Monday, August 14, 2023

Bedrock Origin @ Oasia Resort Sentosa - The Great Beef & Reef Series Returns For the 3rd Edition With New Zealand Culinary Voyage


Bedrock Origin's The Great Beef & Reef Series has recently launched its 3rd edition for 2023 - New Zealand Culinary Voyage. From 2 August to 2 November 2023 (Sundays to Thursdays), this edition presents a 6-Course Dinner Tasting Menu (from $168++ per person) - with an option to include a curated 4-wine pairing (add $68++) with a selection from Cloudy Bay.

Cold Serve NZ Oysters 4.5/5

Our evening started with fresh Cold Serve NZ Oysters served in 2 variations - one waking up the senses with chilli-lime granita and lime caviar, the other that whets the appetite with ikura. To complement the brininess of the oysters, this course is paired with the Cloudy Bay Sauvignon Blanc for its bright acidity.

Confit Ora King Salmon 4.5/5

The next course, Confit Ora King Salmon served with wasabi cream, showcasing the New Zealand King Salmon from Ora King, which is prized for its buttery texture and slightly sweet flavour. After curing for up to two days, the salmon is confit with fragrant aromatics. What is also notable is the thin sheet of nori that was placed delicately atop the fish, mimicking the appearance of the salmon skin! The wasabi cream not only brought the elements together, but it also enriched the fish's already luscious texture of the fish and imparted a hint of the sharp herbaceousness that cut the richness of the dish. There is an option to add on Oscietra caviar for an additional $45++. Balancing the complexity of this dish is the Cloudy Bay Te Koko, which possesses citrus and savoury notes of soft woodsmoke on the nose and mellow oak notes on the palate.

Braised Paua Abalone 4.8/5

Third course, which is my favourite dish on the menu, is the Braised Paua Abalone featuring New Zealand Black Wild Paua Abalone. It is braised in kombu and sake to enhance its tender texture and bring out its sweetness. What made this dish exceptional was the accompanying applewood-smoked cauliflower and leek cream that added a dimension to the dish, completing the experience with its contrasting creamy texture and tantalising umami flavour. The wine pairing for this dish is Cloudy Bay Chardonnay, which entices with white peach and ripe citrus notes.

Pan-seared South Island Lamb Rump 3/5

The fourth course features a pan-seared South Island Lamb Rump, carefully selected from Lumina Farms. Raised in a natural, free-range environment on specially cultivated chicory herb pastures, the lambs are known for their superb marbling and unique flavour. The lamb is sous vide for three hours before being pan-seared and finished on the applewood fire grill. It was incredibly tender with very pronounced marbling, delivering a much stronger and wilder flavour. The accompanying beluga lentils with green olives were delicious. Simmered in sundried tomato sauce, every spoonful packed a punch. The chosen wine for pairing is the aromatic Cloudy Bay Pinot Noir.

Beef-Fat Aged NZ Wagyu Striploin 3.8/5

The final course is the Beef-Fat Aged NZ Wagyu Striploin, featuring the 100% grass-fed F1/F2 Wagyu from Hastings, New Zealand. Dry-aged for 21 days, the 150g striploin is steeped in beef fat before grilling over applewood to concentrate the flavour and create a crust. While the aged beef delivered the expected flavours, the experience was slightly let down by the challenge of slicing the steak due to its notably thick cut. The hearty house-made eggplant parmigiana served alongside was a standout in its own rights with its cheesy top crust and layers of well-seasoned tender eggplants. To match the rich flavours of the dish, an intense Cloudy Bay Te Wahi is chosen for its dense tannins and vibrant freshness.

Pavlova 4/5

Completing the New Zealand Culinary Voyage is Pavlova, a national dessert often enjoyed on special occasions. Vibrant with tangy lemon custard, tart raspberry compote, and fresh berries, the well-executed meringue was the perfect vehicle to harmonise the beautiful flavours.


3 August to 2 November 2023:
6-Course Dinner Tasting Menu, $168++ per person
6-Course Dinner Tasting Menu with Oscietra Caviar, add $45++ per person
Wine Pairing Top-Up, $68++ per person
Available Sunday to Thursday for dine-in reservations made from 6pm to 8.30pm (last seating)
*A one-day advance reservation is required.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

Bedrock Origin
Oasia Resort Sentosa Hotel
23 Beach View
Palawan Ridge
Singapore 098679
Tel:+65 6818 3333
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

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