Belon (已搬遷) 新店位置

My other half learnt about this restaurant and suggested to give it a go, so we went last night. On the way to Elgin Street where Belon is located, I noticed quite a lot of changes in Soho area. Some restaurants  have gone gone disappeared (only after a few months we moved out from mid-levels)! Right, restaurant scenes in HK changing fast, probably just down to one reason, skyrocketing rent!We were escorted to our seats. The waiter handed over the drinks menu and the food menu. I took my time to

I love it when an Aussie chef does well overseas.It's why I was excited and intrigued to learn that James Henry had shut down his well regarded Paris Bistro Bones to establish a new dining establishment here in Hong Kong.  It seemed like a strange move to relocate from the world's most glamorous culinary city, albeit to one of the world's most exciting.It seemed like the Hong Kong media were excited too, there was much fanfare and media coverage about the pending move.Partnering with Black Sheep

Going into Belon with no idea what to expect, was pleasantly surprised by every single dish. Excellent restaurant

80後係black sheep restaurants嘅Fans，佢哋係SOHO嘅Elgin street開咗法國餐廳，我哋有定位，8點鐘到人還不算多,坐滿了人但係唔太迫坐得舒服。sweet potato with sea urchin 海膽是從北海道來的好新鮮好鮮甜, 甜蕃薯嘅waffle搭配應該係新嘗試, 實際上蕃薯的甜味煙肉忌廉同海膽鮮甜的味道唔係好配對。Strip Loin 我哋選擇咗 Medium Rare 油份較少但肉味香濃，不過不失Hokkaido Scallop with Seaweed butter肥美肉厚大大嘅北海道帶子, 極之鮮甜 加上牛油汁小小辣，好惹味Roast chicken with pommes Anna一定係 Belon嘅招牌菜。上桌時外皮金黃嘅燒雞賣相非常吸引。waiter 會將燒雞分切雞胸去骨，雞胸肉非常嫩滑，pommes Anna係以薄切咗嘅薯仔層層疊住，外層焦脆，但係有小小油。Mille feuille拿破崙蛋糕的層層酥皮都非常鬆脆，吉士cream嘅味道很香唔係好甜，但係可惜，層酥有小小痛，應該係過咗火。Lavender and whey gr

和很久沒見的女朋友聚舊，選了這家在Soho區Elgin street上新開的法式餐廳，喜歡它每樣食物份量不多但又很精緻，環境輕鬆很適合和三五知己料八卦。這家餐廳是澳洲廚師James Henry和香港餐飲集團black sheep restaurants聯手打造，以本地有機農作物為主題，以巴黎風格主理精緻美食，在今年三月正式開幕。我們來之前有預定座位，7點鐘到人還不算多，慢慢餐廳裡就坐滿了人。店員很熱情地問我們要不要點飲品和推薦幾款餐牌上的食物。這邊食物份量很小，我們兩個女生點了幾樣食物share,吃完覺得還蠻飽。第一樣我們點的是Oyster tartare($128)。這是很小的一人份量，所以我們點了兩份。生蠔用tartare形式做我很少看到，這邊的生蠔非常新鮮，味道鮮甜，很creamy很好吃！下一道是mackerel($208).Mackerel以刺身方式做的，魚肉爽口鮮美，用的汁酸酸甜甜很開胃！下一道我們選了sweet potato with sea urchin ($358).我們點菜的時候店員告訴我們沒有，因為海膽還沒有送到店裡，後來告訴我們有得食，非常開心哈哈。海膽是從北海道

Black SheepRestaurant’s Parisian bistro - cannot say enough good things about this place.picked this place for birthdayordered oyster platter, mille feuille, cheeseplatter, scallop ceviche, cheeseball, lamb rack and a bottle of redsuperfriendly staff and service, great for celebrations of any kind great atmos anddecor, will deffo come back againaround 900hkd per persontips: ask for a sofaseat (good for 2 or 4 pax)tips: they do the best mille feuille in town! not even kidding!

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

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!!

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