Review Beni - Singapore

C. Y. So

Had a wonderful lunch at Beni. Loved every course of it. The food display is as nice as an art piece and the taste is great too. The service is meticulously good too but the explanation can be clearer. I’ve enjoyed myself and will definitely go back again.

Allen T

Nice small restaurant setting. Not to posh but cosy. ... Don't feel intimidated. Even when our group is big ofr 5 they are ok. Food pairing is good. See pictures. Raw material used are really fresh. Top notch. The service crew are attentive and friendly. If you like .. ask for front table where u can see chef cook ... Very good experience

Angel Huang

Went for lunch, we added scallop and Wagyu beef for our course. Every piece is nicely presented like an art to appreciate but the taste is not impressive enough. I expected more for a Michelin star Reataurant. Service wise, feeling rather going through the motions in explaining the dishes and more personal touch will be needed. This definitely is a one off visit for me!

Jeyla S

Such a lovely hidden gem of a restaurant! Absolutely loved the counter table setup and getting to see the team at work - the scallops had literally arrived in Singapore from Hokkaido that same morning and were absolutely delicious. Wonderful attentive service and a set lunch well worth it, without leaving you completely stuffed and incapacitated for the rest of the day. Oh and the crispy fish skin was unlike anything I had tried before - really cool technique and tasted amazing!

Hak C

The food here had some gems, and also had some average dishes. This lack of consistency made me wonder whether it deserved it’s one star rating. The white asparagus dish did not work, as the asparagus was tougher and colder than expected. The scallops - one companion had them done nicely, the other had the kind that was over cooked. Service was not great - several friendly but inexperienced interns who did not know much about the food when asked. The plating was beautiful though, and the desserts were great.

Donnie Goh

Went for the 5 course lunch menu topped up with Hokkaido Scallop as recommended by Chef. I would say its nice to dine in Beni because the ambience is good and i like the concept of an open kitchen where you can see the chef preparing the food right in front of you. The bread course was great with salted egg butter. The cauliflower puree with ika was also something that surprises me. But the one that somewhat caught my attention was the unassuming mushroom soup with truffle yet it taste like chanwamushi 💯. This was really so good. Afterthat there is no looking back as the hokkaido scallop with truffle was equally great as well No worries u wont get overdose from the truffle and finally one of the mains which is the fish course of the day. Extremely like the cripsy fish skin with the fish and you can literally get the ASMR sound of the crispy fin. The dessert on the other other hand may not be suitable for all due to the red wine reduction taste. I felt that it was abit too overpowering for me because i would expect something lighter. Nonetheless the petite four ends of the meal well. Overall, its still a nice meal.

K Aizawa

I wonder why this restaurant received a Michelin award. the service given by the two women to us are not the same.One woman was polite but the other was terrible. I ordered a bottle of 2012 aged red wine. But, She brought another aged red wine. I pointed it out but she didn't apologize and just said "the same price" then.. She was having trouble in opening the wine to think that it wasn't a vintage wine. My husband and I felt uncomfortable. That’s why, The food wasn’t impressive. I'm never going back to that restaurant.

Michelle Yeo

Fantastic food. You can’t go wrong here. The quality, balance and presentation of each dish is well-thought and delicious.

René Claude

Délicieux, fin, raffiné, un très bon restaurant 1 ⭐️. Le service est très bien également, le personnel est souriant, agréable et prévenant. Une adresse à découvrir absolument.

Kenneth Soong Khum Wong

I enjoyed the use of quality ingredients & the technique behind the chef's cooking. The dishes were impeccable but why the great discrepancy between the lunch degustation & the precieux menus? I could only discern the difference between the use of a more premium grade of beef in the more expensive menu but otherwise the dishes offered were the same. While the service was professional & warm, the experience was not quite that of a Michelin one star. Rhubarb was closer to the mark. Which doesn't detract from the efforts put in by the team.

Humphrey Boon

All items were served in small portion which is just nice. Food were all well presented. Serving staffs are well trained and explained well. Everything were satisfactory except for the manager whom turned us away when we arrived 10~15minutes earlier than of reserved time at 7pm. The explanation was weird and unacceptable.

Francis Chia

Quiet and relaxing lunch with v good quality ingredients and subtle taste...started with a light and refreshing course and a meat course and ended with a refreshing lemon hinted dessert and Ice-cream

Tan Lip Cheow

Great experience and the food are so exquisitely prepared. �

Alex Lee

Exquisite dining with beautifully orchestrated harmony of textures, aroma, umami and visual aesthetic. Both thumbs up to Chef Kenji and his team👍👍

Joseph Yun

To escalate & fully enjoy the taste with visual pleasure of the open kitchen, seating at the bar would be preferable than the table. Watching the cooking & preparation prcoess gives high expectation ensued with immedite reward of fabulous artworks of unimaginable combinations of fragrance & flavors.

Francine Low

We really enjoyed the food. We will be back soon! Thank you for the excellent quality.

Lewis Yeoh Zhao

Exquisite ... simply exquisite .........

Willis Yeoh

Simply stunning! Food was sublime!