BELON

营业中

休息中

4

4

44 食记

味道

环境

服务

卫生

抵食

|

13363

中环

$801以上

法国菜 Fine Dining

32

6

4

lowbying

等级3

71

0

—🌮 Stoopwafel with Salmon and Trout Roe🍞 Naturally Leavened Bread with Salted Butter•🌮 Bonito with Fruit Tomato and Shiso•🐟 Tai with Hime Kabu and Green Curry Veloute🦆 Smoked Pekin Duck with Sugarcane and Sakura❤️•🍫 Madagascar Chocolate Royal with Hazelnut❤️🍰 Raspberry and Chocolate Cake❤️🍭 Rose Macaron and Pate de Fruit with Vanilla—感激好友留意到有Black Series的優惠終於有機會一試在我的To-go-list上很久的BELON!😻環境服務一流每道菜都很喜歡又好味又精緻👏全晚最impressive當然是BELON的招牌煙燻烤鴨吃上整隻鴨最珍貴美味的部份外層香脆但肉質juicy軟嫩鴨味香濃😋更估吾到的是配上的芝士鴨肉pasta香濃creamy

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—
🌮 Stoopwafel with Salmon and Trout Roe
🍞 Naturally Leavened Bread with Salted Butter
•
🌮 Bonito with Fruit Tomato and Shiso
•
🐟 Tai with Hime Kabu and Green Curry Veloute
🦆 Smoked Pekin Duck with Sugarcane and Sakura❤️
•
🍫 Madagascar Chocolate Royal with Hazelnut❤️
🍰 Raspberry and Chocolate Cake❤️
🍭 Rose Macaron and Pate de Fruit with Vanilla
—

感激好友留意到有Black Series的優惠
終於有機會一試在我的To-go-list上很久的BELON!😻
環境服務一流每道菜都很喜歡又好味又精緻👏

全晚最impressive當然是BELON的招牌煙燻烤鴨
吃上整隻鴨最珍貴美味的部份
外層香脆但肉質juicy軟嫩鴨味香濃😋
更估吾到的是配上的芝士鴨肉pasta
香濃creamy得黎帶酸甜個調味剛好很WOW!🤩

甜品都很好吃 wine pairing非常high value
很愉快滿足的一餐☺️🫶

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2024-08-30

用餐途径

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人均消费

$1300 (晚餐)

joyceclt

等级4

550

0

❝中環四大名雞 • BELON🎩🌟米芝蓮一星法國菜🇫🇷世一即席切sourdough🍞充滿心思的menu!❞由未拎米芝蓮一星個陣已經bookmark既法國菜餐廳😳拖到宜家終於一試✨(也是碰巧天時地利人和)衝住三黃雞而來係中環四大名雞之一!🐥🥳整體很滿意慶祝日子黎岩晒!❤️Staff服務周到又體貼😎🥰與準備離港讀書既朋友共進既最後一餐dinner 好滿意畫上完美句號✨🥹先來超高質既餐前麵包🍞原個麵包即席切片仲噴煙! 外脆內濕潤軟熟帶點杏仁酸香配海鹽牛油一流😳❤️勁想食多幾塊🙌🏻兩款Amuse bouche都好喜歡一款花雕酒醉雞脆撻一款鱒魚子三文魚mousse窩夫餅☺️未開始食menu上既野已經好滿意haha🥳第一道前菜係鰹魚/蕃茄/紫蘇薄脆撻旁邊有蕃茄醬同帶鹹鮮既mayonnaise✨第二道係乳鴿肉磚配鵝肝旁面係酸甜既提子啫喱薄撻✨再來主菜龍蝦好新鮮爽口😳醬汁creamy帶鮮味蘆筍香甜!主角三黃雞黎啦!🐥仍係中環四大名雞之一🤩‼️肉質嫩滑juicy充滿油香不過外皮唔算好脆但都係好食嘅雞皮配上雞油醬汁很不錯～值得一提佢地既薯蓉係我見過最軟滑既一款不起上黎係拉絲咁!🤣食

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❝中環四大名雞 • BELON🎩🌟米芝蓮一星法國菜🇫🇷世一即席切sourdough🍞充滿心思的menu!❞

由未拎米芝蓮一星個陣已經bookmark既法國菜餐廳😳拖到宜家終於一試✨(也是碰巧天時地利人和)衝住三黃雞而來係中環四大名雞之一!🐥🥳整體很滿意慶祝日子黎岩晒!❤️Staff服務周到又體貼😎🥰與準備離港讀書既朋友共進既最後一餐dinner 好滿意畫上完美句號✨🥹

Naturally leavened bread with salted butter

先來超高質既餐前麵包🍞原個麵包即席切片仲噴煙! 外脆內濕潤軟熟帶點杏仁酸香配海鹽牛油一流😳❤️勁想食多幾塊🙌🏻兩款Amuse bouche都好喜歡一款花雕酒醉雞脆撻一款鱒魚子三文魚mousse窩夫餅☺️未開始食menu上既野已經好滿意haha🥳

Bonito with fruit tomato and shiso

Dodine de caille with calvados and fioe gras

Spiny lobster with finger lime and asparagus

第一道前菜係鰹魚/蕃茄/紫蘇薄脆撻旁邊有蕃茄醬同帶鹹鮮既mayonnaise✨第二道係乳鴿肉磚配鵝肝旁面係酸甜既提子啫喱薄撻✨再來主菜龍蝦好新鮮爽口😳醬汁creamy帶鮮味蘆筍香甜!

Whole roasted yellow chicken

Whole roasted yellow chicken

主角三黃雞黎啦!🐥仍係中環四大名雞之一🤩‼️肉質嫩滑juicy充滿油香不過外皮唔算好脆但都係好食嘅雞皮配上雞油醬汁很不錯～值得一提佢地既薯蓉係我見過最軟滑既一款不起上黎係拉絲咁!🤣食得出用咗大量牛油好邪惡🥵

Brie de meaux with mirabelle plum and elderflower

Madagscar chocolate royal with hazelnut

第一道甜品甚為驚喜係以brie芝士製成雪糕配上champaign foam🥂同pluam果粒芝士鹹香+酒香+果香甜味道充滿層次☺️另一款以榛子朱古力為主題中間帶豆腐mousse中和膩感! 慶祝生日仲有一個mini朱古力紅莓mousse cake🎂🍓

最後臨走餐廳仲會送焦糖奶油酥拎番屋企✌🏻🤣第二日早餐都仲好酥脆其實佢哋既pasties甜品都做得幾好😋

▪️𝘕𝘢𝘵𝘶𝘳𝘢𝘭𝘭𝘺 𝘭𝘦𝘢𝘷𝘦𝘯𝘦𝘥 𝘣𝘳𝘦𝘢𝘥 𝘸𝘪𝘵𝘩 𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳
▪️𝘈𝘮𝘶𝘴𝘦 𝘣𝘰𝘶𝘤𝘩𝘦
▪️𝘉𝘰𝘯𝘪𝘵𝘰 𝘸𝘪𝘵𝘩 𝘧𝘳𝘶𝘪𝘵 𝘵𝘰𝘮𝘢𝘵𝘰 𝘢𝘯𝘥 𝘴𝘩𝘪𝘴𝘰
▪️𝘋𝘰𝘥𝘪𝘯𝘦 𝘥𝘦 𝘤𝘢𝘪𝘭𝘭𝘦 𝘸𝘪𝘵𝘩 𝘤𝘢𝘭𝘷𝘢𝘥𝘰𝘴 𝘢𝘯𝘥 𝘧𝘪𝘰𝘦 𝘨𝘳𝘢𝘴
▪️𝘚𝘱𝘪𝘯𝘺 𝘭𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘧𝘪𝘯𝘨𝘦𝘳 𝘭𝘪𝘮𝘦 𝘢𝘯𝘥 𝘢𝘴𝘱𝘢𝘳𝘢𝘨𝘶𝘴
▪️𝘞𝘩𝘰𝘭𝘦 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘺𝘦𝘭𝘭𝘰𝘸 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘸𝘪𝘵𝘩 𝘱𝘦𝘵𝘪𝘵 𝘱𝘰𝘪𝘴 𝘢 𝘭𝘢 𝘧𝘳𝘢𝘯𝘤𝘢𝘪𝘴𝘦
▪️𝘉𝘳𝘪𝘦 𝘥𝘦 𝘮𝘦𝘢𝘶𝘹 𝘸𝘪𝘵𝘩 𝘮𝘪𝘳𝘢𝘣𝘦𝘭𝘭𝘦 𝘱𝘭𝘶𝘮 𝘢𝘯𝘥 𝘦𝘭𝘥𝘦𝘳𝘧𝘭𝘰𝘸𝘦𝘳
▪️𝘔𝘢𝘥𝘢𝘨𝘴𝘤𝘢𝘳 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘳𝘰𝘺𝘢𝘭 𝘸𝘪𝘵𝘩 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵
▪️𝘗𝘦𝘵𝘪𝘵 𝘧𝘰𝘶𝘳
▪️𝘒𝘰𝘶𝘪𝘨𝘯-𝘢𝘮𝘢𝘯𝘯

꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂
📍BELON
中環蘇豪伊利近街1-5號1樓

🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…
#joys_中環

🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…
#joys_西式 #joys_法國菜 #joys_finedine #joys_michelin

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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苦男人

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讚-服務貼心唔會令人好拘束侍應介紹食物時有講有笑同埋講得仔細-菜式大部分都出色蔬果撻鮮甜鴨肉非常多汁皮爽肉滑甜品既芝士超濃郁朱古力非常幼滑亦都夠可可豆香整體係非常好彈-上菜節奏斷下斷下咁

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讚
-服務貼心唔會令人好拘束侍應介紹食物時有講有笑同埋講得仔細
-菜式大部分都出色蔬果撻鮮甜鴨肉非常多汁皮爽肉滑甜品既芝士超濃郁朱古力非常幼滑亦都夠可可豆香整體係非常好

彈
-上菜節奏斷下斷下咁

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2024-08-22

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用餐优惠

試食活動

7eating

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👉🏻SELECTION DU CHEF 💲1,688one of the best whole roasted chicken in town✨and it was divine😋 v juicy with the crispy skin and the truffle scent from the stuffing leveled it up🔥 we got a chance to dine inside the kitchen for the dish of the cervelas en brioche with truffle gastrique which was surprisingly nice as well we all love the brioche so much n even wish the portion of it could be more🤣 most interesting thing is that we spent 5 hours for this dinner hahaha nice date with my girls 💗 -Rating:

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👉🏻SELECTION DU CHEF 💲1,688
one of the best whole roasted chicken in town✨and it was divine😋 v juicy with the crispy skin and the truffle scent from the stuffing leveled it up🔥 we got a chance to dine inside the kitchen for the dish of the cervelas en brioche with truffle gastrique which was surprisingly nice as well we all love the brioche so much n even wish the portion of it could be more🤣 most interesting thing is that we spent 5 hours for this dinner hahaha nice date with my girls 💗
-
Rating: 8/10
〰️〰️〰️〰️〰️〰️〰️〰️〰️
BELON (Central)
📍1F, 1-5 Elgin Street, SoHo Hong Kong
🔗#7eating中環#7eating法國菜#7eating西式

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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TristanL

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A surprisingly wonderful evening at Belon, a nice cozy French Restaurant at the lower part of Elgin Street. We picked from the a la carte menu just so we try out different dishes and they all turn out pretty impressive with immaculate presentation. From the hors d'oeuvre to the petit four, one can see there's so much thoughts being put into the dishes, and presentation. Services with a French touch is rare to come by these days in HK. Last but not least, we were presented our tailored menu as a

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A surprisingly wonderful evening at Belon, a nice cozy French Restaurant at the lower part of Elgin Street. We picked from the a la carte menu just so we try out different dishes and they all turn out pretty impressive with immaculate presentation. From the hors d'oeuvre to the petit four, one can see there's so much thoughts being put into the dishes, and presentation. Services with a French touch is rare to come by these days in HK. Last but not least, we were presented our tailored menu as a birthday souvenir alongside with 2 boxes of crusty pastries to take away as breakfast for the following morning, the same morning I wrote this review. We had a truly enjoyable and memorable experience. Highly recommended

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2024-04-17

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人均消费

$1200 (晚餐)

推介美食

PeterChoy

等级4

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My last visit to this Michelin 1-star restaurant was back in 2019. Returning today, while the address still shows that it is on Elgin Street, it has moved to a completely different location. A bit difficult to find, it is on top of a short flight of steps in between Fukuro and Ho Lee Fook.I have booked the Kitchen Counter on the day, trying to experience and see first-hand how the beautifully rendered dishes are prepared up-close. The counter can accommodate 4 guests, with comfortable highchairs

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My last visit to this Michelin 1-star restaurant was back in 2019. Returning today, while the address still shows that it is on Elgin Street, it has moved to a completely different location. A bit difficult to find, it is on top of a short flight of steps in between Fukuro and Ho Lee Fook.

I have booked the Kitchen Counter on the day, trying to experience and see first-hand how the beautifully rendered dishes are prepared up-close. The counter can accommodate 4 guests, with comfortable highchairs, inside the kitchen.

Chef Jacob Zuidervliet and his team greets us, and soon starts to prepare for the special Chef’s Counter Menu ($1,988 each). While also go for the 6-glass wine pairing ($988), I start with a glass of Pommery ‘Apanage’ Brut Blanc de Blancs NV ($498) as aperitif.

The Amuse Bouche is Trout Roe Stroopwafel with Salmon Mousse. The stroopwafel is a Dutch cookie made from two layers of sweet baked dough held by syrup filling. The chef creatively re-formed it to look like a taco shell and stuffed with smoked salmon mousse mixed with dashi sauce, with plenty of poppy trout roes on top. The crunchy stroopwafel and the soft mousse offer a good contrast in texture, with the umami and savoury flavours appetizing. Fun and great in taste.

The first wine pairing is Domaine Zind Humbrecht Rotenberg Pinot Gris 2021. From one of my favourite producers who dedicated himself to biodynamics, the grapes came from a plot of limestone soil having very rich iron contents, giving a distinctive red brick colour. The wine has nice citrus fruits to start, evolving with honey and bee wax, as well as some white fruits too.

The first course is Norwegian King Crab with Radish and Shaoxing. The delicate and sweet crab meat was wrapped in radish scales that has been thinly sliced to be translucent, looking like a large circular dumpling. In the middle cavity there are some caviar, and edible flowers and other leaves creating a truly appealing and pretty presentation. On the side the chef has prepared a sauce made from Chinese Shaoxing wine, providing a bit of acidity to freshen up the palate. Beautiful and nice.

The second wine pairing is Domaine de la Taille aux Loups Remus Montlouis-sur-Loire 2021. A Chenin Blanc from the Loire Valley, the wine has a quince note supplemented with aromas of ginger and pear, with fuller body to balance the heavier palate of the foie gras coming next, as well as a slight sweetness on the aftertaste as well.

The second course is Tarte du Foie Gras with Plum and Macadamia Nut. A signature of the restaurant, the slice of tarte shows the different layers, with the sliced plum pieces neatly arranged on the top, with a sweet plum jelly inserted in the middle, and a very rich and indulgent foie gras pate layer, added with chopped macadamia nuts, on the thin tarte base. Every bite is pure joy and satisfaction, with all the flavours harmonized. Excellent and no wonder a signature.

The third wine pairing is Maxime Magnon La Begou 2020. A white wine from the star producer in Corbieres, in the Languedoc region, which is made from Grenache Gris and Grenache Blanc. On the nose there is nice salty minerality, with also good oaky aromas. The palate has a more heavy and rounded body and is my favourite wine in the evening.

The third course is Ris de Veau with Asparagus and Sauce Aigre-Douce. A special dish from Chef Jacob, the veal sweetbread is beautifully seared, with a succulent texture. On the side are the French young asparagus, very tender, together with a stuffed morel mushroom. Adding the honey soy sauce, the whole dish is amazing in taste, highly flavourful. While some people might not like sweetbread, if cooked well it is one of the best delicacies in the world. A must-try in my opinion. Excellent.

The fourth wine pairing is Patrick Piuze La Butte “O” 2021. The Chablis has good minerality, sharp and crisp, with a nice green apple and citrus appeal, lots of flower blossoms and some toasted nuts. An elegant wine.

The fourth course is Brill Farci with Violet Artichoke and Fava Bean. The chef has prepared a homemade sausage by adding some pea shoots to the meat, and then rolled it up in the monkfish fillet before pan-frying beautifully, with a nice, caramelized surface. With more vegetables underneath, a foaming butter sauce made with smoked eel is poured on top, giving a hint of smokiness to the fish. The sausage has a slight spiciness which was appetizing. Great in taste.

The fifth wine pairing is Domaine Courbis L’ Aube Syrah Collines Rhodaniennes 2020. The varietal from Rhone Valley had a rich blackcurrant and black cherry aromas, a bit smoky, with good spiciness and minerality. Perfect with the duck as it is smoked too.

The fifth course is Smoked Pekin Duck with Sugarcane and Sakura. A lot of time has been spent to dry, marinate, and prepare the duck, taking a total of three weeks. It is then roasted, followed by a further smoking process in casserole filled with sugarcane to infuse with the flavours. While carving the duck breast out for the main course, the chef also used the pulled duck meat to prepare a butternut squash tart, fully utilizing the tasty Pekin duck. Very good.

After the tart we move on to the duck breast. The skin is crispy just like a Pekin duck, but the meat is amazingly tender and juicy, pairing well with the rich sauce made from the duck jus. On the side there are cherries and some artichokes, with Sakura flowers as decoration, the perfect combination with a touch of Spring. A great example of how Chinese and Western cuisine and cooking techniques are integrated to best effects, and a highlight of the whole meal. Excellent.

The sixth wine pairing is Chateau Doisy-Verdines 2015. The sweet wine from Sauternes has nice apricot and honey characters, while on the palate has sufficient acidity to balance impeccably, not feeling cloying despite its sweetness. Good match with the desserts.

The sixth course is Rhum Baba with Mango. The rhum baba is a small cake that is soaked in syrup and rum, with whipping cream on top, and some pearls with mango juice as fillings on the side, plus some lime zests on top to give fragrance and a refreshing note. Both appealing on presentation and tasty. A lighter dessert to start off, very good.

The seventh course is Banana Charlotte, having a nice presentation with a ribbon wrapping the cake like a gift. Cutting in half to share among us, the outer layer is ladyfinger biscuits, with white chocolate banana mousse inside, and topped with a cream and white chocolate garnish. Not too sweet, the cake has good fluffy texture to enjoy with delight, without feeling heavy or over-bearing. Very good.

Together with a cup of coffee, the meal finishes with the Petits Fours, including Pate de Fruit, Lychee Tartelette, and Quenelle au Chocolat. The first one is a traditional French confectionary, a fruit paste that has been set in a mould, with good sweetness and nice fruity taste. The small tart, on the other hand, looks very similar to the local egg tart with interesting lychee flavours.

The last piece uses the technique of spooning the quenelle, often features in haute cuisine, of a creamy chocolate. Very rich in cocoa flavours and smooth. All the petits fours are delicious and provides a great finale for wrapping up a wonderful meal. Very good.

Service is good, and it is a great experience seeing all the actions going on in the kitchen. Total bill on the night $6,244 and there is also a small box of Kouign-amann, sweet Breton cake made with laminated dough, provided to us as a gift. Overall, a fantastic dinner.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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美味小魔法師

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23

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呢次試食BELON真係令人心癮癮❤️！落座Kitchen Counter，師傅駕馭煲碟爐具嘅手勢流暢得滑溜溜，每款菜都整得靚絕！Japanese fruit tomato好似藝術品咁精緻，入口時粉嫩蕃茄嘅酸甜味同濃香黑松露揉合到宜家宜家，鮮味夾帶黑松露嘅膻香，食落真係無得輸。炸薯球啖啖濃縮咗Parmesan嘅鹹香，而家食好似聽到嘎嘣嘎嘣嘅聲，卜卜脆嘅外皮同柔滑嘅薯泥交織出一曲律動。Foie gras撻呢件事亦都令人讚賞，鴨肝mousse咬落去係滑到出汁，酥脆撻皮夠得力，香味瞬間喺口腔擴散，味覺上嘅演繹真係令人回味無窮。每一道菜見到都令人垂涎，食落更加令人嗌嘆，每啖都feel到廚師嘅匠心獨運，加上侍者周到嘅服務，整體體驗真係正👍🏻！今次試食經驗分享到此，記得食完要行個十圈消化啊😂👣🍴！

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呢次試食BELON真係令人心癮癮❤️！落座Kitchen Counter，師傅駕馭煲碟爐具嘅手勢流暢得滑溜溜，每款菜都整得靚絕！Japanese fruit tomato好似藝術品咁精緻，入口時粉嫩蕃茄嘅酸甜味同濃香黑松露揉合到宜家宜家，鮮味夾帶黑松露嘅膻香，食落真係無得輸。

炸薯球啖啖濃縮咗Parmesan嘅鹹香，而家食好似聽到嘎嘣嘎嘣嘅聲，卜卜脆嘅外皮同柔滑嘅薯泥交織出一曲律動。

Foie gras撻呢件事亦都令人讚賞，鴨肝mousse咬落去係滑到出汁，酥脆撻皮夠得力，香味瞬間喺口腔擴散，味覺上嘅演繹真係令人回味無窮。

每一道菜見到都令人垂涎，食落更加令人嗌嘆，每啖都feel到廚師嘅匠心獨運，加上侍者周到嘅服務，整體體驗真係正👍🏻！今次試食經驗分享到此，記得食完要行個十圈消化啊😂👣🍴！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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同閨蜜聚會, 揀咗一間喺中環蘇豪 Black Sheep Group 旗下嘅 Belon, 食住精緻嘅法國菜, 摸住酒杯底訴心事真係一流💖💖全部嘢都好好食！但不得不提嘅係佢最出名嘅Roast three yellow chicken😋😋 而家我睇返啲相都想食🥲首先,佢會原隻雞上, 畀你影相, 打卡到夠然後佢就會拎返入廚房斬件, 方便你哋share, 食落皮脆肉嫩, 佢仲附送咗啲雞汁, 淋埋上去味道真係一流🤤加埋甜品為呢一餐飯或上完美嘅句號👍🏻

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同閨蜜聚會, 揀咗一間喺中環蘇豪 Black Sheep Group 旗下嘅 Belon, 食住精緻嘅法國菜, 摸住酒杯底訴心事真係一流💖💖

全部嘢都好好食！但不得不提嘅係佢最出名嘅Roast three yellow chicken😋😋 而家我睇返啲相都想食🥲

首先,佢會原隻雞上, 畀你影相, 打卡到夠

然後佢就會拎返入廚房斬件, 方便你哋share, 食落皮脆肉嫩, 佢仲附送咗啲雞汁, 淋埋上去味道真係一流🤤

加埋甜品為呢一餐飯或上完美嘅句號👍🏻

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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放咗喺bucket list超過一年, 今日終於有藉口去食BELON🥳佢哋門口比較隱蔽, 但入面裝修典雅, 俾人好舒適嘅感覺先揀香檳, 我哋選咗Pommery, 好易入口, 亦好配搭到啲食物至於食物方面，我哋直接揀咗佢哋嘅tasting menu; 一共有七道菜, 簡約而言, 每道菜都做得精緻出色, 印象特別深刻係foie gras同lobster; 其他都幾乎無可挑剔, 真係值得攞米芝蓮一星⭐️呢餐一共食咗三個鐘頭, 由好餓到好飽, 但感覺好好; 特別值得一讚嘅係佢哋嘅服務態度, 非常有禮親切, the best hospitality I’ve visited this year!!👍

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放咗喺bucket list超過一年, 今日終於有藉口去食BELON🥳

佢哋門口比較隱蔽, 但入面裝修典雅, 俾人好舒適嘅感覺

先揀香檳, 我哋選咗Pommery, 好易入口, 亦好配搭到啲食物

至於食物方面，我哋直接揀咗佢哋嘅tasting menu; 一共有七道菜, 簡約而言, 每道菜都做得精緻出色, 印象特別深刻係foie gras同lobster; 其他都幾乎無可挑剔, 真係值得攞米芝蓮一星⭐️

呢餐一共食咗三個鐘頭, 由好餓到好飽, 但感覺好好; 特別值得一讚嘅係佢哋嘅服務態度, 非常有禮親切, the best hospitality I’ve visited this year!!👍

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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第一次嘗試中環米芝蓮法國餐廳Belon，裝修簡約，有很舒適的感覺，色彩柔和、燈光恰到好處。服務以米芝蓮餐廳來說未到百分百，但感覺體貼周到。入到餐廳，服務員安排一張不是太好的位置，但餐廳比較細小，所以都沒有什麼問題。坐下，感覺冷氣有些少太冷，服務員見到情況。詢問後，然後再將局部冷氣較低，體貼！看完餐牌，最後點了兩位Tasting menu：三款前菜、兩個主菜、兩款甜品，連同amuse bouche 和甜品後的額外甜點，加上一支法國Burgundy紅酒。個人比較細食，所以都有一啲擔心菜式會太多，最後每一道菜大小剛剛好，餐後當然非常飽滿，但都滿足。每做菜對米芝蓮餐廳來說，中規中矩，菜式擺設精緻，味道最出色的是amuse bouche 的鱒魚子撻同埋主菜乳鴿，可以讚賞的還有他們的brioche麵包，鵝肝醬和Cervelas腸配上的brioche麵包非常出色！

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第一次嘗試中環米芝蓮法國餐廳Belon，裝修簡約，有很舒適的感覺，色彩柔和、燈光恰到好處。
服務以米芝蓮餐廳來說未到百分百，但感覺體貼周到。入到餐廳，服務員安排一張不是太好的位置，但餐廳比較細小，所以都沒有什麼問題。坐下，感覺冷氣有些少太冷，服務員見到情況。詢問後，然後再將局部冷氣較低，體貼！
看完餐牌，最後點了兩位Tasting menu：三款前菜、兩個主菜、兩款甜品，連同amuse bouche 和甜品後的額外甜點，加上一支法國Burgundy紅酒。個人比較細食，所以都有一啲擔心菜式會太多，最後每一道菜大小剛剛好，餐後當然非常飽滿，但都滿足。
每做菜對米芝蓮餐廳來說，中規中矩，菜式擺設精緻，味道最出色的是amuse bouche 的鱒魚子撻同埋主菜乳鴿，可以讚賞的還有他們的brioche麵包，鵝肝醬和Cervelas腸配上的brioche麵包非常出色！

Amuse bouche Trout roe tartlet

Spot prawn with pomelo and sudachi

Foie gras with plum and eiswein

Cervelas en brioche with truffle gastrique

Wild sea bass with burrata and Japanese tomato

Pigeon with chorizo and polenta

Thumbs baba with mango

Chocolate flan with Grand marnier

Strawberry meringue tartlet

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Vbea

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第二次來吃 @belonhk 一如既往的好吃每道菜都不會出錯🤤因為set menu啲菜好多海鮮🦞唔係咁岩我地口味所以今次我地係À LA CARTE✨第一個好似係蟹肉塔塔口感比較fresh第二個係鵝肝再配左一個面頭甜甜地既包好味😋第三個好似係烘麵包夾左午餐肉咁其實都好味但係好似太多包所以可以二選一 😹😹😹第四個和牛牛肉超淋搭配個酸酸地既汁食曬都唔覺得濟😍第五個招牌黑松露烤雞好香真的每一個菜都好好吃它們的餐包都好好味所有野對得起它的價錢同埋本身唔叫set係無得跟set by glass🍷可能生日所以距地都照比我地😍最後有個甜品唔記得左影兩個人食曬以上呢度超飽👍🏻沒有踩雷所以是非常開心的一餐飯💗💗💗

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第二次來吃 @belonhk
一如既往的好吃每道菜都不會出錯🤤
因為set menu啲菜好多海鮮🦞唔係咁岩我地口味
所以今次我地係À LA CARTE✨

第一個好似係蟹肉塔塔口感比較fresh
第二個係鵝肝再配左一個面頭甜甜地既包好味😋
第三個好似係烘麵包夾左午餐肉咁
其實都好味但係好似太多包所以可以二選一 😹😹😹
第四個和牛牛肉超淋搭配個酸酸地既汁食曬都唔覺得濟😍
第五個招牌黑松露烤雞好香

真的每一個菜都好好吃它們的餐包都好好味
所有野對得起它的價錢
同埋本身唔叫set係無得跟set by glass🍷
可能生日所以距地都照比我地😍

最後有個甜品唔記得左影兩個人食曬以上呢度超飽👍🏻
沒有踩雷所以是非常開心的一餐飯💗💗💗

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2023-07-28

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gillsa12

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#Belon 🇫🇷Black sheep 旗下餐廳最近做優惠，約了兩位朋友一行三人來試試這間餐廳！順道可以試試城中「四大名雞」（包括batard, Louise, Belon及neighbourhood)之一！🔸天然發酵麵包配海鹽牛油🔸鱒魚子撻 👍🏻👍🏻🔸煙燻鯖魚伴小青椒及黃翠玉瓜👍🏻👍🏻🔸司華力腸法式奶油麵包配松露汁🔸烤走地雞配法式青豆、薯蓉👍🏻👍🏻👍🏻👍🏻🔸馬郁蘭蛋糕- 烤雞真的很驚艷，皮脆肉嫩，皮及肉中間醃了松露醬，很惹味，比Louise 及Batard 更出色- 跟烤雞的薯蓉幼滑到像雪糕，是我試過最美味的。待應說做法是一份薯蓉伴兩份牛油，美味但很邪惡呢- 鱒魚子撻賣相美到像一粒珠寶，撻皮造到很薄，厲害，它跟煙燻鯖魚同樣新鮮美味- 可惜甜點（榛子朱古力蛋糕）略嫌有點膩，不過之前每道菜都不錯，沒有投訴了人均～$ 1300📍 中環蘇豪伊利近街1-5號1樓

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#Belon 🇫🇷

Black sheep 旗下餐廳最近做優惠，約了兩位朋友一行三人來試試這間餐廳！順道可以試試城中「四大名雞」（包括batard, Louise, Belon及neighbourhood)之一！

🔸天然發酵麵包配海鹽牛油
🔸鱒魚子撻 👍🏻👍🏻
🔸煙燻鯖魚伴小青椒及黃翠玉瓜👍🏻👍🏻
🔸司華力腸法式奶油麵包配松露汁
🔸烤走地雞配法式青豆、薯蓉👍🏻👍🏻👍🏻👍🏻
🔸馬郁蘭蛋糕

- 烤雞真的很驚艷，皮脆肉嫩，皮及肉中間醃了松露醬，很惹味，比Louise 及Batard 更出色
- 跟烤雞的薯蓉幼滑到像雪糕，是我試過最美味的。待應說做法是一份薯蓉伴兩份牛油，美味但很邪惡呢
- 鱒魚子撻賣相美到像一粒珠寶，撻皮造到很薄，厲害，它跟煙燻鯖魚同樣新鮮美味
- 可惜甜點（榛子朱古力蛋糕）略嫌有點膩，不過之前每道菜都不錯，沒有投訴了

人均～$ 1300

📍 中環蘇豪伊利近街1-5號1樓

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2023-07-13

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$1300 (晚餐)

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LeeMiffy

等级2

8

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belon- michelin⭐️最鍾意佢哋嘅鴨肝甜酒撻，鴨肝慕絲囗感細膩，加埋甜酒食落完全唔會膩，另外不得不提我最鍾意嘅Pigeon,呈半熟成狀態，釀入黑松露雞肉mousse，外皮微香脆，所有嘢都恰到好處，下次再返去嘅話會嘗試下佢哋嘅烤雞🫶🏻·CRISPY POTATO WITH PARMESAN·FOIE GRAS TARTLET WITH SAUTERNESOCEAN TROUT WITH HORSERADISH AND DILL·FOIE GRAS WITH PLUM AND EISWEINCANNELLONI OF TIGER PRAWN·ST. PIERRE WITH CLAM AND COURGETTE·PIGEON WITH JERUSALEM ARTICHOKE AND PECAN·RHUM BABA WITH MANGO·MIKAN MILLEFEUILLE WITH VANILLA CHANTILLY·STRAWBERRY TARTLET WITH TONKABELON (中環)中環蘇豪伊利近街1-5號1樓......#hkfoodie #hkfood #hkfo

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belon- michelin⭐️

最鍾意佢哋嘅鴨肝甜酒撻，鴨肝慕絲囗感細膩，加埋甜酒食落完全唔會膩，另外不得不提我最鍾意嘅Pigeon,呈半熟成狀態，釀入黑松露雞肉mousse，外皮微香脆，所有嘢都恰到好處，下次再返去嘅話會嘗試下佢哋嘅烤雞🫶🏻

·CRISPY POTATO WITH PARMESAN

·FOIE GRAS TARTLET WITH SAUTERNES
OCEAN TROUT WITH HORSERADISH AND DILL

·FOIE GRAS WITH PLUM AND EISWEIN
CANNELLONI OF TIGER PRAWN

·ST. PIERRE WITH CLAM AND COURGETTE

·PIGEON WITH JERUSALEM ARTICHOKE AND PECAN

·RHUM BABA WITH MANGO

·MIKAN MILLEFEUILLE WITH VANILLA CHANTILLY

·STRAWBERRY TARTLET WITH TONKA

BELON (中環)
中環蘇豪伊利近街1-5號1樓.
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#hkfoodie #hkfood #hkfoodblogger #hkfoodstagram #hkfoodlover #hkfoodpic #miffyeatwell #belon #中環美食

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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tseinhei

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位於中環嘅米芝蓮一星fine dining, 個人認為價錢偏貴咗少少，不過整體味道都唔錯～ -Loire Valley asparagus tart with aged comté and vin jaune 💰388 🌟4/5-Smoked Saba with shishito pepper and yellow courgette 💰558 🌟2.5/5-Spot prawn with ravioli and champagne sauce 💰688 🌟3.5/5-Whole roasted chicken with petits pois à la française💰1688 🌟3/5-Gâteau basque with sherry and foie gras 💰308 🌟3/5-食物：7.5/10環境：8/10服務：9/10

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位於中環嘅米芝蓮一星fine dining, 個人認為價錢偏貴咗少少，不過整體味道都唔錯～
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Loire Valley asparagus tart with aged comté and vin jaune 💰388 🌟4/5
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Smoked Saba with shishito pepper and yellow courgette 💰558 🌟2.5/5
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Spot prawn with ravioli and champagne sauce 💰688 🌟3.5/5
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Whole roasted chicken with petits pois à la française💰1688 🌟3/5
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Gâteau basque with sherry and foie gras 💰308 🌟3/5
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食物：7.5/10
環境：8/10
服務：9/10

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Maine lobster with carrot and colcannon 🌟🌟🌟🌟龍蝦都煮得唔錯🦞Dungness crab with smoked fennel and caviar 🌟🌟🌟🌟🌟呢款又係好好食😆Crispy potato with parmesan and madeira 🌟🌟🌟Foie gras tartlet with sauternes 🌟🌟🌟🌟🌟呢款前菜好正！鵝肝味道濃郁🤤Cannelloni of tiger prawn 🌟🌟🌟🌟🦐 口感好似蛋卷🤣Whole roasted chicken with petits pois a la francaise 🍗🐓🌟🌟🌟🌟層皮好脆好薄🤤好食過第二間🤭Earl grey and salted caramel millefeuille🤤甜品好好食！！！！

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Maine lobster with carrot and colcannon 🌟🌟🌟🌟龍蝦都煮得唔錯🦞
Dungness crab with smoked fennel and caviar 🌟🌟🌟🌟🌟呢款又係好好食😆
Crispy potato with parmesan and madeira 🌟🌟🌟

Foie gras tartlet with sauternes 🌟🌟🌟🌟🌟呢款前菜好正！鵝肝味道濃郁🤤
Cannelloni of tiger prawn 🌟🌟🌟🌟🦐 口感好似蛋卷🤣

Whole roasted chicken with petits pois a la francaise 🍗🐓🌟🌟🌟🌟層皮好脆好薄🤤好食過第二間🤭

Earl grey and salted caramel millefeuille🤤甜品好好食！！！！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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