Hong Kong isn’t lacking for polished French bistros, and as the competition sharpens, Belon is looking to gain an edge with a change in the kitchen. At just 29, Istanbul-born Mina Güçlüer has stepped into the role of head chef, making her one of the youngest to lead a top restaurant in the city, and among a small number of women running Michelin-starred restaurants in Asia.
Her imprint on the menu is showing up in the form of cooking rooted in French technique that incorporates local ingredients and elements from her Turkish background. That’s most apparent in her East-West twist on the roast duck: sourced from Guangzhou, dry-aged for 14 days, and served with apricot and bulgur wheat. The dish anchors Black Sheep’s monthly “Plated” deal, an early-week prix fixe menu at HK$428 ($55) per person.