New-School Parisian: A casual French bistro that claims to leave the pretension at the door, BELON is the latest from the prolific Black Sheep Restaurant group.
Look & Feel: The first thing you’ll notice about BELON is its appearance — the exterior is made of teak wood that makes for a refreshing change of pace in cement-heavy Central. Inside, expect more woodwork, plus shiny stone and metal accents.
Meet the Chef: Originally from Australia, award-winning chef James Henry worked at French restaurant Bones in Paris (now called Jones), before moving to Asia. Chef Henry has put together a menu of French fare and some regional inspiration by using local ingredients that he’s sourced from wet markets in Sai Ying Pun and New Territories farms.
On the Menu: It might bill itself as “neo-Parisian” but you’ll still find some traditional dishes, as well as a spotlight on homemade ingredients and nose-to-tail recipes. Choose a few bites from the various menus, divided into hors d’oeuvres, entrées, plats, accompaniments and desserts. A few of the highlights include oysters served with champagne mignonette sauce, beetroots baked in salt ($128), a whole roasted chicken with pommes Anna ($538), and grilled Hokkaido scallops with seaweed butter ($138). Biodynamic wines and hard-to-find French bottles make up the bulk of the drinks menu.
Great For: French food without the ‘tude, healthy meals, pared-back dining, leisurely dates and celebrations.
FYI: Ask about wine parings from the all-French-wine menu.
This writeup is a news piece and was not based on a restaurant visit. The Loop will update this post once we’ve visited in person.