BELON

BELON A neo-Parisian restaurant rooted in French culinary techniques with a dedication to ingredient-driven cooking.
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How every experience begins at Belon. As we celebrate our 10th anniversary, the first thing to touch your table is a lov...
20/06/2026

How every experience begins at Belon.

As we celebrate our 10th anniversary, the first thing to touch your table is a love letter to Chef Mina’s Turkish roots and Belon‘s french heritage.

Inspired by the classic ‘sigara börek’: crispy truffled filo pastry filled with an aged comtee mornay.

Refreshing palate cleanser, reminiscent of dinners at the Bosphorus: Pastis infused Musk Melon

Foie Gras and Sauternes Tartlet, finished with a touch of grated Turkish coffee. A thoughtful nod to the deep, roasted bitterness of traditional Turkish coffee culture.

Some dishes don’t just appear on a menu - they earn their place, season after season. With each returning year, we make ...
14/06/2026

Some dishes don’t just appear on a menu - they earn their place, season after season. With each returning year, we make small thoughtful adjustments, continuously refining the dish.

One of Chef Mina’s first dishes as a Sous Chef - still one of our most beloved. Grilled Tomato water, truffle custard, Australian winter truffles and garlic-seared sourdough.

Simple but extraordinary.

Çeşm-i BülbülMeaning Nightingale’s Eye in Ottoman Turkish, it is a highly esteemed glassmaking technique developed in th...
07/06/2026

Çeşm-i Bülbül

Meaning Nightingale’s Eye in Ottoman Turkish, it is a highly esteemed glassmaking technique developed in the late 18th century. Originating in the district of Beykoz in Istanbul, where Chef Mina grew up.

This traditional technique has been lost through time and these pieces are increasingly rare. However this particular piece is from Chef Mina’s Grandmothers collection. And has found its way into our restaurant all the way from Istanbul to Hong Kong.

A special thank you to Tülin Güçlüer for sharing a piece of family heritage with us. We will take great care of it.

Ten years ago, BELON opened in SoHo with a clear point of view shaped by precision, clarity and restraint. Over time, it...
29/05/2026

Ten years ago, BELON opened in SoHo with a clear point of view shaped by precision, clarity and restraint. Over time, it became known as the Pearl of SoHo, evolving through different chapters while remaining grounded in the foundations that defined it from the beginning.

Today, a new chapter unfolds under Chef Mina Güçlüer.

From 5 June throughout the month, BELON presents a 10-course anniversary menu revisiting defining moments from the restaurant’s journey, reimagined through Mina’s perspective.

A reflection of both legacy and evolution, honouring the past while looking ahead to what comes next.

24/05/2026

Ardy goes through his favourite dish on the menu!

The 14 day dry aged Guangzhou duck is a show stopper. Served with cherries and yaprak sarma, confit duck legs wrapped in vine leaves, a Turkish classic.
A must have when you come visit!

What’s your favourite dish at Belon?

22/05/2026

Beyond grateful to be recognized in the Michelin Guide Hong Kong & Macao 2026.

This recognition celebrates the hard work of the entire Belon team—especially the dedication that goes on behind the scenes: our chefs, service team, and everyone working tirelessly to craft every detail with care.

From the bottom of our hearts, thank you to our team and our guests for making the past year truly unforgettable.

Proud beyond words to be named as one of Tatler’s Top 20 Restaurants in Hong Kong. This honour belongs to our whole team...
12/05/2026

Proud beyond words to be named as one of Tatler’s Top 20 Restaurants in Hong Kong.

This honour belongs to our whole team - every chef, server and colleague who brings care, craft and hospitality to the table day in and day out.

Thank you Hong Kong!


We are honoured to be recognised by SCMP’s Top 100 Tables, and proud to see Chef Mina Güçlüer named Rising Star.This rec...
28/04/2026

We are honoured to be recognised by SCMP’s Top 100 Tables, and proud to see Chef Mina Güçlüer named Rising Star.

This recognition reflects the work of the entire team, from the kitchen to the floor and everyone behind the scenes, whose care is felt in every course.


26/04/2026

Behind the Pass: the art of BELON in motion

Address

1F, 1-5 Elgin Street, SoHo
Hong Kong

Opening Hours

Monday 18:00 - 22:00
Tuesday 18:00 - 22:00
Wednesday 18:00 - 22:00
Thursday 18:00 - 22:00
Friday 18:00 - 22:00
Saturday 18:00 - 22:00
Sunday 18:00 - 22:00

Telephone

+85221522872

Website

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