Beni
두 단계에서 우리는 정말 기쁜군요. 정부가 두 단계를 발표했을 때 우리는 저녁 식사를 계획하고 친구들을 만날 계획을 세웠어서 우리는 바빴어요. 하지만 코로나 때문에 아직 조심해야해요.
우리는 “Circuit Breaker” 전에 벌써 사회적거리두기를 했어서 이것은 3 개월 만에 우리의 첫 식당 식사있는군요. 그래서 집 밖으로 나가는 기분이 총말 좋았어요.
저녁 식사가 예상보다 더 재미있게 있어졌어요. 내 옥 귀걸이를 잃어 버리는데 마스크를 썼다가 벗을 때 아마 느슨해졌어요. 늦은 밤에 집으로 돌아온 후에 손실을 깨달았어요. 식당에 전화해서 테이블에 앉았지만 찾을 수 없었어요. 내가 3 시간 저녁 식사의 중간에 화장실에 갔기 때문에 식당 직원은 화장실에서 찾도록 도왔어요. 우리도 한밤중에 식당으로 돌아가서 찾아야 했어요. 그러나 찾지 못했어요.
😢😢😢 나는 너무 슬펐군요 내가 3 달 전에 샀고 아름다운 다이아몬드와 옥 귀걸이군요. 기분이 참 나빠서 잠을 잘 수 없었어요.
하지만 다음날 아침 식당에서 신나게 전화를 받았는데 청소할 때 귀걸이를 찾았어요. 너무 행복해서 아름다운 귀걸이를 영원히 잃어 버렸다고 생각 했어.
우리는 빨리 식당으로 돌아와서 귀걸이를 꺼내고 식당 직원들이 우리의 감사를 표하기 위해 초콜릿을 샀어요.
아마 우리는 지금부터 집에서 친구들과 저녁 식사를해야한다고 생각해요 😅
==============================================
Beni was another routine feature in our stable of restaurant takeouts during the Circuit Breaker. As with Meta, I couldn't imagine how the degustation-only restaurant would circumnavigate the Circuit Breaker's no-dine in rules, but they managed skillfully. And like Odette, Chef Benji came up with a take-out/home delivery menu requiring customer input. So every course was vacuum-sealed (for freshness and because it's all delivered/picked up at room temperature, you could pick up/order dinner for delivery early in the afternoon), replete with step-by-step instructions for heating up and plating.
And because the 4-course takeout meal was priced so very economically ($68 including mignardises and bread!), we actually ordered double portions for each person. And with advanced notice, we managed to order extras of their fantastic viennoisseries: i swear Beni's financiers and caneles are the best you'd ever find in all of SG.
Beni was also where we had our first dine-out meal in 3 months (we're 'si bei kia see kias' and had started self-confining about a month before the Circuit Breaker) and boy was it thoroughly delightful. Part of it was also because we met up with two of our favourite people in the world, Man&Syl, whom we've missed tremendously, and whose company was instrumental in us barely registering the tardy speed of the service.
It's completely understandable though, as Phase Two had caught the F&B industry unawares; border closures and travel restrictions meant that Beni's previously furloughed staff remained stuck in Malaysia, so Beni was operating with an awfully lean manpower on the second day of Phase 2. So what would typically be a 2-hour degustation stretched out to a 3-hour long one.
That being said, service was stellar still, the warmth and graciousness of Beni's staff emanated through their face masks.
The menu was also slightly trimmed, because the ingredients were nigh impossible to source for in time, and which probably explained the slight reduction of price tag ($218) for dinner (notably much appreciated during this economic downturn).
Also, my profuse apologies to the other couple who shared the private room with us #nofilter folks that night: what was likely intended as a romantic date night was doubtlessly scandalised by our ridiculous overshares and salaciousness from our party (for this, i blame our overt familiarity with Man&Syl).
A shooter of Hyogo Oyster with watercress cream and lobster jelly, served chilled, kicked off dinner with refreshing briny flavours.
This was a dish that we'd eaten as part of the takeaway menu during the Circuit Breaker, but of course, Beni's plating is far superior to whatever I could have put out. Ora King Salmon Confit, sweet and juicy, was served with crystal caviar, a crisp tomato gazpacho, and early Summer vegetables of edamame and lady's fingers.
A constant of Beni's degustation menus, the Mushroom Quartet, was a composite of chawanmushi and mushroom soup, topped with truffle royale and argan oil for fragrance.
Another fixture of Beni's degustation was the sumptuous Signature Pao, soft and pillowy, decadently stuffed with foie gras and sided with a truffle wine jus. This is insanely delicious, but should you be disinclined to eat foie gras, there's a duck meat alternative. Just let the kitchen know beforehand.
One of the two mains, the seafood course, was a perfectly executed Nagasaki Amadai, with fish scaled skin perfectly crisp and meat perfectly moist, served alongside sweet angel shrimp, eggplant, sugar snap pea, and coraline sauce.
The meat main was a luscious Roasted Irish Duck, topped with copious shavings of black truffle (+$10), seasonal vegetables and a sticky-sweet red wine sauce.
These amuse bouche of cheese puffs were up first to whet our appetites, and wowza they were scrumptious.
The in-house pastry chef at Beni is absolutely amazing, and we're always happy to bust our carb limit whenever we dine at Beni. Every single iteration of their bread basket has been remarkable, and dinner's offering of sourdough, baguette, and onion bun, was unsurprisingly sublime.
Dessert was a delectable Crepe Suzette, drizzled with butterscotch cream and laced with grand marnier.
An off-menu supplement and something we discovered during the Circuit Breaker, the cherry-studded Creme Brulee (+$8.50) at Beni is a must-order. I've never been a great fan of creme brulee (like Izzy) but this was magnificent.
Ahh, my favourite Mignardises of caneles, macarons, hazelnut choux, and financiers. U know, we're so crazy about Beni's caneles and financiers (and the adorably petite macarons) that we've been known to takeaway 20 pcs of each every time we dine at Beni.
Beni
333A Orchard Road
#02-37 Mandarin Gallery
Tel: 6235 2285 / 9159 3177
Open Monday to Saturdays from 12noon to 3pm for lunch; 7pm to 11pm for dinner
Closed on Sundays
Website: www.beni-sg.com
우리는 “Circuit Breaker” 전에 벌써 사회적거리두기를 했어서 이것은 3 개월 만에 우리의 첫 식당 식사있는군요. 그래서 집 밖으로 나가는 기분이 총말 좋았어요.
저녁 식사가 예상보다 더 재미있게 있어졌어요. 내 옥 귀걸이를 잃어 버리는데 마스크를 썼다가 벗을 때 아마 느슨해졌어요. 늦은 밤에 집으로 돌아온 후에 손실을 깨달았어요. 식당에 전화해서 테이블에 앉았지만 찾을 수 없었어요. 내가 3 시간 저녁 식사의 중간에 화장실에 갔기 때문에 식당 직원은 화장실에서 찾도록 도왔어요. 우리도 한밤중에 식당으로 돌아가서 찾아야 했어요. 그러나 찾지 못했어요.
😢😢😢 나는 너무 슬펐군요 내가 3 달 전에 샀고 아름다운 다이아몬드와 옥 귀걸이군요. 기분이 참 나빠서 잠을 잘 수 없었어요.
하지만 다음날 아침 식당에서 신나게 전화를 받았는데 청소할 때 귀걸이를 찾았어요. 너무 행복해서 아름다운 귀걸이를 영원히 잃어 버렸다고 생각 했어.
우리는 빨리 식당으로 돌아와서 귀걸이를 꺼내고 식당 직원들이 우리의 감사를 표하기 위해 초콜릿을 샀어요.
아마 우리는 지금부터 집에서 친구들과 저녁 식사를해야한다고 생각해요 😅
==============================================
Beni was another routine feature in our stable of restaurant takeouts during the Circuit Breaker. As with Meta, I couldn't imagine how the degustation-only restaurant would circumnavigate the Circuit Breaker's no-dine in rules, but they managed skillfully. And like Odette, Chef Benji came up with a take-out/home delivery menu requiring customer input. So every course was vacuum-sealed (for freshness and because it's all delivered/picked up at room temperature, you could pick up/order dinner for delivery early in the afternoon), replete with step-by-step instructions for heating up and plating.
And because the 4-course takeout meal was priced so very economically ($68 including mignardises and bread!), we actually ordered double portions for each person. And with advanced notice, we managed to order extras of their fantastic viennoisseries: i swear Beni's financiers and caneles are the best you'd ever find in all of SG.
Beni was also where we had our first dine-out meal in 3 months (we're 'si bei kia see kias' and had started self-confining about a month before the Circuit Breaker) and boy was it thoroughly delightful. Part of it was also because we met up with two of our favourite people in the world, Man&Syl, whom we've missed tremendously, and whose company was instrumental in us barely registering the tardy speed of the service.
It's completely understandable though, as Phase Two had caught the F&B industry unawares; border closures and travel restrictions meant that Beni's previously furloughed staff remained stuck in Malaysia, so Beni was operating with an awfully lean manpower on the second day of Phase 2. So what would typically be a 2-hour degustation stretched out to a 3-hour long one.
That being said, service was stellar still, the warmth and graciousness of Beni's staff emanated through their face masks.
The menu was also slightly trimmed, because the ingredients were nigh impossible to source for in time, and which probably explained the slight reduction of price tag ($218) for dinner (notably much appreciated during this economic downturn).
Also, my profuse apologies to the other couple who shared the private room with us #nofilter folks that night: what was likely intended as a romantic date night was doubtlessly scandalised by our ridiculous overshares and salaciousness from our party (for this, i blame our overt familiarity with Man&Syl).
A shooter of Hyogo Oyster with watercress cream and lobster jelly, served chilled, kicked off dinner with refreshing briny flavours.
This was a dish that we'd eaten as part of the takeaway menu during the Circuit Breaker, but of course, Beni's plating is far superior to whatever I could have put out. Ora King Salmon Confit, sweet and juicy, was served with crystal caviar, a crisp tomato gazpacho, and early Summer vegetables of edamame and lady's fingers.
A constant of Beni's degustation menus, the Mushroom Quartet, was a composite of chawanmushi and mushroom soup, topped with truffle royale and argan oil for fragrance.
Another fixture of Beni's degustation was the sumptuous Signature Pao, soft and pillowy, decadently stuffed with foie gras and sided with a truffle wine jus. This is insanely delicious, but should you be disinclined to eat foie gras, there's a duck meat alternative. Just let the kitchen know beforehand.
One of the two mains, the seafood course, was a perfectly executed Nagasaki Amadai, with fish scaled skin perfectly crisp and meat perfectly moist, served alongside sweet angel shrimp, eggplant, sugar snap pea, and coraline sauce.
The meat main was a luscious Roasted Irish Duck, topped with copious shavings of black truffle (+$10), seasonal vegetables and a sticky-sweet red wine sauce.
These amuse bouche of cheese puffs were up first to whet our appetites, and wowza they were scrumptious.
The in-house pastry chef at Beni is absolutely amazing, and we're always happy to bust our carb limit whenever we dine at Beni. Every single iteration of their bread basket has been remarkable, and dinner's offering of sourdough, baguette, and onion bun, was unsurprisingly sublime.
Dessert was a delectable Crepe Suzette, drizzled with butterscotch cream and laced with grand marnier.
An off-menu supplement and something we discovered during the Circuit Breaker, the cherry-studded Creme Brulee (+$8.50) at Beni is a must-order. I've never been a great fan of creme brulee (like Izzy) but this was magnificent.
Ahh, my favourite Mignardises of caneles, macarons, hazelnut choux, and financiers. U know, we're so crazy about Beni's caneles and financiers (and the adorably petite macarons) that we've been known to takeaway 20 pcs of each every time we dine at Beni.
Beni
333A Orchard Road
#02-37 Mandarin Gallery
Tel: 6235 2285 / 9159 3177
Open Monday to Saturdays from 12noon to 3pm for lunch; 7pm to 11pm for dinner
Closed on Sundays
Website: www.beni-sg.com
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