After closing the doors on our inaugural home last month, we are excited to announce that neo-Parisian restaurant BELON will reopen on the 25 March. Fully embracing its next chapter, the pearl of SoHo welcomes back guests in an elegant and elevated new home on Elgin Street. The storied history of the restaurant is carried forward in service, design and menu, with the recognisable rich, deep blues iconic of the original BELON and signature dishes remaining.
The next evolution of BELON is defined by a spirit of reinvention, as Chef Matthew Kirkley brings together the past, present and future of the restaurant. A well-known name in the who’s who circle of culinary excellence, Chef Kirkley has trained in some of the world’s most iconic culinary institutions and led Chicago’s L2o and San Francisco’s COI to two and three MICHELIN Stars respectively, before taking up the helm at neo-Parisian restaurant BELON. For the first time in his career, Chef Kirkley will be working in a restaurant that is unapologetically French; rooted in French culinary techniques, Kirkley’s menu champions classically-minded cuisine spotlighting the variety and depth of the region’s best seasonal ingredients.
With his upgraded and spacious kitchen, Chef Kirkley will reimagine dishes from BELON’s past and showcase new ones that are a reflection of his expertise and celebrated path through the world of fine dining. “I have always been an admirer of French cooking and to be able to execute in a jewel-box restaurant like BELON is something I could not be more excited about,” says Chef Kirkley. “I hope with this new chapter to create memories for the guests who fell in love with the restaurant and supported its journey thus far and to introduce BELON to an even wider audience.”
Highlights on Chef Kirkley’s menu include his signature Turbot with Beurre Cancalaise, a dish born out of respect to the old tradition and inspired by the lineage of all-star chefs at Hôtel de Ville: Frédy Girardet, Philippe Rochat and Benoît Violier. The delicately displayed scales are reminiscent of Joël Robuchon, while the sauce is a transformation of Philippe Rochat’s beurre cancalaise side dish. The Salade Gourmande is his nod to old-school French techniques, contemporised with an intricate layering of veal tongue and foie gras, and finished with black truffle and haricots vert. Other dishes pay tribute to BELON’s history, such as the technically intricate Cervelas en Brioche, inspired by the French tradition of proteins wrapped in pastry; and an expertly executed Pigeon Pithivier reimagined from the archives of the restaurant.
Running the show front of house is Chef’s wife Lauren Kirkley, who has worked in revered restaurants including Thomas Keller’s three-MICHELIN Starred The French Laundry. Her team will oversee a dining room designed by Joyce Wang Studio, featuring a sculptural, serpentine aesthetic, curvaceous banquettes, deep tones and rich textures. The tranquil dining room exudes timelessness and sophistication, transporting guests straight from the congested streets of Hong Kong to Paris. An intimate Chef’s Counter sits right in the heart of the kitchen, where guests can dine fully immersed in the experience, watching first-hand as the magic of Chef Kirkley’s kitchen unfolds.
“When we opened BELON, we knew it was going to be a special restaurant and different from anything we had created before, but the experience surpassed all of our expectations,” comments Founder Christopher Mark. “To be reopening in this beautiful new space five years later, almost to the day that BELON first opened its doors, and to be working with a chef of Matthew Kirkley’s calibre is somewhat of a dream come true. We know that the next chapter of BELON’s story will take the restaurant to new heights and we are excited to share it with the city.”