Benu (San Francisco, California) | Influencer Restaurant Review by Alexander The Guest

At the start of the episode, Alexander admits that he was not eager to visit Benu due to feeling unwell, likely from something he had eaten earlier. Despite his discomfort, he pressed on with the visit. As he entered the restaurant, located in San Francisco’s SoMa district, his first impressions were mixed. While he appreciated the warm and welcoming service, as well as the high-quality tableware, he found the restaurant’s interior underwhelming. The setting didn’t align with his expectations of a high-end establishment, making him feel somewhat out of place. However, the comprehensive wine list caught his attention, and he began the meal curious but with tempered expectations.

Wine Pairing & Appetizers

• Wine Pairing:
  • 2013 Schramsberg Noirs (California sparkling wine)
  • 2021 Tatomer (Grüner Veltliner from Santa Barbara)
  • 2019 Riesling from Marcel Deiss (Alsace, France)
  • Amontillado La Cigarrera (Spanish white wine from Palomino grapes)
• Dishes:
  1. Century Egg: A quail egg soaked in alkaline solution, served with ginger custard and cabbage juice. Alexander praises the warming flavors.
  2. Mussel: Poached and marinated, stuffed with vegetables and glass noodles. He enjoys the umami flavors.
  3. Oyster: Served in a shallot puree with seaweed, offering strong, satisfying flavors.
  4. River Eel Jerky: Wrapped around poached eel and radish, served with eel sauce, topped with pepper leaf powder. He likes the contrast between the soft eel and crunchy radish.
  5. Beef Tartare, Blue Crab, and Uni Tartlet: A mix of umami and sweet flavors that Alexander finds complex.
  6. Frog Legs: Breaded, deep-fried, seasoned with garlic and basil, hidden under Korean red peppers. He praises their delicate flavor, likening it to a mix of chicken and fish.
  7. Acorn, Black Truffle, and Iberico Ham Pancake: A Korean-style pancake with satisfying flavors.
  8. Shaved Bamboo Shoots, Bamboo Fungi, and Fava Beans: Served in consommé, a light, refreshing, harmonious dish.

Main Courses

• Sourdough Bread: Served with butter and honey. Alexander describes it as warm, fresh, with a crispy crust.
• Dumplings: Filled with “supreme soup” made from whole chickens, dried scallops, and ham. He notes the complex, well-balanced flavors.
• Halibut: Seasoned with fermented chili and herbs, served with a Korean-style spread of lettuce leaves and seaweed paper for making handrolls. Alexander enjoys the herbal heat.
• Sablefish: Cooked “jeon”-style (a Korean fritter), offering delicate flavors and texture contrasts.
• Barbecued Quail: Served with asparagus, XO sauce, black trumpet mushroom cream, and a pan-fried dumpling. Alexander calls it a “beautiful dish.”
• Beef Jorim: Simmered beef with kimchi, with Alexander praising the legendary kimchi and fermented vegetables.

Desserts & Finale

• Palette Cleanser: Hwachae (Korean watermelon punch) with omija, a Korean superfruit known for its “five flavors” (sweet, sour, salty, bitter, and pungent). He finds it refreshing.
• Petit Fours:
  • Gooseberry dipped in chocolate
  • Sweet rice biscuit roll
  • Grain sandwich with almonds and dried persimmons
  • Milk pudding with caramel, salt, and seaweed
• The meal ends with Frozen Malted Rice Tea served with Pine Needle Broth and Peppermint Bark, which Alexander describes as melting on the tongue and leaving a refreshing aftertaste.

While Alexander was initially underwhelmed by the interior, he ends by praising the passionate staff and the outstanding Korean-French fusion from Chef Corey Lee. He highlights the contrast between the unremarkable décor and the exceptional food, likening it to a phoenix rising.

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