VOTES ARE IN: Everyone deserves $30 Off Premium plan! Enjoy 1-for-1 deals at 500+ places. Use code <VOTE30> today >>
close

béni

141 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.

333A Orchard Road
#02-37 Mandarin Gallery
Singapore 238897

(open in Google Maps)

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

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

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

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Reviews

From the Burpple community

Bold flavours abound here, with premium ara fish dressed in a savoury medley of sweet breads, bacon and italian parsley. The foamy, golden sauce made from chicken wings boiled for 6 hours is refined yet packed full of flavour, truly delicious.

Taste: 4/5

3 Likes

Paying homage to a French classic, Beni's version is elevated with foie gras and black truffle. The savoury finale to what had been a very fine meal so far, the whole golden duck pie which emerged from the oven was nothing short of stunning. Pity we only got a quarter each, because it was excellent.

The buttery, burnished pastry was par excellence, and what it contained inside was even more indulgent – a thin layer of black truffle, sandwiched between ground duck meat and foie. Not letting up on the decadence, a commanding Sauce Rouennaise was served alongside the pie. Its dominant duck liver flavour might put off those with less adventurous tastes, but I absolutely loved it. And we added black truffles for $10, because why not.

Taste: 4/5

4 Likes

Chef Kenji Yamanaka's Japanese influence really comes to the fore with this dish, which sees alabaster hunks of fugu meat coated in sticky rice and deep-fried to crisp, flaky perfection. Despite this, its flavour was incredibly delicate and natural, and the subtle chicken stock sauce peppered with pomelo and olive bits only served to enhance the fish.

Taste: 3.5/5

1 Like

Beni's fine dining is of the Japanese-accented French ilk, characterised by luxurious ingredients, immaculately prepared and delicately plated. We enjoyed this starter very much, with chunks of fresh, springy lobster well contrasted by crunchy radish, Italian broccoli and baby parsnip. Textures of lobster such as squares of wobbly lobster jelly and a scattering of umami lobster roe powder solidified the theme and the encore of concentrated lobster bisque was an unveiling of deepest umami. Great!

Taste: 4/5

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

6 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
ADVERTISE WITH US