Food Scoops: Bedrock Bar & Grill Brings Back World Meat Series With Yamaguchi Aged Wagyu Beef

Posted on February 11, 2021 by theRantingPanda in Food, Snippets

What’s Buzzing? One of the most established steakhouses in Singapore, Bedrock Bar & Grill brings back World Meat Series, a special season which features premium meats from different parts of the world. The World Meat Series at Bedrock Bar & Grill is in its fifth year and has featured premium beef from Ireland as well as Te Mana Lambtm – also known as the wagyu of lamb – from New Zealand. Bedrock’s World Meat Series changes its menu every quarter. From this month till 31 March 2021, what’s up on the table is beef from Yamaguchi Japan, home to the Jukuho Farm and its famed Yamaguchi Aged Wagyu beef.

What To Expect? Isaac Tan, Executive Chef at Bedrock bar & Grill, has created three dishes that showcase the distinctive flavour of the Yamaguchi Aged wagyu beef. First up is the Bone Marrow Tartare (S$36), a combination of bone marrow, steak tartare, mountain caviar and chopped parsley salad. The hand-chopped ribeye cap is atop the roasted bone marrow, and garnished with mountain caviar, known as “Tonburi” which originates from the Akita Prefecture in Japan. This dish is an indulgent combination of good quality beef and the rich bone marrow flavour.

Another specially created dish is the Applewood Smoked Wagyu Tataki (S$42) with pickled daikon and cucumber, grated egg and brown rice puff. Aged ribeye cap is served here with a sprinkle of puffed rice on the well-marbled beef, so you get that bit of crunchy flavour for an added texture.

The specially created mains is the Woodfire Grilled Fullblood Aged Wagyu Striploin (S$148). Lightly seasoned with salt and pepper, the striploin is grilled over Bedrock’s signature applewood fire grill and served with house-made sansho pepper sauce, accompanied by beef fat Yukon Gold potatoes. The unique element here is definitely the sancho pepper sauce, which is really not commonly paired with beef. Expect a pronounced note on the beef flavour from the pepper sauce!

Other signature dishes at Bedrock Bar & Grill include sides like the Bedrock Mac N’ Cheese (S$22). I strongly recommend the Bedrock Mac N’ Cheese which uses Maccheroni pasta. It is not overly creamy or cloying, where the cheese sauce is made from gorgonzola cheese blended with cooking cream, along with subtle truffle flavour from the house-made truffle compound butter made with Italian white truffle cream is added together with parmesean cheese. That crispy crust is amazing too.

For a signature main course here, there is the Double Cut Dry Aged Porterhouse (S$180) – 1kg, double cut dry aged porterhouse and thyme butter. The porterhouse steak is aged for at least 21 days and is seasoned simply with beef fat, salt and pepper, grilled and left to rest. A mains great for sharing for 3-4 people in my opinion, this can be considered in addition to the Woodfire Grilled Fullblood Aged Wagyu Striploin.

An iconic dessert to conclude the meal is the Bombe Alaska (S$22) with ice-cream, butter cookies, meringue and rum. Get your cameras ready for the ignition as well!