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
#01-02
23 Beach View
Palawan Ridge
Singapore 098679
Tel:+65 6818 3333
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Nearest MRT: Harbourfront (CC, NE Line)

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

Direction:
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]

Ureshii @ The Arts House - A Korean-Japanese Fusion Culinary Haven at the Old Parliament House

Embarking on a culinary journey that defies convention, Ureshii, the brainchild of Chef Jung from Tanoshii, presents a fusion of Korean, Japanese, and European influences. Situated at the venerable Old Parliament House, facing the picturesque Padang, Ureshii beckons with promises of a unique gastronomic adventure. Beyond its captivating dishes, the restaurant's exquisite interior weaves a sense of classic elegance with a hint of enigmatic charm.

Ureshii Kimchi Salad 4.2/5

Setting sail into our culinary voyage, we indulged in the Ureshii Kimchi Salad ($13), a refreshing starter that marries the zest of kimchi dressing with the sweetness of pear, cherry tomatoes, and capsicum. This delightful overture awakened our taste buds, paving the way for the symphony of flavours that followed.

Gujeolpan 3/5

The Gujeolpan ($38) was a majestic offering from Joseon court cuisine. Arriving in an octagon box, it showcased a harmonious assembly of nine ingredients, including meat and vegetables. To enjoy, we orchestrated our own wrap, skillfully combining a thinly fried pancake with various ingredients. This dish not only tantalized the palate but also encouraged shared moments at the table.

Monkfish Fillet Karaage 4/5

A symphony of flavours was furthered with the Monkfish Fillet Karaage ($18), an ideal companion to Ureshii's expansive sake collection and curated wines. The deep-fried Anglerfish from Jeju Island boasted a moist interior and a delicate crunch, beautifully complemented by Ureshii's tartare sauce.

Yook-hoe 5/5

A stand-out among the dishes was the Yook-hoe ($38). It is a work of art, both visually and gastronomically. The Korean beef tartare, toasted in aromatic sesame oil, danced with the sweetness of pear and the added dimension of a rice cracker. This dish was a true testament to Ureshii's fusion mastery.

Gochoojang Galbi Kimchi Taco 3.5/5

With the Gochoojang Galbi Kimchi Taco ($18 for 2pc), Ureshii seamlessly merged Mexican and Korean flavours. The generous taco is wrapped with stir-fried short ribs and kimchi, resulting in a bold and robust combination.

Osaka Okonomiyaki 4.2/5

The Osaka Okonomiyaki ($28) transported us to the streets of Osaka, its savoury pancake showcasing an ensemble of octopus, scallops, shrimp, cabbage, and egg. This dish was a symphony of textures and flavours topped with katsuobushi and a special okonomiyaki sauce.

Octopus Steak 4.2/5

From the ocean realm, the Octopus Steak ($48) shone with its perfect texture, lightly grilled for a hint of smokiness. Served with truffle mashed potatoes, romesco sauce, chickpeas, and stir-fried kimchi, this dish epitomized Ureshii's fusion philosophy.

Ureshii Tteok-Galbi 4.5/5

Gochoojang Galbi Yakiniku 4.5/5

The parade of culinary marvels continued with the Ureshii Tteok-Galbi ($38), featuring prime-grade minced beef ribs marinated in a special soy sauce and grilled to perfection. The Gochoojang Galbi Yakiniku ($38) followed suit, grilling prime-grade ribs with Ureshii's signature gochujang seasoning.

Ureshii Bibimbap 3.8/5

Adzuki Bingsoo 4/5

The Ureshii Bibimbap ($28) captured the heart of Korean cuisine with its array of vegetables and beef, served with gochujang sauce. Wrapping up our culinary escapade, we savoured the Adzuki Bingsoo, a delightful treat of shaved ice topped with sweet red beans and chewy mochi.

Garlic Butter & Cream Cheese Bread 4.5/5

Surprising us all, the Garlic Butter & Cream Cheese Bread emerged as a dessert revelation. This toasted bun, adorned with a luscious blend of garlic butter and cream cheese, was a divine conclusion to a mesmerizing dining experience.

In essence, Ureshii stands as a testament to culinary ingenuity, weaving a tapestry of diverse influences into a harmonious whole. Beyond its exceptional dishes, the restaurant's timeless ambience is an invitation to explore, and savour flavours that bridge continents and cultures. Ureshii is a celebration of the culinary arts in their truest and most imaginative form, making it a must-visit destination for those seeking an unforgettable fusion feast.

Note: This is an invited tasting.


Ureshii
The Arts House
1 Old Parliament Lane
#01-02
Singapore 179429
Tel: +65 63224054
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 1150am - 230pm, 6pm - 1030pm (Closed on Mon)

Direction:
1) Alight at Raffles MRT station. Take Exit H. Walk towards the riverbank. Cross the bridge and walk to Empress Place road. Walk down Empress Place road. Walk to destination. Journey time about 8 minutes. [Map]