Belon (已搬遷) 新店位置

Item: Belon
Rating: 4
Author: clarasy

54 食評

味道

環境

服務

衛生

抵食

10663

中環

$801以上

法國菜

clarasy

等級4

118

It was my third time here and I just can't get enough of Chef Calvert's well-executed creativity! Opted for a la carte this time, and appreciated every single dish. The naturally leavened sourdough was great as always, soft and moist with large air sacs in the center yet crunchy on the crust. I also love the acidity, which is what I believe real sourdough should taste like. Next was the seasonal white asparagus veloute with shiro ebi and caviar, which was exquisite as I have always loved white asparagus and the mildness and simplicity of its flavour worked really well with the brininess and umami of the caviar. The squash scarpinocc with pumpkin oil and toasted pumpkin seeds was delightful, though I thought it tasted somewhat plain and was slighly lacking in complexity. Perhaps adding some burrata as in the tomato version (which I had on my first visit last September and immensely enjoyed) would help? Then came rmthe Hokkaido scallop with shiso kombu and pomelo, one of their signature classics. The scallop was lightly cooked with a rare center, which preserved its freshness and smooth. The sauce was also a genius, there were actually pomelo pulps in it! A nice, refreshing accompaniment to the very fine scallop. And then there was the real reason of my visit, the black truffle crouque madame! It was so extremely fragrant and the yolk just made the whole thing all the sexier - eggs and truffles have always been great friends! I do think however the sauce was a bit too salty and would have preferred something milder and which didn't overtake the delicate flavour of the truffles. Moving on to main course, I had the braised pork cheek, which was quite tender and filled with gelatin. When the waitress asked how it was I almost said it was "porky" but held that back lol (sorry I was a few glasses in) what I wanted to say was that it was nicely flavourful to my liking! Finally for dessert I had the bergamot and meringue millefeuille, a variation of their classic one which I had on my first visit. I liked that it was slightly tangy and not too sweet, and the whole thing was so flaky and light, as always. In fact, I thought it was even better than the one I had first time in terms of texture. Finally, the madeleine was not to be overlooked either. Freshly baked and warm, buttery yet wonderfully soft and light inside a slightly crunchy exterior, it's easily the best madeleine in town.

I should also mention that the staff are very friendly and attentive, and I was quite amazed that they recognised me and made me feel so welcome. Shall be coming back again soon enough as they change their menu often, and I would really like to try their pigeon pithivier!