Where To Eat In Singapore This Week: Bedrock Bar & Grill, Beach Road Kitchen, Mezza9, Black Marble, Tanjong Beach Club
Take a break from your CNY celebrations and enjoy what these restaurants have to offer. There are mouth-watering steaks to try, and—if you're planning to eat healthier—wholesome and gluten-free dishes.
1/5 Bedrock Bar & Grill
So, you’ve been a fan of the steakhouse’s signature Tomahawk steak since day one. But have you savoured it Wellington style? Now’s your chance as executive chef Isaac Tan has brought back the Tomahawk Wellington set until February 15.
Your favourite cut (cooked medium with the bone-in) is made more indulgent with the addition of mushroom duxelles, foie gras, smoked bacon, before it’s wrapped in a buttery puff pastry. It can get too cloying, yes, so the offering comes with two sides: a zesty tomato salad chockfull with pickled onions and celery leaves, and roasted brussels sprouts with a hint of spice from the beef chilli oil.
Bring a friend or two because it’s made for sharing, and don’t forget to order it at least one day in advance.
2/5 Beach Road Kitchen
The CNY feasting never stops, even at this buffet restaurant offering a spread of oriental delicacies until February 8. Take advantage of the unlimited serving of pen cai, loaded with premium ingredients such as braised sliced abalone, dried oysters, dried scallops, pig's trotter drizzled in superior broth. Be sure to save enough space for the Eight Treasure Congee, herbal live prawns, and poached Chicken in Shao Xing wine.
(Related: Buffet Etiquette Tips For The Modern Gourmand)
Looks like Le Petit Chef is staying put in Singapore, as his stint at La Cave (mezza9’s wine cellar) has been extended until July 1. Follow the world’s smallest chef on his gastronomic adventures inspired by Marco Polo’s travels, and brought to life using overhead projection and 3D digital project mapping.
The immersive culinary experience includes stops in France, the Middle East, India and China. But the real treat is the six-course menu created by executive sous chef Steffan Heerdt, showcasing the signatures of the places our hero visited.
(Related: Le Petit Chef Returns To Take Diners On An Epic Journey From France To China, At Grand Hyatt Singapore)
4/5 Black Marble
Considered a meat haven is veteran chef Otto Weibel’s latest outfit, located at Holland Village. He crafts contemporary Western dishes but the focus is on grilled items.
Stars of the menu include the A4 Kagoshima Wagyu beef sirloin, prized for its juicy and succulent flesh, and the bone-in ribeye dry-aged with Himalayan salt for 45 days to reveal its beefier flavours.
Don’t worry seafood lovers, there are also items on the menu created for you. These include the Italian favourite risotto, simmered in lobster stock and decorated with gently charred Boston lobster and scallop.
Black Marble | 02-01 Raffles Holland V Mall, 118 Holland Avenue, S( 278997) | 9641 6913
(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)
5/5 Tanjong Beach Club
After all the holiday feasting, get started on your 2020 clean eating plan with the help of head chef Shiman Woon. He has debuted an all-day dining menu focusing on wholesome salads, vegetarian and gluten-free eats for a healthier—but no less delicious—diet.
In theme with the beachside dining vibe is the Tanjong Seafood Platter, brimming with fresh crustaceans like oysters, prawns, smoked octopus and flower clams. Worth ordering too is the spring chicken, which is flavoursome down to the core after it’s cooked sous vide with garlic and thyme and chargrilled for a crisp finish.
Tanjong Beach Club | 120 Tanjong Beach Walk, S(098942) | 6270 1355 | firstname.lastname@example.org
(Related: 7 Best Luxury Beach Resorts In Okinawa)