Compared with traditional and dignified Western restaurants, Belon is more like a bistro on the streets of Paris, blending Hong Kong's chic and bustling yet casual comfort. As one of the "50 Best Restaurants in Asia" by S.Pellegrino in 2018, Belon is no less than a Michelin-starred restaurant in the gastronomic world. Because of the popularity of the new award-winning awards, Belon has attracted many diners who come to check it out, and its popularity is growing day by day.

Chef Daniel Calvert has a keen eye for ingredients, having worked in Michelin-starred restaurants in France for 10 years, and his style of cooking is to maximize the original flavours of the ingredients without being overly fancy. There are not many types of dishes on the menu, and the portion size can be adjusted according to the number of diners. Except for specific dishes, 60% of the menu changes once a week. In one of the season's set menus, the appetizer is the Japanese sweet shrimp tartar, which is a small and delicate shrimp tart with a few pickled garlic piled on top, and the slightly sour taste and sweetness of the shrimp meat are very appetizing. The signature pigeon pie is the signature dish of the main course, which is sandwiched between the pigeon breast and fried until crispy in a puff pastry pie, which is crispy on the outside and tender on the inside. Another signature meat dish is roasted whole chicken, which is filled with the chef's special minced dishes between the chicken bodies, and the meat and vegetables are just right, which will be served by a special person for diners to take photos at the back of the table, and then brought back to the kitchen to be cut and served. The final Napoleonic dessert is amazing, with a loose and crispy puff pastry, wrapped in a fragrant cheese sauce, and the layers of fluffiness in the mouth are very special.

The exterior of the restaurant is made of wood panels, creating the atmosphere of a local bistro in Paris, France. The interior decoration is based on simple and generous design, with white and blue as the main colors, creating a romantic and fashionable marine style, with curved table and chair lines and ceiling spherical lamps that emit warm yellow light, making the atmosphere of the whole restaurant warm and natural, and the dining comfort here is quite high. Most of the waiters in the restaurant are young French men, who speak English with a strong French accent and can communicate in simple Cantonese. Most of the waiters will take the initiative to ask about the dining experience and solicit opinions after the diners have finished their meal, which is more interactive.