Although Belon has an underwater theme, the fine dining restaurant is actually located on the top floor of the Banyan Tree resort in Macau. Descending down a flight of blue stairs takes you to the live oyster bar, as well as to a live pianist and singer doing covers of everyone from Frank Sinatra to No Doubt. The main dining room is split into a smoking and non-smoking section and unusually for Macau, the two are actually very separate. While the giant booths that are spaciously laid-out as well as the partitions of fairy lights give Belon a vague atmosphere of dinner theatre, the wave-patterned ceilings and use of light colours lend it a romantic yet slightly Nordic vibe.

As the name suggests, Belon has an oyster bar that stocks quite a variety of molluscs. On the night we visited, oysters from Tasmania, south Australia, Scotland and Ireland were available, as were of course oysters from the Belon river. While the oysters were certainly fresh and provided a good range of flavour profiles, we were sad that most of the juicy liquid appeared to have been thrown out. Unconventional accompaniments for the oysters include a Thai-inspired salsa and a fruity mignonette, both of which are quite unnecessary with such fresh specimens. Oysters are not the only seafood on offer here, lobsters also feature. We try both a lobster bisque flambéed tableside, as well as a whole steamed lobster. The bisque is less sweet than we would like and the meat retains a strong taste of alcohol, suggesting that it was not flambéed quite enough. The whole lobster is served steamed and expertly de-shelled tableside. It is sweet, juicy and full of tomalley; everything one could want from this princely crustacean. Vegetarians are well-catered for at Belon, with a six-course vegetarian tasting menu available. We try an agnoletti with celeriac puree and black truffle: a dish that would have been wildly successful if not for the fact that it was allowed to sink down to a tepid temperature while our lobster meat was being flambéed for the bisque. To end, soufflé lovers should remember to order 25 minutes ahead as the dark Valrhona chocolate is puffed impressively high with gorgeous bits of melting chocolate in the middle. Though the crust is just a tad on the sweet side for us, it is still a decadent ending to a satisfying meal.

The sommelier at Belon is knowledgeable and can offer good pairing advice. While the impressive Galaxy master wine list is available upon request, Belon’s own carefully selected wine list is more than adequate. Wines are clearly separated into red and whites, then further subdivided by country and in the case of Bordeaux, more specific regions and growths.

Everyone from the manager to the bartender to the sommelier at Belon is keen and eager to be of help. Enthusiastic about the menu and the restaurant itself, the attitude of the staff makes Belon a warm and inviting place to dine, in spite of the more imposing surroundings.

A meal for two at Belon with wine and high-priced items such as a whole lobster comes to about MOP2,600. Given that Belon is the signature restaurant of the luxurious Galaxy complex as well as the premium quality of its ingredients, this is a reasonable price to pay.