BELON

👨🏻‍🍳BELON (中環)📍中環蘇豪伊利近街1-5號1樓 「名不虛傳的雞🤤」 男友生日，專程去食雞😆好似今年8月既星期一、二有週年優惠，咁岩男友正日撞正🥲所以好full booking，bk到好晏😩waiting list最後都等吾到🥺但系staff好好，一直幫我留意🥹🫶🏻 訂座預留左Whole Roasted Chicken😝同Remark左birthday。 Staff R super nice🥹🫶🏻因為dinner set大部份都吾系我地想食既，所以諗住A la carte，點知R話可以幫我地轉哂set😳🥹🫶🏻不過後尾覺得轉太多，吾想麻煩R，就全單點🙈 —Starters—🥖Sourdough with butter ball😝cute超好食既酸種麵包！！外層好似法包咁脆，但系麵包超軟熟，仲煙煙韌韌，個人覺得吾使蘸牛油已經好好味。—仲有2款starters—🍽️RAZOR CLAMS WITH HARICOT VERT AND LEMON ZESTRazor clams食落有小小似蟹/蝦肉，如果由上而下，一啖食的話，個人覺得味道有D奇怪🙈甜、酸、苦、咸一齊衝擊味蕾，但系又吾太夾🙈 👍🏻🍽️SEABASS TARTAR WITH HONEYDEW MELON AND VERMOUTHFresh、清甜🤤甜咸中庸，配搭得好夾👍🏻 👍🏻🍽️FRUIT TOMATO WITH BLACK TRUFFLE AND SOURDOUGH 408黑松露蕃茄酸種麵包呢排比鬼滅洗腦，超似「陣式」🤣勁eye catching!!又系好軟熟既酸種麵包🤤但系比starter更酥脆、香口。配上呢道黑松露蕃茄，系勁夾，同勁開胃🥹👍🏻另上一碗黑松露、蕃茄，就咁分開食，個人覺得會有D遜色，但系全部加埋一齊食，好正！！勁fresh👍🏻 🍽️BRIOCHE BEEF TARTARE WITH CAVIAR 398魚子醬牛肉他他超香口、惹味，同重牛味既魚子醬牛肉他他。牛肉他他既口感好正👍🏻好fresh、有小小蔥香🤤成個外型好靚，但系個人覺得個麵包有D多餘🙈Brioche bun太鬆軟，有小小膱味🙈配有既忌廉酸汁，個人覺得太酸，有D影響牛肉他他既味道。 👍🏻🍽️LOUP DE MER WITH JAPANESE CHERRY TOMATO AND GREEN OLIVE 528鱸魚配日本車厘茄及青橄欖繼烤雞，第二道覺得全晚最好食既菜式🤤Staff真系好貼心🥹將一份菜式分2份上，方便我地進食🥹🫶🏻呢道鱸魚肉質處理得好特別，厚實、嫩滑、食落口感似雞肉，但系有魚鮮味，仲有配搭既醬汁都好夾好惹味😋魚皮又脆又香，小小魚子醬疊加，呢道菜真系💯不過個人不太好青橄欖，怕酸怕苦🙈 💯👍🏻🍽️WHOLE ROASTED CHICKEN WITH PETIT POIS A LA FRANCAISE $1288同男友一樣，有當時睇Rheinfall既感覺🤣人人都話必睇，有讚有彈，但當自己親歷其中，系會有種震撼、驚艷、澎湃既感覺。呢隻Whole Roasted Chicken就系呢種感覺！！到上枱個下都仲覺得佢系一隻普通既烤雞，但系入口個下，真系驚艷到🙈皮脆如玻璃紙，全雞既肉都超嫩滑！！而且調味極致，系吾蘸任何醬汁，都好好味！！仲要用既系本地雞，crazy..👍🏻配有一份?butter cream、沙律（超好食，可以解膩）、甜醬油—Staff會先讓客人打卡，再拎入去細分切份🤤🍽️BABA AU RHUM NITH MANGO 198朗姆酒巴巴配芒果 個人吾太中意濕左既麵包🙈呢個味道系，有D，藥水味🙈 🍽️MILLEFEUILLE WITH STRAWBERRY AND TONKA BEAN 198千層酥配草莓和零陵香豆 甜品黎講，吾太岩個人口味🙈千層酥未做到好薄、好脆、多層既口感，士多啤梨略嫌有D酸🙈不過呢款算系當中比較易入口🙈🙈🙈 另外生日仲送左一張staff手繪簽名生日卡😻thank you R!!同一件加插蠟燭既Raspberry cake（有小小山楂、莓既味道），同2件好精美紅色既puffs（又系濕既包，同藥水味🙈） 臨走前仲送我地一盒精美既Kouign-Amann布列塔尼奶油酥🥹靚女主廚仲出黎送別我地，真系太親切了🥹🫶🏻 Staffs推薦下次可以試duck！！一定🫶🏻Chicken and duck!! #Belon #wholeroastedchicken #roastedchicken #finedining #法國餐廳 #法國菜 #香港法國菜關注組 #中環四大名雞 …查看更多

早前解鎖了位於soho呢間米芝蓮一星的法國菜 門口有點不起眼 餐廳不算大 但食物好高質💫 portion好足夠 已經好想再訪😭節日會提供festive menu亦有a la carte選擇 (好欣賞) 餐前的sourdough好moist好軟熟 並且有酸！🫶🏻 每道菜都高水準發揮 前菜我特別喜歡kuruma ebi 蝦超鮮甜🦐；另外本來無特別喜歡鮑魚但其質地真的出色🤓；帶子個款好特別 係加咗帶子薯仔忌廉一齊打做puree 再刨咗黑松露片係上面 可惜帶子存在感比較低 主菜當然不能沒有最出名的黃油雞 皮脆肉嫩基本野都做得到 唔會覺得乾身/鞋🥰 醃得入味 調味正常 會rank呢隻高過louise 同以往既batard差不多 不過佢就無跟黃油飯；和牛更加有驚喜 超軟嫩 幾乎入口即溶 質素好高 油脂比較重所以會漏啲 但真係好好食🥹 另外魚柳發揮正常 無太大驚喜但味道都不錯的· KURUMA EBI WITH EGGPLANT AND CALAMANSI hkd358 ⭐️ ⇾ 𝟴/𝟏𝟎· POACHED FOIE GRAS WITH FUJI APPLE AND MULLED WINE hkd368 ⇾ 𝟳.𝟯/𝟏𝟎· ABALONE WITH KOSHIHIKARI RICE AND CUCUMBER BLOSSOM hkd388 ⇾ 𝟴/𝟏𝟎· HOKKAIDO SCALLOP WITH BLACK TRUFFLE AND PAIN PERDU hkd428 ⇾ 𝟳/𝟏𝟎· WAGYU STRIPLOIN WITH NOIRMOUTIER POTATO AND SAKE LEES hkd888⭐️ ⇾ 𝟴.𝟳/𝟏𝟎· WHOLE ROASTED CHICKEN WITH PETIT POIS A LA FRANÇAISE hkd1,288 ⭐️ ⇾ 𝟴.𝟒/𝟏𝟎· DOVER SOLE WITH BRUSSEL SPROUT AND 'NOEL JAMON SAUCE' hkd888 ⇾ 𝟳.𝟵/𝟏𝟎〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃😋 𝘵𝘢𝘴𝘵𝘦? 𝟴.𝟰/𝟏𝟎🥳 𝘦𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵? 𝟴/𝟏𝟎🤑 𝘤𝘱 𝘷𝘢𝘭𝘶𝘦? 𝟳.𝟴/𝟏𝟎🤩 𝘳𝘦𝘷𝘪𝘴𝘪𝘵? 𝟴.𝟮/𝟏𝟎〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃Belon📍 1F, 1-5 Elgin Street, SoHo Hong Kong…查看更多

最近趁住 𝐁ᥣα𝖼𝗄 𝐒ɦ𝖾𝖾ρ 新推出嘅 𝐏ᥣα𝗍𝖾ᑯ.周初限定菜單，即刻 𝐛𝐨𝐨𝐤 位去咗中環呢間好出名嘅米芝蓮一星法國餐廳 𝑩𝑬𝑳𝑶𝑵 ୧( “̮ )୨餐廳裝潢走現代風格，配上柔和燈光，營造出一種神秘又高雅嘅氛圍，無論約會定慶祝都超啱 🍷 今次晚餐最令人期待嘅，莫過於由新上任女主廚 𝐌𝐢𝐧𝐚 𝐆𝐢𝐠𝐥𝐢𝐞𝐫 主理嘅菜式，超精緻(˵ ͡° ͜ʖ ͡°˵)➰༶•┈┈┈┈୨ 𝐏𝐥𝐚𝐭𝐞𝐝.($𝟓𝟐𝟖+) ୧┈┈┈┈•༶➰ 𓈒𓏸‪‪ 香草柑橘醬車海老 ᴋᴜʀᴜᴍᴀ ᴇʙɪ ᴡɪᴛʜ ᴄɪᴛʀᴜs ᴄᴏɴғɪᴛ ᴀɴᴅ ғɪɴᴇ ʜᴇʀʙs呢道菜嘅 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 靚到唔捨得食! 🦐車海老極新鮮，口感爽彈，配埋香草柑橘醬，酸酸甜甜，味道清新醒胃～旁邊仲有魚子醬，增添咗幾分奢華感，每一啖都層次豐富，好有驚喜(ღˇ◡ˇ*)♡𓈒𓏸‪‪ 香煎帶子配釀螺肉及馬尼拉蜆 sᴇᴀʀᴇᴅ sᴄᴀʟʟᴏᴘ ᴡɪᴛʜ sᴛᴜғғᴇᴅ sʜᴇʟʟs ᴀɴᴅ ᴍᴀɴɪʟᴀ ᴄʟᴀᴍs一上枱已經聞到香氣撲鼻～🐚 帶子煎得外脆內嫩，鮮甜多汁，配埋釀螺肉同馬尼拉蜆，口感層次好豐富，每一啖都食得勁滿足( ˘ ³˘)♥𓈒𓏸‪‪ 法式煎鴨胸配杏桃及小麥粒 ᴅᴜᴄᴋ ᴡɪᴛʜ ᴀᴘʀɪᴄᴏᴛ ᴀɴᴅ ʙᴜʟɢᴜʀ ᴡʜᴇᴀᴛ期待已久嘅 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐬𝐡！經過𝟏𝟒日熟成嘅杏桃鴨，真係冇令我失望～( ื▿ ืʃƪ)🧡鴨胸煎到外皮金黃酥脆，肉質嫩滑唔油膩，鴨皮脂香同杏桃嘅天然甜味完美融合，中和咗鴨肉嘅濃郁感。再加埋煙韌彈牙嘅小麥粒，整道菜完成度好高，每啖都感受到多層次嘅風味，真係好滿足╰(*´︶  `*)╯♡𓈒𓏸‪‪ 千層酥配士多啤梨及零陵香豆 ᴍɪʟʟᴇsғᴇᴜɪʟʟᴇ ᴡɪᴛʜ sᴛʀᴀᴡʙᴇʀʀʏ ᴀɴᴅ ᴛᴏɴᴋᴀ ʙᴇᴀɴ (+$𝟏𝟗𝟖)鍾意食甜品嘅朋友，一定唔可以錯過～ʕ•ﻌ•ʔ🍓千層酥酥皮鬆化唔膩，配埋士多啤梨嘅酸甜同零陵香豆嘅香味，完美收尾，幸福感滿瀉！📍 𝐁𝐄𝐋𝐎𝐍 (中環)🐰: 𝟒.𝟕/𝟓…查看更多

米芝蓮一星餐廳BELON喺新任主廚Mina Güçlüer帶領下展開咗充滿地中海風情嘅新一頁✨推薦前菜香滑鴨肝 面頭覆蓋住一層冰酒凍賣相精緻可以配甜甜嘅楓糖Brioche一齊食😙伴以塞滿手切開心果粒嘅焦糖梅片 非常香口呢間餐廳嘅烤雞當然出名 但想試試比較有特色嘅主菜就可以揀烤鴨特地用上肉質較肥美嘅廣東鴨🤤 經過14日熟成鴨皮面頭仲有一層令面嘅apricot glaze 入口酥脆而家除咗tasting menu之外仲有a la carte提供👏🏼整體感覺菜式比以前更有特色 而且價錢相宜得多值得一提喺佢哋嘅non-alcoholic pairing🍹用咗好多自家醃製同準備嘅材料 頗有心思_🔖AMUSE BOUCHE🔹SEABASS TARTAR WITH HONEYDEW MELON AND VERMOUTH🔹RAZOR CLAMS WITH HARICOT VERT AND LEMON ZESTFLUKE WITH BERGAMOT AND BLACK LIME鰈魚與佛手柑和乾檸檬FRUIT TOMATO WITH BLACK TRUFFLE AND SOURDOUGH (ALC)黑松露蕃茄酸種麵包FOIE GRAS WITH PLUM AND EISWEIN鴨肝伴布冧冰酒凍🌟BRIOCHE BEEF TARTARE WITH CAVIAR (ALC)魚子醬牛肉他他AMAEBI WITH CITRUS FLAN AND ZUCCHINI甜蝦配柑橘茶碗蒸及意大利黃瓜LOUP DE MER WITH JAPANESE CHERRY TOMATO AND GREEN OLIVE鱸⿂配⽇本⾞厘茄及青橄欖DUCK WITH APRICOT AND BULGUR WHEAT杏脯鴨配小麥粒ROARING FORTIES LAMB RACK WITH CAPSICUM (ALC)ROARING FORTIES 去骨羊架肉配甜椒YUZU MASCARPONE WITH BAY LEAF柚子馬斯卡彭雪葩配月桂葉MILLEFEUILLE WITH STRAWBERRY AND TONKA BEAN (ALC)千層酥配草莓和零陵⾹⾖DARK CHOCOLATE CRÉMEUX WITH HAZELNUT AND SHERRY⿊巧克⼒奶油配榛⼦和雪利酒🌟…查看更多

Nestled in the heart of SoHo, Belon as a Michelin-starred gem, and my recent experience with their Black Series Dinner Menu 2025 was nothing short of spectacular. This limited-time menu, curated by Black Sheep Restaurants, showcases Belon’s signature modern French cuisine and gives a good dining experience.NATURALLY LEAVENED BREAD WITH SALTED BUTTER天然發酵麵包配海鹽牛油SHIMA AJI WITH GRAPE AND PINK PEPPERCORN縞鰺配葡萄及粉紅胡椒LOUP DE MER WITH CHERRY TOMATO AND OLIVES鱸魚配日本車厘茄及青橄欖DUCK WITH APRICOT AND BULGUR WHEAT杏桃鴨配小麥粒YOGHURT PARFAIT WITH PEACH AND SAUTERNES乳酪芭菲配蜜桃及蘇玳葡萄酒MIGNARDISE一口甜品KOUIGN- AMANN焦糖奶油酥The menu gives a few surprises with beautiful dishes that justifies the cost for a cozy night. …查看更多

連續六年獲得米芝蓮殊榮的新巴黎風格法餐Belon除了是亞洲50佳餐廳外還是中環四大名雞之一這次沒有吃到風很大的烤雞試了他們的tasting menu整體用餐體驗感滿分很適合約會、慶祝生日和周年紀念日等服務員拍照技術超好的臨走時送的Muffin搭配咖啡做早餐幸福感滿滿Testing Menu ($1688/1)Wine pairing 4 glasses $648/1; 6 glassy$988/1🟠Fluke with Bergamot and Black Lime比目魚與佛手柑和乾檸檬🟠Foie Gras with Plum and Eiswein鵝肝伴布冧冰酒凍🟠Abalone with Citrus Flan and Black Truffle鮑魚伴柑橘餡餅及黑松露🟠Dover Sole with Baby Artichokes and Fine Herbs多佛龍脷魚配迷你雅枝竹及香草🟠A4 Miyazaki Beef with Pommes Boulangere and Pearl OnionA4 宮崎牛配千層焗薯及珍珠洋蔥🟠Baba Au Rhum with Mango布朗酒巴巴配芒果🟠Madagascar Chocolate Royal with Hazelnut馬達加斯加巧克力蛋糕配榛子…查看更多

聖誕節男朋友早早book 定呢間餐廳，俾咗$1000 訂咗佢最出名嘅黃油雞。去到咁啱係平安夜，佢有個Xmas set menu. 我地想食但又怕加埋隻雞食唔哂，最後個廚師俾我地每人加$280，把xmas set menu 中的venison 轉做黃油雞。隻雞係好好食嘅，佢係皮同肉之間好似釀咗啲野，但最後都係食唔哂要拎走半隻,因為佢一齊黎嗰個potato mash 都好好食，所以我食哂嗰樣先😂其他菜色都不過不失，服務都ok, 可以改善嘅比如係兩個客人兩個waiter, 應該一齊放低或者一齊拎走個碟，而唔係一個放底完既走，另一個先再放低同講解菜式。 仲有就係枱面嘅面包碎冇人主動黎清一清佢。但Xmas eve 佢都冇特別加價，都算ok. 最攪笑係我地成程都好似聞到啲煙味，咁啱又坐係個員工入口出面，以後m為係有人成日走入去食支煙先出黎。點知原來甜品有道係唔知煙燻啲乜😂心裡面屈咗人地成餐飯Tim，sorry …查看更多

—🌮 Stoopwafel with Salmon and Trout Roe🍞 Naturally Leavened Bread with Salted Butter•🌮 Bonito with Fruit Tomato and Shiso•🐟 Tai with Hime Kabu and Green Curry Veloute🦆 Smoked Pekin Duck with Sugarcane and Sakura❤️•🍫 Madagascar Chocolate Royal with Hazelnut❤️🍰 Raspberry and Chocolate Cake❤️🍭 Rose Macaron and Pate de Fruit with Vanilla—感激好友留意到有Black Series的優惠 終於有機會一試在我的To-go-list上很久的BELON!😻環境服務一流 每道菜都很喜歡 又好味又精緻👏全晚最impressive當然是BELON的招牌煙燻烤鴨 吃上整隻鴨最珍貴美味的部份 外層香脆 但肉質juicy軟嫩 鴨味香濃😋更估吾到的是配上的芝士鴨肉pasta香濃creamy得黎帶酸甜 個調味剛好 很WOW!🤩 甜品都很好吃 wine pairing非常high value很愉快滿足的一餐☺️🫶…查看更多

❝中環四大名雞 • BELON🎩🌟米芝蓮一星法國菜🇫🇷世一即席切sourdough🍞充滿心思的menu!❞由未拎米芝蓮一星個陣已經bookmark既法國菜餐廳😳拖到宜家終於一試✨(也是碰巧天時地利人和)衝住三黃雞而來 係中環四大名雞之一!🐥🥳整體很滿意 慶祝日子黎岩晒!❤️Staff服務周到又體貼😎🥰與準備離港讀書既朋友共進既最後一餐dinner 好滿意 畫上完美句號✨🥹先來超高質既餐前麵包🍞原個麵包即席切片 仲噴煙! 外脆內濕潤軟熟 帶點杏仁酸香 配海鹽牛油一流😳❤️勁想食多幾塊🙌🏻兩款Amuse bouche都好喜歡 一款花雕酒醉雞脆撻 一款鱒魚子三文魚mousse窩夫餅☺️未開始食menu上既野已經好滿意haha🥳第一道前菜係鰹魚/蕃茄/紫蘇薄脆撻 旁邊有蕃茄醬同帶鹹鮮既mayonnaise✨第二道係乳鴿肉磚配鵝肝 旁面係酸甜既提子啫喱薄撻✨再來主菜 龍蝦好新鮮爽口😳醬汁creamy帶鮮味 蘆筍香甜!主角三黃雞黎啦!🐥仍係中環四大名雞之一🤩‼️肉質嫩滑juicy充滿油香 不過外皮唔算好脆 但都係好食嘅雞皮 配上雞油醬汁很不錯～值得一提佢地既薯蓉係我見過最軟滑既一款 不起上黎係拉絲咁!🤣食得出用咗大量牛油 好邪惡🥵第一道甜品甚為驚喜 係以brie芝士製成雪糕配上champaign foam🥂同pluam果粒 芝士鹹香+酒香+果香甜 味道充滿層次☺️另一款以榛子朱古力為主題 中間帶豆腐mousse中和膩感! 慶祝生日仲有一個mini朱古力紅莓mousse cake🎂🍓最後臨走餐廳仲會送焦糖奶油酥拎番屋企✌🏻🤣第二日早餐都仲好酥脆 其實佢哋既pasties甜品都做得幾好😋▪️𝘕𝘢𝘵𝘶𝘳𝘢𝘭𝘭𝘺 𝘭𝘦𝘢𝘷𝘦𝘯𝘦𝘥 𝘣𝘳𝘦𝘢𝘥 𝘸𝘪𝘵𝘩 𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳▪️𝘈𝘮𝘶𝘴𝘦 𝘣𝘰𝘶𝘤𝘩𝘦▪️𝘉𝘰𝘯𝘪𝘵𝘰 𝘸𝘪𝘵𝘩 𝘧𝘳𝘶𝘪𝘵 𝘵𝘰𝘮𝘢𝘵𝘰 𝘢𝘯𝘥 𝘴𝘩𝘪𝘴𝘰▪️𝘋𝘰𝘥𝘪𝘯𝘦 𝘥𝘦 𝘤𝘢𝘪𝘭𝘭𝘦 𝘸𝘪𝘵𝘩 𝘤𝘢𝘭𝘷𝘢𝘥𝘰𝘴 𝘢𝘯𝘥 𝘧𝘪𝘰𝘦 𝘨𝘳𝘢𝘴▪️𝘚𝘱𝘪𝘯𝘺 𝘭𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘧𝘪𝘯𝘨𝘦𝘳 𝘭𝘪𝘮𝘦 𝘢𝘯𝘥 𝘢𝘴𝘱𝘢𝘳𝘢𝘨𝘶𝘴▪️𝘞𝘩𝘰𝘭𝘦 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘺𝘦𝘭𝘭𝘰𝘸 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘸𝘪𝘵𝘩 𝘱𝘦𝘵𝘪𝘵 𝘱𝘰𝘪𝘴 𝘢 𝘭𝘢 𝘧𝘳𝘢𝘯𝘤𝘢𝘪𝘴𝘦 ▪️𝘉𝘳𝘪𝘦 𝘥𝘦 𝘮𝘦𝘢𝘶𝘹 𝘸𝘪𝘵𝘩 𝘮𝘪𝘳𝘢𝘣𝘦𝘭𝘭𝘦 𝘱𝘭𝘶𝘮 𝘢𝘯𝘥 𝘦𝘭𝘥𝘦𝘳𝘧𝘭𝘰𝘸𝘦𝘳▪️𝘔𝘢𝘥𝘢𝘨𝘴𝘤𝘢𝘳 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘳𝘰𝘺𝘢𝘭 𝘸𝘪𝘵𝘩 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵▪️𝘗𝘦𝘵𝘪𝘵 𝘧𝘰𝘶𝘳▪️𝘒𝘰𝘶𝘪𝘨𝘯-𝘢𝘮𝘢𝘯𝘯 ꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍BELON中環蘇豪伊利近街1-5號1樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_中環🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_法國菜 #joys_finedine #joys_michelin…查看更多

讚-服務貼心 唔會令人好拘束 侍應介紹食物時有講有笑 同埋講得仔細-菜式大部分都出色 蔬果撻鮮甜 鴨肉非常多汁 皮爽肉滑 甜品既芝士超濃郁 朱古力非常幼滑 亦都夠可可豆香 整體係非常好彈-上菜節奏斷下斷下咁…查看更多

👉🏻SELECTION DU CHEF 💲1,688one of the best whole roasted chicken in town✨and it was divine😋 v juicy with the crispy skin and the truffle scent from the stuffing leveled it up🔥 we got a chance to dine inside the kitchen for the dish of the cervelas en brioche with truffle gastrique which was surprisingly nice as well we all love the brioche so much n even wish the portion of it could be more🤣 most interesting thing is that we spent 5 hours for this dinner hahaha nice date with my girls 💗 -Rating: 8/10〰️〰️〰️〰️〰️〰️〰️〰️〰️BELON (Central)📍1F, 1-5 Elgin Street, SoHo Hong Kong🔗#7eating中環#7eating法國菜#7eating西式…查看更多

A surprisingly wonderful evening at Belon, a nice cozy French Restaurant at the lower part of Elgin Street. We picked from the a la carte menu just so we try out different dishes and they all turn out pretty impressive with immaculate presentation. From the hors d'oeuvre to the petit four, one can see there's so much thoughts being put into the dishes, and presentation. Services with a French touch is rare to come by these days in HK. Last but not least, we were presented our tailored menu as a birthday souvenir alongside with 2 boxes of crusty pastries to take away as breakfast for the following morning, the same morning I wrote this review. We had a truly enjoyable and memorable experience. Highly recommended…查看更多

My last visit to this Michelin 1-star restaurant was back in 2019. Returning today, while the address still shows that it is on Elgin Street, it has moved to a completely different location. A bit difficult to find, it is on top of a short flight of steps in between Fukuro and Ho Lee Fook.I have booked the Kitchen Counter on the day, trying to experience and see first-hand how the beautifully rendered dishes are prepared up-close. The counter can accommodate 4 guests, with comfortable highchairs, inside the kitchen.Chef Jacob Zuidervliet and his team greets us, and soon starts to prepare for the special Chef’s Counter Menu ($1,988 each). While also go for the 6-glass wine pairing ($988), I start with a glass of Pommery ‘Apanage’ Brut Blanc de Blancs NV ($498) as aperitif.The Amuse Bouche is Trout Roe Stroopwafel with Salmon Mousse. The stroopwafel is a Dutch cookie made from two layers of sweet baked dough held by syrup filling. The chef creatively re-formed it to look like a taco shell and stuffed with smoked salmon mousse mixed with dashi sauce, with plenty of poppy trout roes on top. The crunchy stroopwafel and the soft mousse offer a good contrast in texture, with the umami and savoury flavours appetizing. Fun and great in taste.The first wine pairing is Domaine Zind Humbrecht Rotenberg Pinot Gris 2021. From one of my favourite producers who dedicated himself to biodynamics, the grapes came from a plot of limestone soil having very rich iron contents, giving a distinctive red brick colour. The wine has nice citrus fruits to start, evolving with honey and bee wax, as well as some white fruits too.The first course is Norwegian King Crab with Radish and Shaoxing. The delicate and sweet crab meat was wrapped in radish scales that has been thinly sliced to be translucent, looking like a large circular dumpling. In the middle cavity there are some caviar, and edible flowers and other leaves creating a truly appealing and pretty presentation. On the side the chef has prepared a sauce made from Chinese Shaoxing wine, providing a bit of acidity to freshen up the palate. Beautiful and nice.The second wine pairing is Domaine de la Taille aux Loups Remus Montlouis-sur-Loire 2021. A Chenin Blanc from the Loire Valley, the wine has a quince note supplemented with aromas of ginger and pear, with fuller body to balance the heavier palate of the foie gras coming next, as well as a slight sweetness on the aftertaste as well.The second course is Tarte du Foie Gras with Plum and Macadamia Nut. A signature of the restaurant, the slice of tarte shows the different layers, with the sliced plum pieces neatly arranged on the top, with a sweet plum jelly inserted in the middle, and a very rich and indulgent foie gras pate layer, added with chopped macadamia nuts, on the thin tarte base. Every bite is pure joy and satisfaction, with all the flavours harmonized. Excellent and no wonder a signature.The third wine pairing is Maxime Magnon La Begou 2020. A white wine from the star producer in Corbieres, in the Languedoc region, which is made from Grenache Gris and Grenache Blanc. On the nose there is nice salty minerality, with also good oaky aromas. The palate has a more heavy and rounded body and is my favourite wine in the evening.The third course is Ris de Veau with Asparagus and Sauce Aigre-Douce. A special dish from Chef Jacob, the veal sweetbread is beautifully seared, with a succulent texture. On the side are the French young asparagus, very tender, together with a stuffed morel mushroom. Adding the honey soy sauce, the whole dish is amazing in taste, highly flavourful. While some people might not like sweetbread, if cooked well it is one of the best delicacies in the world. A must-try in my opinion. Excellent.The fourth wine pairing is Patrick Piuze La Butte “O” 2021. The Chablis has good minerality, sharp and crisp, with a nice green apple and citrus appeal, lots of flower blossoms and some toasted nuts. An elegant wine.The fourth course is Brill Farci with Violet Artichoke and Fava Bean. The chef has prepared a homemade sausage by adding some pea shoots to the meat, and then rolled it up in the monkfish fillet before pan-frying beautifully, with a nice, caramelized surface. With more vegetables underneath, a foaming butter sauce made with smoked eel is poured on top, giving a hint of smokiness to the fish. The sausage has a slight spiciness which was appetizing. Great in taste.The fifth wine pairing is Domaine Courbis L’ Aube Syrah Collines Rhodaniennes 2020. The varietal from Rhone Valley had a rich blackcurrant and black cherry aromas, a bit smoky, with good spiciness and minerality. Perfect with the duck as it is smoked too.The fifth course is Smoked Pekin Duck with Sugarcane and Sakura. A lot of time has been spent to dry, marinate, and prepare the duck, taking a total of three weeks. It is then roasted, followed by a further smoking process in casserole filled with sugarcane to infuse with the flavours. While carving the duck breast out for the main course, the chef also used the pulled duck meat to prepare a butternut squash tart, fully utilizing the tasty Pekin duck. Very good.After the tart we move on to the duck breast. The skin is crispy just like a Pekin duck, but the meat is amazingly tender and juicy, pairing well with the rich sauce made from the duck jus. On the side there are cherries and some artichokes, with Sakura flowers as decoration, the perfect combination with a touch of Spring. A great example of how Chinese and Western cuisine and cooking techniques are integrated to best effects, and a highlight of the whole meal. Excellent.The sixth wine pairing is Chateau Doisy-Verdines 2015. The sweet wine from Sauternes has nice apricot and honey characters, while on the palate has sufficient acidity to balance impeccably, not feeling cloying despite its sweetness. Good match with the desserts.The sixth course is Rhum Baba with Mango. The rhum baba is a small cake that is soaked in syrup and rum, with whipping cream on top, and some pearls with mango juice as fillings on the side, plus some lime zests on top to give fragrance and a refreshing note. Both appealing on presentation and tasty. A lighter dessert to start off, very good.The seventh course is Banana Charlotte, having a nice presentation with a ribbon wrapping the cake like a gift. Cutting in half to share among us, the outer layer is ladyfinger biscuits, with white chocolate banana mousse inside, and topped with a cream and white chocolate garnish. Not too sweet, the cake has good fluffy texture to enjoy with delight, without feeling heavy or over-bearing. Very good.Together with a cup of coffee, the meal finishes with the Petits Fours, including Pate de Fruit, Lychee Tartelette, and Quenelle au Chocolat. The first one is a traditional French confectionary, a fruit paste that has been set in a mould, with good sweetness and nice fruity taste. The small tart, on the other hand, looks very similar to the local egg tart with interesting lychee flavours.The last piece uses the technique of spooning the quenelle, often features in haute cuisine, of a creamy chocolate. Very rich in cocoa flavours and smooth. All the petits fours are delicious and provides a great finale for wrapping up a wonderful meal. Very good.Service is good, and it is a great experience seeing all the actions going on in the kitchen. Total bill on the night $6,244 and there is also a small box of Kouign-amann, sweet Breton cake made with laminated dough, provided to us as a gift. Overall, a fantastic dinner.…查看更多

呢次試食BELON真係令人心癮癮❤️！落座Kitchen Counter，師傅駕馭煲碟爐具嘅手勢流暢得滑溜溜，每款菜都整得靚絕！Japanese fruit tomato好似藝術品咁精緻，入口時粉嫩蕃茄嘅酸甜味同濃香黑松露揉合到宜家宜家，鮮味夾帶黑松露嘅膻香，食落真係無得輸。炸薯球啖啖濃縮咗Parmesan嘅鹹香，而家食好似聽到嘎嘣嘎嘣嘅聲，卜卜脆嘅外皮同柔滑嘅薯泥交織出一曲律動。Foie gras撻呢件事亦都令人讚賞，鴨肝mousse咬落去係滑到出汁，酥脆撻皮夠得力，香味瞬間喺口腔擴散，味覺上嘅演繹真係令人回味無窮。每一道菜見到都令人垂涎，食落更加令人嗌嘆，每啖都feel到廚師嘅匠心獨運，加上侍者周到嘅服務，整體體驗真係正👍🏻！今次試食經驗分享到此，記得食完要行個十圈消化啊😂👣🍴！…查看更多

同閨蜜聚會, 揀咗一間喺中環蘇豪 Black Sheep Group 旗下嘅 Belon, 食住精緻嘅法國菜, 摸住酒杯底訴心事真係一流💖💖全部嘢都好好食！但不得不提嘅係佢最出名嘅Roast three yellow chicken😋😋 而家我睇返啲相都想食🥲首先,佢會原隻雞上, 畀你影相, 打卡到夠然後佢就會拎返入廚房斬件, 方便你哋share, 食落皮脆肉嫩, 佢仲附送咗啲雞汁, 淋埋上去味道真係一流🤤加埋甜品為呢一餐飯或上完美嘅句號👍🏻…查看更多