Established in 2008, Bedrock Bar & Grill—one of the best steak restaurants in Singapore—is a modern steakhouse by The Refinery Concepts which exudes a rustic, almost roughed up, vibe with its many granite and wooden elements.

The homegrown steakhouse has been recently awarded ‘Best Steakhouse in Asia’ by Haute Grandeur Global Restaurants Award 2020, including ‘Best Grill in Asia’, ‘Best Wine Selection in Singapore’ and ‘Best Restaurant Manager on a Global Level’. Look forward to high-quality steaks specially sourced from the farms in the USA and Australia by Executive Chef Isaac Tan and his team.

Dining at Bedrock Bar & Grill is always a memorable experience with perfectly cooked steaks paired with the globes’ finest whiskies.

Enjoy 15% off à la carte Lunch Menu when you pay with your Mastercard® at Bedrock Bar & Grill.

TOMAHAWK STEAK

Probably the first restaurant in Singapore to introduce the Tomahawk steak in 2009, Bedrock Bar & Grill’s Tomahawk Steak (subject to market price) is best for sharing amongst a big group.

Savour the flavours of a tender grain-fed wagyu long bone-in ribeye, imparted with the smoky, charred flavours and subtle sweetness from an applewood-fire grill. Not all steaks are created equal, Bedrock Bar & Grill’s Tomahawk Steak is definitely in a league of its own.

The giant Tomahawk Steak is paired perfectly with four homemade sauces — Bedrock chilli oil, wholegrain whisky mustard, red wine sauce, and classic béarnaise. In our opinion, though, you don’t really need any sauces when the steak is that good.

DOUBLE CUT DRY AGED PORTERHOUSE

Other than the Tomahawk, Bedrock is also known for its Double Cut Dry Aged Porterhouse (S$180++), with two beloved steaks on bone – tenderloin and striploin.

Each porterhouse is specially prepared through the dry aging process in Bedrock’s in-house customised dry aging fridge, which enhances the unique beef flavour and tenderness.

BEDROCK MAC N’ CHEESE

Served as an accompaniment to their mains, Bedrock Mac N’ Cheese (S$22++) is a scrumptious dish that is extremely rich and cheesy. Topped with a crispy melted cheese crust, the macaroni is slathered in four different cheeses and drizzled with a copious amount of truffle oil.

We will go out on a limb to say that this is one of the best, if not the best, Mac & Cheese in Singapore.

Photo credit: Bedrock Bar & Grill

SIGNATURE BLACK PEPPER STEAK RICE BOWL

The newest addition to Bedrock Bar & Grill’s menu, the Signature Black Pepper Steak Rice Bowl (from S$58++) features Wagyu petit fillet, a portion of rich and buttery foie gras, topped on a bed of fragrant beef drippings garlic rice, with grilled onion, pickled pumpkin, soft boiled egg, and Bedrock black pepper sauce.

This is available as part of the 3-course Executive Set Lunch Menu (daily from 12pm to 3pm), as well as island-wide delivery.

BOMBE ALASKA

End off your meal with the Bombe Alaska (S$22++) which comes with layers of raspberry white chocolate ice cream and butter cookies, enrobed in meringue, and flambéed with rum. Get your phones and cameras ready as the service staff torch the dessert in flame. Blink and you’ll miss it.

A SELECTION OF SINGLE MALT WHISKIES, AND WHISKY TRAILS

Bedrock Bar & Grill also offers an extensive collection of over 70 rare & old whiskies from Scottish isles and rural Japan. You can sip on their classic concoctions such as the Bedrock Whisky Sour (S$18++) – a Redbreast 12-year-old Irish whisky concocted with refreshing lemon juice and simple syrup.

If you are a whisky lover, you can also sample some of the best picks with their specially curated Whisky Trails such as the Taste of Scotland (S$38++), each offering the distinctive taste of whiskies from different regions.

Other than the fantastic steaks, the restaurant also has other options including Barramundi (S$42++), Brick Pressed Chicken (S$38++), Lobster Béarnaise Burger (S$68++), and Spicy Lobster Linguine (S$48++).

Don’t forget to pay with your Mastercard® at Bedrock Bar & Grill to enjoy 15% off à la carte Lunch Menu.

Bedrock Bar & Grill
96, #01-05 Somerset Rd
Pan Pacific Serviced Suites Orchard
Singapore 238163
Website: https://www.bedrock.com.sg
Delivery website:http://delivery.bedrock.com.sg
Facebook: @BedrockBarandgrill
Instagram: Bedrocksg
Nearest Station: Somerset

This post was brought to you by Bedrock Bar & Grill.

It is not every day you find a restaurant that fuses an unconventional mix of flavour profiles, but Akira Back at JW Marriott Singapore South Beach is one of those places that prides itself on its unique approach and sets itself apart from the rest of the pack in more ways than one.

The restaurant by celebrity Chef Akira Back features innovative dishes centred around modern Japanese cuisine with Korean accents. Kicking off its new weekend brunch menu, guests will be enticed with an unlimited variety of appetising tempura and sushi rolls in addition to their stellar 3-course meal.

Available at S$98++ per person on Saturdays and Sundays from 12 to 3pm (last order at 2.30pm), Akira Back’s brunch menu offers four new options for mains and two desserts to choose from (one of each per pax), allowing guests to mix and match elements encompassing different flavour accents and cultural influences so as to achieve a customised and delectable meal.

Through his many travels, Chef Akira Back has acquired a multitude of culinary inspirations which he applies to the food he creates, dishing out incredible and whacky creations that intricately fuse elements from the places that he has visited, without being too overbearing on the palate.

Look forward to a bit of excitement and adventure when you dine in this signature restaurant at JW Marriott Singapore South Beach because you will not find an experience quite as exquisite as this elsewhere.

STARTER – AB PIZZA (TUNA OR MUSHROOM)

The weekend brunch menu kicks off with a starter of the highly acclaimed AB Pizza which you can have topped with either tuna or mushroom. Created by Chef Akira himself to help ease Americans into eating raw fish, this fusion of East and West is truly one of the best things you could ever put into your mouth.

The pizza comes on a thin, crisp tortilla base spread with an umami aioli, topped with thinly sliced tuna and a dash of truffle oil. Fine sprigs of micro shiso are also added to enhance the visual appeal of this dish.

Every bite fills the palate with robust umami-packed goodness, which is nicely underscored by the gentle crackling of the thin crust.

MAIN OPTION 1 – HAMACHI KAMA

Hamachi Kama refers to yellowtail (Hamachi) collar, which is the fattiest and juiciest part of the fish. It is usually grilled or broiled, allowing the fat to render so as to achieve perfectly crisp skin.

Here at Akira Back, this dish is done to the utmost perfection. The flesh is tender enough that you can easily scrape it off the cartilage with chopsticks, and the ginger balsamic dressing that comes served on the side does well to cut through the richness of the fish collar.

MAIN OPTION 2 – CHIRASHI DONBURI

Neatly and intricately placed atop furikake brown rice, we were impressed by the colourful assortment of cubed sashimi, tamago, fish roe and avocado. The chunks of fish are much thicker than you get in most places and the addition of avocado, although not uncommon, adds a creamy buttery texture to the dish that we really enjoyed.

MAIN OPTION 3 – SPRING CHICKEN

The Spring Chicken is the ideal main to have if you want something relatively light without sacrificing flavour. The chicken pieces are marinated overnight in miso, resulting in tender and outrageously succulent meat. It is glazed with yuzu kosho—a fermented condiment made from green chilli, salt and the juice and peel of the yuzu fruit.

The miso really tenderised the chicken and added enhanced its flavour without being too salty; the glaze brightened up the flavours of the dish with its citrusy notes while giving it a subtle spicy kick at the same time.

MAIN OPTION 4 – PORTERHOUSE STEAK

The Porterhouse Steak (available with a supplement of S$20) is one that will delight steak aficionados. A generous bone-in, Porterhouse cut of Australian Angus beef is seasoned with a house-innovated coffee-spice blend that, once grilled, boasts a deep earthy and smoky flavour.

As much as the steak tastes amazing on its own, try it with the bordelaise sauce, which is made with fermented black garlic, for a heightened umami note.

This massive steak is ideal for sharing between 2 people (hence the one-time supplement of S$20) and steak lovers should know that you really get bang for your buck with this cut. It was the highlight of our brunch and it would be yours, too.

FREE-FLOW TEMPURA AND SUSHI ROLLS

The best part of this stunning brunch is the wide variety of unlimited cooked-to-order tempura and sushi rolls that come as part of the brunch menu.

Take your pick of seafood and vegetable tempura such as the classic ebi (shrimp), ika (squid), anago (conger eel), shiitake, enoki and loads more.

And if you are really out to indulge, go for the nine different varieties of sushi roll types, from the hosomaki—the humble thin rice rolls containing one singular ingredient —to the uramaki, inside-out rolls otherwise commonly known as California rolls.

One of our favourites is the signature Godzilla Roll, which filled with unagi, and topped with sliced avocado and bits of diced strawberry. It took us a while, but we soon figured out how this unassuming dish bore a resemblance to the iconic dinosaur-like monster—think avocado as its green skin, and the strawberry signifying Godzilla’s frenzied eyes.

DESSERT OPTION 1 – AB CHEESECAKE

No brunch would be complete without rounding off with a sweet treat, but at the same time, you would not want something too heavy. Which is why, the menu has been carefully and thoughtfully planned out to include two desserts—the AB Cheesecake and the Pillow. You have a choice between both.

The AB Cheesecake is as rich as a cheesecake should be but the mild acidity from the coconut-lime sorbet and the apricot compote does well to cut through that.

DESSERT OPTION 2 – PILLOW

The Pillow, on the other hand, is essentially an Earl Grey-perfumed white chocolate mousse with morello cherry that is served with chocolate ice cream and a honey-nougat wafer–the perfect indulgence for chocolate lovers.

Weekend brunches are always something everyone looks forward to and with this enticing line-up at Akira Back, there is no questioning where you should be headed to this weekend.

Enjoy this stellar weekend brunch at S$98++ (per pax) on Saturdays and Sundays from 12 to 3pm. Alternatively, you can drop by Akira Back during weekdays for their lunch, as they have also introduced new 3-course set lunches as well.

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Akira Back
30 Beach Road
JW Marriott Singapore South Beach
Singapore 189763
Tel: +65 6818 1914
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Esplanade/ Raffles City

This post is brought to you by JW Marriott Singapore South Beach.

You may be familiar with ribeye, tenderloin and sirloin, but have you heard of other relatively unknown cuts like skirt, flat iron and hanger steak? Here is a beginners guide to the different cuts of steak. Read on to find out which cut suits you best.

RIBEYE STEAK

The ribeye – also known as Scotch Fillet, Beauty Steak or Delmonico Steak – comes from the area near the rib, so it has good marbling with a nice amount of fat in the centre to give it the distinctive concentrated flavour. Suffice it to say, it is easy to understand why this is usually one of the top sellers in steakhouses.

TENDERLOIN STEAK

Tenderloin, or eye fillet, as it is known in certain parts of the world, is cut from the middle of a cow. As the muscle is less utilised, it is very lean and tender. Tenderloin is the crowd’s favourite because it is lean and does not contain too much fat. Also, it is a cut that is easy to cook and eat.

FILLET MIGNON

This cut is taken from the end of the tenderloin. It is extremely tender and has no fat as the muscle does not have to work. I am not a fan of Fillet Mignon as I prefer to have some fat in my steak. This cut, however, is perfect for
ladies.

SIRLOIN STEAK

Like the tenderloin, a sirloin steak is a cut from the loin section of a cow. While sirloin steaks are not as tender as the tenderloin steaks, they are popular as they are significantly less expensive than that from the short loin and rib section.

FLANK STEAK

The Flank is a beef steak cut from the underside of a cow. This part of the muscle is well-exercised, making it a naturally lean cut. Most people would probably be familiar with the flank steak as it is used for Fajitas and also as stir-fried beef in Asian cuisine.

T-BONE STEAK & PORTERHOUSE

The T-Bone steak, recognised by the distinctive T-shaped bone, is cut from the centre of the short loin and it comprises both the top loin and tenderloin. Porterhouse, on the other hand, is from the rear end of the short loin, thus has more of tenderloin steak. In general, they are expensive in steakhouses as they contain meat from two of the most prized cuts of beef. My favourite is the Bistecca alla Fiorentina, T-Bone steak prepared in Fiorentine style, an exceptional charcoal-grilled steak that is tasty and flavourful; it melts like butter in your mouth.

FLAT IRON STEAK

A relatively unknown cut, the Flat Iron Steak has been gaining popularity in recent years as restaurants start to offer this cut on the menu as a more affordable option. For instance, Prive Grill is serving a 200g Australian Flat Iron Steak for just S$38, while The Prime Society has a Black Angus Flat Iron for S$48.

HANGER STEAK

In an attempt to save on cost and to provide more variety, more restaurants are starting to offer alternative cuts instead of the more expensive cuts such as ribeye or strip. The hanger steak is one of them. It is inexpensive (usually you can get it for S$30), flavourful and rich. I have had several good hanger steaks recently. I would recommend going to Barracks Cafe, Osteria Mozza or Suprette at Kam Leng Hotel for their hanger steaks.

SKIRT STEAK

The skirt steak is a cow’s diaphragm muscle, located in the area just below the ribs on the cow. For what it lacks in tenderness, the skirt steak more than makes up for it with flavour. Most importantly, it is an inexpensive cut, and provides good value for money. The new Skirt at W Hotel Singapore serves the namesake Skirt Steak on its menu.