About BÉNI’s Philosophy : “Japanese reinterpretation of authentic French cuisine with Chef’s Table Experience”
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. 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.
What is unique about beni, the minute you are seated , you will notice the beautiful crystalware setting. Each is unique because each is handmade by master in Japan. Same for the wine glasses, you notice the fine stem.
Even the warm bread is presented on warm plate to keep the temperature. I like when restaurant pay extra attention to detail.
First we are greeted with ROYAL BLUE TEA.
béni is a proud partner with Royal Blue Tea, a Kanagawa based concept which offers handpicked premium teas by the bottle which have gone through a cold infusion. The teas are then sealed into wine bottles to ensure a full conservation of their aromas. Royal Blue Tea offers a new alternative to non-alcohol drinkers and is redefining the world of tea as we know it.
beni is probably one of two restaurants in Singapore that offered this tea, as the company is very strict on who they supply the tea to.
To fully draw out their natural flavour, colour, and aroma, these precious leaves are infused in cold water for three to seven days. The tea is then put through an unheated filtered sterilization process. Their teas are entirely natural and they do not use any artificial additives or preservatives.
We are pleased to have the opportunity to experience a new kind of luxury with Royal Blue Tea, the world’s finest premium bottled tea.
We embarked on the Lunch Degustation menu, starting with Crab Paprika with a bit of Gold and Silver foil. The crab meat is definitely fresh and sweet, the dish is refreshing and perfect for a starter.
Next we had the Summer Terrine, Eggplant, Edamame.
A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Edamame or edamame bean, is a preparation of immature soybeans in the pod, found in cuisines with origins from East Asia. The pods are boiled or steamed and served with salt. In Japan, it is usually blanched in 4% salt water and not served with salt. Very refreshing dish.
Next we had the Mushroom Cream with Truffle Royale.
Its mushroom cream at the top , with truffle and the bottom is egg custard, served cold. When eaten together gives an unique blend especially truffle balance with egg custard and mushroom cream.
Next wine we are pairing is the Grace Winery Gris de Koshu, Katsunuma, Japan.
It is made with Koshu grapes Katsunuma, Japan. The wine is light body and not over powering. Perfect for the next dish.
Next we had the Scallop with celeriac and truffle dressing. This is one of three options guest can select when they are having the lunch degustation menu.
The Hokkaido Scallop that thrive in the cold waters off Hokkaido are quite thick and filling, making them a delicious shell fish enjoyed by a wide range of consumers. The scallop’s large adductor muscle is sweet and savory. Scallops also have a wealth of nutrients such as vitamin B12, taurine, iron and lead, making for a healthy food as well.
This scallop is pan seared to perfection while maintaining its juiciness.
Next we had one of the main dish of the menu, the Sword Fish with squash and peanut.
While the Sword fish was lightly cooked , you can still taste the freshness in each slice. Blends well with the sauce, it feels light and not heavy as a main.
We had a taste of this French organic and biodynamic wine. This is refreshing and light body. That prepared us for the next course.
Just as unique as the crystalware earlier, the steak knife is also an piece of art. These knife are of limited edition, only 8 pieces in beni and they are of different color each. each was made to order for beni and has the name engraved on it.
Finally we had the star of the menu, Nozaki A5 Wagyu, with potato and Madeira.
Deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes the sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.
Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled. It is Japanese Black of which number of breeding is the largest among them.
There are different grades for WAGYU beef, and A5 is the highest grade given only to the finest beef. The standards of grading beef consist of Yield Grade and Quality Grade.
“A” of “A5” means the yield grade, while “5” shows the quality grade.
True to its grade, the Wagyu we tasted was superior quality. The meat melt in your mouth. Especially enhanced with truffle on top.
This Wagyu beef is one of the three options you can select when you are having the lunch degustation menu.
Before dessert, we had some sweet dessert wine.
Dessert : Peach pain d’epices
Petit four to round up the taste
Instead of coffee and tea, we were introduced to three different tea. The first one being made from fresh tea leaves. The other two from roasted tea leaves.
As this is an open kitchen concept, throughout the course you will see Chef Kenji coming over to explain and introduce the dishes. Sometimes, adjusting how the plate is placed. You can tell he is into detail, and a perfectionist. Every plate is unique, beautiful and just like an art piece.
The dishes are thoughtfully put together. Chef regularly goes back to Japan to source for the best quality and freshest ingredients to bring in for his guests. He is preparing for the autumn menu now.
With such high standard and quality, one can look forward to visit again. This place is definitely worth a visit.
333A Orchard Road #02-37 Mandarin Gallery Singapore 238897
(65) 9159 3177
Mondays 〜 Saturdays
Lunch 12:00 〜 15:00 (Last seating: Lunch 14:00)
Dinner 19:00 〜 22:00 (Last seating: Dinner 21:00)
Closed on every Sunday and certain Public Holidays.