Restaurant

Belon

In just five years, Belon has evolved from classic bistro to big-ticket dining destination, in a new location to boot. Its new premises are a moody, aquatic-inspired hideaway of supple curves, thick drapes and intimate corners. Still superb is the food, now overseen by American chef Matthew Kirkley, who had a knack of winning three Michelin stars before moving to Hong Kong. Roast chicken remains on the menu, but it’s the seafood that really shines, whether it’s a mouthful of trout roe tartlet, or an exquisitely plated turbot swimming in buttery, citrusy sauce. The high-end wine list is mostly French, with knowledgeable staff on hand to advise on pairings.

Signature Dishes

• Turbot with beurre cancalaise
• Salade gourmande
• Cervelas en brioche

Tatler Tip

While not stated on the menu, diners can opt for a 5 or 7-course tasting menu.