San Francisco – Benu

The main point of the trip was to go to Benu for my mom’s birthday. After reading about Chef Lee wanted to see what he could do with his own cuisine after working for Thomas Keller for years. In a year of great food this meal was near the top, it’s hard for me to rank outright since they’re all so different. The only thing I’m certain of is that it was a ridiculous amount of food, when we were informed that there were 10 delicacies before the 12-course meal began I got a bit worried. However, most delicacies were one bite and the courses were manageable.

Every dish was amazing, my favorites were the xiao long bao and black truffle bun.

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Caviar with winter melon

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Tuna marrow with aged orange peel

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Crispy cod with garlic scapes and yuzu

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Taro and black truffle, hen’s egg

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Abalone with pickled ramp

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Monkfish liver, buckwheat, preserved plum

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Crispy white cloud, beef rib, horseradish

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Oyster, pork belly, kimchi

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Eel taco, shiso, mountain yam

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Honey infused with ginger…

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That was poured over the butter

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Thousand year old quail egg, potage, ginger

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Chilled noodles, celtuce, shrimp roe, tripe, lovage

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Lobster coral xiao long bao

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Pine mushroom, sesame leaf, ginko nut…

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with chrysanthemum

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Butter fish, bellflower root, black trumpet, pear, charred scallion

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yam, chesnut, black truffle bun

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quail, soybean, date, dandelion, fermented pepper

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“shark fin”, crab, Jinhua ham, egg white

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Kambucha green tea, forbidden rice

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Fuji apple

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dried apricot, osmanthus, almond

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Basically a Chinese thousand layer cake even though it wasn’t called that

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