Please rotate your device
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • Editors' Desk

    Your direct line to the magazine team



A lengthy tasting menu – still featuring the "thousand-year-old" quail egg

Credit: Eric Wolfinger

Occupying the ground floor of the former San Francisco Newspaper Company building, three-Michelin-starred Benu has long thrilled through Corey Lee’s well-executed tasting menu. Its website tells guests to “plan three hours for dinner”, and with a lengthy conveyor belt of delicacies across eight courses, it’s easy to see why. Still Korean-American, but now focusing more on the Asian side of things, the cuisine includes lobster coral soup dumplings, and dry-aged rib steak and braised riblet, plus Lee’s signature "thousand-year-old" quail egg.


Visit the website

Share This