Boeuf Beefy Goodness

Post by Chiefeater Luke Soon

Beef at Bouef. Every slice was rich, buttery, and juicy, carrying a charmingly charred exterior and tender, pink centre. The feeling is similar to finding diamonds in the rough—you just never want it to end. With the lightest touch of flavour from the usual seasoning suspects, this alluring prime rib is worth skipping on a few iced coffees that week to splurge on at Boeuf.

Good food comes at a price and here at Boeuf, it’s well worth saving up for. It’s easy to see how new customers will always return for the fabulous beef, wine, service, and ambience. Without a doubt, this will be on my list of spots in town for a special occasion.

Boeuf (which is the French word for “beef”) at Telok Ayer Street is quite simply a meat-lovers paradise wherein the highlight is BEEF. The emphasis on beef encompasses every aspect of the meat, from the breed, cut, to the cooking method.

Additionally, the menu features a variety of steaks and premium cuts, some of which are only available in limited quantities, with different marbling scores to suit individual preferences. These are sourced seasonally from renowned producers in Wales, Scotland, Argentina, Australia and Japan, guaranteeing the best meat in the business.

The in-house dry-aged cuts goes through the process of grilling on charcoal to render the fat, followed by baking in the oven till the meat is satisfactorily tender.

Overall a solid 7/10 experience here. The meats come close to Bistecca and is probably on par with Tomahawk. The sides here, however, might supersede.

The bone marrow was 7.5/10. This is a must order if you’re into boeuf.

The charred lobster - albeit not a side dish but in fact a main - was also scoring

The meats - the choice of cuts - wagyu strip loin and sirloins at medium/rare - are also batting above 7.

Total SGD240.40 per pax.

Business Hours
Opens Daily
11:30 am to 03:00 pm
05:00 pm to 10:30 pm