World Meat Series Returns to Bedrock Bar & Grill

With a carnivorous French husband, it’s hard not to frequent some of the island’s stand-out steak restaurants. Despite being on our list for a while, I only recently got the chance to check out Bedrock Bar & Grill, but at quite the opportune time as they were launching their 2021 World Meat Series. As one of Asia’s premier steak restaurants, being awarded “Best Steakhouse in Asia” by Haute Grandeur Global Excellence Awards 2020, I was certainly intrigued by this unique dining concept featuring premium meats from different parts of the world.

This edition of the World Meat Series focuses on the famed Yamaguchi Aged wagyu beef from west Japan. Now most meat-lovers would think aged beef refers to the length of time the meat itself is aged on a rack or by being hung. However, in this case it refers to the age of the cattle itself using a practice undertaken at Jukuho Farm where cows are “refattened” after they have calved. This process changes the quality of the meat, imparting a unique and delicious umami flavour as the cows are reared until they are around 10 years old.

Our world series commences with the Bone Marrow Tartare ($36++), a delicately presented dish where hand-chopped ribeye cap is presented atop a full roasted bone marrow. The dish is garnished with mountain caviar, known as “Tonburi” – glossy greenish-black seeds which closely resemble sturgeon roe, despite being a herb. The dish is full of flavour yet still fresh and an enchanting take on the more traditional beef tartare dish.

Our next appetiser is a circular display of Smoked Wagyu Tataki ($42++) where the ribeye cap from the aged wagyu is seasoned lightly with salt and pepper, before being cold smoked, seared and sliced. Topped with pumpkin and cucumber, grated hard boiled locally farmed egg, in-season microherbs, and brown rice puffs – it is a delicate, delicious and fragrant modern dish which further proves that fine cuts of wagyu don’t always have to be enjoyed hot off the grill.

The final dish in this Yamaguchi episode of the World Meat Series is an aged Wagyu Striploin ($148++) grilled over Bedrock’s signature applewood fire grill and served with a fragrantly spicy sansho pepper sauce and moreish beef fat Yukon Gold potatoes. Because one steak is never enough, two of Bedrock’s signature meat dishes complete our meat fest – the classic Bedrock Pepper Steak (wagyu ribeye) with black peppercorn sauce ($108++) and the impressive 1kg of Double Cut Dry Aged Porterhouse ($180++) which is aged for at least 21 days. The meats are seasoned, grilled and left to rest. This simple yet important process is adopted for all of Bedrock’s grilled dishes so as to let the natural flavour of the beef shine through.

Despite being a steakhouse, it cannot always be just about the meat and Bedrock has some simply classic sides that are worthy enough of their own paragraph. The Heirloom Tomato Salad ($28++) is a refreshing complement to the meats marrying fresh burrata from Italy with heirloom tomatoes from Holland. While the Bedrock Mac N' Cheese ($22++) is in danger of leaving us no room for dessert. More like a gratin, the luscious cheese sauce is made from rich gorgonzola blended with cooking cream. A subtle touch of truffle is added via the housemade truffle compound butter.

Speaking of dessert, Bedrock’s interpretation of a Bombe Alaska ($22++) consists of a torched meringue, rum, ice-cream, mini chocolate balls and housemade butter cookies for a touch of texture – the added ice-cream is based on the daily section and for us it was sweet summer strawberry. The dessert experience is topped off with an at table flambe display where the waiter douses the Bombe in rum to a flaming effect.  

Expertly prepared, exquisitely presented and executed perfectly, both the World Meat Series and classic Bedrock dishes will leave any diehard meat fan in a state of pure ecstasy. All served in a modern industrial restaurant setting which is trendy enough even for the millennials, it is well worth heading down before March 31st to truly enjoy what the World Meat Series has to offer.

What's interesting in the all new Yamaguchi Aged Wagyu is that refattening of the mother cattle are how their 'aged' while being raised and which is also what Jukuho Farm specialises in. The cattle are fed with Jukuho farm's own produce of roughage and the amount of feed differs individually depending on each's speed of digestion, hence that explains the richness of its umami flavour. And while you are enjoying such a delightful meal, tickle your alcoholic palate of the unique blended Japanese malt whisky, unveiling hints of aromatic wood.