Check out these restaurants for some fancy grilled meats
Bedrock Bar & Grill
From now till the end of July, the 2024 World Meat Series returns for its second edition at Bedrock Bar & Grill.
Since its debut in 2016, the series has been a quarterly showcase of premium and lesser-known meats from around the world. This time, Bedrock is shining the spotlight on Mangalica pork from the pristine fields of Hungary, dubbed the “Kobe beef of pork”.
Mangalica pork is renowned as the tastiest pork globally, characterised by its reddish, highly marbled meat. The creamy white fat is rich in omega-3 fatty acids, vitamin D, and natural antioxidants, owing to the natural diet of forage and barley. Hungary’s Mangalica breeding programme adheres to strict requirements, ensuring there are no added growth hormones, antibiotics, antibacterial chemicals, or pesticides in the animals’ feed.
The lard of Mangalica pork is also lighter and melts at a lower temperature due to its higher content of unsaturated fats, producing a buttery melt-in-your-mouth flavour with each bite.
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The five-course dinner tasting menu ($138++) starts with a charcuterie platter of various cuts. Here, cured back fat and rillette made with pork trimmings provide a solid idea of the pork’s rich flavour as we move ththrough the menu.
Slow-roasted pork belly
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Slow-roasted pork belly follows; brined and roasted on Bedrock’s signature applewood-fired grill, the meat is tender on the inside, with crispy skin on the outside. Topped with a pork jus, this is an easy favourite.
The pork goulash features house-made spaetzle sautéed with garlic, butter, and lime zest, enhanced with a paprika cream and tender pork chunks. Sautéed mushrooms round out this flavour-packed dish.
The final savoury course is the woodfire-grilled pork collar. Simply seasoned with salt, pepper, rosemary, and garlic confit oil, the 120g pork collar is first cooked sous vide, then masterfully grilled over applewood fire for a smoky finish. It is served with glazed shallots, golden brown roasted potatoes, and tangy sundried tomatoes.
Woodfire-grilled pork collar
Concluding the menu is the cherry and cream cheese strudel. Each layer of almond filo pastry is brushed with clarified butter, then sprinkled with sugar and crushed almonds before being filled with a luscious blend of ricotta, cream cheese, and brandied cherries, for a rich and irresistible dessert.
Besides the five-course menu, Bedrock also has several a la carte-exclusive specials. Among these is the woodfire-grilled pork porterhouse ($68++/300g), a combination of tender succulence and smoky essence.
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GU:UM
GU:UM is a casual dining concept by the folks behind one-Michelin-starred NAE:UM. Focusing on contemporary Korean flavours with a cosmopolitan twist, GU:UM is an extension of chef Louis Han’s commitment to growing and diversifying the NAE:UM brand.
Similar to NAE:UM, where Han is influenced by both his Korean heritage and international experiences, the cuisine at GU:UM is a blend of tradition and modernity. It is, unsurprisingly, distinctly Korean, with most dishes made for sharing family-style. But there’s a bold injection of global influences, by way of seasonal and sustainable ingredient sourcing, as well as the application of a mix of culinary techniques.
The menu takes inspiration from NAE:UM’s fifth episodic menu, entitled “Front Yard Barbecue”. Things start off strong with a set of heavy-hitting appetisers. Favourites here include the yukhwae jeon ($32++), a potato pancake topped with Korean-style, hand-chopped beef tartare and picked onions.
Korean fried cauliflower
The Korean fried cauliflower ($26++), with its cheeky “KFC” acronym, is another highlight, with deep-fried cauliflower, spam and rice cakes coated in an in-house yangnyeom sauce. The nacho dakgalbi ($26++), meanwhile, is a toasted sourdough sandwich paired with stir-fried chicken, nacho cheese and spring onions.
Moving to the main event: meats grilled to a smokey, succulent perfection over the fire. The Tajima wagyu ribeye MBS 8 ($188++ for 280g) and the Iberico pluma ($118++ for 300g) stand out, with the protein served juicy and tender with a beautiful char and smokiness from the fire grill.
Diners are given four choices of marinades for the meats: galbi, chilli gochujang, fermented fish sauce or simply salted. These hearty sharing plates are served with a side salad and banchan, assorted house-made pickles and kimchi, to be enjoyed with the meat as ssam-style wraps.
More accompaniments include the sot bibimbap ($32++), a hearty serving of Korean short-grain rice cooked in a traditional cast-iron pot, and topped with seasonal greens, a sunny-side-up egg and braised meats. The dish easily serves two or three.
The grill is not spared from working overtime when it comes to dessert. In the koguma ($16++), a sweet potato is roasted over charcoal and served with smoked vanilla ice cream on the side, tying everything together for an indulgent sweet treat. Those craving something a little more refreshing can opt for the yuzu makgeolli ($16++), a sweet and tangy creation with house-made yuzu makgeolli sorbet served in a frozen Korean pear.
