Get to know Mina Güçlüer, the new head chef leading Belon
Belon has long carved out a space in Hong Kong’s dining scene as a restaurant that balances modern French technique with a spirit of sincerity. Now, with Istanbul-born chef Mina Güçlüer at the helm, the restaurant enters a new phase, one that continues its lineage while adding a distinctly personal layer.
After moving to Hong Kong in 2019, Güçlüer spent years honing her craft under executive chef Matthew Kirkley, whose influence is still felt across the kitchen. Her debut tasting menu is not a radical departure, but a precise evolution. Dishes such as fluke with bergamot and black lime or 14-day aged duck with apricot and bulgur are as rigorous as they are reflective, subtle nods to her Mediterranean roots and a quiet showcase of her meticulous palate.
We sat down with Chef Mina to talk about her journey, her culinary philosophy and the ingredients she can’t live without.
Amaebi with citrus flan and courgette
Dover sole with green asparagus and chartreuse
Tell us about your background and why you moved to Hong Kong.
I was born and raised in Istanbul, Turkey. In 2019, I made the move to Hong Kong in search of new opportunities and a change of scenery, something that would offer me fresh perspective, both professionally and personally. I was fortunate that my previous chef had connections in Hong Kong and was kind enough to help me secure a role here. I’ve always found Hong Kong fascinating—its dynamic dining scene, vibrant culture, and proximity to other parts of Asia make it an incredible place to live, grow and explore.
When did your love for cooking begin?
It started early, thanks to my mother, who is an exceptional cook. Growing up, both of my parents worked full-time, so dinner time was sacred. No matter what, you had to be at the dinner table. My father worked as a hotel concierge, and both he and my mother shared a love for restaurants. Because of them, I had the chance to dine at some incredible places from a very young age, which left a lasting impression and ultimately shaped my path into the culinary world.
How would you describe your cuisine?Precise and subtle. I strive for clarity and elegance in every dish.
Brioche beef tartare with caviar
What’s your favourite dish from the new Belon menu?
It is hard to choose just one, but the brioche beef tartare is definitely a favourite. It speaks to Belon’s DNA while also reflecting evolution and progress. It is a bit playful, too.
The duck is another standout. The way the flavours come together really echoes my own heritage. Both dishes appear simple on the surface, but they require days—sometimes even weeks—of preparation. The duck alone takes two weeks before it is ready to serve. There is an incredible amount of precision and care behind each element.
What’s something people might not know about you?
I speak four languages: Turkish and German are my native tongues, and I have spoken English since the first grade. I also studied French for six years in school.
Who has been the biggest influence on your career?
Without question, chef Matthew Kirkley. I have worked with him for six years now, and the personal and professional growth I’ve experienced in that time has been transformative. He has taught me so much about technique, creativity and leadership. More importantly, he believed in me, even when I did not see it in myself. That kind of belief is invaluable.
Photo: Güçlüer and Kirkley working together for a culinary collaboration event (Instagram / @matthew_kirkley)
Photo: Güçlüer at the collaboration event in Seoul, South Korea (Instagram / @matthew_kirkley)
Is there a film or book you think every chef should take in?
Ratatouille! It is a brilliant film and, surprisingly, one of the most accurate depictions of a chef’s world—well, aside from the rat, of course.
Which chef would you love to cook with—dead or alive?
Gérald Passedat. He’s my favourite chef and I adore seafood. What he has created at Le Petit Nice is extraordinary.
What’s one ingredient you can’t live without?
Personally, yoghurt. It is a staple in my fridge and something I can eat with almost anything. Professionally, it will be citrus fruits. They offer endless variety and so many possibilities, from zest to juice to peel, every part can be used in many ways.
What’s the best restaurant you’ve ever eaten at?
L’Ambroisie in Paris. I was lucky enough to dine there once, and it was pure perfection. The flavours, the execution, the attention to detail—it was all flawlessly done. It was one of those meals that stays with you.
Favourite food city?
That is a tough one. Istanbul will always hold a special place in my heart. The food is incredible, with influences from so many cultures. From street food to fine dining, the city offers a diverse culinary landscape. Berlin is another favourite. I love how cosmopolitan the food scene is there—you can enjoy an impressive range of cuisines at a very high level.
And finally, your last meal?
Grilled whole turbot, tomato and red onion salad and lakerda (Turkish cured bonito), all from Balıkçı Kahraman in Istanbul. It does not get better than that.
Lindsay Jang and Matt Abergel on their new eatery, Always Joy, and the lasting appeal of Yardbird
Chef Nobu Matsuhisa on the nuances of a master: “You have to learn from everything in life”