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  • I have to pay tribute to chef Binkley for unknowingly taking up the challenge of introducing my fussy parents to the world of fine dining on our holiday to the USA in May My parents enjoy good food but had rarely ventured outside their comfort zone of Chinese and Indian food and coming from Malaysia, haute cuisine is very alien to them and it takes a lot to convince them about new experiences. Having dined at Binkley's before and being taken up by its charming and friendly atmosphere and fun side to its food with flexible menus, I chose this restaurant to take on the challenge. My idea was that the many little bites and amuses would offer little bursts and explosions of flavour and at least some would hit home. We went with the 4 course menu though as usual, about 17 courses arrived. Well, chef Binkley came through with flying colours and my parents gave him a thumbs up - this praise is higher than that from the Michelin guide!!!! As I was dining with my parents, I didn't have my usual notebook to take dining notes but there were 2 things which remain in my memory and define the genius of chef Binkley's cooking. Firstly, he applied the sous vide cooking technique to cod, the first time I had seen it used with fish. The cod was divine!!!! Soft, moist, packed with flavour which had been sealed in with the cooking process Secondly, one of the many extra courses was a mini souffle. Now, with most kitchens, the terror of non-rising souffles creates a sweat on the brow of many chefs but here at Binkley's, they give it as a free course. The man's either a masochistic genius or someone who is supremely confident in his own abilities Bravo, chef Binkley!
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