Indulge in the yuletide cheer at one Michelin-starred French-Japanese restaurant béni at Mandarin Gallery, with a tantalising festive menu created by executive chef Kenji Yamanaka, as he marries Japanese ingredients and flavours from Hokkaido with an elegant touch of French fine-dining finesse.
The eight-course dinner degustation menu ($278 per person) opens with a trio of appetisers showcasing fresh King Crab Leg, Scallop Mousse and Sea Urchin, before being wrapped in a layer of pork caul fat for the crunch factor. Seafood lovers will also love the Shirako Chawanmushi, where the soft and creamy cod milt is cooked à la meunière and is accompanied by shavings of black truffle. Also in store is sweet lobster, infused with cognac and served with lobster cream, lobster jelly, caviar and daikon.
The melt-in-your-mouth Nozaki A5 Wagyu Kagoshima Beef Tenderloin makes for a sublime main course, with Nozaki being one of the best brands of Kagoshima wagyu and is one of chef Yamanaka’s signature dishes. The well-marbled meat is infused with Hojicha tea leaves before being salt-baked for 12 hours in the salty tea crust, intensifying the full-bodied flavour of the beef. Equally enticing is the seasonal Menuke Fish (Japanese sea perch from Hokkaido) which is steam-boiled, and served with a daikon purée and drizzles of chive oil.
Finally, assorted Petit Fours and the beautiful Strawberry Paradise makes for a sensational dessert, a dish composed of an assemblage of strawberries from Japan, France and Spain, complemented with dollops of homemade fromage blanc and hints of bergamot.
To make for a more special occasion, tea and wine pairings are available upon request, as well as a Krug Champagne pairing with 4 glasses including Krug Grande Cuvée, Krug Rosé and Krug Vintage (additional $180).
The festive menu is available for dinner only 22 to 25 December and 29 to 31 December. For reservations, email enquiry@beni-sg.com
#02-37 Mandarin Gallery, 333A Orchard Road. Tel: 9159 3177
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