BELON

BELON A neo-Parisian restaurant rooted in French culinary techniques with a dedication to ingredient-driven cooking.
(660)

18/08/2026

From the shores of the Mediterranean to the tables of Belon: fish and seafood is at the heart of our menu. Drawn from Chef Mina’s Mediterranean upbringing and classical French training, it weaves through our menu and our craft.

Before any of that, there is this: hours of unseen dedication that make every dish possible.

The tulip is a symbol of beauty, elegance, and love — woven into the very fabric of Istanbul’s history and poetry for ce...
16/08/2026

The tulip is a symbol of beauty, elegance, and love — woven into the very fabric of Istanbul’s history and poetry for centuries. At Belon, it is Chef Mina’s quiet tribute to the city that shaped her: the heritage she carries to every plate, every detail, every table. Her cooking rooted in French rigour, her heart unmistakably Turkish.

Lale Festivali - a yearly tulip festival in Istanbul brings the city to life with millions of tulips transforming the city into a living tapestry of colour.

Norwegian King Crab. Squash Blossom. Tarragon.A dish rooted in memory, refined by technique.The squash blossom takes Che...
12/08/2026

Norwegian King Crab. Squash Blossom. Tarragon.

A dish rooted in memory, refined by technique.

The squash blossom takes Chef Mina back to the Aegean coast — a seasonal ingredient now reimagined through a classical French lens. Sweet King Crab wrapped in a blossom that gives way at the table.

Crisp tempura against tender seafood. A slow-reduced crab jus against a citrus velouté sharp enough to cut through the richness. Sumac and tarragon: a quiet conversation between two cultures that never competes, only completes.

Mediterranean soul. French technique.

Fifteen days.That’s how long this duck has been in our hands before it reaches your table.It starts with Ivan at Hop Wo ...
07/08/2026

Fifteen days.

That’s how long this duck has been in our hands before it reaches your table.

It starts with Ivan at Hop Wo Chicken — arriving whole, the way it should.

We clean it. Brine it for 24 hours. Scald it. Then it ages in-house for 14 days.

Each morning, we wipe them down. Every day, without exception.

It’s not a task. It’s a ritual.

Process isn’t the background to what we do. It is what we do.

Most people taste the last ten minutes.

This is everything before that.

Chef Mina’s sauces are born from a dialogue between two kitchens.They carry the aromatic soul of Istanbul’s spice market...
04/08/2026

Chef Mina’s sauces are born from a dialogue between two kitchens.

They carry the aromatic soul of Istanbul’s spice markets and the disciplined rigor of the French brigade. From a savory jus to the brightest vinaigrettes, each is a study in balance. Every sauce is tasted and refined until it reveals the true essence of the dish.

At Belon, the sauce decides everything.

For Chef Mina cooking is a dialogue between her Turkish heritage and her classic French training. Belon tells her story ...
29/07/2026

For Chef Mina cooking is a dialogue between her Turkish heritage and her classic French training.

Belon tells her story through a delicate balance of rich and bright flavors. A classic foie gras terrine, accented with sweet Jurançon wine, is layered with apricots: an homage to the stone fruit abundance in Turkish culinary tradition.

Served alongside a warm brioche knot. And elegantly finished with a grilled apricot, crisp mâche, and pristine slices of foie gras torchon.

A deeply personal reflection of cultural harmony on a plate.

24/07/2026

MICHELIN-starred dining does not have to feel intimidating. At BELON, we believe great food is best enjoyed with laughter, conversation and the freedom to simply be yourself.

Celebrating 10 years of modern, sincere French cuisine with Chef Mina and the spirit that has shaped BELON from the very beginning.

Join us at BELON as we celebrate all year long. Reserve your experience now.

23/07/2026

Before the first guest arrives, there is only the work.

The quiet hours. The repetition. The concentration that no one sees but everyone tastes.

At Belon, every evening is earned long before it begins.

18/07/2026

Rouget has always been Chef Mina’s favourite — a fish deeply prized across Mediterranean tables, full of character yet extraordinarily delicate.

We sear the fillet skin-on until it crackles, paired with sweet fennel, a golden potato confit and finished with a Pastis Bisque built from the bones.

The pastis is not accidental. It’s a quiet bridge between two coastlines.

French in discipline, Turkish in soul.

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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