Belon

HK$1500 per person

This neo-Parisian bistro in Soho heartland has evolved tremendously in the past few years since it opened. At the helm is Daniel Calvert, a Brit showing the French the potential of a new kind of Gallic cuisine—one that incorporates influences from the new context of Hong Kong and Asia as a whole. Sanma a la niçoise is an inspired update with added crunch from crispy quinoa and a thin layer of egg yolk covering the fish; foie gras au torchon with translucent slices of Japanese peach and herbaceous celery leaves offer a window into the mind of a chef who prizes precision and clarity of flavour in all of his dishes. The room itself is a cosseting mix of low lighting reminiscent of candlelit wine bars, and the glamour of the Belle Epoque era thanks to details such as globe lamps and dreamy onyx tabletops. As befitting a French restaurant, the wine list is peppered with less typical bottles—and is not exclusively French—while desserts such as mille-feuille and chocolate tart are exemplary. Staff are incredibly well-informed yet exude just the right amount of measured effusiveness.

41 Elgin Street, Central, Hong Kong TEL: +852 2152 2872 belonsoho.com