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Bedrock Origin | Great Beef & Reef Edition (The Four Elements)

To ring in the new year, Bedrock Origin is bringing back its The Great Beef & Reef Series, which showcases the best of land and sea. In its first 2023 edition, the chef draws inspiration from the four elements – fire, water, earth and water. This 6-course dinner tasting menu runs from now until 31 March 2023 at S$168++ per person and wine pairing is available at an additional S$88++. There is also an option of Siberian Caviar (additional S$60++). We had the S$168++ dinner tasting menu.

Bedrock Origin 01 — As with every meal at Bedrock, we were served complimentary flatbread (served warm!) with a side of confit garlic and creamy New Zealand butter.

Bedrock Origin 02 — The first two courses of the night were inspired by the *fire* elements. First being avocado that is grilled over applewood fire and topped with Avruga caviar, finished with a drizzle of olive oil, finely chopped chives and sea salt. It is served on top of creme fraiche so you can imagine what a creamy delight this dish is.

Bedrock Origin 03 — The next starter is thyme butter king prawn served with nori tempura and prawn mayo. As you can see, there is a “crust” on the exterior of the prawn, which has a juicy interior. The prawn mayo also has prawn oil mixed into it, so the seafood flavor is very distinct.

Bedrock Origin 04 — The next course, smoked wild black abalone, is inspired by the *water* element as a technique of cold smoking is used to imbue the smoky flavours. The abalone has been braised in abalone liver and cold-smoked with applewood for an hour then thinly sliced. The accompanying sauce is made with black abalone liver which is braised in sake for 4 hours before being removed, then blended with sake again and reduced. Grated turbot liver is added with a drizzle of basil oil to finish.

Bedrock Origin 06 — The next main is the highlight of Bedrock – Charcoal Ash Aged Sanchoku Wagyu Striploin and mushroom bordelaise. the “*earth*”element is represented through the aging technique that uses natural land minerals. This dish is served with a side of polenta fries that are seasoned with salt and parmesan cheese.

Bedrock Origin 07 — A tangy pineapple sorbet that has been inspired by the *water* element is served to wrap up the meal. The sorbet is made with pineapple which has been mixed with sugar and spices then fermented for 2 months before the liquid is strained and frozen. The white jelly cuts through the iciness, with wasanbon glaze (brown sugar syrup) drizzled over for added sweetness.
We thought that this menu is good value given the portions (especially for the mains) and the quality of the ingredients used. Bedrock Origin @ Oasia Sentosa is also away from the city’s hustle and bustle – an excellent choice to have a date or intimate meal with friends and family.
Budget: $168++ per person (additionally $88++ for wine pairing)

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Little Farms | Bar & Grill at Serangoon Garden

Little Farms should be familiar to most people given their various outlets around the island.

Their newest store recently opened at Serangoon Garden, with a supermarket and a charming chic space for its cafe. At this outlet, the cafe has an open kitchen concept so diners can see the chefs in action. The indoor seats are all counter-seating, but I recommend the outdoor alfresco dining. Bonus points for those with fur babies because the outdoor seating area is pet-friendly.

Little Farms Bar & Grill 01 — We visited on a Saturday evening and got one of the outdoor seats. The staff recommended that we try the James Green Juice. It consists of Nuzest Good Green Vitality, Granny Smith, Avocado, Lemon, Spinach, Mint, Honey and a dash of Almond Milk. It sounds like quite a bit but tastes like a healthy green juice.

Little Farms Bar & Grill 02 — For our starters, we had the charred corn ribs. The corn is nicely buttered and grilled and chopped into smaller pieces for easier biting. The accompanying black garlic butter is something that you should smear liberally on these corn cobs. Slightly sweet, it gave another dimension to the corn and we saved the remainder for other dishes afterward.

Little Farms Bar & Grill 04 — For our first main, we had the wood-fired cauliflower, which featured a whole head of cauliflower so this is a dish to share. Dusted with paprika, sprinkled with walnuts, herbs and pickled onions, this is one for the veggie-lovers. We enjoyed this dish (pro-tip: we saved some of the black garlic butter to smear on the cauliflower).

Little Farms Bar & Grill 05 — Our other main dish is the O’Connor Rib Eye which has porcini rub and chimichurri as the accompanying condiments. A hearty portion and a testament to the grill-focused menu at this new outlet.

Little Farms Bar & Grill 06 — For desserts, we went with the seasonal special Pineapple Tart, which was a January special. The buttery cookie-tart base, the tangy pineapple filling and pineapple mousse all come together to present this dessert that resembles a giant pineapple tart.
Budget per person: $25 to $35 per person

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WAKUDA | Celebrating The Best of Okinawa Produce With Chef Tetsuya Wakuda

Situated in the lobby of Tower 2, WAKUDA Singapore is the brainchild of two-Michelin starred chef Tetsuya Wakuda and John Kunkel, CEO of 50 Eggs Hospitality. A buzz-worthy restaurant that redefines traditional Japanese dining and prides itself on using fresh produce. During our visit this time, we had the opportunity to try WAKUDA’s “Celebrating the best of Okinawa” menu, a specially curated menu together with the Okinawa Prefectural Government Singapore Government Office. It is a one-off ten-course menu as WAKUDA introduces its lunch service (12pm to 3pm) on Thursdays and Fridays. Previously, WAKUDA only served dinner from 5pm to 11pm.

WAKUDA 01 — We started off with the Monzuku Su (seaweed) which is an essential product of the fishing industry in the Okinawa Prefecture and a staple of the Okinawans as it contains rich minerals such as calcium, magnesium and soluble dietary fiber. Chef Tetsuya’s take on this ingredient is to serve it cold with yuzu and shoyu broth and topped with a tiny bit of Okinawa lime (a hybrid of mandarin oranges and kumquat) – sure to stir your appetite.

WAKUDA 09 — The next dish is one of WAKUDA’s signature – Big Eye Tuna. Marinated loin of tuna is set on toasted bread with wasabi and plated with sea grapes. The wild-caught tuna (maguro) in Okinawa waters is characterized by its lean flesh, firm texture and refreshing flavour.

WAKUDA 02 — This salad of Sea Grape and Onagadai (long-tail red snapper) is one of my favorite courses. Sea grapes is an edible seaweed cultivated and harvested in coastal waters and aquaculture farms in Okinawa. These sea grapes present a light crunch with a pop of umami, fairly similar to caviar. Commonly used as a garnish, the sea grapes lend some savouriness to this salad and the freshness of the snapper is also evident.

WAKUDA 03 — In season right now, the fourth course features poached Shirako (Cod Milt) and Tofu Yo. Shirako is a Japanese delicacy that tastes buttery and creamy. The tofu yo is fermented tofu, a traditional Japanese delicacy originating from Okinawa.

WAKUDA 04 — For the Chef’s Selection of Sushi, the line-up was yako shell, tiger prawns and sode ika (squid). The yako shell is an iconic Okinawan delicacy and is usually enjoyed raw to savor the deep oceanic flavours. The tiger prawns are sweet to the palate with a tender bite, with a slight spice added to it. My favorite is the Sode Ika with the addition of shiso leaf underneath, hence the tint of green.

WAKUDA 05 — The two hot dishes on this menu were the Steamed Okinawa Grouper and Braised Beef Cheek. The former reminds us of Chinese-style steamed fish, particularly with the spring onion garnish and soya sauce but with a Japanese spin to it as some wakane is hidden underneath the fish.

WAKUDA 07 — The beef cheeks were beautifully braised but the texture was unlike the usual beef cheeks that we had. The texture of this dish was firmer and closer to beef tongue instead. The marbling was good too.

WAKUDA 08 — We rounded off this wonderful meal with Kokuto Ice-cream (not-featured) and Ginger & Shikwasa Creme Brûlée.
Our experience at WAKUDA was great, it felt as though we were momentarily transported to Japan, amidst the elegantly designed communal spaces and the well-thought out dishes. This menu also introduced us to Okinawan produce and the recurring word throughout our meal was “refreshing”.
PS If you’re planning to dine there or are celebrating a special occasion, we recommend getting the seats in front of the beautiful tree (which were told to come from Japan), right behind the counter where you see the Chefs in action. We are not posting a photo here so that you can witness its beauty in person during your visit!
Budget per person: – (menu featured is not usually available), but lunch sets start from $72++ per person

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CANCHITA | Peruvian-Mexican Brunch in Dempsey’s Lush Greenery

Located on the corner of Dempsey Hill, CANCHITA embodies the vibrant energy of Latin America through its modern Peruvian cuisine, colorful interiors and upbeat salsa music. Having opened their doors for more than a year, the owner-chefs Tamara and Daniel Chavez are introducing diners to a brunch menu with dishes that are staples in Mexico and Peru.

CANCHITA 01 — We were told that CANCHITA serves interesting cocktails and ordered a different one each to try. We had the Pisco Punch, Passion Margarita and Sangria Latina. I liked the Pisco Punch best as it was lighter and sweeter, consisting of Pisco Quebranta, pineapple, lemon, orange, honey and soda. Sangria is an often-featured drink in Latin America and a good choice for someone going for the full experience.

CANCHITA 02 — Onto the food, we started off with this Tostada de Pulpo. A crispy corn tortilla, stuffed with black beans, “nopales” cactus salad and fresh cheese. The base was more substantial compared to a typical taco given that the tortilla has been fried and can therefor hold the sauces and ingredients well.

CANCHITA 04 — Another recommended ceviche is the Vuelve A La Vida – a mix of prawns, fish, calamari and crab with tomato tiger’s milk and served with a crispy corn tortilla. The base for this ceviche is sweet and sour because of the tomato and reminded us of a Thai dressing when we first ate it. A good ceviche to whatever your appetite due to the tangy flavours.

CANCHITA 05 — The Agua Chile Negro is a ceviche for those who prefer something more adventurous. Hokkaido scallops are marinated and served in black squid ink tiger’s milk, chalaquita, cucumber and canchita. Unique and refreshing – just be careful of your white shirts / light colored clothing!

CANCHITA 06 — We also tried a couple of their tacos. Here, we had the Barbacoa – grilled NZ Lamb Rack in borracha sauce and cactus salad sitting atop a taco shell. I don’t usually take lamb so I have a smaller serving and the lamb isn’t too gamey. My pick would be the El Matador – australian beef tenderloin with guacamole, fries and onion salad with the same taco shell.

CANCHITA 07 — To round off the savouries, we had the Pescado a la Talla – market fish with adobo and parsley sauce, served with green salad and oranges. Chef suggested that we take the green salad, oranges and fish in a bite. The citrus sharpness of the orange is a good contrast to the richer adobo and parsley sauce. If you aren’t full by then, the fries will provide you with additional carbs.

CANCHITA 08 — We ended our meal with the Tres Leches, a moist coconut cake soaked in three kinds of milk for hours before being served with strawberries and copious amounts of pastry cream. It was a little sweet for us but maybe you have a sweeter tooth than we do!
Do note that Canchita has 3 different dining areas – the Amazon room, the Inca room and the outdoor terrace. We dined in the Amazon room where you can see the lush greenery and it feels like you were dining in the Amazonian jungle, hence its name. However, we would love to dine at the Inca room on our next visit as it looked quieter and suited for smaller groups. If you have a preference as to where you would like to be seated, do indicate when making reservations.
Budget per person: $30 to $40 per person

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Lawry’s The Prime Rib | Special Menus this Festive Season

Before you know it, we are approaching the end of 2022 and at the end of each year, we reflect on what happened in the past year and catch up with family and friends over good food. As with each year, Lawry’s has special set menus on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. Located on the 4th level of Mandarin Gallery, Lawry’s the Prime Rib Singapore is known for its “old-world charm, new-world luxury” feel. One will undoubtedly feel as though you are transported out of Singapore once you set foot into the restaurant. We were invited to try the 6-course Christmas Eve Menu and would like to share some of the dishes they have to offer.

Lawry's The Prime Rib Christmas 2022 01 — The amuse-bouche is the golden stuffed mushroom with smoked salmon. This amuse-bouche is similar to a mushroom croquette – minced chicken and stringy mozzarella encasing the mushrooms, topped with smoked salmon and mayonnaise sauce.

Lawry's The Prime Rib Christmas 2022 02 — The soup is cream of broccoli, packing enough greens before the meats / seafood are served. Roasted broccoli, onion, celery and fresh herbs are blitzed together with cream to achieve a fairly smooth consistency. Roasted pistachios and walnuts are added so don’t be surprised if you find some crunch in your soup.

Lawry's The Prime Rib Christmas 2022 03 — The appetizer is one of the more indulgent dishes of the meal – Pan-seared Goose Foie Gras with Port Wine Raisin Sauce and Poached Egg. The raisin sauce lends some sweetness to the rich and buttery goose liver. The egg yolk adds creaminess but hey, what’s the festive season without treating yourself?

Lawry's The Prime Rib Christmas 2022 05 — For those who prefer alternative meats or seafood, you can also choose the “bountiful catches” or “hearty meat feast” as mains. The photo above is a tasting portion of the various meats served. For “bountiful catches”, you can expect pan fried Ora King Salmon, baked oysters, lobster slipper served with mashed potatoes, seasonal vegetables and varied sauces. For “hearty meat feast”, a platter of grilled lamb rack with white truffle oil, slow-braised pork ribs with barbecue sauce and pan-seared chicken with caramelised pear slices is served.

Lawry's The Prime Rib Christmas 2022 06 — Round off your celebration with a selection of either the Holly Jolly Cake or Berry Merry Cake. If you’re there with friends, why not select both as they offer different flavor profiles. The Berry Merry Cake is a strawberry sponge cake with strawberry buttercream topped with fresh strawberries.

Lawry's The Prime Rib Christmas 2022 07 — The Holly Jolly Cake is a dark chocolate and vanilla sponge cake with vanilla fresh cream.
This Christmas, every table with a bill of $500++ will also leave with a bottle of Cocchi Piemonte Brut NV so that the celebrations can continue at home. Guests seated between 11.30am to 2.30pm can also enjoy 10% off set menus.
Budget: $189++ per guest

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Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

We made a second visit to Wagatomo in less than 2 months to try its Wagyu-centric festive omakase menu, where Chef Tomoyuki Kiga – the brain and chef behind Wagatomo – curates a tasting menu featuring some of the best dishes of Wagatomo.

Available only from 1 – 31 December, this nine-course menu is value-for-money and showcases the prized Wagyu cuts in various ways.