No.40

Belon

Hong Kong, China

On the pass:

Daniel Calvert

Pastry chef:

Style of food:

Modern French

Standout dish:

Pigeon pithivier with fig and amaretto

Contact:

41 Elgin Street, Soho, Hong Kong

+852 2152 2872
http://belonsoho.com/

Dynamic neo-Parisian bistro with an eye on the classics

What’s the story? Named after the famous French oyster traditionally found in Brittany, Belon boldly mixes stylish Hong Kong strip with bustling Paris bistro in the Soho district. Utilising an array of stunning local ingredients, Belon showcases simple French cooking, with former Per Se and Epicure chef Daniel Calvert at the helm.

Chef’s direction: Given carte blanche to create anything that’s “inherently excellent,” Calvert has gone wholeheartedly with the classics, channelling his efforts towards faithful translations through exceptional technique, with a peppering of regional flair, served in a strikingly teal, terrazzo and teak setting.

The space: All mirrors and orbs, banquettes and bentwood, the dining room at Belon is elegant yet relaxed, with full-length doors retracting on Sundays to give the place an al fresco feel.

On the menu: An evening at Belon might start with Calvert’s homemade leavened bread with salted Channel Island butter, an entrée of pork and pistachio terrine with Dijon mustard followed by the impressive pigeon pithivier with fig and amaretto. Rather naughty Japanese strawberries with noyeaux and lillet blanc are among the desserts along with baked-to-order Madeleines and, of course, proper French cheese.

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