The Betterfield

The restaurant is located under a HDB block and opened by relatively young chef. He decide to open a restaurant after having difficulties in finding a restaurant selling reasonable priced steak. When the restaurant is first started, the dishes are priced $ 20 and below. Although prices has raised slightly since then, but still reasonable priced. There is no GST or service charge here.
As the restaurant is having the Café Week promotion with 3 course dinner meal at $ 35, we decide to try it out. The place is packed for a Sunday dinner period with mostly reservations.
Starter: Salmon Tartare
Sashimi grade salmon, capers, gerkin, white sauce, tomato salsa, spinach
I feel that the salmon itself is overpowered by the white sauce and gerkin that I could not taste the actual flavour of the fish. It smells quite good with the truffle oil around.
Main: Hickory Spiced Ribeye
Ribeye marinated with cajun, smoked with hickory, served with secret spiced duck fat mousseline & mesclun salad
The ribeye is served medium rare as recommeded by the chef. It looks not bad, but quite bloodly, forming a red colored pool under the mousseline. The ribeye is quite fatty and slightly difficult to slice through. The mousseline is heavily spiced and tastes quite peppery.
Pops Mentaiko Chicken ($ 15)
popcorn chicken, spinach, shredded charcoal bun, burnt mentaiko
A bit disappointed as both of us could not taste the popping roe in the mentaiko.
As for dessert, we have choice of cakes from the desert counter. The Ondeh Ondeh Cake ($ 7.90/slice) is served with crushed biscuit and chocolate sauce, tastes crunchy and rich, although I would prefer it to be more moist. Also have the Gluten Free Lava Cake ($ 7.90), served with chocolate sauce. Sadly the lava in it doesn’t flow out despite warmed up. It tastes quite rich and chocolatey.
Overall I feel that the standard of the food has dropped a bit when compared to my previous visit. The ventilation of the dining room is very bad, as both of us could smell each other as if both are working in the kitchen. I hope something could be done about the air problem.

Had a mini gathering with my primary school mates last month. I am so missing the duck confit now!
Crispiest skin ever, with sautéed mushrooms, roasted potatoes & crunchy spinach tucked under, the duck meat was a lil salty, yet tender & succulent, but after eating it with the berry compote, perfecttttt!
&&& I heard the duck was flown from France! Omg another plus point. I wanna go back there again & try their Foie Gras!

Terrible, terrible name. But yummy food! Impressive for a little hole in the wall. Steak was nicely done and the poached eggs with smoked salmon and charred mentaiko on a charcoal bun was an interesting and delicious take on an eggs Benedict. The poached eggs could have been runnier though! Still, a good place for a quick casual lunch. Quick cos it gets crowded! And the acoustics in that little enclosed space does get a bit much with the crowd…