Belon

• Neo-Parisian Bistro with a Local Twist: Belon stands out as a "neo-Parisian" bistro in Hong Kong, blending classic French culinary techniques with Asian influences, exemplified by dishes like sea urchin and sweet potato waffle. This fusion reflects the city's evolving French dining scene and offers a sophisticated yet sincere cuisine that adapts to local markets and farms.

• Design by Dix Design + Architecture: The restaurant's interior is uniquely characterized by mirror-clad walls, polished marble and aluminum surfaces, and deep-blue booths, creating a vibe that is both classy and comfortable—a rare balance in Hong Kong's dining scene, which often swings between scruffy and antiseptic environments.

• Exclusive Behind-the-Scenes Culinary Experience: Belon offers guests an immersive experience where they can tour the Michelin-starred kitchen to learn precise culinary techniques before enjoying a dinner featuring the very dishes they observed being prepared, paired with carefully selected wines. This educational and intimate approach to dining is uncommon among Michelin-starred restaurants.

The most honored or signature ingredients at Belon, the Michelin-starred restaurant in Hong Kong, include:

• Red miso: Used in their signature red miso sourdough bread, this ingredient adds a unique dimension of flavor and umami to the bread, which is highly praised and served with high-quality Le Ponclet butter from Brittany.

• Namanori, Tosaka, and Shio Kombu: These seaweed varieties contribute distinct flavors and textures to sauces. Namanori offers a fresh, briny flavor, while Tosaka provides a pleasant bite, helping to balance complex dishes.

• Aged Comté cheese: Featured in their gougères and as part of the welcome statement, this 36-month-aged cheese adds richness and depth, showcasing French culinary tradition.

• Caviar: Used to enhance dishes with rich, complex flavors, such as paired with asparagus and other seasonal ingredients, adding luxury and umami.

• Tarama (Greek salted cod roe) and Karasumi (Japanese salted mullet roe): Combined with mitsuba (Japanese wild parsley) in tarts, these ingredients bring acidity and oceanic salinity, reflecting the restaurant’s blend of French and Asian influences.

These ingredients are significant as they embody Belon's philosophy of melding French tradition with Asian elements, creating balanced, textured, and flavorful dishes that are both innovative and rooted in classic techniques. The use of fermented bread with red miso and aged cheese sets the tone for the meal, while the seaweed and roe-based components highlight the oceanic freshness and umami central to their cuisine.

Tasting Menu

• 5-Course Lunch: HK$1,380
• 7-Course Dinner: HK$2,280

A La Carte

• Foie Gras: HK$420
• Blue Lobster: HK$980
• Oysters: HK$180 (6 pieces)

Wine List

• Not specified in the provided menu content