Established way back in 2008, Bedrock Bar & Grill is already known in Singapore as one of the best steak restaurants in Singapore. The modern steakhouse by Commonwealth Concepts has been awarded ‘Best Steakhouse in Asia’ by Haute Grandeur Global Excellence Awards 2020, ‘Best Grill in Asia’, ‘Best Wine Selection in Singapore’ and ‘Best Restaurant Manager on a Global Level’! With this many accolades, expect high-quality steaks, mostly sourced from the farms in the USA and Australia by Executive Chef Isaac Tan and his team.
Bedrock Bar and Grill is located right by one of the exits of 313 Somerset, near Pan Pacific Serviced Suites, easily accessible from the MRT. When you enter, you are in a small mini bar, the Bedrock Bar, which carries quite a collection of traditional whisky from all around the world from the Scottish Island to rural Japan. As you walk further in, you will be welcomed by the cooking station and its quite edgy decor leading to a cosy, yet modern restaurant.
At our arrival, we are quickly served with water to our preferred temperature and flatbread baked at the restaurant served with confit garlic and butter. Freshly baked and soft, I really enjoyed having something much lighter to be able to save place for what was to come!
World Meat Series at Bedrock
Available until March 31st, World Meat Series is back with executive chef Isaac and his team are featuring the Yamaguchi Aged Wagyu beef from Yamaguchi, Japan, known for its very rich and distinctive flavours. To be more specific about where the meat comes from, it is from Jukuho Farm in Yamaguchi Prefecture, and known for producing beef from cows that have calved and been re-fattened. Cows are typically slaughtered after 100 months, which is much later than the usual 26 to 28 months.
The delicious meat is showcased exclusively with the Bone Marrow Steak Tartare (S$36++), using a hand-chopped ribeye cap set atop roasted bone marrow and garnished with some mountain caviar, an absolute party in my mouth, I must say!
Using the same wagyu is served the Applewood Smoked Wagyu Tataki (S$42++), aged ribeye cap enhanced with tangy pickled radish, grated hard-boiled egg, pumpkin strips and brown rice puffs. This dish brought me to memory lane reminding me of Vietnamese Rare Beef with Lime, our version of an Asian style carpaccio!
The Bone Marrow Tartare was my favourite appetizer. I’ve only ever had them separated and it was the first time that I have them combined. A combination that made my visit to Bedrock forever memorable.
Following the appetizers and part of the Yamaguchi edition of the World Meat Series of Bedrock, the star of our mains were the Wagyu Striploin grilled over the applewood fire grill (S$148++).
The whole experience is also recommended to be paired with Fat Cow’s Daiginjo Sake (S$28++).
Mains at Bedrock Bar & Grill
In addition to the delicious Wagyu Striploin grilled, we completed our meal with two of Bedrock’s signature meat dishes, the Classic Bedrock Pepper Steak (S$108++) grilled on the woodfire served with black peppercorn sauce and a 1KG Double Cut Dry Aged Porterhouse (S$180++), prepared through a dry ageing process in Bedrock’s in-house customized dry ageing fridge for around 21 days, with two beloved steaks on bone, the tenderloin and striploin. All of our cuts were served with tasty sauces, which I honestly barely had as the meats on their own were delectable.
On the side, we were served the Heirloom Tomato Salad (S$28++) with a nice burrata doused with lemon vinaigrette and pesto, and the Bedrock Mac N’ Cheese (S$22++), made of two different kinds of cheese, gorgonzola and parmesan, and served beautifully with a crispy melted cheese crust. As a huge love of macaroni and cheese, I must say this one was one of the best I’ve ever had with its extreme cheesiness and richness with its Italian white truffle cream. There are many more sides available, you can check out the Bedrock Bar & Grill Menu for options!
Desserts at Bedrock Bar & Grill
For a perfect ending, and good to share for two pax, the Bombe Alaska (S$22++) with layers of raspberry white chocolate ice cream and butter cookies, enrobed in meringue, flambéed with rum. Get your camera ready for the flambé when the staff torches the dessert in flame! Got to say I got quite excited and have over 20 photos but had to choose the best one below!
Dining at Bedrock Bar & Grill was quite a memorable experience. I really enjoyed the company and the wonderful culinary experience. Make sure you check it out!
Bedrock Bar & Grill, 96 Somerset Road, Pan Pacific Serviced Suites, 01-05, Singapore, 238163, +65 6238 0054