BELON
SPARKLING DRAGON PEARL JASMINE TEA
KAMPACHI CROUSTADE WITH DASHI GELEE AND CRISPY LEEKS
SOURDOUGH WITH SALTED BUTTER
BONITO WITH ZUCCHINI AND TOMATO, SHISO AND PETROSIAN CAVIAR
POACHED FOIE GRAS WITH FUJI APPLE AND MULLED WINE, CANDIED PECAN AND ENDIVE
SWEETBREAD PATE EN CROUTE, DIJON MUSTARD, CHICHARRONE, GIARDINIERA
HOKKAIDO SCALLOP QUENELLE WITH BLACK TRUFFLE AND VIN JAUNNE, MAPLE SYRUP PAIN PERDU
SPANISH MACKEREL WITH GINKGO NUT AND RED CURRY, MUSSEL WITH CELTUCE AND PUMPKIN
SMOKED PEKIN DUCK WITH SUGARCANE AND SAKURA
DUCK LEG WITH SWEET POTATO GNOCCHI AND CORN MOUSSE
BRIE DE MEAUX WITH PERSIMMON AND ELDERFLOWER
PINEAPPLE MILLEFEUILLE WITH KAFFIR LIME AND PASTRY CREAM
RASPBERRY COCONUT LOLLIPOP, PISTACHIO MACARON, TONKA BEAN CHOCOLATE
KOUIGN AMANN
Toqued by former l20 and coi Chef Matthew Kirkley along with Chef de Cuisine Jacob Zuidervliet Belon is a modern French eatery in Hong Kong’s SoHo, and as with Kirkley’s prior Restaurants the food is precise and stylish but never loses its focus on tasting delicious.
Previously more of a neo-bistro, relocation in 2021 filling an intimate and sophisticated space barely demarcated on the street, it is from posh seats that diners are invited to order a la carte or from a tasting menu featuring French technique but plenty of local influence.
Best know for whole roast Chicken for two, a tableside presentation seen several times for surrounding guests, Christmas night found Chef Zuidervliet’s tasting begin with an amuse of Kampachi followed by a dazzling Vegetable Tart crowned by Petrosian Caviar and Bonito with a hint of Shiso.
Led by decidedly French service, Foie Gras and Sweetbread Pate en Croute both reminiscing the best of Paris or Lyon, Japanese Scallop Mousse next found itself perched on Maple-soaked Brioche and Truffles perfuming the palate.
Punching well above it’s single Michelin star and price point, Mackerel in Red Curry akin to something one might see at a Robuchon Restaurant, Peking Duck arrives in two services including smoked Leg in Corn Mousse prior to creamy Brie and a layer of Elderflower-Persimmon Gelee.
Requesting a substitution at Dessert, Chocolate surely a fine choice but Mille Feuille a la minute always special, BELON’S version with Pineapple plus Kaffir Lime shines brightly in terms of taste as well as texture before finishing with Mignardises and take-home Kouign Amann.
www.belonsoho.com