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港鐵上環站 A2 出口, 步行約7分鐘 繼續閱讀
電話號碼
21522872
開飯介紹
位於中環蘇豪區的法國菜餐廳,除了嚴選世界優質食材外,亦特意搜羅本地新鮮當季食材,例如招牌烤全雞則用上本地雞。餐牌因應當天食材而定,菜單天天不同。 繼續閱讀
獎項殊榮
亞洲50最佳餐廳 (2018-2021), 米芝蓮一星餐廳 (2019-2020)
營業時間
今日營業
18:00 - 00:00
星期一至二
全日休息
星期三至日
18:00 - 00:00
公眾假期
18:00 - 00:00
公眾假期前夕
18:00 - 00:00
*截單時間: 22:30
付款方式
Visa Master 現金 AE
座位數目
30
其他資料
酒精飲品
電話訂座
食評 (5)
等級4 2021-04-17
2386 瀏覽
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 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.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. The Salade Gourmande was a new dish, comprising green beans and other leaves/herbs sandwiched between layers of veal tongue and foie gras. 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. 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.Ordered the mikan mille-feuille as dessert. Mikan (蜜柑) is a tangerine-like citrus fruit that is grown in Japan. Very refreshing.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. Also a box of 2 orange Madeleines to take home. Yum yum.In summary, amazing dining experience. Must return soon to try the turbot. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2021-05-28
473 瀏覽
BELON 重新出發,新地點、新主廚、新餐單,就當是一間全新的餐廳,來一個新的體驗。天氣逐漸炎熱,地方對我來說有點難找,尤其是正在搭棚裝修,我已經過了好幾次門而不入,因為不知道這是門口。在正在搭棚的街道上,有其中一格水泥牆入口,我還以為是正在裝修的店,結果在水泥色的門上有個非常不顯眼的餐廳名字,要不是正好見到約好的朋友,我是絕對找不到的😅。裝修風格比較像工業風,四周都是灰色為主調,燈光有點暗,每張桌子都有間隔。由於我腸胃不太舒服,這晚決定輕盈一點,由朋友決定點一些比較輕食的小吃及頭盤,主菜及甜品就跳過。侍應服務很好,知道我腸胃不舒服特意來關心有什麼飲食禁忌,還根據情況推薦我們可選擇的菜式,很是窩心。首先送上的是餐廳的Amuse bouchée:Aged Comte cheese gougere熟成康提芝士烤鹹泡芙Gougere 是一種法國的芝士酥皮糕點,是混合芝士的麵團製成的烤鹹美食,來自勃艮第,一般可以造成三至四厘米的小糕點作為開胃前菜。這個鹹香的小金球外層酥脆,內層柔軟,咬開是半流心狀態的康提芝士,作為開胃菜很受歡迎。評分:8/10Naturally leavened bread with salted butter 天然酵母麵包配鹹牛油這份自家製的麵包配鹹牛油是正常水準,外層香脆,但脆得有點太硬,內層柔軟,酸味濃郁。牛油就是普通的有鹽牛油,在這部份這間餐廳放的功夫不多。評分: 7/10Snacks 小食($/件,$ per piece)除了一款生蠔以外,所有的小食我們也點了來試。Cod tarama with karasumi and mitsuba ($58)鱈魚醬配烏魚子及鴨兒芹這款鱈魚醬是放在一個小撻內,大概是一口大小,餡料是白色的鱈魚子醬,在鱈魚子醬上灑上切碎的鴨兒芹莖,面層上鋪滿金黃色的烏魚子。賣相十分美麗,一入口先吃到撻皮的酥脆,再來是鱈魚子醬的鮮味,及鴨兒芹少許芹菜的香味。本來這種配搭很美味,不過金黃色的烏魚子雖然鮮味十足,但配搭在一起就有點過鹹,重口味了少許。可能是個人口味的問題,覺得若果能夠減少一點調味,那就更好了。評分: 8/10Carrot stroopwafel with dill pistou ($38)紅蘿蔔脆餅窩夫配叼草醬第二款小食是脆餅,自家製的脆餅顏色偏橙紅,因為混合了紅蘿蔔,比一般的脆餅脆度稍為低一點,糖分也很充足,拿上手有少許黏手,當然仍然是很脆的,可以用手輕易地分開。中間的叼草醬香氣十足,為這款甜美的脆餅添上芳香氣息,美中不足是味道有點失衡,比例上有點少,不能夠蓋過甜膩的味道,如果叼草醬再多一點會更好。評分: 7.5/10Foie gras tartlet with Sauternes ($98)蘇玳葡萄酒鵝肝撻接下來是這裏小食中外表最突出的一道,葡萄酒鵝肝撻。當送上來的時候,白色底配上波點圖案的花紋,頓時我腦裏響起了小鳳姐的歌聲:「吹啊吹,讓這風吹⋯」🤣綠色的波點是用芫荽做的,還好這裏只是用來點綴,吃不出芫荽的味道(因為我討厭芫荽)。入口滿是鵝肝的香味,鵝肝醬做得非常軟滑,調味也拿捏得剛好沒有過鹹,細緻柔滑得入口即溶,令人非常享受。這是一道無論賣相和味道都出色的小食。評分: 9/10Pig’s trotter with Horseradish mustard ($78)辣根芥末豬蹄最後的小食是豬蹄,憑名字想像不出上菜時居然會是小方塊形狀。這個小方塊內是充滿香料香味的豬肉/豬蹄,豬蹄經過醃製,味道偏鹹香,更加帶出豬肉香味。烹飪方法像是經過高壓壓實,然後切成小方塊炸香,非常花心機,賣相也很美,不過以調味來說有點太鹹,還好只是一口大小。上面的網狀薯仔、醬汁及香草只作裝飾用途,味道上已被豬蹄搶過,沒有存在感。評分: 7.5/10頭盤Salade gourmande $528鵝肝牛舌沙律但到頭盤了,這份鵝肝沙律端出來的時候真的被其賣相深深地吸引了。主廚以擺放墨西哥卷餅的擺盤方法作為靈感,創作出這鵝肝牛舌沙律。墨西哥卷餅的擺盤一般用金屬作為底盤,但這裏大廚跟別出心裁地用同樣形狀的脆餅作為底盤,令擺盤成為菜式的其中一份子。鵝肝及牛舌一層一層地分隔,造成一塊長方形的凍糕,美不勝收。第一、三、五格都是鵝肝及牛舌凍糕,第二格放上沙律菜,第四格就放上像是蒜心的蔬菜。這到頭盤的賣相完全顛覆了一般人對沙律的印象。先是凍糕,一入口首先沖上鼻腔的是牛舌的香味,牛舌煮得非常柔軟,已經和鵝肝一樣可以說是入口即化,品嚐完牛舌的味道後鵝肝的味道才在口腔爆發,想不到這兩種濃味的食物居然可以一先一後在口腔中輪流出場,不會互搶味道,烹調得非常到位。話雖如此,但調味實在太重手了,這到菜式鹹得過分,不配上沙律菜及底層的脆餅的話根本吃不下去,調味完全是浪費了這道精緻的美食,實在可惜。評分: 7.5/10Cervelas en broiche $328豬肉醬、開心果配黑松露醬汁接下來有豬肉醬,味道像是豬肉腸有混合開心果果仁碎,有少許豬羶味。用上特厚的丹麥酥皮麵包,如千層酥般充滿牛油香。這道菜也很考功夫,我覺得應該是準備好中間的豬肉腸內餡,然後再將麵團包裹着豬肉腸,在餐廳內焗製成自製的丹麥酥皮麵包。這款主菜再配合黑松露牛油汁,香氣十足,吃第一口覺得很香很好吃,可惜多吃就覺得肥膩,咀嚼麵包有種爆油的感覺,滿口牛油味有點過分濃郁,實在吃不消。評分: 8/10Crepe soufflé with caviar $428魚肉疏乎厘配魚子醬汁最後一道頭盤比較清淡,是魚肉疏乎厘配魚子醬汁。魚肉梳乎厘是用魚肉打成魚醬,中間混合了很多空氣,其實感覺很像中式的魚蛋,不過不是彈牙的口感,反而是鬆鬆軟軟的,配合其梳乎厘的名字。侍應先送上用綠色麵皮包裹的白色魚肉疏乎厘,然後再淋上混合了很多魚子醬的淡綠色醬汁。這份魚肉是三道頭盤中唯一一道調味恰當的,清淡的醬汁配合魚子醬的鹹味,充分提升魚肉的鮮味,簡單不油膩反而更好。評分: 8.5/10飯後甜品:泡芙已經吃飽,直接跳過主菜及甜品,餐廳送上了petit fours 的泡芙,為了配合這份小甜品,特別叫了peppermint tea 薄荷茶($58)來清一清味蕾。泡芙賣相很美,符合餐廳的審美標準,表面是碧綠色的,泡芙非常香脆,可惜內餡的吉士忌廉甜得過分,甜得發苦,令我不禁要把吉士忌廉放棄不吃。評分: 6/10小禮物:馬德蓮蛋糕最後離開餐廳的時候有驚喜,侍應送上一人一盒可以帶回家的小手信,是馬德蓮蛋糕,裝在一個黑色的硬盒裏,馬德蓮蛋糕的口味是非常清新帶酸的檸檬味, 正好可以中和這一頓的肥膩,非常不錯,是我喜歡的清新口味。這道馬德蓮蛋糕很合我的口味,比餐廳的泡芙美味太多了。評分: 9/10總括來說,餐廳服務一流,菜式特別,看得出大廚用心及心思,尤其喜歡最後有小禮物,令整個用餐體驗可以延續到第二天。美中不足是調味方面有點太濃太鹹,如果可以調節一下可以以更好。價錢也不親民,偶一為之就好😝。總評分: 8/10 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2021-05-03
652 瀏覽
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 Comte Cheese Gougere. Very delectable one-mouth bite with a hint of cheese 🧀 essence! 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. 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. 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. 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. 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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2021-04-29
673 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2021-04-10
1079 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)