Tucked in a corner of Mandarin Gallery, one-Michelin-starred Béni is a must-visit for anyone seeking an exquisite culinary experience. Helmed by executive chef Kenji Yamanaka, the restaurant has maintained its Michelin ranking for years now, and for good reason. With the clever injection of Japanese inspirations into French cuisine, expect bold yet well-executed flavours in each dish. From the French doughnut peach with delicate white wine jelly to the signature cold chawanmushi with mushroom soup, it’s clear that Yamanaka is precise, creative and attentive to detail. His creations are a symphony of flavours and textures that tantalise the taste buds, and are also visually stunning, presented in a myriad of colours. A highlight is undoubtedly the pigeon with spiced crust, which goes exceptionally well with red wine.