{💓煥然一新的大熱法國餐廳𝓑𝓮𝓵𝓸𝓷🌟} Throwback to our meal at Belon 2.0 back in June! Now helmed by Chef Matthew Kirley, the newly revamped Belon remains true to its French roots, with both signature Belon dishes as well as new additions by Chef Kirkley on the menu. Interiors are set in shades of blue and grey, and exude a greater sense of sophistication, theatre and intimacy (vs the old Belon which was set in warmer tones and more brightly lit.) _ Food-wise, We started off with the Belon classics - the 𝐀𝐠𝐞𝐝 𝐜𝐨𝐦𝐭𝐞 𝐜𝐡𝐞𝐞𝐬𝐞 𝐠𝐨𝐮𝐫𝐠𝐞𝐫𝐞🧀 and 𝐍𝐚𝐭𝐮𝐫𝐚𝐥𝐥𝐲 𝐥𝐞𝐚𝐯𝐞𝐧𝐞𝐝 𝐛𝐫𝐞𝐚𝐝 𝐰𝐢𝐭𝐡 𝐬𝐚𝐥𝐭𝐞𝐝 𝐛𝐮𝐭𝐭𝐞𝐫🍞, both which were as good as we remembered them to be! Then to the highlights of the meal- 𝐅𝐨𝐢𝐞 𝐠𝐫𝐚𝐬 𝐭𝐚𝐫𝐭𝐥𝐞𝐭 𝐰𝐢𝐭𝐡 𝐬𝐚𝐮𝐭𝐞𝐫𝐧𝐞𝐬 This dotted foie gras tartlet was almost too pretty to eat! (Just almost, cuz nothing can escape from my belly👻) The foie gras pate was smooth, creamy and rich, then together with the sweet Sauternes jelly underneath - absolute match made in heaven! Such a great marriage between sweet and savoury! 𝐂𝐚𝐫𝐫𝐨𝐭 𝐬𝐭𝐫𝐨𝐨𝐩𝐰𝐚𝐟𝐞𝐥 𝐰𝐢𝐭𝐡 𝐝𝐢𝐥𝐥 𝐩𝐢𝐬𝐭𝐨𝐮🥕 First time trying a savoury stroopwafel and man, these are probs the only stroopwafels I want for the rest of my life 🤣 they were crispy on the outside with a new chewiness to it. And as a dill-lover, the herbiness from the dill and sweetness from the carrot really made it for me! The not-your-usual-healthy-salad 𝐒𝐚𝐥𝐚𝐝𝐞 𝐠𝐨𝐮𝐫𝐦𝐚𝐧𝐝𝐞🥗 with layers of ox tongue, foie gras & french green beans, and the 𝐂𝐞𝐫𝐯𝐞𝐥𝐚𝐬 𝐞𝐧 𝐛𝐫𝐢𝐨𝐜𝐡𝐞🍖 featuring Lyonnaise sausage stuffed inside a crispy, buttery brioche were really enjoyable too! And of course, we had to get the signature 𝐏𝐢𝐠𝐞𝐨𝐧 𝐩𝐢𝐭𝐡𝐢𝐯𝐢𝐞𝐫🦆! The pigeon breast itself was incredibly tender and juicy but just wished the pastry was even crispier and flakier! Nicely done overall but we liked the small bites better😛 The only thing to critique was the 𝐌𝐢𝐤𝐚𝐧 𝐦𝐢𝐥𝐥𝐞𝐟𝐞𝐮𝐥𝐥𝐞🍊Belon has always been known for their millefeulle, sadly the new version was no where near it’s past standard… such a pity😢 (Verdict in the comments!👇🏼)

大家都知道我平時出post的速度非常慢😹 但這次我真的忍不住要快點跟大家介紹一間最近我最喜愛的新餐廳 - CENSU🥳🎉🎉 . 餐廳的Head Chef - Shun Sato 就是Fukuro的前主理人👨🏻‍🍳 因此CENSU或多或少都帶有Fukuro的影子😉 同樣提供以fusion的izakaya-style為主的菜色🏮所以喜歡Fukuro的朋友們絕對不容錯過🙌🏻 而Chef Shun 亦曾在Ho Lee Fook、Belon 和Armani/Aqua工作；由於這幾間餐廳 我個人亦十分喜歡❤️ 因此在到訪之前我已經非常期待😻😻 . CENSU是根據SENSES(感官)一字而命名。 因此餐廳不乏嗅覺、味覺、觸覺、聽覺和視覺的衝擊和體驗👀👂🏻👅👃🏻 除了食物外，個人亦非常欣賞餐廳wabi-sabi (侘寂美學)的概念和充滿日系和時尚感的設計 🎨 雖然地方不大，只有40個座位，但感覺非常和諧舒適；而且客人還可以在餐廳內購買到一系列的用品，例如tableware、甚至T-shirt等🤩 . 其實餐廳7️⃣月1️⃣5️⃣日才正式開業🎊 但我有幸於上星期試業期間便率先體驗了餐廳的一系列菜式🥢 每一道菜都富有特色💕 而且味道和配搭都一流，我實在太喜歡了‼️ 如Unigiri 便結合了Uni和Onigiri兩種食物而成；飯團拷得金黃香脆，搭配濃郁甜美的海膽、並加入清甜的鮑魚高湯🧡🍙 光是想像都已經知道有多美味吧😽 另外，Chutoro Tuna作為前菜亦非常出色🐟 中拖羅肉質軟腍，而fennel wasabi soy sauce則成功提升了味道的層次感⬆️ Potato Salad的賣相很有心思🥔 口感也很好，而且「內有乾坤」，金黃的半熟流心蛋漿與薯仔沙律十分搭配；Hamachi和Karaage亦很有驚喜😋 主菜方面當然少不了從Fukuro時期，我已經超喜歡的Udon❣️ 滿滿的鱈場蟹肉🦀、沾滿蛋漿的彈牙烏冬，加上靈魂所在的Crab Miso.... 依舊是那熟悉又感動的味道🤤🤤 最後兩道的甜品也是個人強力推介的菜式👏🏻 Miso Icecream很特別，加入green tea yuzu tuile後，味道不但沒有違和感，反而有令人耳目一新的感覺🌱 而House Dango更是我一試便愛上的甜品🍡 丸子粉糯煙韌，配搭mascarpone芝士🧀 和 黑糖🖤 絕對有意想不到的驚喜💯好味到我忍不住再extra order多一碟後，仍感覺意猶未盡😂😂 . 是此soft opening的體驗真的極佳，非常推介給所有朋友✨ 不過提提大家，餐廳已經開始正式營業，只有四位或以上才可以訂位⚠️⚠️ 三人或以下就只好早點去排隊了🙂 . . CENSU 地址：中環歌賦街28-30號地舖 . . . #fnhholic_fusion #fusion #japanesestyle #japanesefood #izakaya #nom #nomnom #yum #yummy #eat #tasty #delicious #deliciousfood #foodpics #foodoftheday #gastronomy #gastronomia #instafood #foodphotography #foodinstagram #hkfood #hkfoodblogger #hkfoodie #hkfoodlover #topcitybiteshk #相機食先 #手機食先 #吃貨 #吃貨人生 #食評

【中環 │ BELON 2.0】 『極具創意驚艷開場，整體調味相對偏重』 ⁡ 之前Black Series Book到BELON終於可以一睹呢間法式餐廳嘅風采。前主廚Daniel Calvert離開餐廳之後，今年BELON由美籍主廚Matthew Kirkley接替，地址亦搬遷至伊利近街的樓上。之前無緣造訪舊址，不過睇網上介紹知道舊店行明亮光猛路線，而新店就變得非常暗黑有格調 （黑到好難影相😹） ⁡ 菜式簡約但充滿創新元素，服務親切，臨走的時候仲會俾一份迷你肉桂卷俾我地帶回家。前菜非常有驚喜，主菜雖然未到WOW亦相當出色，甜品環節對我地來講就相對失望。 ⁡ 可能係唔慣法式甜品，可能純粹係當下已經食得太過飽滯，甜品尤其petit four實在有點受不了。 ⁡ 推介🥢熟成康堤芝士泡芙 🥢鵝肝撻🥢司華力腸法式奶油麵包 ———————————————————— ♣️Black Series Dinner➰HKD1288p.p ►Starters ▻▻ ◍熟成康堤芝士泡芙 │ 4.5/5 泡芙皮好脆，芝士味好濃暖暖地有少少火腿味 ⁡ ◍自家製天然酵母麵包 配 布列塔尼牛油 │ 3.5/5 入面軟腍腍略帶煙韌，酸味慢慢咁樣浮起出嚟，越食越酸 ⁡ ◍鱈魚子醬 配 烏魚子及芫荽 │ 3/5 太鹹左啲 ◍蘿蔔荷蘭鬆餅 配茴香香蒜汁 │ 3.5/5 ◍鵝肝撻 配 蘇玳葡萄酒 │ 4/5 ◍Shima Aji Nicoise │ 4/5 譯名唔知點解係油甘魚沙律 ⁡ ►Main ▻▻ ◍司華力腸法式奶油麵包 │ 4.5/5 麵包好酥軟，香腸有粒粒嘅口感配上黑松露醬甜甜地層次感好豐富 ⁡ ◍烤走地雞配法式青豆 │ 4/5 半隻烤雞皮超脆，雞胸肉也算柔軟，其中一部份雞胸肉仲釀入菇菌。 伴碟雞汁過於濃稠，個人感覺太油唔好食。 估唔到成隻雞腳直接上碟，雞爪指甲都睇得一清二楚，美觀程度就扣分啦 ⁡ ►Desserts ▻▻ ◍ILE FLOTTANTE WITH ALMOND AND CARAMEL │ 3.5/5 雲朵般輕盈，杏仁味輕飄飄卻濃郁，底部的酒味好濃。上面的朱古力花薄脆略顯多餘 ⁡ ◍橙酒拿破崙 │ 3.5/5 酥皮薄酥，橙味好濃 ⁡ ►PETIT FOUR ▻▻3/5 具體內容唔太記得，只記得全部都非常甜膩 而同開場芝士泡芙一脈相承的甜品版本「薄荷泡芙」成為噩夢的回憶 完全係食緊牙膏的體驗🤯我地不約而同皺眉，實在難以下嚥 ———————————————————— ♣BELON 2.0 @belonhk ☌中環蘇豪伊利近街1-5號永利大廈1樓 ◔ 6pm-12am (Mon, Tue Closed) ⁡ 回頭率：🌕🌕🌕🌑🌑 環境：🌕🌕🌕🌗🌑 份量：🌕🌕🌕🌗🌑 味道：🌕🌕🌕🌗🌑 價錢: HKD1590p.p (10% service charge&Wine) ———————————————————— ▶︎想搵同地區餐廳▷#hkfoodiechris_中環 ▶︎想搵同類型餐廳▷#hkfoodiechris_westernfood ▶︎睇埋評分相近嘅餐廳▷ #hkfoodiechris_mightencore ▶︎想搵同等價位餐廳▷#hkfoodiechris_高價位 ●第幾次食○1/1 ⁡ #hkfood #feedfeed #hkfoodie #hkfoodlover #hkfoodporn #hkgirl #hkfoodstagram #hkfoodblogger #hkrestaurant #hkfoodphotography #食評 #食好西 #中環#belon #frenchcuisine #finedining #blacksheep #blackseries #blackseries2021 #中環美食 #法國菜 #yummy#香港美食 #yummyinmytummy