“Japanese reinterpretation of authentic French cuisine with Chef’s Table Experience”

béni aims to share the blessings of a genuinely delightful food and drink, combined with impeccable service. The exclusive fine-dining establishment integrates French fine dining cuisine and Japanese produce including the Ozaki A5 Wagyu Beef from Miyazaki prefecture. Guests are brought on an intimate and indulgent gastronomic journey through a series of courses featuring the best of the four seasons served
by Chef de Cuisine,
Kenji Yamanaka.

“Japanese reinterpretation of authentic French cuisine with Chef’s Table Experience” béni was recently awarded the prestigious 1-Michelin Star at the 2016, 2017, 2018, 2019 Michelin Star Awards.

The Beni News

Beni Malaysia is ready to serve! Savour our signature course lunch from RM298 and dinner from RM488 designed by our Executive Chef Kenji Yamanaka and Head Chef Shiro Onishi. We are throwing in a complimentary bottle of champagne when you reserve now. (valid for dinner only)

Celebrate love and friendship by surprising them to a lovely afternoon soiree for a timeless culinary fare. Indulge your senses with our plat du jour pâtisserie specially crafted for only RM99++ (for 2 pax) at beni Malaysia.

Available only on 29th February, 1st March, 7th March and 8th March. Do register your interest or call us at ‪03-61013001‬ as limited seats are available. VIP and group bookings are accepted.

For Reservations kindly click here

Culinary Inspiration
of Beni

Welcome to my culinary universe! The associations of flavors,the power of tastes and the delicacy of expression characterize my creations.I invite you on a tour of my discoveries, intuitions and inspirations.

The Food Gallery

About
Kenji Yamanaka

“Until Discovered Cooking,
I Was Never Really Interested In Anything”

Chef Kenji’s thoughtfully crafted discovery menus feature fresh produce, meats and fish sourced and flown in from artisanal producers in Japan. Diners will have the opportunity to indulge in 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 following seasonal changes.

Corporate Event /Private Dinner

Welcome to my culinary universe! The associations of flavors,the power of tastes and the delicacy of expression characterize my creations. I invite you on a tour of my discoveries, intuitions and inspirations.

Contact Us

Béni Malaysia (1318959-D)
Lot T2-19, Level T2, SkyAvenue, 69000 Genting Highlands, Pahang, Malaysia.
T: +603-61013001
Beni Singapore (1318959-D)
333A Orchard Road #02-37 Mandarin Gallery Singapore 238897
T: (65) 9159 3177

Opening Hours

Lunch Section: 12.00 pm & 1.30pm
Dinner Section: 6.00pm & 8.00pm

*Dress code: Smart Casual