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Beni [TEST]

béni Singapore - Singapore - Orchard
béni Singapore - Singapore - Orchard Bread Selection from béni Singapore at Mandarin Gallery in Orchard, Singapore Scallop from béni Singapore at Mandarin Gallery in Orchard, Singapore Amadai from béni Singapore at Mandarin Gallery in Orchard, Singapore Langoustine and Squid from béni Singapore at Mandarin Gallery in Orchard, Singapore Sawara from béni Singapore at Mandarin Gallery in Orchard, Singapore Kobe from béni Singapore at Mandarin Gallery in Orchard, Singapore Kanagawa Rose from béni Singapore at Mandarin Gallery in Orchard, Singapore Royal Blue Tea from béni Singapore at Mandarin Gallery in Orchard, Singapore Champagne from béni Singapore at Mandarin Gallery in Orchard, Singapore Counter Seats of béni Singapore at Mandarin Gallery in Orchard, Singapore
  • Menus

    Dinner Dégustation Menu

    Wine List

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    Menu Highlights

    King of Green Hiro Gyokuro, Foie Gras, Yonezawa Beef, Kobe A5 Wagyu, Charentais Melon, French Rhubarb Clafoutis

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  • About

    Location

    Orchard

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

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    Cuisine

    Japanese, French

    Good For

    Business Meetings, Fine Dining, Private Functions, Quiet Dinner, Romantic Dates

    Contact

    Phone Number: 123456789

    Opening Hours

    Mon-Sat: 12-3pm, 7-10pm
    Closed Sunday

    About

    béni, a French term which translates to "blessing", offers one of the most exclusive epicurean experiences available in Singapore, showcasing fine authentic French cuisine with a Japanese touch. Helmed by Executive Chef Kenji Yamanaka, who has built up a formidable gamut of experience with a portfolio that includes stints at three-star Michelin restaurants Georges Blanc in Vonnas, France, and L’Osier in Ginza, Tokyo, this charming eatery has earned several accolades including the prestigious 1-Michelin Star.

    Chef Kenji's thoughtfully crafted discovery menus feature fresh produce, with meats and fish sourced and flown in from artisanal producers in Japan, and seasonal fresh vegetables from France. Highlights include Kenji's signature Amadai dish. The Amadai fish from Kyoto Prefecture is cooked in the traditional "Matsukasayaki" style where the scales are left on the fish and fried to a crisp resembling pine cones. This gives the fish a very unique combination of crispy and tender textures. While the cooking method remains the same, Chef Kenji comes up with new flavours to pair the Amadai with, based on the season, a reflection of his dedication to the craft. (Jun 2018)
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    The buzz

    "For me, the new Beni is an improvement in many ways. I shall be very surprised, therefore, if it does not retain its star. Or even gain a second one." -The Straits Time

    "The service is assured yet warm, confident yet convivial and creates a dining experience that's relaxed and enjoyable as a fine dining meal should be." -Asia Tatler Dining
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