Belon (已搬遷) 新店位置

4

4

54 食評

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10671

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$801以上

法國菜

39

12

1

Millefeuille

5 已推介

happyleslie3

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981

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Being chosen as Asia's 50 Best Restaurants and with a Michelin Star, this has been on my to try list for sometime. Despite being a weekday, it was full though they were able to accommodate me at the bar table. Due to the dinner ban, they were serving their lunch menu the whole day, which included most of their signature dishes at a great price. Their atmosphere was more relaxed compared to most Michelin restaurants which was a nice change. The amuse bouche came which was a puff with cheese filli

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Being chosen as Asia's 50 Best Restaurants and with a Michelin Star, this has been on my to try list for sometime.

Despite being a weekday, it was full though they were able to accommodate me at the bar table. Due to the dinner ban, they were serving their lunch menu the whole day, which included most of their signature dishes at a great price. Their atmosphere was more relaxed compared to most Michelin restaurants which was a nice change.

The amuse bouche came which was a puff with cheese filling, which was really rich.

The Oyster Tartare burst with flavors with flavors and leaves you wanting for more.

The Hamachi was fresh and springy and the sauce complemented both the Hamachi and salad.

I was lucky that day and got a complimentary course which was foie gras with red wine sauce(maybe because I needed to sit at the bar table). The sauce sweetness and tartness balanced the rich flavor of the foie gras well.

The Scarpinnoc was al dente and the sauce was lovely though I initially thought it was a bit small for a pasta dish. However, I later knew why.

Up to this point, I was still bit hungry as each dish was a bit small. However, the chicken came and despite my portion is only half of it, it was really fulfillng.

The roasted chicken was exceptional. The meat was still juicy and tender. The skin was crispy and the seasoning was just right. You can even enjoy the chicken with our without the sauce. It was so good I nearly wanted to use my hands as there was quite some left on the bones.

Roasted "Three Yellow" Chicken

There were two pieces that had a spinach and mushroom filling beneath the skin.

For the mashed potatoes, the top part was a little bit too watery/runny for my taste(maybe there were too much greens on top). However, the bottom part was splendid.

Their signature Millefeuille finally came and no wonder everyone is raving about it. As you cut through the layers, you can hear the crunchiness and flakiness of it before you taste it. The filling of mikan and olive oil was also a really lovely combination. This dessert alone is enough to convince me back.

Their madeleine was fresh from the oven. It is better than most I have tried already but it was just a tad drier than Arbor.

Definitely coming back soon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
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張貼

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味道

環境

服務

衛生

抵食

用餐日期

2020-12-30

用餐途徑

堂食

人均消費

$500 (午餐)

推介美食

Food Adventurer

等級4

372

3

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

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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。海膽是從北海道來的，超級鮮甜，一點惺味都沒有。海膽和甜蕃薯的搭配我還是第一次見，但我覺得兩者口味不太搭，蕃薯的甜味有點搶了海膽鮮甜的味道，實屬浪費。

sweet potato with sea urchin

主食我們點了King Salmon($358).三文魚煎得7成熟，魚肉很滑，魚皮香脆，好好味。

甜品我很推薦這款Millefeuille（$128）。這家的拿破崙蛋糕的層層酥皮都非常鬆脆，不會過甜，cream的味道很香，吃到停不了口！！

吃完兩個人買單1500塊，價錢不太親民，但食物質量和味道非常不錯，大家可以去試試看喔♥

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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張貼

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味道

環境

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衛生

抵食

用餐日期

2016-08-25

用餐途徑

堂食

人均消費

$750 (晚餐)

推介美食

tasty_licious

等級3

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!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2016-05-22

用餐途徑

堂食

人均消費

$800 (晚餐)

推介美食

Randy Chiu 87

等級2

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!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
檢舉

張貼

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味道

環境

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衛生

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