T.Dining by Hong Kong Tatler - - The New Gastronomy -

Belon cer­tainly isn’t an ev­ery­day din­ing ex­pe­ri­ence. Young chef Daniel Calvert’s ever-chang­ing menu sees clas­sic tech­niques com­bined with con­tem­po­rary sen­si­bil­i­ties and the finest sea­sonal in­gre­di­ents, re­sult­ing in dishes that range from re­fined takes on bistro favourites (such as the restau­rant’s fa­mous roast chicken with pe­tits pois a la Fran­cais) to in­trigu­ing cre­ations you are un­likely to find any­where else (a stel­lar tomato ter­rine with an­chovies and bur­rata on our visit).

Whilst a cou­ple of items do feel rather ex­pen­sive for the por­tion size, there is lit­tle to fault in terms of flavour or ex­e­cu­tion—and the evening is much en­hanced by the restau­rant’s friendly but knowl­edge­able staff, and re­laxed un­stuffy at­mos­phere.

The dé­cor ex­udes a fit­tingly un­der­stated kind of lux­ury, with onyx-mar­ble ta­bles, blonde wood fit­tings and hang­ing globe lamps that ex­ude a warm wel­com­ing glow, mak­ing it an ideal lo­ca­tion to en­joy a long lin­ger­ing meal with a tip­ple or two (the wine list is es­pe­cially well-cu­rated—look out for the restau­rant’s Rare Wine Nights on Wed­nes­days). In the con­tin­u­ally chang­ing streets of Soho, Belon’s as­sured cui­sine and un­pre­ten­tious am­bi­ence means it def­i­nitely de­serves to stick around for the long haul.

Belon’s sig­na­ture roast chicken is a favourite of reg­u­lar guests Shane Os­born’s

magic comes from us­ing tip­top sea­sonal in­gre­di­ents to cre­ate de­cep­tively

sim­ple food that re­quires a mas­tery

of tech­nique

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