I really don't recommend this place. Food is average and service is very very poor. I ordered the duck confit. It's slightly better than Cedele. And Cedele's duck confit is pretty mehhh. Poor service. Signage says open at 5pm. I was seated at 6pm and had my order taken at 6.03pm. Was told that chef is stuck somewhere and coming over in 15 minutes. Waited for 25 minutes with zero updates in between. Staff doesn't even bother to serve water or anything to make it up for this awful experience. 20 minutes later then staff asks if I want water. 25 minutes later the chef finally arrives. The staff tries to justify that the chef has to work at another kitchen in the area hence the wait. This is my first and last time here. Would never recommend anyone to this place. Extremely disappointing :(
Back in 2014 when it first opened in a humble shop along Waterloo Street till now in its expanded premises at High Street, the food has been consistently good under the hands of Chef Shaun. I vividly remember that after my maiden visit, I was truly impressed with their Duck Confit ($22), Pulled Duck Burger ($20) and Black Angus Ribeye ($21 200g, $38, 400g). Each subsequent visit was filled with excitement and the launch of new dishes such as Roasted Duck Fat Potatoes ($16) and Furikake Pasta ($21) made ordering even harder as you are spoilt for choice. On this very night, all of the classics and favorites were layout on a table.
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Regrettably, all good things must come to an end as we await the new concept in the near future. Au revoir and good bye for now as The Betterfield has left the building.
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The Betterfield
Address: 100, High Street, The Treasury, Unit 01-03, Singapore 179434
Ordered the Wagyu Mbs 7. 200g. It was really flavourful with the sea salt and he chef's signature truffle mustard. It was so good in fact, My gf and I ordered it twice. Cause 200g wasnt enough. Also had the Duck Confit which was a little cold. Could have been warmer. Humble dish that isn't too salty but I would definitely recommend the steak.
slightly crispy skin. meat fall off the bone. goes well with the berry compote.
#dinner #foodporn #nomnom #nightout #sgfood #sgeats #makan #whatweate #cameraeatsfirst #yummy #inmytummy #burpple #friday #igsg #singapore #foodgasm #instafood #duck #french
Price Update: SGD 22 Nett as of 17 May 2016. Eat it at @thebetterfield !
Read more about it and the interview with The Betterfield at http://myfoodstory.sg
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My food blog is finally online!
After many duck confits, countless drafts, numerous web page revisions and one interview with the owner of @thebetterfield , the first 2 posts for My Food Story has debuted!
My Food Story is written in the form of a story book with Mr Good, Miss Teatime, Mr Bargain Hunter and Mr MRT as its main characters. I hope that you will like it! ☺️
The Betterfield started popping up on my Instagram feed one day and boy, did the food look good! Always one to fall prey to a well done duck confit, I grabbed a friend and headed right down. Chef Shaun was very friendly but kindly denied us when we questioned about his 'secret menu'. He did recommend his Duck Confit and Mentaiko Prawn Pasta though which came pretty as a picture and lived up to the hype. Of note was the super crispy skin on the duck that I would gladly buy a tub of to clean off while watching Netflix on a lazy evening. Overall food was good but drinks are kinda pricey, also wish the aircon was cooler but will definitely be back with more friends to attack his famous beef steak!
This version is different from others I have tried. Other Aglio Olio often tastes strongly of garlic and chilli but this has an unique taste I can't quite place. The tiger prawns are fresh and scrumptious. And they have kindly removed most of the shell, leaving only the heads and tails, making it really easy to eat. Though a little oily, it's a respectable dish but my favourite dish at The Betterfield remains to be their duck confit.
Very (too) flavourful I think. Mmm I miss Europe and its tasty but still very clean flavours 🍽 #vscosg #sgfood #sgcafehopping #burpple
Meltingly tender flesh, lovingly cooked in its own fat, paired with berry compote to cut the greasiness; laid on a bed of delicate spinach leaves, mushroom fricassée, and slow roasted duck fat potatoes.
The hallmark of a great duck confit for me lies in a well-browned crisp skin, a thin layered of fat underneath. This, is perfect execution; an affordable, genuine taste of France without having to fly over.
Will be coming back for their famed risotto.
#burpple
