Where to Eat in Singapore This Week: Bedrock Bar & Grill, Green Common, The Brewing Ground, Junior The Pocket Bar, Zafferano
Make the most out of your mealtime with our round-up of timely treats
Save your appetite for yusheng, pen cai and nian gao for the Chinese New Year period, which officially begins next month. This week, you can indulge first in the chefs’ delicious à la carte offerings, special menus and a one-night-only wine pairing dinner.
Start the feasting on a healthy note with alternative meat offerings from your new one-stop-shop for all your plant-based needs. And for your cheat day, reward yourself with a big serving of aged Wagyu beef from a popular steak joint, flavoursome brunch dishes from a new kid on the East Coast block, or even a tipple or two at this limited-time-only CNY pop-up bar.
Craving for a fancy dinner? Save the last day of the week for this Périgord black truffle and Chianti wine pairing. Scroll down below for more information.
Bedrock Bar & Grill
The restaurant’s World Meat Series is back from now until March 31; this time around, executive chef Isaac and his team are featuring the famed Yamaguchi Aged wagyu beef from Yamaguchi, Japan.
The aged Wagyu is known for its rich and distinctive flavours, as showcased in exclusive dishes such as the bone marrow tartare and applewood smoked Wagyu tataki. The former uses the hand-chopped ribeye cap set atop roasted bone marrow and garnished with mountain caviar. As for the latter, the aged ribeye cap is enhanced with accompaniments of tangy pickled radish, pumpkin strips, grated hard-boiled egg and puffed rice for extra crunch. Book here.
With more and more people switching to a plant-based diet, the addition of Green Common to the dining scene is very much a welcome affair. Your one-stop eatery and grocery for plant-based necessities is the brainchild of Green Monday Group, which brought us alternative proteins such as OmniMeat, Beyond Meat, Daiya, Just and Heura.
Naturally, the place features their products in creations such as Omni luncheon fries; rendang chicken roti which uses Heura chicken cooked in a flavoursome curry sauce; and Beyond Black burger starring the juicy Beyond Burger patty stacked with sautéed mushrooms, finely sliced cabbage and black pepper sauce.
The Brewing Ground
Easties will be glad to know that there is a new addition to the East Coast’s already vibrant café scene. The menu is a showcase of your traditional brunch staples with the likes of The Breakfast Burger, made more enticing with a homemade pork sausage patty, silky scrambled eggs and caramelised onions, as well as Eggs Benjamin. This is the chef’s own take on eggs benedict, which he serves with a creamy beurre blanc sauce, thick-cut maple bacon and artisanal sourdough. Book here.
Junior The Pocket Bar
The bartending team has teamed up with Rémy Martin for a CNY menu that revolves around cocktails and treats created just for the festivities. Start with the thirst-quenching Rolling with the Prosperity—made with pineapple, iced brown butter rum and lemon, it is essentially pineapple tart in liquid form that’s jazzed up with Rémy Martin VSOP.
Complement the drinks with delectable bites such as Pie Tee Cups loaded with pan-seared duck breast and curly spring onion and egg tart with Mandarin orange curd. Available until February 27. Book here.
The Périgord black truffle is prized the world over, and on January 31, this will star in head chef Andrea De Paola’s five-course dinner menu served alongside the finest Chianti wines from Il Molino di Grace in Chianti, Tuscany.
Book your seats and revel in tasty dishes, commencing with a selection of canapes adorned with black truffle shavings and served with the refreshing NV Tenuta Ca’Bolani Prosecco doc Spumante Brut. Other highlights include the taleggio baked cheesecake enriched with Yamanashi egg yolk, parma ham broth and truffles and the superfino Carnaroli Acquerello risotto with foie gras. These come with the elegant Il Molino di Grace Chianti Classico DOCG 2017 and the Il Molino di Grace Chianti Classico Riserva DOCG 2016 to play up the flavours of the dishes. Book here.