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The menu at Belon offers a variety of seafood and grilled plates. Chef Robby Setiawan has created a menu that is approachable but sets a refreshingly new tone for a Macau restaurant. Due to the restaurant’s namesake and the aquatic design, oysters are featured prominently here, and most nights you could circumnavigate the globe simply via the oyster menu, either at your table or at the dedicated oyster bar. The Forbes Travel Guide Five-Star restaurant's main menu, however, features a range of light salads and starters; many finished tableside and seasoned in front of you to your liking. The entrées are a range of surf and turf grilled with sous vide options, each more perfectly done than the next, all with flavorful sides that are decadent touches to even the healthiest dishes. The dessert menu hits all the classics, but with Setiawan’s unique interpretation, including a crêpe suzette that is flambéed tableside and the lemon gelato Baked Alaska — both indulgent and delicious.