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Bedrock’s interior has a rather rustic style, lots of wood everywhere. It’s no fine dining restaurant and doesn’t pretend to be, making do with a casual and cosy setting with professional and attentive staff. The only issue that concerned me was the smell of grease from cooking, which was evident once I stepped into the outlet. Thankfully the ventilator did its job after a while…or I simply got desensitized to the smell.
I was here for the Restaurant Week's Set Lunch price at $25 instead of their usual set lunch priced $35.
We were served a pita looking bread, together with butter and cooked cloves of garlic, my first time seeing it served with complimentary bread. I’m quite a garlic fan and thought that it really went well with the plain pita.
We were then served a Smoked Tomato Soup. Nothing memorable about it but it did well in simulating our taste buds with its tanginess.
Mesquite Grilled Half Chicken with Roasted Celeraic, White Truffle Butter and Taragon Jus. The skin was real crispy and enjoyable but I found the meat to be a little dry. The tau kwa looking cubes are the Roasted Celeraic, a root vegetable of the celery family, which tasted much like radish.
I also had a gorgeous Grilled 150-days Grain Fed Ribeye Fillet Steak. Let’s just say that it’s a whole different league from what you’d ever get from Astons. The meat was well marinated enough to eat on its own without the overly spicy black pepper sauce. The hand cut Fries were really good as well.
For dessert, we were served a Wedge of Chocolate Valrhona Flourless Cake with Hazelnut Nougatine and Creme Fraiche. Best chocolate flourless cake ever! I really loved the inclusion of a thin layer of Creme Fraiche aka sour cream sandwiched within the cake which gave a really flavourful aftertaste, ensuring that the chocolate didn’t overwhelm the palate. The icing sugar decoration was also a nice touch, simple yet awfully effective.
For that affordable steak meal, I’d seriously recommend Bedrock Grill & Bar.