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béni

104 Wishlisted

~$250/pax

❉ 1 Michelin Star béni aims to share the blessings of a genuinely delightful food and drink, combined with impeccable service. The exclusive fine-dining establishment integrates French fine dining cuisine and Japanese produce including the Ozaki A5 Wagyu Beef from Miyazaki prefecture. Guests are brought on an intimate and indulgent gastronomic journey through a series of courses featuring the best of the four seasons served by Chef de Cuisine, Kenji Yamanaka.
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333A Orchard Road
#04-16 Mandarin Gallery
Singapore 238897

(open in Google Maps)
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Thursday:
12:00pm - 03:00pm
07:00pm - 11:00pm

Friday:
12:00pm - 03:00pm
07:00pm - 11:00pm

Saturday:
12:00pm - 03:00pm
07:00pm - 11:00pm

Sunday:
Closed

Monday:
12:00pm - 03:00pm
07:00pm - 11:00pm

Tuesday:
12:00pm - 03:00pm
07:00pm - 11:00pm

Wednesday:
12:00pm - 03:00pm
07:00pm - 11:00pm

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Reviews

From the Burpple community

M E D I A P R E V I E W
When the media preview invitation for Michelin’s GastroMonth slipped into my DMs, I could not refuse. Although I had planned on not attending any tastings in August, the moment I spotted one Michelin starred béni restaurant on the list of options, I didn’t hesitate to reply “yes” because their food is unforgettable. Plus I had been harbouring thoughts of a return visit.
Shown above is the 6-course lunch #dégustation menu ($88++) available from 1st to 30th September as part of the Michelin Dining Series, held in conjunction with the Grand Prix Season in Singapore. All the dishes by Head Chef Kenji and his team, including the two created specially for this month-long event (one for lunch and one for dinner), are an exquisite blend of Japanese and French fine dining flavours and techniques.
Every meal at béni starts off with what I consider the best little collection of bread in town. So when you dine here, even if you are trying to avoid carbs, I recommend making an exception. These fresh bakes by Pastry Chef Makoto should not be missed. Pick one, any one of the breads, tear it, smear on the unsalted butter and choose a salt to sprinkle over. Then before you know it, all that’s left is an empty bag.
Appearing in a slender cup is the first course of incredibly sweet crab meat with leek in voluptuous cream form and caviar.
Next, artistically plated barely seared, mostly raw bonito (tuna) boasting a hint of curry.
Following that, an outrageously good chilled mushroom cream with truffle royale. This signature of Chef Kenji is to be eaten with a spoon that I swear, is ingeniously designed to heighten dining pleasure with its extended little lip.
Hokkaido scallop with matsutake mushrooms and foam of creamy chicken sauce, one of the two new dishes, arrives at this point. To me, it’s comforting flavours innovatively represented.
Then comes a crispy-scaled piece of Amadai. Exceedingly fresh, the fish is plated with a medley of gazpacho and avocado purée.
Dessert is a gorgeous ensemble of fresh figs, a divine houjicha cream and blackberry sorbet.
What I really appreciate is the $88++ set menu also includes a cup of tea or coffee because that’s how I love to end my meal. Sipping on a hot cuppa with the array of delectable petit fours by Chef Makoto is amongst the happiest of happy endings for me.
For dinner, the promotion is for a 9-course at $238++ (usual: $258++).
To get more info and make your bookings, please visit: guide.michelin.com/sg/events/gastromonth-2018

5 Likes

Second floor of mandarin gallery. Japanese-fusion kind of foods. Pricy but, the experience you get here is worth it. Dinner tasting menu is $258++

Crab-cauliflower, caviar. 4.25/5
Lobster-poached lobster, tomato stuffed with vegetable tartare and more lobster with beetroot puree and lobster sauce 4.25/5
Mushroom-creamy soup consisting of 4 kinds of mushroom, with a chawanmushi on the bottom 4.25/5
Scallop-celeria, truffle dressing 4.5/5
Egg-onion and red wine sauce. Quite rich and with the runny egg is somewhat like a soup4.5/5
Catch of the day-artichoke, crab, broth. Forgot what the fish was.. but has a really crispy skin, not really the flaky type 4.5/5
Kobe-potato puree, seasonal vegetables, 4.5/5 madeira sauce

1 Like

This another tailored dish to suit my change in dietary! The dessert was placed on a frozen serving plate which keep the fruits chilled. Another nice and innovative dish!