If you haven’t visited Belon since its relocation, you may be in for a surprise. Its Joyce Wang-designed, blue-grey interiors are a far moodier affair, with velvet drapes and curved sofas offering plenty of intimate corners. The food has evolved too; representing Black Sheep Restaurants’ take on a neo-Parisian bistro, the menu features Belon signatures like roast chicken and mille-feuille, alongside more progressive dishes showcasing a wealth of razor-sharp techniques—for instance, delicate trout roe dumplings where the skin is crafted from the thinnest slices of daikon. Every dish benefits from insanely precise, picture-perfect plating. The high-end wine list focuses on French pours, with attentive staff on hand to provide knowledgeable, affable (but never overbearing) guidance throughout.

Signature Dishes

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

Tatler Tip

With the promise of off-menu dishes, book Belon’s chef counter, which is set apart from the main dining room.