Bedrock Bar and Grill Hot
A bar and grill for the times of today. Working directly with farms as far off as the USA and Japan to source meats and seafood, this ensures a wide variety of outstanding quality, whether dry-aged or grass-fed, organic or raised through sustainable methods. Menu items tend to be cooked simply, with few other ingredients to bring out the original flavour of the food in focus.
A wide collection of whiskeys are also available from small and rare distilleries around the world.
User Ratings Summary
User rating summary from: 2 user(s)
Unforgettable Mac and Cheese
Before I was due to dine at Bedrock Bar and Grill, a friend told me to try the mac and cheese there. I was puzzled. Mac and cheese at a steak place? Thankfully, I listened to my friend. The mac and cheese at Bedrock Bar and Grill is absolutely divine. It is somewhat sweet and savoury at the same time. My friends and I polished off the entire dish.
I am not a steak connoisseur so I can't comment much on the steaks. While I think the steaks were not too bad, they were not exactly something unforgettable. Now, the mac and cheese was UNFORGETTABLE.
I would go back to Bedrock for the mac and cheese for sure. Although I don't think that is what the restaurant might like to be known for.
The reason cows are sacrificed
Hearing whispers of the 'best steak in Singapore', I slowly followed the clues and voices as fervently as Lois Lane trying to figure out who is Superman. This brought me to my next 'steakout' (hoho pun intended) after Salta Parrilla.
Bedrock Bar and Grill, hidden behind 313 Somerset, from the façade looks like a small outdoor bar in town, but as you are led further in, reveals a modern and cosy restaurant. Nothing too fancy about the decorum; a lot of lacquered wood, semi-circle sofa booths, dim lighting etc so let's skip this and get to the good parts.
I started off with their famed Whiskey Sour, made with 12 yr old Irish Whiskey, simple syrup and fresh lemon juice. It doesn't get any more basic then this and that's the whole philosophy behind Bedrock- the use of excellent fresh ingredients with minimal flavour additives. Very nicely balanced whiskey sour, showing just the right proportion of sour to sweet. It's a good cocktail when you don't taste the heavy punch of the base hard liquor. My date got a double shot scotch on the rocks (Glenmorangie 12 y.o if I recall). If you're a single malt scotch aficionado, you can really go wild here with their selection provided you try drink away the number on the bill.
For starters, Smoked Tomato Soup. The lady date is a tomato soup elitist as well as a bread snob, so I was a bit worried when the Tomato soup was of the thicker variety, not her favourite preference. After tasting it though, her world-view expanded to now include thick tomato soups too. I really liked the subtle smokiness of the tomatoes, with a splash of basil and mascarpone giving that tangy yet not overly heavy taste typical of thick broths. Blended thoroughly, the texture was smooth and consistent enough to pass the 'back of the spoon dip' test. They say imagining flavours induces the actual taste in your mouth, which I hope I'm not confusing with some other other red, viscous liquid.
Few people, not the sane ones, judge a restaurant based on how good the bread is. But the bread snob has its merits and decrees Bedrock a top bread restaurant. Bedrock serves Naan bread baked right inside the restaurant, served with garlic infused oil and butter. Freshly baked and soft as kittens, it was a discipline itself to resist the free flow of bread prior to our steaks. Soft breads are so much more palatable than rock hard breads that, like the Xbox One, have only one plausible use as a paper weight.
After the starters and bread, the steaks arrived served on a hot plate to keep the meat warm after resting. A good restaurant is observant and always serves dishes after the prior dish has been finished and cleared. The first steak I'll present is Bedrock Black Pepper steak. This steak uses the 'cap of rib-eye' (or spinalis dorsi for the geeks), a true blessing from the hall of the cow Gods. Located -around- the meat of the rib-eye, this purist cut has the combined flavour of a rib-eye and the tenderness of a tenderloin. Still more lean and less buttery than a tenderloin cut, this meat has the best balance of any other cut I know, and not many steakhouses serve this rare delight. Simply seasoned and char grilled, this meat truly shines by itself. The thick, spicy black pepper sauce on the other hand, was as disappointing as an Asian getting a B in his exam. Personally, it tasted akin to bottled Lee Kum Kee black pepper sauce. We didn't really use the sauce at all, for the rib-eye cap was by itself as beautiful as looking at a new-born child and naming him Simba. Then eating him.
My palate for steak is not as cultured, and I adore the buttery and well-marbled cuts more. Introducing my choice of the night: the USDA Prime Black Angus tenderloin, with a marble score of around 8-9. This steak figuratively blew my mind with how tender and soft the meat was. Even with all the excess fat trimmed off, this steak had all the fatty, juiciness of greatness. Topped with Foie Gras, the fatty umami-ness might have been a bit overkill at the end as I struggled with fullness, 'jelat-ness' and gluttony.
As you've probably figured, good steak is 80% origin and type of meat used, 20% cooking technique. Bedrock has managed to bring out the full potential of a grilled steak and is definitely one of the best steakhouses in Singapore, although the price for quality is a steep one here. Recommended for special occasions, impressing a friend or for steak junkies.