Be­drock Bar & Grill

T. Dining by Singapore Tatler - - Steak -

Be­drock Bar & Grill has a rep­u­ta­tion for do­ing steaks very well. A lot of thought and ef­fort has also gone into cu­rat­ing its starters and sides, so the en­tire meal is seam­less from be­gin­ning to end. It helps, too, that the restau­rant is well­staffed with ef­fi­cient and in­tu­itive servers. The baked camem­bert, served on a hot­plate, is a de­li­ciously gooey (al­beit heav­ier) starter, while the chopped steak burger is a fool­proof clas­sic that show­cases a USDA prime beef patty and var­i­ous trim­mings. What re­ally im­pressed is the Be­drock pep­per steak, a 300g rib-eye cap steak done to a per­fect medium-rare on a wood-fired grill. A lesser-served cut, the rib-eye cap is in­cred­i­bly ten­der and juicy, with full-on beef flavours. Pair your food with the large se­lec­tion of wines (in­clud­ing an in­ter­est­ing one from Sun­tory in Ja­pan) at vary­ing price points or the col­lec­tion of whisky, brought in from coun­tries in­clud­ing Scot­land, the US and Ja­pan.

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