Bedrock Bar & Grill

Wine & Dine Cookbook - - KITCHEN ARSENAL -

The quiet mas­culin­ity of Bedrock’s din­ing room is a ver­i­ta­ble oa­sis from the chaos of the in­door shop­ping street out­side. Within its dark con­fines—lined with pol­ished wood-pan­els, much like a posh log cabin—a well-oiled crew of ser­vice staff make ex­cel­lent rec­om­men­da­tions and pay close at­ten­tion to guests’ needs.

The food is de­pend­ably good—there is ex­cel­lent pita bread served with but­ter that threat­ens to fill you up as you ask for sec­onds, and a heady French onion broth that com­forts and sat­is­fies. The restau­rant serves the op­tion of Aus­tralian grass-fed beef, USDA Prime grain-fed beef, and dry-aged USDA Prime rib­eye and Ir­ish grass-fed rib­eye. Larger groups can or­der a 400-day grain-fed long bone tom­a­hawk steak. All th­ese op­tions hold their own against any big­ger name steak pur­vey­ors across the is­land.

The USDA Prime grain-fed rib­eye ar­rives on our table with a lovely char on the out­side and dusky pink within. Our waiter’s rec­om­men­da­tion of sweet pota­toes tossed with ba­con and blue cheese doesn’t dis­ap­point. The ten­der sweet pota­toes are a great foil to the beef, while the blue cheese and ba­con pro­vide com­plex­ity of flavour to a rich and ro­bust meal. Much as we want to in­dulge in dessert, the meal is so hearty and sat­is­fy­ing, there is no more stom­ach space.

Pan Pa­cific Ser­viced Suites Or­chard, #01-05, 96 Som­er­set Road, Sin­ga­pore 238163

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