lobster jelly | fennel
nanohana | oyster
truffle royale | argan oil
obsiblue | jerusalem artichoke
black garlic | seasonal vegetables
seasonal vegetables | madeira
sorbet raspberry | japanese rose
foie gras | truffles
Dark rum | Tahiti vanilla bean
Green tea | Condensed milk
Raspberry
Gooseberry | Mango passion fruit glaze
French almond | Bordier butter
100% milk bread
natural sourdough
wine and red fruits
roasted walnuts whole grain wheat
wintermelon | eggplant
ikura | caviar
truffle royale | argan oil
hokkaido abalone | olive oil sabayon | roasted chicken jus
celeriac | truffle dressing
seasonal vegetables | peppercorn (white truffle $30++)
japanese rose | milk
shungiku | lobster jelly
fennel | cucumber sauce
truffle royale | argan oil
Scallop | chorizo
Japanese chestnut | ram
celeriac | truffles dressing
seasonal vegetables | lamb juice sauce
seasonal vegetables | madeira
Shungiku | krystal caviar
Comport d'aubergine | persimmon
truffle royale | argan oil
celeriac | truffle
Matsutake | creamy chicken
seasonal vegetables | madeira
Fromage blanc | Almond ice-cream
served with Orange Hollandaise Sauce (Daughter)
served with snow pea and Crab Sauce (Mom)
served with Hokkaido Sea Urchin, Chicken Consommé Jelly and White Asparagus Moose
made from Shitake, Shimeji and Enoki served together With French Egg Custard and black truffle.
served with Black Truffle Dressing and Dehydrated black cabbage (Daughter)
served with Black Truffle Dressing, Celeriac Puree and Black Squid Ink Chip (Mom)
served with Cream Sauce and White Summer Truffle
served with Braised Red Cabbage, Watercress Puree, And finish off with Zucchini, Carrot tossed with Balsamic Vinaigrette. (Daughter)
served with Jerusalem Artichoke, Chicken broth with crab meat, zucchini, carrots and black olive (Mom)
served with Sweet Potato mash and Chips, Seasonal Vegetables and Pumpkin Sauce with Black Truffle.
(Kiwi, Passionfruit, Coconut) served with lychee and Grapefruit Grande
served with Strawberry Sauce and Strawberry Sorbet, ending with Cherry Liqueur Grande
foie gras | blue cheese | crab
asperges blanche | jelly du homard
truffle royale | argan oil
truffle dressing | celeriac
endives | piperado
foie gras | truffle
onion | bordelaise
morille | asperges
potato | madeira
fromage blanc
Dark rum | Tahiti vanilla bean
Green Tea | Condensed milk
Raspberry | Houjicha
Kiwi
French almond | Echire butter | Maldon salt
carrot | tomato
wild garlic | pomelo
truffle royale | argan oil
green pea | jus de press homard
potato | leek
seasonal vegetables | madeira
wild strawberry
celeriac | truffles dressing
zuwai crab | egg
burrata
truffle royale | argan oil
Brittany mussel | crab & lobster soup
coconut | basil
celeriac | truffle dressing
lime | seasonal vegetables
potato | madeira Australian winter black truffle
caviar | zuwai crab
sweet corn | consommé jelly
truffle royale | curry oil
mint | krystal caviar ($20++)
tomato | wild garlic
seasonal vegetables | madeira
yurine | Japanese egg york
sea urchin
lobster sauce | celeriac
spinach | crab
shungiku | chicken jus | shimonita
foie gras | grand veneur
5th growth
orange | mascarpone
spring onion
strawberry | cauliflower | micro leaves
cream | truffle
(2nd appetizer +$30)
onion | sudachi | chicken jus
potato | Madeira (additional 50g +$80)
blanc manger
Uni | caviar | rocket
Fromage blanc | watercress | dill
truffle royale | argan oil
celeriac | truffle
matsutake | abalone
seasonal vegetables | red wine
pinemango | yoghurt | honey lavender
cauliflower | tarragon
sea urchin | caviar
cream | truffle
celeriac | truffle dressing
firefly squid | broccoli
onion | red wine
green asparagus | morels mushroom
potato | Madeira
Dark rum | Tahiti vanilla bean
Valrhona dark chocolate | Orange peel
Rose | raspberry | lychee
Gooseberry | Mango passion fruit glaze
French almond | Gula melaka | Bordier butter
cauliflower | tarragon
sea urchin | caviar
cream | truffle
celeriac | truffle dressing
firefly squid | broccoli
onion | red wine
green asparagus | morels mushroom
potato | Madeira
shungiku | shogoin | mikan
colorful turnip | caviar | raspberry
truffle royale | argan oil
celeriac | truffle dressing
acerola | mango chutney
mozuku seaweed | daikon
seasonal vegetables | beef jus
kinkan | fromage blanc | raspberry
lobster jelly | fennel
nanohana | oyster
truffle royale | argan oil
obsiblue | jerusalem artichoke
matcha | clementine orange
celeriac | truffle dressing
seasonal vegetables | madeira
seasonal vegetables | madeira
fennel | uni cream | parmesan
"Mineral" Extra Brut 2014
fruit tomato | olive | rocket
truffle
ricotta | mussel | uni
eggplant | roquefort | hibiscus
truffle royale | argan oil
foie gras | truffle
endive | fish essence
seasonal vegetables | beef jus | white truffle
red cherry | cassis
shungiku | lobster jelly
fennel cucumber sauce
truffle royale | argan oil
Uni | chorizo
Japanese chestnut | ram
Foie gras | truffle
Black current red wine mustard
seasonal vegetables | madeira
Dark rum | Tahiti vanilla bean
Valrhona dark chocolate | Orange peel
Banana | Caramel
Gooseberry | Mango passion fruit glaze
French almond | Bordier butter | Snow salt
clam jelly
cream | Blue Toyslo
eggplant | edamame
eggplant
cream | truffle | oyake
basil | seasonal vegetables
potato | madeira
raspberry | fresh herbs
celeriac | truffle dressing
Dark rum | Tahiti vanilla bean
Green tea | Condensed milk
Raspberry | Houjicha
Okinawa Shiikuwasha
French almond | Bordier butter | Maldon salt
100% milk bread
natural sourdough
wine and red fruits
roasted walnuts whole grain wheat
lobster | uni
pomelo | cucumber sauce
truffle royale | argan oil
herb | seasonal vegetables
seasonal vegetables | madeira
amazake | mascarpone
celeriac | truffle
wintermelon | eggplant
ikura | caviar
truffle royale | argan oil
hokkaido abalone | olive oil sabayon | roasted chicken jus
celeriac | truffle dressing
seasonal vegetables | lamb jus (white truffle $30++)
japanese rose | milk
Dark rum | Tahiti vanilla bean
Valrhona dark chocolate | Orange peel
Raspberry | Houjicha
Kiwi
French almond | Echire butter | Maldon salt
ricotta | mussel | uni
eggplant | roquefort | hibiscus
truffle royale | argan oil
foie gras | truffle
endive | fish essence
seasonal vegetables | beef jus
cherry | cassis
add-on Alba white truffle
shungiku | lobster jelly
fennel | cucumber sauce
truffle royale | argan oil
Scallop | chorizo
Japanese chestnut | ram
celeriac | truffles dressing
seasonal vegetables | lamb juice sauce
seasonal vegetables | madeira
winter melon | caviar
eggplant egg cream
cream | truffle
celeriac | truffle dressing
onion | red wine
champignon | creamy chicken
potato | Madeira
rose
($20++ per serving)
Dark rum | Tahiti vanilla bean
Valrhona dark chocolate | Orange peel
Banana | Caramel
Gooseberry | Mango passion fruit glaze
French almond | Bordier butter | Snow salt
fraise | tomato
bottarga | radish
cream | truffle royale
shungiku | crunchy vegetables
mousse de crevette | truffle
potato | madeira
formage blanc
Celeriac | truffle dressing
mango | beetroot
caviar | sea urchin
truffle royale | argan oil
celeriac | truffles dressing
fish essence with citrus | green pea
seasonal vegetables | madeira
pandan coconut | sweet basil
edamame | tomato jelly
asperges blanche | jelly du homard
truffle royale | argan oil
truffle dressing | celeriac
artichoke | coriander
foie gras | truffle
onion | bordelaise
morille | asperges
potato | madeira
fromage blanc
ikura | shine muscat
truffle royale | argan oil
olive oil sabayon | roasted chicken jus
raspberry | madeira
lotusroot | sesame blancmange
amanaga togarashi | brittany mussel | sake jelly
truffle royale | argan oil
truffle dressing | celeriac
foie gras | truffle
sea urchin | fennel
onion | bordelaise
matsutake | bresse chicken
potato | madeira | white truffle
salted caramel | palmier
sakura masu | uni | wild garlic
beer | seasonal vegetables
Seasonal vegetables | madeira
japanese brown sugar | coconut
celeriac | truffle dressing
leek | caviar
eggplant | egg cream
cream | truffle
celeriac | truffle dressing
onion | red wine
matsutake | creamy chicken
potato | Madeira
rose
sea urchin | yuzu
truffle oil | argan oil
truffle dressing | intense
foie gras | truffle
chili | garlic
vanilla | lemon mint
macarons
(S$22++)
sweet vegetables
(S$40++)
wagyu (S$60++)
leek
sweet crab | shungiku
sea urchin | radish
truffle oil | argan oil
truffle dressing | intense
(S$20++)
chili | garlic
artichoke | tarragon
celery | hand-made
yuzu | white truffle
(S$30++)
almond | chestnut | pear
(S$20++)
cognac | cassis
macarons
macarons
The entrance of Béni Singapore restaurant with a menu stand and artistic interior reflections.
Perfectly cooked steak with mashed potatoes and colorful vegetables, drizzled with sauce.
A menu for a 'Lunch Dégustation' at Béni Singapore, featuring multiple courses.
A beautifully plated dish with seafood, edible flowers, and decorative spheres on a clear plate.
A menu from Béni Singapore featuring various mignardises with descriptions.
A platter of assorted delicate desserts including macarons, canneles, financiers, and jellies.
A beautifully plated dish with seafood, vegetables, and edible flowers in a white bowl.
A beautifully plated dish of meat with sauce, vegetables, and a bone.
A menu card for 'béni Kenji Yamanaka' featuring different types of bread.
A menu for Béni Singapore's Dinner Dégustation tasting menu.
A menu for Beni restaurant, featuring lunch and dinner degustation courses.
A bowl of creamy soup with toppings, served with a spoon and a decorative lid.
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A selection of delicate pastries and a glass of herbal tea on a wooden table.
A selection of delicate desserts and pastries served on a long platter.
A close-up of a delicate seafood dish with broth, noodles, and garnish in a pink bowl.
A beautifully plated scallop dish with potato batons and a dark sauce.
A close-up of a gourmet dish featuring pan-seared fish with crispy skin and a foamy sauce.
A beautifully plated dessert featuring a rectangular white confection with fruit and a scoop of ice cream.
A beautifully plated scallop dish with a creamy sauce and a delicate black garnish.
A beautifully plated dish of sliced meat with roasted vegetables and a glass of red wine.
A beautifully plated dish with crispy fish, fresh vegetables, and delicate edible flowers.
A menu for a dinner degustation at Béni by Kenji Yamanaka.
A menu for a 'Dinner Dégustation' featuring multiple courses and a final price.
A menu card from Béni Singapore featuring various mignardises with descriptions.
A menu for Béni Singapore's Lunch Dégustation, featuring various dishes and prices.
A close-up of a dessert with ice cream, fruit, and a flower on a white plate.
A selection of exquisite desserts, including macarons, jellies, and pastries, artfully arranged.
A menu for a 'Lunch Dégustation' featuring various seafood, duck, and wagyu dishes.
A menu from Béni Singapore featuring a tasting menu with various exquisite dishes.
A Christmas dinner menu from Béni Singapore, featuring multiple courses and wine pairings.
A menu for a dinner degustation with various courses and prices.
A menu for a dinner tasting at Béni by Kenji Yamanaka.
A menu for Béni Singapore featuring a tasting menu with various seafood and meat dishes.
A menu from Béni Singapore featuring various mignardises and a teapot of tea.
A menu for Béni Singapore's Dinner Degustation, featuring exquisite dishes and a tasting menu.
A menu for 'béni' featuring a multi-course 'Dinner Précieux' with detailed dish descriptions.
A menu for Béni Singapore's Lunch Dégustation featuring seafood, duck, and wagyu dishes.
A glass of white wine sits on a table next to a menu from Béni.
A menu from Béni Singapore featuring exquisite dishes like Hida A5 Wagyu and Mont Blanc.
A beautifully plated dish featuring grilled fish, vegetables, and a delicate purple flower.
A menu for Béni Singapore's Lunch Dégustation featuring various exquisite dishes.
A menu from Béni Singapore featuring various mignardises with descriptions.
A menu from Béni Singapore is laid out on a wooden table with wine glasses.
A close-up of a creamy soup served in a pink-tinted ceramic cup with a decorative lid.
A menu from Béni Singapore featuring Mignardises with descriptions.
A menu card from Béni Singapore showcasing different types of bread with descriptions.
A menu for Beni Singapore's Lunch Dégustation featuring various courses and prices.
Chefs working in a modern, well-equipped kitchen at Béni Singapore.
A menu for Béni Singapore's Dinner Dégustation featuring exquisite dishes.
A basket of bread rolls with the shop's logo, served with a small appetizer.
A menu from Béni Singapore featuring various mignardises and their descriptions.
A menu from Béni by Kenji Yamanaka featuring a tasting menu called 'Précieux'.
A beautifully plated seafood dish with colorful garnishes and a small side dish.
A menu open on a wooden table, showing drinks and tasting menus.
A beautifully plated dish featuring fresh vegetables, foam, and edible flowers.
A menu for Béni by Kenji Yamanaka, featuring a Dinner Dégustation.
A menu showcasing a sommelier's selection of wines and sake by the glass.
A menu from Béni restaurant featuring lunch degustation and a la carte options.
A beautifully plated dish of sliced meat with vegetables and a rich sauce.
A menu for Beni restaurant featuring a dinner degustation with various courses and prices.
A gourmet dish featuring morel mushrooms, pea puree, and microgreens on a white plate.
A menu from Béni Singapore featuring various desserts and their ingredients.
A menu for a lunch tasting menu with various seafood and meat dishes.
A menu for Béni Singapore's Dinner Dégustation, listing various exquisite dishes and their prices.
A menu for a dinner degustation at Béni, featuring various courses and a price.
A menu for Béni Singapore's Lunch Dégustation featuring seafood, mushroom, and dessert courses.
A menu for a dinner tasting at Béni by Kenji Yamanaka.
A menu for Beni Singapore featuring an 'Experience' tasting menu with various dishes.
A menu for Béni Singapore featuring a tasting menu with various seafood and meat dishes.
A menu for Beni restaurant, featuring lunch and dinner degustation options.
Based on 15 reviews
Out of 2294 shops
Not enough ratings
No negative reviews yet.
Chinese Moon
We were put into a side room and had privacy but pretty much forgotten. We started with a nice array of breads. Each dish was well put together but can’t really say they were memorable. Special mentions for the fish and the dessert. Service was attentive and on point and the teas were amazing. Added a a lovely cheese platter. It was Mother’s Day but no special treatment.
Rommel Irwan
Came here with my wife on a Thursday evening. Overall experience here: 1) Reservation: Simple and easy via website. Someone will call and provide a link to make payment for reservation confirmation. 2) Restaurant: quite hidden at the far end of Mandarin Galley (within Hilton Orchard) at the 2nd level. Environment is warm, rather homely & rustic classic European feel. We sat at the kitchen counter few sits away from another couple which started their courses early. Awesome to see the kitchen in action. I think it was a rather quiet service evening for them. 3) Staff service: superb here. The restaurant somm was not available but both front waiting staff were excellent. Friendly and took their time with us. We opted for 6 glasses wine pairing with the full 9 courses menu. Initially we wanted to take a 9 course for myself and a 6 course for my wife (she wanted the pigeon) but were informed they were not able to do so as this will disrupt the flow of service & experience for both us 4) Special request: my wife usually avoid carbs and sweet desserts. This was informed at the point of reservation and Happy, one of their front managers called me to inform that they would do their best to accommodate. My request to replace one of the sake pairing with their house made Umeshu wine is also graciously accepted :) Since we took the full course menu, my wife’s request for her main (miyazaki beef) to be replaced with the Pigeon is also accepted. 5) Food: my favorite is definitely the cold mushroom soup (signature mushroom quartet) with chawanmushi at the bottom. The sake pairing was on the spot! We also loved the Morel mushroom starter dish. The Foie Gras Bao is also out of the world. I must say wife’s Pigeon main dish was better than my beef! Also, they replaced her dessert with a nice array of fruits. The weakest link here was the fish dish. Thought the flavor did not really jive to the whole flow. Overall, very satisfied with our experience here
WS
Had a great 6 course lunch at Beni! Service was great - the hostess was warm and friendly, and explained dishes clearly. Food was good - subtle flavours that meshed really well together, and beautiful presentation. The lamb in particular was executed perfectly. I also loved the mignardises and that the kitchen was open but calm and not chaotic.
Vivian Mok
“Disappointed” would be the one word that summarises my lunch experience with Beni today. Brought my husband here for his birthday and nothing was done to make this occasion special for us. Not even have a thought to write “happy birthday” somewhere. Big thumbs down for this one. Anyway, talk about food, we picked the Precieux menu ($268++). We did enjoy the freshly baked bread and its special olive oil and had a high expectation of the food that’s coming after it. Overall food quality is good, flavour is there, but nothing really says “WOW” on my palate. Both my husband and I didn't particularly enjoy eating the fish with editable scales. Something could be eaten doesn’t necessary mean it’s enjoyable to be eaten. I had so many fine fish bones got stuck in between my teeth and I was very apprehensive the whole time while eating this dish. Presentation was alright. Definitely looks better on website than in real life. Staffs could also improve in their “storytelling” skills. Petite four (actually 5), was actually surprisingly good considering all the above. Overall, my rating and opinion on this restaurant is based on price-quality-ratio. In my humble opinion, I’d rather spend $268++ elsewhere.
R L
Went for new year and anniversary celebration. Food is ok for a Michelin 1-star restaurant with good platings, although the taste can be better in my mind. I like the different types of breads very much. Personally think the taste of truffle is not as expected. Sea urchin may best served in raw instead of half cooked. Service is good here is good and up to the standards. Atmosphere here is just simple but pleasant, so just relax to enjoy the food.
