BISTROT
Belon is a neo-Parisian bistro showcasing French-rooted yet locally influenced cooking created with the best available ingredients in the form of well-executed basics made from scratch. Reminiscent of the dynamic food scene found in Paris’s 11th arrondissement, Belon presents a refreshing genre of French cuisine in a pared-down SoHo space that allows the restaurant’s sincere approach to food to shine.
PRODUCTS
Using only the best ingredients from both Hong Kong and abroad, each of Chef Calvert’s dishes is prepared with exceptional technique and skilful execution, with some taking over four days to create. Elevated French basics, such as naturally leavened bread and roast chicken with pommes Anna, are made from scratch daily, showcasing the team’s uncompromising dedication to producing familiar dishes in their best form.
Chef Daniel Calvert
After ten years in Michelin-starred kitchens, Daniel Calvert brings passion and precision to his role at BELON. With an impressive career featuring placements at The Ivy, Pied à Terre, Per Se and Epicure at Le Bristol, Calvert's foundations remain unmatched by peers of his 30 years. Granted access to the best of international and local produce, and the freedom to cook whatever he likes as long as it is “inherently excellent”, Calvert’s management of the BELON kitchen is a continuation of both his, and the restaurant’s excellence.
Upstairs at BELON
Guests enter through the restaurant and ascend a dark staircase to the stylish and secluded parlour. Traditional, richly hued Afghan rugs layer the floor of the white and navy room while a wooden wine wall anchors the salon. With space for 18 guests, comfortable upholstered chairs surround wooden tables with enough room for privacy, and guests can also linger on the barstools and watch the bartenders execute a concise list of unfussy cocktails.
Cocktail of the Month
The bartenders announce a Cocktail of the Month, which is rooted in classics and updated with a seasonal flair. The cocktail is available throughout the month at $98.
