140 Robinson Road
#01-02 Crown at Robinson
Singapore 068907

(open in Google Maps)

12:00pm - 03:00pm
05:00pm - 10:00pm

12:00pm - 03:00pm
05:00pm - 10:00pm


12:00pm - 03:00pm
05:00pm - 10:00pm

12:00pm - 03:00pm
05:00pm - 10:00pm

12:00pm - 03:00pm
05:00pm - 10:00pm

12:00pm - 03:00pm
05:00pm - 10:00pm

View Address & Details

Top Dishes

What you should order based on community favourites

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

As they are in their soft launch phase, the restaurant will be officially opened in June. When they first started in early 2015 at their previous Waterloo location before moving to The Treasury, one thing is for certain, the food standard and quality by Chef Shaun is always up to expectations. The restaurant received all the hype from then on, and I believe that when it’s officially opened again, the crowd will start pouring in.

I have many favourites in their previous menu, from the originals to the modified versions and for my first trip back, we got the Ribeye Steak ($24), Furikake Prawn Pasta ($21) and Roasted Duck Fat Potatoes ($16). The steak was a 200g heavy of a New Zealand ribeye, seared to a medium rare and served with truffle mustard and Mesclun salad while the duck fat potatoes is another memorable dish that is topped with crispy duck, cheese sauce and truffle mayonnaise. Each of this dish brings back so many fond memories and I can’t wait to be back soon for more.
✨ The Betterfield
📍 140 Robinson Road, Crown at Robinson, Unit 01-02, Singapore 068907
🍴 [Gifted]

If The Betterfield sounds all familiar to you — that’s because they had existed in the F&B scene some time back; from their founding several years ago at the foot of a HDB block at Waterloo Street and to their move and subsequent closure at The Treasury, they have also moved on to other F&B concepts such as The Bettership at The Cathay, and Steakville at Sunshine Plaza. So we were pretty glad to hear of their return as The Betterfield — bringing back all the old favourites from the menu since their inception at Waterloo Street such as the Ultimate Truffle Fries, Classical Duck Confit, Pulled Duck Burger and even the mocktails such as Bear on the Ledge back at their new location at 140 Robinson Road, taking over the former premises of Wolf.

Was a bit adamant to order something else apart from the Classical Duck Confit, but finally persuaded myself to go with the Mentaiko Scallop Pasta so that I could get to try something new; the pasta came with elements such as Japanese scallops, Mentaiko Pasta and parsley. A dish bound to capture the hearts of those who love slightly more savoury notes for their mains, the al-dente pasta comes tossed with a sauce laced with mentaiko; comes slightly saltish and further enhanced with the savouriness of the parmesan added. Liked how there is this light, herb-y note that was carried throughout from the mixed herbs which is tossed with the pasta, while the scallops were reasonably fresh and plump to provide a slightly briny hint with a slight chew.

Probably just something that strikes me, but I am a sucker for how they seemed to have use the same dining wares that they have used previously at the Waterloo Street location (also the location which I had visited them the most; don’t ever recall having headed down to their The Treasury location) — brings some sense of nostalgia that brings me back to carefree days where I was still in serving my NS. Nonetheless, it’s pretty comforting to know that The Betterfield is back; can’t say for sure how they were at The Treasury, but probably still looking forward to having the Classical Duck Confit just like how I did for the first time when I visited their Waterloo Street location — something likely to invoke some memories that may lurk at the back of the head.


We went back for the last time yesterday to bid farewell and tried their special Omakase menu ($80 for 4 courses). 😰
Featuring the main course - A5 Wagyu Beef as part of the Omakase! The marbling of the beef was intensive and the tender meat simply gives you the melt-in-your-mouth texture 🤩
Friendship was forged and bonded at The Betterfield ever since Bras Besar times. 有不舍的感觉! Till then, wishing you all da best @chef_sig!

1 Like

omakase (S$50+)
4 course meal
Crab 🦀 meat burger with blueberry sauce
Burnt lobster topped with Mentaiko sauce accompanied with salt egg pasta
Smoked Sakura rib eye with Indonesian sambal accompanied with Filipino style pickles
Ladyfinger with Biscuit ice cream, topped with digestive biscuit, coca powder & rainbow salt
Served with a glass of white wine.
Available at @thebetterfield
Kind of unusual serving steak 🥩 with spicy sauce and appetizing pickles.
The Betterfield
Address 🏠 : 100 High Street, # 01-03 The Treasury, Singapore 🇸🇬 179 434
Tel ☎️ : 9233 5142
Open 💈 :
Mon - Fri : 11am - 10pm
Sat : 6pm - 10pm
Website 🌐 : http://www.thebetterfield.com
MRT 🚇 : City Hall (NS25/ EW13)
Note 📝 : No GST but got 10% service charge
Last day of operation is 17th March 2018


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.

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.
The Betterfield
Address: 100, High Street, The Treasury, Unit 01-03, Singapore 179434


The first thing which hits you when this appetizer arrives is the smell. Generous amounts of truffle mayo, slathered a mound of tender duck meat, over the roasted potatoes.

Supposedly roasted in duck fat, the potatoes were light and fluffy on the inside, although the exterior lacked the typical crunch of a French fry. A little bit of spiciness from (what I’m guessing was) cayenne pepper balances out the “gelat-ness” of the truffle mayo and cheese sauce.

The real star here was the duck meat. Deliciously tender, shredded duck meat, interspersed with crispy bits from the skin made this dish a winner in my books.