Savour smoky, applewood-fired meats at Fireplace by Bedrock in One Holland Village

One Holland Village is truly an enclave of culinary gems, with prominent names such as Ginkyo by Kinki, Warabimochi Kamakura and Sourbombe Artisanal Bakery taking up residence. Joining the fray is Fireplace by Bedrock, another popular entrant that opened its doors on Dec 8 last year. 

The snazzy restaurant is backed by F&B group Commonwealth Concepts, which is behind other popular brands like Fat Cow, The Marmalade Pantry and of course, acclaimed steakhouse Bedrock. 

Fireplace is the latest addition to the group and is an offshoot of Bedrock. It focuses on open wood-fire grilling to bring out the innate, natural flavours of each ingredient. Every item on the menu — seafood, meats and even its desserts — is deftly prepared with elements of fire and applewood. 

Open, wood-fired kitchen

The restaurant is dressed in a rich and earthy palette that makes you feel right at home, drawing you in with warmth and conviviality. 

Fireplace’s ethos is all about savouring good food alongside your loved ones. It fosters that same sort of feeling you’d likely to get when you gather around a cosy, open fire over a thoughtfully cooked meal. Just look at its open, wood-fired kitchen at the centre of its main dining space, where one is treated to a fiery, visual spectacle of chefs expertly working the grill.

Even the menu is thoughtfully crafted with communal dining in mind, where dishes lean towards larger sharing portions. Your furry friend is welcome to join the dinner party as well and you can relish a meal together at Fireplace’s breezy al fresco seats.

Dishes forged by fire

The menu is spearheaded by chef Victor Ng, who has over a decade of culinary experience under his belt. He works alongside a team of skilled chefs at Fireplace, all of whom are familiar with charcoal and grilling techniques to elevate the flavours in each dish. 

We began our meal with the watermelon salad (S$15), a classic salad that is assembled with a medley of ingredients, ranging from fresh watermelon cubes and sliced cucumbers, to red onions. It’s also topped with applewood-toasted pine nuts, feta cheese and coriander.

Completing the appetiser is a tangy coriander lime dressing, which brings out the sweetness of the fruit. Together with the pine nuts, the salad is imbued with a slight smoky tinge that balances the acidity of the dish.

Bedrock isn’t one of the most revered steakhouses in Singapore without reason. Besides being known for its prime cuts of beef, it’s also famous for its large-format meat dishes that are meant for sharing. 

Fireplace has adopted a similar menu, touting an impressive lineup of meat-centric items that will tickle any meat-lover’s fancy. One signature dish is the suckling pig (S$240 for half, S$138 for quarter), which comes in an astounding half-rack of Spanish pork.

The pig is seasoned with a homemade rub crafted with aromatic Sancho pepper and salt, then slow-cooked over the fire pit for three hours. The meat is tender and succulent, while the skin impresses with a crisp.  

There is no unpleasant taste or smell, either, as the Sancho pepper eliminates any form of gaminess in the dish.

The Dirty Duck (S$32) is another popular main course at the restaurant. It sees an Irish duck rubbed with a housemade spice blend comprising an amalgamation of spices: Coriander powder, toasted ground fennel, Sichuan peppercorn, cumin powder, and Maldon sea salt. 

The protein then undergoes a 12-hour long sous-vide process, before it’s grilled over applewood for 20 to 25 minutes upon order. This results in fork-tender meat that pulls apart easily, covered by a deliciously smoky skin that crackles with every bite.

For extra flavour and flair, the meat courses also come with signature sauces to complement the proteins. They’re all made in-house and uniquely curated with different flavour profiles and textures to suit every diner’s preference. 

There is the herbaceous chimichurri, which includes parsley, coriander, tabasco, as well as the spicy green chilli relish — it’s quite similar to the sweet chilli Thai sauce, but on the spicier end — and Pommery mustard. 

A favourite of ours is the smoky apple ketchup, which is a combination of sliced yellow onions (that are sauteed until brown), applewood-smoked green apples, tomato paste, and cloudy apple juice. The end result? A rich, smoky-sweet finish that goes well with any savoury dish.

For a sweet ending to the meal, you’ll be tempted with the oh-so-decadent lemon pound cake (S$13). It’s made with a batter of lemon juice, sour cream and lemon zest for a spritely tang. Then, it’s baked in an oven until fluffy and brushed with melted butter. 

But that isn’t all — the cake is then lightly grilled over an applewood fire for a smoky caramelisation and crispness. A mixed berries compote and a dollop of creme fraiche complete the dessert, adding a vibrant twang and velvety richness to the treat.

The spice rum pineapple dessert (S$14) is quite the novel creation with rum-soaked pineapple hung over a fire for two to three hours. It’s then sliced and served with spiced rum syrup and an ice-cold scoop of rum & raisin ice cream. 

The lemon pound cake has our heart, but if you’re someone who enjoys fruitier, zestier flavours intertwined with liquor, the indulgent spice rum pineapple will be right up your alley. 

This was a hosted tasting.

For the latest eats, read about the new Swensen’s Unlimited buffet with 48 free-flow ice-cream flavours, or check out family-style restaurant Song Yue Taiwan Cuisine at Leisure Park Kallang. Alternatively, catch up on the newest openings in town. 

Book a ride to Fireplace by Bedrock at One Holland Village. 

Do explore the GrabFood Dine-in service for awesome deals.