Options previously attended one of Bedrock’s World Meat Series featuring Budou-buta pork, which comes from grape-fed pigs in Miyazaki. Having already a high expectation for this series, I was eager to experience this latest edition, which offers the famed aged wagyu beef from Yamaguchi, Japan. The reputed steakhouse has also been recognised with multiple accolades over the years, with recent wins such as “Best Steakhouse in Asia” by Haute Grandeur Global Restaurant Awards 2020, and “Best Steakhouse Restaurant 2019” by RAS Epicurean Star Award.
While aged wagyu usually refers to beef that has been hung or placed on a rack to dry for several weeks, the Jukuho Farm in Yamaguchi uses the term to refer to its approach to cattle rearing. The farm specialises in producing beef from cows that are “refattened” after they have calved. This process changes the quality of the meat, imparting a unique umami flavour.
From now until March 31, diners can enjoy three dishes, created by Bedrock’s executive chef Issac Tan, that showcase the rich and distinctive flavour of this beef. Trust chef Issac to bring out the best flavours of the meat, as his culinary philosophy is simple. “Fresh produce, whether it is meat, seafood or vegetables, is at the heart of every dish I create,” he says. “I believe in treating ingredients with respect, and in doing so we honour the people from whom we source our produce.”
Chef Issac, who won “Best Head Chef in Singapore” at the Haute Grandeur Global Awards 2019, has been with Bedrock since it launched in 2008 and was key in introducing its signature Tomahawk Steak to Singapore in 2009. For over a decade now, his unparalleled expertise in meats, coupled with his culinary knowledge, has defined the Bedrock dining experience as what it is today.
For starters, dig into the Bone Marrow Tartare ($36++), which showcases a generous amount of hand-chopped ribeye cap atop roasted bone marrow. The tartare is lightly seasoned to retain the beefy and umami flavours of the meat, which pairs delightfully with the sweet bone marrow. The whole dish is garnished with mountain caviar, known as tonburi. Originating from the Akita Prefecture in Japan, these glossy, greenish-black seeds of the bassia scoparia herb resemble sturgeon roe. A chopped parsley salad on the side offers a touch of freshness and some crackers for an extra crunch.
Similar to a carpaccio dish, the Applewood Smoked Wagyu Tataki ($42++) is thinly sliced and served with tangy pickled radish, pumpkin strips, grated hardboiled egg for a touch of richness, and a sprinkle of puffed rice on the beef. The beauty of cooking something via the tataki technique is that you will end up with a play of two flavours of the beef — cooked and raw — in a single bite. The key to this technique is a very high temperature pan, which immediately sears the outer layer of the meat as it touches the hot surface, while keeping the inside raw, moist and delicious.
For the mains, try the hearty Woodfire Grilled Fullblood Aged Wagyu Striploin ($148++), which is grilled over Bedrock’s signature applewood fire grill, giving it a smokey and fragrant flavour. This is then served with a side of housemade sansho pepper sauce, accompanied by beef fat-cooked Yukon Gold potatoes. Every bite of this was tender and fatty, while the sansho pepper sauce gave the overall dish a spicy kick, similar to that of a mala sauce, but without the numbing properties.
Don’t forget to also pair your meal with some of Bedrock’s signature dishes, such as the ever-so-popular Bedrock Mac N’ Cheese ($22) side dish, featuring macaroni in an amazingly cheese sauce with a touch of truffle oil; as well as the dramatic Bombe Alaska ($22) for dessert that is served with flaming theatrics.
