The Betterfield
permanently closed

March 19, 2018

Promotion

10% off with min. S$50 spent. Enter “MYFOODSTORY” into the HollerOut App to enjoy offer.

Shop/Food Review ▼ Food Photos ▼ Outlets ▼


Shop/Food Review

Mr Good Says:

When The Betterfield first started, they took up only a tiny space at Waterloo. Though cozy, ventilation wasn't so good and there wasn't much privacy between tables. Luckily for us, they have since moved to the current location at The Treasury, which is much brighter and roomier! The menu also went through an upgrade to include many more options. But my heart still remains with their two signature dishes that have withstood the test of time- Black Angus Ribeye and French Duck Confit.

Black Angus Ribeye

Beautifully charred, well-marbled and unusually thick-cut (most mass market steaks are usually very thin), The Betterfield's steak is served simply with a salad and a little truffle mustard sauce at the side. What? No black pepper sauce?! To me, the absence of a strongly seasoned sauce indicates the chef’s confidence in the meat; he saw no need to mask the natural taste of the beef, choosing to let it show through.

Taking the first bite proved me right; this is indeed a quality piece of meat that needs no more than some black pepper and a sprinkle of salt to bring out its flavour. The accompanying truffle mustard sauce though tasty wasn’t even necessary.

I asked for the steak to be medium done and found it to be tender and juicy enough to keep me (the food novice) mesmerized. Coupled with the exceptionally gorgeous crust that is crispy yet not burnt; this beef steak completely stole my heart! While I do admit that the meat is not melt-in-the-mouth kind of tender, to be fair, I am not paying top dollar either.

For beef connoisseurs, you will be happy to know that higher-end beefs are also available at The Betterfield at a slight premium. Just enquire with your server.

So in conclusion, this is not a steak without equal but it is one of the better ones out there, especially at this price point. Considering that a piece of raw Black Angus ribeye (200g) already retails for S$15 at the supermarket, I think that paying a couple dollars more to have it cooked to perfection without having to clean the kitchen is not a bad choice at all.

Note: At The Betterfield, the Ribeye Steak is sliced before service. If you dislike having your steak served pre-cut, please let them know when ordering. If you are curious why they cut the steak before service, read our interview with The Betterfield to find out!

French Duck Confit

Duck Confit (pronounced con-fee) is a French dish known affectionately as confit de canard in France. Being of French descent, this crispy duck leg is an oversized one, significantly larger than those seen at the local roast meat stalls. Don’t ask me why French women don’t get fat but French ducks do; I have no idea! But I am certainly not complaining.

If you are served a duck confit that is cooked by Shaun, The Betterfield's owner-chef (those done by his staff are not bad but not as superb as his), it will boast a crispy crackling skin sans fat and succulent fork tender meat that is flavourful but not overly salty. It also does not have that dreaded gamy duck taste.

Where most fried or roasted meat end up with dry and tough meat, The Betterfield has commendably retained the meat’s moistness and juiciness. And, this is exactly where I think The Betterfield has hit the jackpot; they have managed to achieve a good compromise between crispy skin and succulent meat.

Hot Melted Brie

Apart from the oldies (beef steak and duck confit), there is also one newer item that I like- the Hot Melted Brie, a sexy seductress oozing with melted goodness from within.

Hailed as the “Queen of Cheeses”, the rich and creamy Brie cheese is often consumed at room temperature. But here, the Brie is dressed in a coat of bread crumbs before being deep fried till it is golden brown outside and sticky gooey inside.

Though the idea of consuming one whole block of fried cheese may appear overwhelming at first, this is actually manageable since each mouthful can be balanced with some plain charcoal bun and slightly sweet berry compote.


Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().
Cheese Curry Fries
Crispy Duck Salad
Red Cheddar Scallop Tots
Black Angus Ribeye (S$22 Nett)
Thick cut, well marbled and served with very crispy crust!
Duck Confit (S$22 Nett)
Crispy skin and fork tender moist meat! Caveat: Make sure yours is cooked by Shaun, his is the best!
Hot Melted Brie (S$16 Nett)
A delicious melted brie. Makes a good starter for sharing.
Mushroom Truffle Risotto
Prawn Aglio Olio
Mentaiko Superior Japanese Scallop Spaghetti
Creme Carnard Spaghetti
Supersized Mocktails (Serependity, The Hulk)
Latte
Matcha Creme Brulee

Outlets

The Betterfield @The Treasury

100 High Street, The Treasury #01-03, S179434
Map     Directions     +65 9233 5142     Website     WhatsApp Share
MRT Stations (within 800 metres)

Clarke Quay, City Hall, Fort Canning, Bras Basah, Raffles Place, Esplanade

Opening Hours

Mon to Fri: 11am to 10pm
Sat: 6pm to 10pm
Sun: Closed

Value Added Service(s)

Free WiFi, Free Iced Water, In-house Toilet

Payment Terms

Nett Prices (Cash/Nets/ Credit Card)

Promotion

10% off with min. S$50 spent. Enter “MYFOODSTORY” into the HollerOut App to enjoy offer.



The Betterfield permanently closed

March 19, 2018

Promotion

10% off with min. S$50 spent. Enter “MYFOODSTORY” into the HollerOut App to enjoy offer.

Shop/Food Review ▼ Food Photos ▼ Outlets ▼


Shop/Food Review

Mr Good Says:

When The Betterfield first started, they took up only a tiny space at Waterloo. Though cozy, ventilation wasn't so good and there wasn't much privacy between tables. Luckily for us, they have since moved to the current location at The Treasury, which is much brighter and roomier! The menu also went through an upgrade to include many more options. But my heart still remains with their two signature dishes that have withstood the test of time- Black Angus Ribeye and French Duck Confit.

Black Angus Ribeye

Beautifully charred, well-marbled and unusually thick-cut (most mass market steaks are usually very thin), The Betterfield's steak is served simply with a salad and a little truffle mustard sauce at the side. What? No black pepper sauce?! To me, the absence of a strongly seasoned sauce indicates the chef’s confidence in the meat; he saw no need to mask the natural taste of the beef, choosing to let it show through.

Taking the first bite proved me right; this is indeed a quality piece of meat that needs no more than some black pepper and a sprinkle of salt to bring out its flavour. The accompanying truffle mustard sauce though tasty wasn’t even necessary.

I asked for the steak to be medium done and found it to be tender and juicy enough to keep me (the food novice) mesmerized. Coupled with the exceptionally gorgeous crust that is crispy yet not burnt; this beef steak completely stole my heart! While I do admit that the meat is not melt-in-the-mouth kind of tender, to be fair, I am not paying top dollar either.

For beef connoisseurs, you will be happy to know that higher-end beefs are also available at The Betterfield at a slight premium. Just enquire with your server.

So in conclusion, this is not a steak without equal but it is one of the better ones out there, especially at this price point. Considering that a piece of raw Black Angus ribeye (200g) already retails for S$15 at the supermarket, I think that paying a couple dollars more to have it cooked to perfection without having to clean the kitchen is not a bad choice at all.

Note: At The Betterfield, the Ribeye Steak is sliced before service. If you dislike having your steak served pre-cut, please let them know when ordering. If you are curious why they cut the steak before service, read our interview with The Betterfield to find out!

French Duck Confit

Duck Confit (pronounced con-fee) is a French dish known affectionately as confit de canard in France. Being of French descent, this crispy duck leg is an oversized one, significantly larger than those seen at the local roast meat stalls. Don’t ask me why French women don’t get fat but French ducks do; I have no idea! But I am certainly not complaining.

If you are served a duck confit that is cooked by Shaun, The Betterfield's owner-chef (those done by his staff are not bad but not as superb as his), it will boast a crispy crackling skin sans fat and succulent fork tender meat that is flavourful but not overly salty. It also does not have that dreaded gamy duck taste.

Where most fried or roasted meat end up with dry and tough meat, The Betterfield has commendably retained the meat’s moistness and juiciness. And, this is exactly where I think The Betterfield has hit the jackpot; they have managed to achieve a good compromise between crispy skin and succulent meat.

Hot Melted Brie

Apart from the oldies (beef steak and duck confit), there is also one newer item that I like- the Hot Melted Brie, a sexy seductress oozing with melted goodness from within.

Hailed as the “Queen of Cheeses”, the rich and creamy Brie cheese is often consumed at room temperature. But here, the Brie is dressed in a coat of bread crumbs before being deep fried till it is golden brown outside and sticky gooey inside.

Though the idea of consuming one whole block of fried cheese may appear overwhelming at first, this is actually manageable since each mouthful can be balanced with some plain charcoal bun and slightly sweet berry compote.


Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().
Cheese Curry Fries
Crispy Duck Salad
Red Cheddar Scallop Tots
Black Angus Ribeye (S$22 Nett)
Thick cut, well marbled and served with very crispy crust!
Duck Confit (S$22 Nett)
Crispy skin and fork tender moist meat! Caveat: Make sure yours is cooked by Shaun, his is the best!
Hot Melted Brie (S$16 Nett)
A delicious melted brie. Makes a good starter for sharing.
Mushroom Truffle Risotto
Prawn Aglio Olio
Mentaiko Superior Japanese Scallop Spaghetti
Creme Carnard Spaghetti
Supersized Mocktails (Serependity, The Hulk)
Latte
Matcha Creme Brulee

Outlets

The Betterfield @The Treasury

100 High Street, The Treasury #01-03, S179434
Map     Directions     +65 9233 5142     Website
MRT Stations (within 800 metres)

Clarke Quay, City Hall, Fort Canning, Bras Basah, Raffles Place, Esplanade

Opening Hours

Mon to Fri: 11am to 10pm
Sat: 6pm to 10pm
Sun: Closed

Value Added Service(s)

Free WiFi, Free Iced Water, In-house Toilet

Payment Terms

Nett Prices (Cash/Nets/ Credit Card)

Promotion

10% off with min. S$50 spent. Enter “MYFOODSTORY” into the HollerOut App to enjoy offer.



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