Newly opened Belon, SoHo – James Henry’s Hong Kong debut impresses

Australian chef James Henry, who shot to fame for his bistro Bones, in Paris, has collaborated with Black Sheep Restaurants to open Belon in Elgin Street, SoHo, and although new, it’s already popular.

The decor is contemporary bistro, with mirrors on the white walls, navy blue banquette setting, marble table tops and blue and white linen napkins. At the back is a large bar counter where mille-feuille is displayed.

The menu changes depending on what fresh ingredients Henry can get, which keeps things interesting for both guests and staff. However, there are a few items that have already become must-try meals.

First is the naturally leavened, country-style bread (HK$48) that Henry makes, which has a thick crust and soft crumb.

Next is the sea urchin and sweet potato waffle with smoked bacon cream (HK$78 each). It sounds like an intriguing combination and it works well: the umami of the uni, combined with the sweet potato and then the savouriness of the bacon flavour, is a memorable two-bite wonder.

As for other menu items, a more delicate starter is the pain perdu with smoked eel and black radish (HK$48), a strip of eel placed on top of bread and topped with delicate radish shaped like leaves.