Restaurants And Chefs That Are Bringing All New Dining Experiences
PORTFOLIO Magazine|October 2021
A selection of familiar restaurants and chefs that are bringing all new dining experiences
Anton D. Javier

BEDROCK ORIGIN

Bedrock recently launched its second outlet, Bedrock Origin, at the new Oasia Resort Sentosa, which boasts a comprehensive menu comprised of the finest steaks and seafood that complements its coastal location. Here, the bounty of both land and sea come together, enhanced by plant-based meat alternatives and keto-friendly options that supports the hotel’s wellness lifestyle ethos.

While Bedrock’s reputation as a top-notch steakhouse still holds true, meat lovers should not sleep on Bedrock Origin’s excellent fish offerings. The Kingfish Sashimi opens the palate nicely with its ceviche soy dressing and wasabi, with an added crunch thanks to the sprinkling of toasted brown rice puffs. For something with a bit more heft, the Aged Kühlbarra Barramundi Tail, which is simply grilled and topped with a mixture of piquant herbs and chili, is sure to win over even the staunchest of carnivores. Also worthy of a spot on the table is the Turbot on the Bone, boasting succulent flesh and irresistible savory notes from the accompanying disc of umami butter perched on top of it.

Just like its sister restaurant, Bedrock Bar & Grill, this new Sentosa outpost boasts a hard-to-beat steak menu comprised of favorites like the 365 days grain fed Ribeye Cap Steak, USDA Prime Tomahawk Steak, and Dry-aged USDA Prime Porterhouse Steak. All these perfectly pair with Bedrock’s iconic selection of sides, such as the Bedrock Mac ‘n’ Cheese, Spicy Brussels Sprouts, and Beef Fat Fried Rice.

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