"In a few short years, Daniel Calvert and his team have made Belon a force to be reckoned with, not just in Hong Kong, but globally. The precise, deceptively simple, classically inspired French plates hint at Calvert’s training at the likes of Pied à Terre in London, Per Se in New York, and Epicure in Paris, but the results (think: an unadorned plate with a bar of foie gras torchon so smooth it looks airbrushed and a row of preserved blueberries) have created a culinary lexicon of their own." - Janice Leung Hayes
Belon