Eric Chan We went to Behind for a special occasion, and honestly, it delivered exactly what I hoped it would, and then some. It’s Michelin starred, but it doesn’t feel stiff or intimidating, which I really appreciated.
The fish focused tasting menu was genuinely spectacular. Every course felt thoughtful and confident, clean flavours, beautifully cooked, nothing trying too hard to show off. You can tell this is a kitchen that knows exactly what it’s doing. It’s absolutely worthy of its star, no question. Credit where it’s due to Chef Andy Beynon, the cooking here feels calm, assured, and very intentional.
I really liked the open kitchen setup. There’s a nice energy in the room, you can see the team working, but it never feels chaotic or distracting. It actually adds to the experience and makes the whole place feel more alive.
We did the wine pairing and I’m glad we did. The selections were spot on, and the sommelier explained each wine in a way that was clear and engaging without being pretentious or overbearing. It flowed naturally with the meal and elevated the whole experience.
Overall, this is a great spot for a date or an anniversary. Refined but relaxed, special without being stuffy. One of those meals you leave feeling quietly impressed rather than overwhelmed, and that, to me, is exactly what a great restaurant should do.
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