Cuisine: French, seafood
Who to Bring: Good for dates, friends
Ambience: Fun, romantic
Signature Dish: Lobster gougères, sea urchin sweet potato waffles, whole roasted chicken
Corkage: HK$400 per 750ml bottle
Behind those dark wooden doors, a low-lit, alluring pastel dining room awaits. The newest of Black Sheep group's 11 restaurants, Belon impresses with a laid- back vibe and impeccable service while Chef James Henry from the legendary Bones restaurant in Paris introduces clean and inventive French plates, utilizing the freshest local ingredients.
For hors d’oeuvres, we chose the insta-worthy hokkaido sea urchin on sweet potato waffles with smoked bacon cream (HK$78) and Chef Henry's smoked eel pain perdu (HK$48) previously soaked in chicken stock instead of milk to give it a richer flavour. We also had the warm, house-made lobster gougères (HK$28), which are dangerously addictive and make for the perfect accompaniment to a Vesper martini (HK$108). If you prefer fruity martinis, do not miss the Belon martini (HK$128) that's pretty in pink. Otherwise, opt for a glass of their natural and biodynamic wines that boasts hangover-free mornings.
Raw seafood lovers will be pleased to find jet-fresh French oysters on the menu, served with a champagne mignonette. Premium seafood is elevated with Asian ingredients, such as the grilled Hokkaido scallops with seaweed butter (HK$138) and Shima-aji (striped horse mackerel) with avocado and nori, sprinkled with local organic pomelo which acts as the perfect palette cleanser (HK$198).
Chef Henry's take on whole roasted chicken is not to be missed. Delicious and moist, the chicken is stuffed with a thin layer of mushrooms, spinach and chicken liver (HK$538), easily doable for two. Prefer to indulge in something lighter? Order a whole market fish topped with a smart mix of nasturtiums and peas. To finish with something sweet but not too heavy, the lavender and whey granita with miso ice cream (HK$108) would be the ideal choice.
Can't score a reservation? Visit Art Central for a taste of Belon from tonight onwards until March 26 at its custom-designed pop-up restaurant.