T. Dining by Singapore Tatler - - Indian -

Helmed by ex­ec­u­tive chef Kenji Ya­manaka, Béni is full of sur­prises, as the de­gus­ta­tion menu changes ac­cord­ing to the sea­son. You’ll en­joy the Hokkaido scal­lop, del­i­cately pan-seared so the flavours of the sea come through, and the rich earth­i­ness of the ac­com­pa­ny­ing cele­riac and truf­fle dress­ing that makes it all the more mem­o­rable. Other out­stand­ing dishes in­clude the or­ganic egg that’s slow-cooked for 45 min­utes, then driz­zled with red wine sauce and a sprin­kling of ba­con.

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