91 Bencoolen Street
#01-56 Sunshine Plaza
Singapore 189652

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm


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From the Burpple community

Luxury trio @ $106++
Includes hangar, ribeye and Special wagyu beef at additional $8++

The supply of meats there is seasonal and the wagyu beef they had when we were there had to be charged an additional $8. But no complaints there because it was really great! All the meats were good and super delicious.

The servers will torch the meats when serving them to give an extra smokey flavour which is really nice.

Grilled perfectly and well seasoned that each rib was bursting with flavour and juicy.

Thia hefty choice cut got blowtorched in front of us for a fiery visual treat. Consisting of two different cuts, the tenderloin was most tender with nice amount of fat for a "buttery" flavour, while the strip had a firmer texture and more robust beef flavour.

The meat was charred to a nice medium rare and served with house salad, beetroot puree, truffle mustard and sea salt. It was tender, slightly chewy, juicy and boasted a strong beefy taste. The natural sweetness of the beetroot puree helped to balance the meatiness.

Decided to go with the ribeye steak and it was a good - came with truffle mustard sauce and beetroot puree to pair. Broccoli could had been slightly more charred for a better crunch. Went on a weekday evening so it was rather empty. Service was great and staff were helpful. PS; I love the truffle fries 👍

Tldr come for the ribeye and the brown butter ckn

Their highlight here apart from the ribeye.

It's a honey marinated ckn which was very well marinated and very flavourful. Cook was great too, it's very tender(probably sous vide). What a pity that they didn't sear it at all.

Broccoli was roasted perfectly too.

Beetroot purre though. They have this problem where they spread the puree very thinly below the meats, for both this and the steaks. As the oil flows from the meats, it diluted the already thin puree into basically purple water with no taste

But otherwise this is the standard I expect from betterfield, which the head chef was from? The rest of the things didn't stun

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