Boeuf

As its name suggests, this new restaurant along Telok Ayer Street is a celebration of all things beef. At Boeuf, choice cuts – from dry-aged grass-fed Welsh ribs to Argentinian Aberdeen black Angus – are used and turned into a variety of dishes. Meat lovers can look forward to signature creations of flambe Asada ribeye with mezcal and slow-cooked short ribs served with a side of celeriac puree – best paired with a glass or two from the restaurant’s wine list.