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From BistrotoFine-Dining!💫
2021-05-03 1528 浏览
Revamped in March from its former 1 Michelin ⭐️ bistro, we scored a booking a month in advance, horray! 🙌🏻 The vibe was drastically different than before. From bright cosy and noisy environment, it became very dark, serious and upmarket. With an open kitchen by the entrance, you could observe the new chef Matthew Kirkley and his brigade busy preparing our culinary experience.Greeted by our handsome French waiter, we took our time to study the menu. First to come was Amuse Bouche, it was Aged Comt
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Revamped in March from its former 1 Michelin ⭐️ bistro, we scored a booking a month in advance, horray! 🙌🏻 The vibe was drastically different than before. From bright cosy and noisy environment, it became very dark, serious and upmarket. With an open kitchen by the entrance, you could observe the new chef Matthew Kirkley and his brigade busy preparing our culinary experience.
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Greeted by our handsome French waiter, we took our time to study the menu. First to come was Amuse Bouche, it was Aged Comte Cheese Gougere. Very delectable one-mouth bite with a hint of cheese 🧀 essence!


Amuse  Bouche
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Then we had a variety of hors d’oeuvres, which included Cod Tamara, Carrot Stroopwafel, Foie Gras Tartlet and Pig’s Trotter. Full of authentic strong French flavors.


Cod  Tarama,  Carrot  Stroopwafel,  Foie  Gras  Tartlet,  Pig’s  Trotter
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For appetizers, we ordered Salade Gourmade and Cervelas en Brioche. The former was a testament of how the chef brought foie gras to a new height. It was truly beautiful and intricate, however, because of the strong flavors in this dish, a sauce would be nice to cut it through.
The latter was on a heavy side with sausage filling in the brioche and a flavorful truffle sauce.


Salade  Gourmade
$528
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Cervelas  En  Brioche
$328
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For the mains, make sure you come with an empty stomach for the Pigeon Pithivier. 🕊 The crust of the pithivier kept the meat soft and succulent. This dish should definitely be shared. It would become very boring if to finish it by one person.

The turbot 🐟 was very colorful and beautiful in presentation. However, compared to the price, there was a big disparity gap with the portion. The flavor was OK but nothing to write home about. Beauty 1 vs Taste 0.


Pigeon  Pithivier
$988
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Turbot
$888
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To finish off the meal, we ordered Ile Flottante with Almond Caramel and Chocolate Hazelnut Cake 🍰. Both were well-presented but mediocre in taste. Concluded with their Petite Four which was a Choux Pastry Puff.

Ile  Flottante  with  Almond  Caramel
$188
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Chocolate  Hazelnut  Cake
$188
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Upon leaving the restaurant, we were given a bag with a box of Amalfi Lemon Flavored Madeline with poppy seeds (2 pieces). I forgot to take a photo before eating one, oops. They actually tasted better than their actual dessert



Dinner for 2 people (with a bottle of wine 🍷) was: HK$ 5450.


It was a VERY expensive meal! 💸💸💸
I don’t think it was worth it, but perhaps a nice experience to try once or for a special occasion if you have extra cash to burn.


From the overall standard, I feel they will attain 1 Michelin star ⭐️ again very soon.

Amalfi  Lemon  Flavored  Madeline
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    2021-04-25
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    $2700 (晚餐)
    推介美食
    Amuse  Bouche
    Cod  Tarama,  Carrot  Stroopwafel,  Foie  Gras  Tartlet,  Pig’s  Trotter
    Salade  Gourmade
    $ 528
    Cervelas  En  Brioche
    $ 328
    Amalfi  Lemon  Flavored  Madeline
    • Cervelas  en  Brioche
    • Pigeon  Pithiver
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    Worst experience ever
    2021-04-29 1416 浏览
    When you make reservation,they will charge you 2000hkd for the deposit. (merchant name: the black sheep restaurant) They will tell you that you will get refund after you actually pay for the meal in the restaurant.Guess what? Belon won't refund you until you dispute the charge with the credit card company.Incase you forget to check your credit card bill. Belon will take your deposit forever.
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    When you make reservation,they will charge you 2000hkd for the deposit. (merchant name: the black sheep restaurant) They will tell you that you will get refund after you actually pay for the meal in the restaurant.

    Guess what? Belon won't refund you until you dispute the charge with the credit card company.
    Incase you forget to check your credit card bill. Belon will take your deposit forever.

    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      3 star ⭐️⭐️⭐️ chef
      2021-04-17 5711 浏览
      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
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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.
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      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.
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      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.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        Awesome dining experience
        2021-04-10 1534 浏览
        I ordered dish for two with a few starters and a main. The foie gras was out of the world both in terms of visual ie the finesse and taste! The quail pithivier looked and tasted fantastic, with number of elements put into a single dish is truly reflection of the chef top skill. I particularly loved the dessert (see the picture uploaded).Overall the dining experience was amazing. The food was just as great as any top french restaurants I have been in Hong Kong and the UK. I can also see the first
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        I ordered dish for two with a few starters and a main. The foie gras was out of the world both in terms of visual ie the finesse and taste! The quail pithivier looked and tasted fantastic, with number of elements put into a single dish is truly reflection of the chef top skill. I particularly loved the dessert (see the picture uploaded).

        Overall the dining experience was amazing. The food was just as great as any top french restaurants I have been in Hong Kong and the UK. I can also see the first Michelin star is on its horizon.
        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        • ALL!!