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BEST
NEW CHEF
2018

PHOTOGRAPHY: MOSES NG

DANIEL CALVERT, BELON RUNNER-UP
John Javier
Can the Brits beat the French at their own game? The cooking at Belon will tell you all swapped Darling
you need to know. Since taking over the helm at the Soho restaurant, 30-year-old chef Harbour for
Daniel Calvert has steadily built up a reputation for surprising even the most regular Victoria Harbour
of diners with his inspired evolution of modern French cuisine. Don’t be fooled by his in early 2017,
boyish looks—with more than 13 years of culinary experience under his belt, from the and since then
has been slinging
early days as a line cook at The Ivy in London to working under Thomas Keller at Per
highly original
Se in New York, Calvert’s impressive foundations shine through on his concise menu.
takes on classic
Whether it’s perfecting his signature sourdough loaf or crafting the architectural beauty
dishes in his
that is the pigeon pithivier with figs and amaretto, the young chef ensures that each meal
newly adopted
at Belon is impeccably crafted from start to finish—and we can’t wait to see how he city—a style
continues to shape the restaurant’s culinary offerings in the future. he coins “neo-
Cantonese”—at
Belon, G/F, 41 Elgin Street, Central, Hong Kong Happy Paradise.