Be­drock Bar & Grill

T. Dining by Singapore Tatler - - European -

Hid­den be­hind [email protected]­er­set is this stal­wart, which re­mains a top choice for de­li­cious steaks. It looks and feels like a proper steak­house, with dim light­ing, plush seats and bur­gundy walls that sur­round the space. There’s also a well-stocked bar with a good se­lec­tion of spir­its (es­pe­cially whiskies) and wines. But din­ers come here for the meat—specif­i­cally the Tom­a­hawk steak, a gor­geous 400-day grain-fed wagyu bone-in cut with a brown, charred crust and a pink­ish, flavour­ful cen­tre. The restau­rant rec­om­mends hav­ing it with five dif­fer­ent dips rang­ing from red wine sauce and the clas­sic béar­naise to whole­grain whiskey mus­tard. The mac ’n’ cheese also de­serves a shout-out and you’ll un­der­stand why once you have a bite of the firm mac­a­roni, gen­er­ously coated with creamy, gooey cheese. Ser­vice is al­ways top notch, with the wait­staff at­tuned to din­ers’ needs and pa­tient enough to ex­plain the dif­fer­ent meats and cuts on of­fer.


The restau­rant has a unique se­lec­tion of whiskies worth a try. Or­der The Whiskey Trail, which of­fers a sam­pling of four dif­fer­ent whiskies at 20ml per shot.


1. Tom­a­hawk steak

2. Mac ’n’ cheese

3. Bone mar­row

4. 21-day dry-aged USDA prime rib­eye

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