hen Chris Mark and Syed Asim Hussein of Black Sheep Restaurants decided to open Belon, they knew what they want it to be— a stuffy, overly polite multi-course degustation venue that would bore their diners. They also knew that they needed it to be modern and unpretentious and, most importantly, a place that would serve approachable and devastatingly delicious food.
One night, a sake-fuelled dinner with renowned Australian chef James Henry i n Hong Kong helped define what Belon should be. Henry was globally known for his seasonal, fresh seafood and charcuterie-focused bistro Bones i n Paris— and this was t he i dea he was planning t o bring t o Soho. Henry closed Bones i n August 2015, shocking scores of French food l overs, and moved to Hong Kong.
Belon is everything a modern bistro should be. Helmed by confident staff who aren't afraid of a bit of banter, a