When you turn to food for comfort, come to where you Be.llong.
Be.llong was created for the brave wanderers who are away from home. Bringing together our unique experiences and philosophies, the Be.llong concept combines extraordinary craftsmanship with the Seven Necessities from the Taiwanese Kitchen: Fire, Rice, Oil, Salt, Soy Sauce, Vinegar, and Tea. We craft experiences of connection and belonging for people, always centred around simple yet elegant food at a table. We want you to eat with a sense of belonging that is sincere, delicious and healthy.
Long was apprentice to Chef Tom Aikens, Chef Eric Chavot and Chef Yoshinori Ishii. She has worked at Tom Aikens, Brasserie Chavot, Dinner by Heston Bluemental, Frenchie and Umu Restaurant. Her food is a creative interpretation from her experiences in Modern British, Classic and Modern French, and Japanese Kaiseki cuisine.
Chef Long is also the photographer behind Be.llong. Having developed her own unique aesthetic based on her days studying at Central Saint Martins, she uses ingredients as medium to express her creativity in food.
Rebeka has a mixed background in brand marketing and interior architecture. She had designed school for non-profit organization in Nepal and had delivered award-winning window and store design for high-end and high street brands worldwide.
From her years of experience working in the branding and design industry, Rebeka curated and launched Be.llong’s new projects - Be.Box & Long Là John during the 2020 London lockdown in July.