At Belon, the Michelin-starred landmark of French fine dining in SoHo, head chef Mina Güçlüer has crafted a fresh narrative rooted in the restaurant’s legacy.Born and raised in Istanbul, chef Güçlüer’s culinary journey took her through some of Europe’s most prestigious and demanding kitchens before arriving in Hong Kong. Since joining Belon in 2019 as a protégé of executive chef Matthew Kirkley, she has developed a distinctive culinary voice that honours French traditions while weaving in Mediterranean influences reflective of her heritage.
Chef Mina Güçlüer’s joined the Belon team in 2019. Photo: Belon
Among her stand-out dishes, the brioche beef tartare with caviar is a reimagination of Belon’s long-standing signature, the cervelas en brioche.
“That dish was on the menu for years; it carried a lot of weight in defining the restaurant’s identity,” Güçlüer explains. “When I took over as head chef, I wanted to respect that history but also take a step forward. The brioche felt like the perfect bridge. So the idea of pairing it with beef tartare and caviar was born – something that feels luxurious but also very Belon.”
The brioche itself is a labour of love, taking three days to prepare. On the first day, the dough is mixed and left to proof overnight. The second day involves shaping and baking, followed by another overnight rest to slightly dry the loaf. This crucial step ensures that when the slices are seared, they develop a delicate crust without absorbing excess fat. “It’s a lot of work for something that looks so simple, but the difference is huge,” she says. The searing adds warmth and texture, providing an ideal base for the tartare and caviar.
The beef tartare, hand-chopped to exacting standards, combines tender Wagyu tenderloin with leaner strip loin for a harmony of flavours and textures. The tartare is paired with lime-spiked crème fraîche that counterbalances the richness of the meat and buttery brioche.
The sleek interiors at Belon. Photo: Belon
Dining and Cooking