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2021-04-17
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Very excited to try dinner at the new Belon. Not really a fan of the old one, cos esp during the summer months, every time someone opened the door, a waft of hot air wd fill the room.No such complaint for the new Belon, as it is situated on the first level. Interior design seemed more upscale than the bistro style of its predecessor- dark tones.Big range on the wine list. We ended up ordering 2 bottles of ($6xx) Loire red which was good value for money. Cheese puff as hors d'oeuvre. Yum.Not a ve
No such complaint for the new Belon, as it is situated on the first level. Interior design seemed more upscale than the bistro style of its predecessor- dark tones.
Big range on the wine list. We ended up ordering 2 bottles of ($6xx) Loire red which was good value for money.
Cheese puff as hors d'oeuvre. Yum.
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Not a very big menu, signature items like the roasted chicken still available.
To start, we decided to go for the cod roe tart (from the old menu), carrot stroofwafel with dill, fois gras tartlet and pig’s trotter as small bites. They came together with the big piece of home made soda bread (crispy crust and soft in the middle) with salted butter from Brittany.
“Small bite” was literally one bite, with the exception of the savory waffle of thin carrot wafers filled with dill pistou, which took several bites to finish.
Pastry of the cod roe tart very crispy. All recommended.
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As appetizers we ordered the cervelas en brioche, crepe soufflé with caviar and Salade gourmande. (Friend recommended against ordering the asparagus as she tried it last time n wasn’t thrilled).
Cervela (a type of Sausage, pork belly here) came embedded in 2 pieces of brioche with a sauce of pistachios, black truffle and madeira.
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The Salade Gourmande was a new dish, comprising green beans and other leaves/herbs sandwiched between layers of veal tongue and foie gras.
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Soufflé wrapped in crepe in a semi circle came next. Server came to pour the cream sauce over it. Caviar was actually in the sauce.
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As the main course, we picked the pigeon pithivier over Chef Kirkley’s signature turbot.
A pithivier is normally a French round pie usually made by baking two disks of puff pastry, with filling stuffed in between.
Chef Kirkley’s interpretation of the pigeon pithivier was minimalistic: medium-rare pigeon breast lined with spinach and mushroom was stuffed between a pastry crust. 2 servings per order, so best shared by 2 ppl.
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Ordered the mikan mille-feuille as dessert. Mikan (蜜柑) is a tangerine-like citrus fruit that is grown in Japan. Very refreshing.
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Server commented that since we started with a puff, we should also finish with a puff. We were each given a cream puff. Too big to fit in one bite so all the cream spilled out of my mouth.
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Also a box of 2 orange Madeleines to take home. Yum yum.
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In summary, amazing dining experience. Must return soon to try the turbot.
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