Duck Confit – duck confit, spinach, berry compote, mushroom fricassee and roasted potato. I can say quite definitively that this is the best duck confit I’ve ever had. The duck skin is salty and wonderfully fatty, and once in the cavern of your mouth the fat instantly melts away in a way you wish your stubborn cellulite would. The duck meat is chewy and with each gnash of the teeth, the meat surrenders its seemingly endless supply of marvelously flavourful and salty juice. I barely even took note of the berry elements, being too busy enjoying every drop of duck goodness au naturel. Meanwhile, the mushroom fricassee and spinach are delicious and moist, and their fragrance somehow remind me of Chinese cooking. They almost feel more like a separate mini dish than merely a side! Don’t let the admittedly cafeteria-esque interior of The Betterfield mislead you – the chef is masterful, and this duck confit is a revelation. 4.6/5

The Betterfield
261 Waterloo Street #01-23
Singapore 180261


Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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