T.Dining by Hong Kong Tatler - - Best New Chef -

Can the Brits beat the French at their own game? The cook­ing at Belon will tell you all you need to know. Since tak­ing over the helm at the Soho restau­rant, 30-year-old chef Daniel Calvert has steadily built up a rep­u­ta­tion for sur­pris­ing even the most reg­u­lar of din­ers with his in­spired evo­lu­tion of mod­ern French cui­sine. Don’t be fooled by his boy­ish looks—with more than 13 years of culi­nary ex­pe­ri­ence un­der his belt, from the early days as a line cook at The Ivy in Lon­don to work­ing un­der Thomas Keller at Per Se in New York, Calvert’s im­pres­sive foun­da­tions shine through on his con­cise menu. Whether it’s per­fect­ing his sig­na­ture sour­dough loaf or craft­ing the ar­chi­tec­tural beauty that is the pi­geon pithivier with figs and amaretto, the young chef en­sures that each meal at Belon is im­pec­ca­bly crafted from start to fin­ish—and we can’t wait to see how he

con­tin­ues to shape the restau­rant’s culi­nary of­fer­ings in the fu­ture.

Belon, G/F, 41 El­gin Street, Cen­tral, Hong Kong

RUN­NER-UP John Javier swapped Dar­ling Har­bour for Vic­to­ria Har­bour in early 2017, and since then has been sling­ing highly orig­i­nal takes on clas­sic dishes in his newly adopted city—a style he coins “neoCan­tonese”—at Happy Par­adise.

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