BELON

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.

13/07/2026

Chef Mina’s instinct for the sea runs deep. The yellowtail is aged five days, then drawn into a brine built on aniseed and fennel, aromatics rooted in the Aegean coast. Fresh mint, folded through the pea bavarois, brings a herbaceous coolness that has long been a foundation of the Turkish table.

The Clos Sainte-Magdeleine Cassis Blanc meets this dish on its own terms. Its coastal minerality and salinity echo the character of the dish, while its citrus-driven acidity sharpens the preserved lemon and lifts the sweetness of the sugar peas. The wine’s lean structure keeps the silken lardo in check, ensuring richness never overtakes the delicacy of the yellowtail beneath.

Two coastlines. One plate. A pairing built on knowing exactly where you come from.

07/07/2026

04/07/2026

A heartfelt reflection of Chef Mina’s roots. This petit four set is a thoughtful marriage of classic French pastry techniques and the vibrant soul of Turkish sweets.

From the deep richness of dark chocolate and nutty brown butter to the bright, floral notes of rosewater and honeyed nougat, every bite tells a story.

In Turkish culture, part of true hospitality is that no guest ever leaves without being offered a warm cup of tea. A timeless symbol of welcome and care. Honoring this tradition, we serve our petit fours with a soothing cup of fragrant Jasmine tea.

It’s Chef Mina’s way of welcoming you into our dining room as if it were her own home. Designed to end your experience on a deeply personal and comforting note.

29/06/2026

We are proud to celebrate ten years of sincere, modern French cuisine here at BELON.

A decade is no small thing in the life of a restaurant. It is the result of countless services, small details, exacting standards and the belief that great restaurants are built day by day, plate by plate, guest by guest.

As our MICHELIN-starred Pearl of SoHo reaches this important milestone, Chef Matthew reflects on what the team has built together.

With Chef Mina at the helm for this next chapter, BELON remains a story of craft, care and evolution. A restaurant honouring where it began, while continuing to reach for what comes next.

We welcome you to join us at our table as we celebrate this incredible milestone all season long.

25/06/2026

Turkish heritage, French ex*****on.

Our Revani au Rhum transforms a classic Istanbul staple with a delicate rum soak, bright bergamot and crème fraîche.

A profoundly personal and perfectly balanced finish to your dining experience at BELON.

20/06/2026

How every experience begins at Belon.

As we celebrate our 10th anniversary, the first thing to touch your table is a love letter to Chef Mina’s Turkish roots and Belon‘s french heritage.

Inspired by the classic ‘sigara börek’: crispy truffled filo pastry filled with an aged comtee mornay.

Refreshing palate cleanser, reminiscent of dinners at the Bosphorus: Pastis infused Musk Melon

Foie Gras and Sauternes Tartlet, finished with a touch of grated Turkish coffee. A thoughtful nod to the deep, roasted bitterness of traditional Turkish coffee culture.

14/06/2026

Some dishes don’t just appear on a menu - they earn their place, season after season. With each returning year, we make small thoughtful adjustments, continuously refining the dish.

One of Chef Mina’s first dishes as a Sous Chef - still one of our most beloved. Grilled Tomato water, truffle custard, Australian winter truffles and garlic-seared sourdough.

Simple but extraordinary.

07/06/2026

Çeşm-i Bülbül

Meaning Nightingale’s Eye in Ottoman Turkish, it is a highly esteemed glassmaking technique developed in the late 18th century. Originating in the district of Beykoz in Istanbul, where Chef Mina grew up.

This traditional technique has been lost through time and these pieces are increasingly rare. However this particular piece is from Chef Mina’s Grandmothers collection. And has found its way into our restaurant all the way from Istanbul to Hong Kong.

A special thank you to Tülin Güçlüer for sharing a piece of family heritage with us. We will take great care of it.