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Brilliant Budou-Buta at Bedrock

Pauline Wong
Pauline Wong11/29/2019 06:00 AM GMT+08  • 3 min read
Brilliant Budou-Buta at Bedrock
You’ve heard of Kurobuta pork, now sink your teeth into Budou-buta pork at Bedrock Bar and Grill, where this special pork from ‘grape-fed’ pigs takes centre stage.
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You’ve heard of Kurobuta pork, now sink your teeth into Budou-buta pork at Bedrock Bar and Grill, where this special pork from ‘grape-fed’ pigs takes centre stage.

Budou-buta pigs are raised in the lush greenery of Aya Town, Miyazaki, where only two farms have been certified to raise this breed, with high production standards to ensure very clean conditions, and a focus on the pig’s health and well-being. The pigs are fed on a special mix of Japanese grapes, home-prepared corn and non-genetically modified barley, said to have antibacterial properties. The result is a tender, sweet and mild cut of pork, without the unusually gamey or musky taste that is sometimes associated with pork.

In Bedrock’s final edition of its’ World Meat Series 2019, diners will get the chance to savour three exclusively-created dishes, which are: the Pulled Pork & Shrimp Sandwich ($48++) with truffle mayo and cucumber pickles, the Woodfire Grilled Pork Steak ($58++) with sautéed potatoes and herb truffle sauce, and the Pork Belly with Scallops ($68++), served with braised cabbage and corn puree.

Pork Belly with Scallops

We tried the Pork Belly with Scallops-- a generous cut of pork belly with a finger-width layer of pork fat underneath tender skin, that gave way easily to the cut of the knife. The fat melted in the mouth, and the pork was well-seasoned, complementing nicely with the mild, perfectly-cooked scallops and sweet corn puree. However, as often is the case with pork belly-- personally this writer’s favourite cut of pork-- some may find the fattiness of the meat overly rich and indulgent, and would find themselves hard-pressed to finish the dish.

Woodfire Grilled Pork Steak

The Woodfire Grilled Pork Steak, however, was the clear winner between the two. With a smokey, savoury and sweet glaze, done medium-well with the faintest hint of pink in the centre, and the accompanying sauteed potatoes, this is a crowd-pleaser. The meat, most importantly, was moist and retained its juiciness. Embrace this dish with a hearty appetite, and don’t forget to top it off with a glass of red wine.

However, if you’d like to get a chance to taste these special dishes, make haste-- the Budou-buta pork is only available until December 15.

Bedrock Bar & Grill

96 Somerset Road,

#01-05 Pan Pacific Serviced Suites Orchard

Singapore 238163

Contact: +65 6238 0054

Opening hours: 12 - 3pm, 6-11pm (Mon-Sun)

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