The Place Located just above Somerset MRT Station, Bedrock Bar & Grill has been a mainstay at the Pan Pacific Serviced Suites Orchard since. While having a casual classic vibe, the restaurant dims its lights to give diners a cosy steakhouse feel.
Hemmed by Executive Chef Issac Tan, the restaurant has taken an interesting approach including partnership with farms and even whisky brands, where diners get to enjoy specially curated menu throughout the year.
Bedrock is part of The Refinery Concepts group, a restaurant and lifestyle food arm of Far East Organisation. The other concepts under group includes popular establishments such as Fat Cow, Kinki, The Pelican, Oriole Coffee and The Maramalade Pantry, amongst others.
The Food We have interestingly not visited Bedrock for its standard offerings. On the two occasions we dined here, we tried the special menus, including a whisky-pairing dinner with Dalmore and the most recent was the seasonal promotion with Ireland’s John Stone steak. The latter being the part 2 of the 3-part World Meat Series at Bedrock.
Some of the highlights of the John Stone series we enjoyed includes the Bee Feather Blade Carpaccio (S$38). With the right cut, and well seasoned, even the folks whom may not prefer their beef raw, might fall for this.
Done with the John Stone’s steak, the Steakhouse Dry Aged Rump Cap Double Cheeseburger (S$45) was a delight to have.l Whlist expected, I love patties that hold all the ingredients together when we savour it. Bedrock also uses buns which are less prone to soaking in the meat jus, giving the burger the right texture. Well balanced, despite it being a tad too dry.
Nothing beats savouring John Stone’s 60-day Dry Aged Ribeye (S$98, 300g) and Striploin (S$98, 300g). Bedrock went the extra step to dry-age their meats here, which explains the slightly steeper price. But for a seasonal menu, diners are in for a treat!
On to our Dalmore Whisky Pairing dinner at Bedrock, it was quite a journey enjoying the courses of the set meal with the different varieties of the whisky. With lots of knowledge shared, and despite us not being the most knowledgeable Whisky drinkers, the meal was admittedly an eye-opener – remaining us of the dinner we had back at The Wall (read our full review here) where we had a Whisky flight.
Another dry-aged meat was served, this round the Dry-Aged Bone-In Striploin. As with most bone-in, the meats have a more robust flavour.
Managed to dig into Bedrock’s take of Espresso Creme Brulee, which was surprisingly good for a restaurant that does not specialise in desserts. The more familiar Classic Creme Brulee (S$16) is also available on their standard menu.
Rants In Singapore’s weather, I am going to say no to the alfresco dining at Bedrock, which faces an incessant crowd at Somerset. For the price you are paying, you are better off indoors with more dining privacy.
Will I Return Again? I am looking forward to heading back for its seasonal menu, and perhaps make it a point to savour their classic options the next time.
This was an invited tasting, though all opinions expressed are our own.
Make your reservations instantly at Bedrock Bar & Grill here.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Daily:12pm to 3pm; 6pm to 11pm
Ranted by The Rantee