Benu

Benu is quite amazing. It's one of these places that also incorporate chilies on such a high level. I worked at high levels for many years and never, never used chili. So when I see places that are using chili and in three star Michelin restaurants, it's so impressive because they managed to keep it so clean and nice. I think that's fantastic and just the Corey Lee style. I think recently he’s really leaning into his roots and that level of execution of, say the tofu dish we had. A simple tofu dish with chili oil, cut perfectly in these perfect little pieces. I would say that he's leaning into his roots, but he's also highly technical. He's a chef I admire a lot because there's so much technique. With three Michelins, I think that's quite a testament to their level of work and when we did a kitchen tour where we went inside and saw all these rice cookers and all their ferments outside. It was quite impressive. I don't think I've seen a lot of that in the States recently.