348 Bedok Road
#02-16 The Bedok Marketplace
Singapore 469560

(open in Google Maps)

Thursday:
11:30am - 02:00pm
05:30pm - 09:00pm

Friday:
11:30am - 02:00pm
05:30pm - 09:00pm

Saturday:
11:30am - 02:00pm
05:30pm - 09:00pm

Sunday:
11:30am - 02:00pm
05:30pm - 09:00pm

Monday:
Closed

Tuesday:
11:30am - 02:00pm
05:30pm - 09:00pm

Wednesday:
11:30am - 02:00pm
05:30pm - 09:00pm

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Reviews

From the Burpple community

Hearty generous rice bowls! Super value for money.

Bedok marketplace is honestly quite a nice place to chill without burning a hole in your wallet!

1 Like

Cost 17.10.

Second time trying the same restaurant. The wagyu beef is a disappointment today. Not juicy and the side was quite burned.

The pork cheek was ok but it was not as melth in the mouth as last time.

1 Like

expensive for the tiny portion. beef was tough too. oh but that foie gras🤤🤤 they did it so well. super creamy

1 Like

For $17.10, this is a very well executed donburi!! My bf and I love wagyu don and we frequent this place with the initials TR. But I don’t think we will be going back there any more because we have found a better place 🤩 The serving was generous, and the mixture of onsen egg and furikake made the rice so tasty we gobbled it up!! The truffle scent might be a little underwhelming, but it’s still acceptable! 9/10!

Love the grilled pork! Was worried that it will be dry or hard as per the other pork chop. But this just melt in the mouth with the exact right amount of seasoning. Love it!

From the outside, The Bedok Marketplace looks like your regular HDB hawker centre which is shaped like a UFO. What's interesting is that instead of the usual lanes of food stalls which you usually see, the stalls are housed on the ground floor of pre-war 2-storey shophouses.

@theburningoaksg is one of the anchor tenants there and is famous for its wagyu dons. For $23.50, you get sliced wagyu rump cap, a piece of foie gras, pickled radish and ginger, and an onsen egg on top of Japonica rice.

The beef rump cap is an under-used and less pricey cut of meat. It is juicy as there is a layer of fats which flavours and locks in the moisture of the meat whilst it cooks. It is also one of the cuts with a stronger beefy flavour. The downside is that it tends to be tougher and more chewy than the more premium cuts.

The Burning Oak's rump cap was a little tough. I like that they sliced it thinly so that it is relatively easier to chew but not shabu shabu-thin that you barely get a taste of the meat. It was also marinated nicely though I would have preferred that they did not use a marinade or a lighter tasting marinade to allow the beefy flavours of the rump cap to shine through.

Overall, this is a decent gyudon which I might come back for if I am in the area.

1 Like
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