Gougere 是一種法國的芝士酥皮糕點，是混合芝士的麵團製成的烤鹹美食，來自勃艮第，一般可以造成三至四厘米的小糕點作為開胃前菜。這個鹹香的小金球外層酥脆，內層柔軟，咬開是半流心狀態的康提芝士，作為開胃菜很受歡迎。評分：8/10Naturally leavened bread

Revamped in March from its former 1 Michelin ⭐️ bistro, we scored a booking a month in advance, horray! 🙌🏻 The vibe was drastically different than before. From bright cosy and noisy environment, it became very dark, serious and upmarket. With an open kitchen by the entrance, you could observe the new chef Matthew Kirkley and his brigade busy preparing our culinary experience.Greeted by our handsome French waiter, we took our time to study the menu. First to come was Amuse Bouche, it was Aged Comt

When you make reservation,they will charge you 2000hkd for the deposit. (merchant name: the black sheep restaurant) They will tell you that you will get refund after you actually pay for the meal in the restaurant.Guess what? Belon won't refund you until you dispute the charge with the credit card company.Incase you forget to check your credit card bill. Belon will take your deposit forever.

Very excited to try dinner at the new Belon. Not really a fan of the old one, cos esp during the summer months, every time someone opened the door, a waft of hot air wd fill the room.No such complaint for the new Belon, as it is situated on the first level. Interior design seemed more upscale than the bistro style of its predecessor- dark tones.Big range on the wine list. We ended up ordering 2 bottles of ($6xx) Loire red which was good value for money. Cheese puff as hors d'oeuvre. Yum.Not a ve

I ordered dish for two with a few starters and a main. The foie gras was out of the world both in terms of visual ie the finesse and taste! The quail pithivier looked and tasted fantastic, with number of elements put into a single dish is truly reflection of the chef top skill. I particularly loved the dessert (see the picture uploaded).Overall the dining experience was amazing. The food was just as great as any top french restaurants I have been in Hong Kong and the UK. I can also see the first