BÉNI

Chef Kenji Yamanaka has given contemporary French cuisine a refreshing twist by infusing it with Japanese elements and cooking techniques.

02-37 Mandarin Gallery,

333A Orchard Road, S(238897) TEL: 9159 3177

Executive chef Kenji Yamanaka has given contemporary French cuisine a refreshing twist by infusing it with Japanese elements and cooking techniques. This results in light dishes that pack a good hit of umami. As the seasonal ingredients are sourced mainly from Japan, the service staff will elaborate on their origins and inspirations—this provides diners valuable insight into the meal. The meal typically starts with three kinds of bread, accompanied by two types of butter. The bread bag was hand-sewn by the chef’s mother in Japan, and at the bottom of the bag there are hot stones to keep the bread warm. The Ora King salmon is cooked at a low temperature and served with a light, refreshing tomato consommé jelly, while the A5 Yonezawa Wagyu beef is beautifully sliced and cooked so that the meat remains tender and juicy. Portions are nice and overall, a meal here is always an experience to savour.