Benu - San Andreas

Top quality. read more Top quality.

This was my fourth visit to Benu, and I felt like the food was the strongest yet. Kudos to Chef Corey Lee and team for continuing to execute at the highest leve... read more This was my fourth visit to Benu, and I felt like the food was the strongest yet. Kudos to Chef Corey Lee and team for continuing to execute at the highest level of fine dining, having maintained three Michelin Stars for a decade. As expected, the service was impeccable. We were warmly welcomed with a glass of sparkling wine, setting a celebratory tone for the evening. Although my girlfriends and I weren’t celebrating anything specific, I would say that any experience at Benu naturally feels like a special occasion! Since my last visit was in 2019, much of the menu was new to me. However, I was delighted to see the familiar opening bite of century quail egg. From there, a parade of small delicacies followed. Highlights included a dry-aged cheese served Korean BBQ-style with a bright, herbaceous perilla leaf wrap. The chilled abalone with winter melon cooked in chicken jelly was a standout in both flavor and texture. Another memorable bite was the crispy frog leg, hidden beneath a bed of decorative Sichuan pepper—eye-catching, packed with flavor, and actually not too spicy. In the past, the xiao long bao course was one of my favorites. However, this version—featuring a pine mushroom filling and a slightly altered wrapper—lacked the satisfying mouthfeel and richness of prior iterations with foie gras or lobster. It was the only dish that felt like a slight misstep in an otherwise stellar menu. The white seafood stew with halibut fin, served with an 8-year-aged doenjang, was a highlight. Accompanying it was a simple yet satisfying golden potato that complemented the stew’s depth of flavor. Another standout was the winter chalbap sticky rice with smoked quail and black truffle. The richness of the sticky rice was further enhanced by an umami-packed side of sticky egg yolk and house XO sauce. Pickled crosnes, a tiny root vegetable, provided a bright and crunchy contrast. The main course featured beautifully poached beef rib, plated tableside for some added flair. It was served with banchan, including lettuce namul, persimmon geotjeori, and a hot mustard sauce that tied it all together. The meal concluded with a few exceptional dessert courses. A shaved, frozen pine needle sikhye was wonderfully refreshing and a strong ending to another incredible Benu experience.

We had high expectations for a 3 Michelin star restaurant, but unfortunately, it didn’t live up to them. For a $1,000 dinner set, we expected a memorable culina... read more We had high expectations for a 3 Michelin star restaurant, but unfortunately, it didn’t live up to them. For a $1,000 dinner set, we expected a memorable culinary experience, but most of the dishes were overly salted, with an overwhelming fishy taste in many of them. The beef was prepared without any particularly special technique, and even the broth suffered from excessive saltiness. The interior was surprisingly plain, lacking the warmth or elegance you’d hope for in a fine dining setting. It felt almost too minimalist, missing that special touch that makes a meal feel like an experience rather than just dinner. The only truly exceptional aspects were the service and the waitstaff, who were attentive and professional throughout the evening. We also enjoyed the tea selection it was unique and thoughtfully curated, with some incredible flavors that stood out far more than the actual dishes. Overall, while the service was top tier, the food and ambiance did not justify the price. We expected much more from a restaurant of this reputation.

Definitely recommend. read more Definitely recommend.

We had a great experience dining in Benu, the dishes were very unique and well presented. The service was excellent, with very attentive staff and did a good jo... read more We had a great experience dining in Benu, the dishes were very unique and well presented. The service was excellent, with very attentive staff and did a good job explaining all the dishes. The atmosphere/ambiance is very minimalist, but it did not detract from the overall experience, as there were many small touches from the silverware to the small garden outside that made up for it. Service: Dine in