THE FIRST SUP­PER AT BELON WITH

De­li­cious De­but Hong Kong Tatler

Hong Kong Tatler - - Faces Soiree -

From Calvin Wang and Vin­cent Guy Raf­fin fight­ing over a mille­feuille to René Chu dis­cov­er­ing a love for uni, it’s safe to say The First Sup­per was a suc­cess. It was the in­au­gu­ral event in a se­ries that will see Hong Kong Tatler in­vite the who’s who of the city to pre­view new restau­rants be­fore they for­mally open. The venue for the pre­miere was Belon, a Parisian-style bistro on El­gin Street, Soho. The lat­est ad­di­tion to the Black Sheep Restau­rants port­fo­lio, it was a per­fect fit for The First Sup­per. Hong Kong Tatler editor-in-chief Claire Breen Mel­wani kicked off the evening with a wel­com­ing ad­dress and in­tro­duced the mae­stro of the kitchen, Aus­tralian chef Henry James. Henry de­scribed the in­spi­ra­tion be­hind Belon’s menu—which in­cludes such de­lights as grilled Hokkaido scal­lops with sea­weed but­ter, and uni on a potato waf­fle with smoked ba­con cream and cherry sor­bet, served in a bowl of cham­pagne—be­fore re­treat­ing back to the kitchen. His eight-course menu was a hit and had many of the guests plan­ning to re­turn soon; Ben­jamin and Christy Liang even made reser­va­tions for the fol­low­ing night. Turn to p.226 for our fea­ture on the new restau­rant.

René Chu and Vin­cent Guy Raf­fin

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