Belon

I am lucky enough to get invited by a good friend to this restaurant for a New Year’s Eve dinner. The overall experience is excellent and I am very impressed by the chef’s participation in serving and interacting with the guests. However there’s definitely room for improvement, for example, the waitress does not know chef’s culinary philosophy is definitely a problem. When we ask such question, she answered the chef does not have any philosophy, even if this is true, I would suggest the restaurant cultivate their staff a bit more so that there’s a good story to tell and sets a good tone for the dining experience. The food there is of good quality, you can sense the chef has put in good thoughts, was quite impressed by the smoking Peking duck, which is the highlight of the dinner. The texture and flavor of this dish is definitely hit full score. Lastly, the ambiance of this restaurant is very cozy, a dark elegance note reveals the chef’s discreet style.

My partner and I recently celebrated our anniversary with a touch of French cuisine, and we were thrilled with our choice of Belon. The food was simply divine, the service was exceptional, and the drinks were top-notch. Everything was on point and truly made our evening unforgettable. We cannot recommend this place enough - it's a must-try!

Food was good, some hits and misses. I wasn’t really full at the end of the meal (which is unusual as I’m not a massive eater). The menu i happen to get does not have any red meat & the chicken was disappointing. I was also serviced by an unfriendly lady. I already did not like her throughout the meal as I could obviously feel how unwelcome she made me feel. I did make a remark during booking that it is a special occasion, to which she came to my table to ask what is it to which I did not disclose as it is personal. In the end we did not get any celebratory item despite making a note for it?? Just because I did not disclose it was a promotion celebratory? Was it necessary for her to interrogate me in front of both of us? It’s ridiculous to do this over a silly piece of cake. How welcoming.

The best meal i've had in HK. One star from Michellin makes this restaurant even underrated. Absolutely deserves better than one star. Foods were all straightforward with a huge impacts yet complex with a serious depth of each taste. Could feel the stubbornness in a good way of the chef from mise en place to quality of doneness of the dishes. +) fantastic Japanese touch for the Special Saba dish for the Black series! 🥰 Huge appreciation for every single team members of BELON. Thanks for taking care of us!

Dining time/date：18:30 July 21st 2023 Food: Honestly for a Micheline 1 star the course lacked creativity. While all the ingredients were fresh, they were simply put together nicely, demonstrated little culinary technique nor innovative combination/flavour. Also for the price of 2K per person, the ingredients used were not matched to the charge. I have had less costly 1 Micheline star meals that surprised me in ingredients/flavour combinations. As you can also see from the picture, the presentation for 3/7 dishes in a a row were repeated in that they came to pour the sauce at table. First time - fancy, 2nd time err ok, 3rd time boring. Service: Few failing points 1. the waitress instead of trying, always give a upfront “No” any anything - even on dietary requirement. The degustation had a half-lobster, which one of my colleague is allergic to, I am amazed that her initial response was “no we cannot swap”. After we press it, she then checked with the chef and came back advising “it’s 4 of you, therefore must 2 swap to fish” that was it, without explaining why it has to be two, then we later figured out ourselves, it’s 1 lobster get split to half, therefore, 2 diner have to have fish. 2. As we progress to dessert, she came again advising us that she has to serve all dessert dishes together as we must return the table at 8:30 (we sat down at 6:30). 1. Time limit was never communicated during reservation nor stated on the confirmation. 2. This time limit was also never communicated as we came in. 3. I have not heard any Micheline restaurant that imposes such time limit for “degustation course” We told her we were never informed upfront and can we have the table any longer, again her response was a upfront “NO” 3. The duty manger (who is perhaps 185) came and stand next to our table at 8:30 while we were still carrying our conversation. We had to stop our conversation to allow him a window to speak, he asked “how was everything ” we gave him the feedback reflecting our experience. He continued to stand there not saying a thing. We therefore ask “is there anything more or you want the table back?” He then said “I just wanted to hear your feedback, you can stay” - but didn’t we already gave you the feedback? NB. The manager discounted two meals on good will as a compensation. Environment: Overall is chic and trendy with nice ambient. But the table we sat - first table next to the entrance, their staff kept walking around our table to get access their storage/glassware through a curtin. Very distracting lack of privacy.

Dinner here started on a bad note - despite us pre-booking the menu and arriving on time, it took 45 minutes for them to start serving it. Luckily the bread eventually arrived after 35 mins to take the edge off our hunger :-) The food itself had some moments of inspiration: the kinmedai with cassoulet was both technically impressive and packed with flavour, while the asparagus tart with aged comte combined perfect pastry work with a delicate and delicious cheesy filling. Amongst the desserts, the gateau marjolaine was heavenly. Unfortunately what will be more memorable were the dishes where the menu went off the rails a bit - in particular, the chicken ballotine was rubbery and plain, and the cervelas en brioche a bit too reminiscient of tinned spam for our liking. I tried the standard wine pairing, and it was well worth the money. The sommelier has made excellent choices - not only were the wines delicious, but he often had some small interesting story about them. Thanks also for the cheeky topup he gave me when he saw that we were still waiting for the kitchen to send us some food!