Boeuf, Telok Ayer: “One of the best spots in town for excellent beef in all its glory”

Ever since I found myself on food TikTok, my feed’s been filled with new and trendy spots in town. Not complaining though, since I’ve been discovering hidden gems recommended by foodies, such as Boeuf (French for ‘beef’).

The new kid on the (Telok Ayer) block is a modern bistro and bar, specialising in beef and wine. Seems pretty ordinary, right? After all, social media sometimes filters out the bad so everything is presented in good light. Well, a trip down was all it took for me to be convinced of its bold and beautiful simplicity.

Boeuf Shopfront

Nestled in one of the many shophouses along Telok Ayer Street, you’ll find a dark blue entrance with neon lights and a plaque of a cow’s head hanging above the entrance (yes, you read that right).

Right before you walk into the dining space, you’ll be greeted by a fridge with meats hanging. Owner, Pierre Bolly, explained the reason behind its strategic location was to showcase its meat selection and dry-aging process. The interior is as you’d expect of a modern restaurant, with lighting akin to a smoky sunset—dim yet gorgeous.

Enough small talk, we’re here for the boeuf.

What I tried

Beef Carpaccio with Black Summer Truffle

To start, we had the Beef Carpaccio (S$18)—Australian jersey 200-day grass-fed raw beef slices with black summer vinaigrette, pine nuts, ice leaf, parmigiano-reggiano and purple daikon radish.

Boeuf Beef Carpaccio with Black Summer Truffle

One word: refreshing. The cold starter played around with textures beautifully, with crunchy daikon, melt-in-your-mouth umami cheese, firm pinenuts, and soft thin slices of beef that were lightly seasoned. The black summer truffle vinaigrette added a touch of luxe, to elevate the dish. Altogether, a drool-worthy combination.

Given that this was our first bite of the meal, my dining companion and I braced ourselves for more exhilarating plates to come.

20 days dry aged beef

On to mains—which was undoubtedly the highlight of our meal. Owner Pierre Bolly showed us the hunk of a chunk the team in the kitchen was going to prep for us to savour. He explained that it’s their in-house practice to showcase the handsome slab to all customers before cooking because it kindles appreciation and assures one of freshness.

Signature Prime Rib, Bone Marrow & Sides

Voila! Served on a wooden steak board, our medium-rare Signature Prime Rib 20 Days Dry Aged (S$18 per 100g) glistened under the warm light, topped with roasted garlic and rosemary.

The mere sight simply makes one salivate and even as I’m writing this, I’m licking my lips!

Signature Prime Rib 20 Days Dry Aged

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.

Chope Reservations

I have to give a special shoutout to the Potato Gratin (S$13), who deserves a mention for rising to the occasion as a worthy sidekick to the prime rib. The creamy and indulgent vegetarian dish was nothing short of exquisite, which was quite a feat for a side dish.

Boeuf Beef Fat Fries

How could we forget the Hand Cut Fries (S$13)? Now, this is no ordinary bucket of French fries, it’s fresh potato slices deep-fried in beef fat. If you don’t think the oil actually makes a difference, this will surely change your mind.

Each wedge is crispy and crunchy on the outside, yet soft and fluffy on the inside. It’s lightly salted just like most fries yet the attention to detail from the type of potato and to how it’s being prepared makes this a snack fit for a king.

I’ve been to Copenhagen to try their duck fat fries and this comes very close to my unforgettable experience. Brace yourself, for this, is one of the best renditions of fries I’ve had in my life.

Boeuf All In Dessert Platter

To finish, we went All In (S$40) for dessert. We were lucky diners to have the best of three worlds, namely the Tiramisu, Crème Brûlée, and Chocco de Coco.

Personally, I thought the portions were a tad small for their price point. Nevertheless, it was a sinfully sweet and rich finish to our incredible meal. My favourite of the lot has to be Chocco de Coco, a chocolate brownie and ice cream combination so bold and indulgent, yet so gratifying.

Final thoughts

Boeuf Signature Prime Rib

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.

Expected damage: S$75 – S$90 per pax

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Price: $ $ $

Our Rating: 5 / 5


159 Telok Ayer Street, Singapore 068614

Our Rating 5/5


159 Telok Ayer Street, Singapore 068614

Telephone: +65 8950 5975
Operating Hours: 12pm - 2pm & 5.30pm - 10.30pm (Tue to Sat), 12pm - 2pm (Mon), Closed on Sun
Telephone: +65 8950 5975

Operating Hours: 12pm - 2pm & 5.30pm - 10.30pm (Tue to Sat), 12pm - 2pm (Mon), Closed on Sun
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