béni, a one-Michelin-starred restaurant, integrates classical French techniques with the finest Japanese seasonal ingredients. The highlight of OCBC’s menu is Chef de Cuisine Kenji Yamanaka’s delightful rendition of spring in a dish of pan-seared Hokkaido scallop served with sakura ebi and dehydrated sakura flowers.

Savour Chef Yamanaka’s spring-inspired exclusive OCBC lunch and dinner menus until 20 June 2018. Reservations required.

Find out more on www.ocbc.com/gastronomy

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