Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

MinSuiZen·Raku (明水然・樂) Sentosa @ Amara Sanctuary Singapore - Taiwan’s "Hardest-to-Book" Teppanyaki Champion Opens "Secret Outlet" in Singapore

Following the success of its Cecil Street debut, the global omakase brand MinSuiZen·Raku (明水然・樂) elevates the experience at its new Sentosa location. Tucked away from the city’s rush and framed by Sentosa’s easygoing charm, MinSuiZen·Raku’s newest outpost feels less like a restaurant opening and more like an invitation to escape. Here, teppanyaki is reimagined as a creative playground, one where Japanese technique meets international influences, one exquisitely crafted course at a time.

The ambience is both elegant and intimate. Guests enter through a tranquil pebbled garden before arriving at a cosy dining room where the meal unfolds at an unhurried pace. For lunch, the Elegant Course is priced at $148++ and features 12 dishes. Dinner offers two tiers: the Premium Course at $198++ with 12 dishes, and the more indulgent Royal Course at $258++ with 14 dishes, showcasing the restaurant’s creative take on teppanyaki.

Dashi with Lime 4.2/5

On this occasion, we sampled both the Elegant Course and the Premium Course, each beginning on a gentle, comforting note. A teapot of warm Dashi served with a side of lime was served to start, easing us into the meal.

Appetisers 4/5

The meal began with a selection of appetisers. For the Elegant Course, this took the form of a burdock root dish. Those on the Premium Course were treated to a beautifully presented trio featuring the same Burdock Root, Mozuku Seaweed, and a Tamagoyaki with fish paste, giving it a denser, more savoury bite than the usual egg roll.

Red Sea Bream 4.2/5

This was followed by a fish course: Flounder for the Elegant Course and Red Sea Bream for the Premium Course. It was served with a flavourful sauce and accented with kombu, bonito flakes and delicate edible flowers for a refined finish.

Hokkaido Scallop 4.2/5

Next came one of my favourite dishes of the evening: a plump Hokkaido Scallop crowned with ikura and crispy shiso leaves, resting on a bed of specially handcrafted edamame mousse. The dish was served with a sauce infused with bonito dashi and a bright wasabi-yuzu dressing. A unique presentation of scallops, and very delicious!

Chawanmushi 4.5/5

This was followed by piping hot Chawanmushi with seaweed, a dish that epitomised simplicity and comfort. Silky and delicate, the steamed egg custard was smooth on the palate.

Tiger Prawn 4.2/5

Lobster 4.2/5

More premium seafood followed, with Lobster for the Premium Course and a generously sized Tiger Prawn for the Elegant Course. Both were plump and juicy, the meat highlighted by an intriguing sauce made from the roe, which added richness and depth to the dish.

Mango Sorbet 4.5/5

A palate cleanser then arrived in the form of a glass of icy Mango Sorbet. Light, refreshing and gently sweet, it cut through the richness of the preceding courses and refreshed the palate for the main courses to come.

Mini Beef Burger 3.8/5

With a touch of theatrics and flair, the meats were grilled for the next two courses. One of MinSuiZen·Raku’s signature creations is the Mini Burger: Chicken for the Elegant Course and Beef for the Premium Course, each paired with a crisp cheese tuile. The chicken burger was nice, while the beef version could have benefited from a little more sauce for a juicier bite.

Pork 4.5/5

Kagoshima A5 Wagyu 4.5/5

The main courses followed, each highlighting premium ingredients and meticulous preparation. For the Elegant Course, we enjoyed a succulent Pork dish that was tender and well-seasoned. The Premium Course featured Kagoshima A5 Wagyu, an indulgent cut renowned for its rich marbling and melt-in-the-mouth texture. It was served with a velvety sweet potato sauce and accompanied by roasted sweet potato, tender zucchini, and crispy garlic chips. Finishing touches of sea salt flakes and kombu-infused sea salt enhanced the natural richness of the wagyu.

Stir-fried Vegetables

The main course was rounded off with a medley of Stir-fried Vegetables, tossed with crunchy sesame seeds and savoury bacon pieces, all finished with a fragrant drizzle of truffle sauce.

Crabmeat Fried Rice 4.2/5

To conclude, we enjoyed the Crabmeat Fried Rice, presented with a touch of showmanship as the chef shaped it into a heart before serving. Hearty and flavourful, although I was really full by this point.

Matcha/Black Sesame Ice Cream

Dessert

For dessert, we enjoyed Matcha and Sesame Ice Cream. If you’re celebrating a special occasion, please let the staff know, as they will bring an additional dessert cake to celebrate your special day!

Overall, MinSuiZen·Raku is a fun Japanese Teppanyaki Omakase experience, and the Sentosa stands out for its refinement and influence. The courses are thoughtfully prepared, with creative touches and a nice balance of flavours, and the cosy, relaxed setting makes it easy to unwind. A nice choice for a special occasion!

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


MinSuiZen·Raku (明水然・樂) Sentosa
Amara Sanctuary Singapore
14 Gunner Lane
Singapore 099566
Tel: +65 63223678
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 530pm - 10pm
Sat-Sun: 1115am - 330pm, 530pm - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit D. Walk to the pickup point for the Amara Sanctuary Shuttle Bus. Journey time is about 10 minutes. Do check the Amara Sanctuary Official Website for the shuttle bus schedule. [Map]

2) Alight at Harbourfront MRT station. Take Exit C & E. Walk to Vivocity Level 3 to take the Sentosa Express monorail station. Take the monorail to Imbiah Station. Walk toward Village Hotel; continue to the end of the Mess Hall building. Walk to Gunner Lane, continue walking on Gunner Lane to Amara Sanctuary. Walk to the destination. Journey time is about 15 minutes. [Map]

Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
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Nearest MRT: Cashew (DT Line)

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Welcomes the Year of The Horse with a Scrumptious Buffet Spread of Over 30 Auspicious Dishes and Signature Roasts

For the upcoming Chinese New Year 2026, Verandah Rooftop Rotisserie at Momentus Hotel Alexandra welcomes the Year of the Horse with a celebration themed around bountiful harvest and new beginnings. A scrumptious buffet spread of over 30 auspicious dishes and signature roasts awaits, complemented by tableside service and live carving stations.

14-Day Shio Kombu Butter Aged Angus Ribeye 4.5/5

Taking centre stage at the Signature Roast Station is the 14-Day Shio Kombu Butter Aged Angus Ribeye. Fire-grilled over charcoal, each slice boasted a beautifully charred exterior that further amplified the beef’s naturally rich flavours.

‘Sha Pi’ Suckling Pig 4.5/5

Next to it is an impressive lineup of live carving roasts, including ‘Sha Pi’ Suckling Pig and Vanilla-Scented Crackling Pork Belly. It was a rare treat to enjoy such a well-executed suckling pig, available exclusively on Chinese New Year’s Eve and the first day of Chinese New Year.

Vanilla-Scented Crackling Pork Belly 5/5

Black Truffle “Phoenix” Chicken 4/5

The crackling pork belly satisfied with every crunch into its perfectly crisped skin layered over succulent meat. A definite crowd-pleaser is the Black Truffle “Phoenix” Chicken, which stands out for its lightly crisped skin and tender, juicy meat.

Dong Po Wagyu Beef Karubi 5/5

Fragrant Cured Meat ‘Lap Mei Fan’ 4.5/5

Available for takeaway, the Twice-Cooked Black Garlic Pork Belly Char Siew captivated with its glossy glaze and smoky charred edges, offering a richly flavoursome, melt-in-the-mouth bite. Other restaurant-quality takeaway offerings include the unctuous Dong Po Wagyu Beef Karubi, a dish I kept returning to and that lingered in my memory for days. It pairs exceptionally well with the umami-packed Fragrant Cured Meat ‘Lap Mei Fan’.

Cold Pork Trotter Jelly 4.5/5

Drunken Chicken 4.5/5

At the Seafood & Cold Appetisers Station, an interesting lineup of cold seafood with familiar flavours is showcased. Highlights for me were the Poached Tiger Prawns with ginger-scallion dip and the roulade of Drunken Chicken with aged Shaoxing wine and wolfberries. The Cold Pork Trotter Jelly was also snapped up quickly.

Longevity Noodles 4.5/5

An elevated classic is the Longevity Noodles with crab roe and trout caviar. While the sauce looked relatively rich at first glance, it turned out to be well-balanced, coating the noodles with savoury depth without overwhelming them.

Braised Eight-Head Abalone with Sea Cucumber 4/5

Golden Lava Cheese Baked Lobster 2.8/5

Tableside service includes Golden Lava Cheese Baked Lobster and Braised Eight-Head Abalone with Sea Cucumber. The lobster was slightly too mushy for my liking, though the abalone dish was nicely executed.

Yam Purée

The dessert spread leans wholesome and nostalgic. The most popular item was undoubtedly the Yam Purée with caramelised pumpkin, served alongside other Chinese New Year favourites such as Steamed Nian Gao, pineapple tarts, and green pea cookies.

The Chinese New Year 2026 buffet at Verandah Rooftop Rotisserie offers a well-rounded and generous festive spread. Other than the excellent signature roasts, the festive mains are well-executed with consideration.

Early Booking Perks
- 10% off food bill for reservations confirmed before 16 Jan 2026
- Complimentary Yu Sheng for tables of 4+ adults
- Bonus bottle of wine for bookings with 6+ adults

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 90215192
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am – 10:30am
A La Carte Menu (Daily from 2 May): 2:30pm – 6:00pm
Semi-Buffet Lunch (Daily): 12 noon – 2:30pm
Semi-Buffet Dinner (Daily): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea. At Ikea, continue walking to the destination. Journey time is about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to the bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea. At Ikea, continue to walk to the destination. Journey time is about10 minutes. [Map]