Bedrock Bar & Grill’s World Meat Series celebrates 10 years with 10-meat tasting menu and Hanwoo beef debut

If you’re a steak-lover in Singapore, you would be no stranger to Bedrock Bar & Grill, a go-to premium steakhouse located conveniently within the heart of town. 

You might have also heard of its World Meat Series, a special seasonal series that the brand has run since 2016, in which it spotlights different types of meats.

It celebrates its 10th anniversary this year with a bang — 10 meat dishes to be exact, served over a six-course tasting menu. 

What is Bedrock’s World Meat Series?

Taking place three times a year, the World Meat Series is curated by Bedrock Bar & Grill’s executive chef Isaac Tan, and aims to introduce diners to some of the finest and interesting cuts, from around the world. 

We’ve gotten a taste of unique and less-often-seen proteins, such as reindeer meat from Lapin Liha, Finland last year, thanks to the series, but most of its editions tend to centre around beef (it is a steakhouse, after all) with the occasional pork cuts popping up. 

Some highlights include Dingley Dell Suffolk red pork in 2022, 2GR Australian wagyu, also known as the “caviar of beef”, and Mangalica pork from Hungary, both served up in 2024’s editions.

At first, guests could enjoy the meats as part of a special a la carte menu (with a tasting menu only on launch days). In 2022,  the series took a slight pivot to offer diners the choice of a tasting menu with optional wine pairings, and a la carte choices, too. 

10 meats for 10 years 

To mark the occasion, Bedrock Bar & Grill is kicking things off with a six-course tasting menu (S$158), in an upgraded format of sorts, from now till March 31. 

Previous editions featured a five-course menu structured around a single type of meat, but for its 10th year, Bedrock is going big by dishing out 10 different types.

In a nostalgic nod, some of these proteins are favourites from past editions, with some new additions, such as Hanwoo beef from Korea. 

In case you’re wondering how 10 meats play out across six dishes, here’s how: Each of the first five “courses” features two different meats, either as separate dishes, or are served as individual components on the same plate. 

The last course is a chocolate dessert, which does not contain meat (though it would’ve been interesting if it did!). 

As with its past editions, all of its tasting menus come with the option for wine pairings (S$88 per person) with six glasses across the courses.

Digging into the tasting menu

Wondering if you have the stomach for a full-on meat tasting menu? Trust us, we had the same thought — spoiler alert: It isn’t as heavy as it comes across. 

Bedrock’s tasting menu kicks things off on a raw note, with a red pepper Australian beef tartare and the Australian tenderloin carpaccio. 

The former was done in a manner that resembles the Korean yukhoe (or “raw meat”) dish — complete with pear and an egg yolk. The beef was mixed with gochujang (red pepper) paste, hence the dish name, soy sauce, and sesame oil. 

It’s an easy dish, especially with the creamy yolk, but there was a slight dissonance in its presentation as tartare-style cubes, rather than strips of beef, as you would in a traditional yukhoe. The pear was also not as sweet as I had hoped, but it was still a promising start.

Within the same course came another raw dish — a carpaccio, served with an onion salad and truffle dressing. 

I thought I’d be all raw-ed out after two consecutive dishes in this vein, but the touch of savoury truffle oil and truffle shoyu over the thinly sliced tenderloin carpaccio was a great contrast to the slightly sweeter tartare. 

The second “course” was a bit of a reprieve, and thoughtfully designed as such — you get slow-braised Australian intercoastal on a bed of burrata cheese, served with grilled sourdough, and a house-cured beef bacon salad. 

The warm and flavourful braised Australian Sanchoku wagyu settled nicely into my stomach following the earlier cold courses, and the crunchy wedge salad with bits of beef bacon remains on theme, while giving you your greens. 

At the third “course” is when the meal picks up steam: On a single plate, Bedrock serves up a 21-day aged lamb rack, done to a perfect-pink, and a Mangalica pork tomahawk, sliced and topped with gruyere cheese, pickled pumpkin, and whisky mustard. 

As someone who doesn’t typically take lamb, I must concede the aging was done beautifully, with nary a gamey odour on the meat, even at medium-rare doneness. 

The Mangalica topped with torched gruyere, however, left me a little unimpressed — perhaps it would have been a bit better if I had it warmer, with the gruyere more oozy. Or maybe the pickled pumpkin it was supposed to have come with —this was missed out in our serving — would’ve helped balance out the rich cheese. 

For the fourth course, we get two heavyweights: The 100-day grain-fed woodfire grilled Argentinian angus ribeye with a chimichurri sauce, and the Jeju premium Hanwoo ribeye cap with a bearnaise sauce.

Since they were placed side by side on the plate, it was easy to compare the more conventional cut and the newly introduced Hanwoo, though a lighter hand on the embellishments for the Hanwoo might’ve worked better.

For those haven’t kept in the loop, Jeju-produced Hanwoo beef and Handon pork is now available here — as recently as December, 2025, in fact — after a trade agreement between Singapore and the Republic of Korea came to fruition.

Hanwoo is often compared to Japanese wagyu, though it is not as widely available worldwide —  Singapore is just one of eight markets that imports it. 

My past encounters with Hanwoo have been mainly at Korean BBQ restaurants or in steak form. The meat is typically lightly salted, if at all, so having it paired with a creamy bearnaise was a first, though the sauce’s tanginess does wonders with cutting down the rich fattiness of the meat. 

Those at my table remarked they were more used to the fibrous, firmer texture of the angus, and that the softness of the Hanwoo took some getting used to. 

The last meat-focused course, too, came with two vastly different cuts — the woodfire-grilled black angus striploin and the Japanese Satsuma wagyu A5 striploin. 

Served cheek-by-jowl again, it was easy to discern the clear differences between the angus and the wagyu cut (and juxtapose it to our earlier Hanwoo dish). Both cuts came simply seasoned, with the angus accompanied by a red wine jus. 

Both the wagyu and Hanwoo are fatty, yes, but the wagyu has a more luxurious, buttery mouthful. The Hanwoo, meanwhile, has a meatier texture, though it is still less “beefy” than regular steak cuts. 

 The menu ends with a chocolate marquise, a French-style chocolate dessert with digestive biscuits and roasted hazelnuts — just the sweet finish one needs, after the last few hard-hitting intense meat courses.

Throughout the meal, the attentive Bedrock team also serves up a glass of French red wine per course, deviating only at the dessert dish with a bourbon whisky. 

At S$88 for five glasses of quality, curated wines and a bourbon whisky, it’s a more than decent price to pay, and a good add-on, if you’re dining at Bedrock for a special occasion. You can also get them by the glass if you prefer. 

If any of the earlier meats caught your fancy or you’d prefer more say over what arrives at your table, you can also order them as a la carte versions. Prices start from S$18 for the house cured beef bacon salad, and go up to S$158 for the 21-day aged lamb rack (800g). 

And if you’d like a taste of the newly brought-in Hanwoo, the Korean Jeju premium Hanwoo striploin (150g) goes for S$128 for an a la carte portion. 

We understand that meats for the tasting menu hovered around 50g per dish, which when multiplied by ten dishes, is indeed great value — especially if you’re one who loves variety and well, meats.

10 meats in 10 dishes, all for under S$200 within a polished space in the heart of town — we don’t think something like this will come by again soon. So catch it while you still can, from Sundays to Thursdays for dinner, before March ends. 

This was a hosted tasting.

For more new spots around Somerset and Orchard, check out handmade pasta at Orchard Towers’ LaPasta and the panda-themed 5:59+ Cafe & Bistro at Somerset.