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Food review: Dishes from land and sea at newly-opened Bedrock Origin

Jasmine Alimin
Jasmine Alimin • 5 min read
Food review: Dishes from land and sea at newly-opened Bedrock Origin
Dig into wholesome food from land and sea at the new Bedrock Origin at Oasia Resort Sentosa
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After 13 years in the busy Orchard Road district, acclaimed homegrown steakhouse Bedrock Bar & Grill has opened its second outlet far away from the city, at the tranquil Oasia Resort Sentosa, boasting an Instagrammable dining venue with a chic art deco vibe.

The all-new Bedrock Origin takes up prime position next to the lobby of Oasia Resort Sentosa, which joins Far East Hospitality’s cluster of hotels along Artillery Avenue, namely Village Hotel Sentosa, The Barracks Hotel Sentosa and The Outpost Hotel Sentosa. Formerly Le Meridien Sentosa (and before that, Mövenpick Heritage Hotel Sentosa), Oasia Resort Sentosa sits on a historical piece of land that was once a British artillery outpost and soldier’s quarters in the early 1900s.

Unlike Bedrock Bar & Grill’s intimate space and manly dark wood interiors, Bedrock Origin is a bigger, brighter and more fashionable younger sister with nuances of 1920s art deco stylings befitting of its colonial architecture. Bathed in natural light in the day and emitting a jewelled radiance in the evening, the 44-seater restaurant — which serves as the breakfast hall for hotel guests — exudes an inviting ambience for all occasions.

The airy dining hall, accentuated by high ceilings, arched walkways and herringbone flooring, embraces its island surroundings with earthy elements and a neutral palette contrasted against hues of olive and plum. Flanking it on one side is a wall of palms and the other, a series of double glass doors that open to a shady verandah and outdoor terrace lined with tropical greenery — the perfect place for al fresco brunches, sunset tipples and courtyard weddings.

The best tables are the ones in the main dining hall that enjoy full view of the open kitchen, or the wall-lined U-shaped leather booths that overlook the outdoor courtyard. For group affairs and intimate functions, Bedrock Origin offers the 18-seater Applewood private dining room at the back.

In an evolution of the primal dining experience, Bedrock Origin brings to the table a cuisine reflecting the elements of its idyllic coastal locale, where land and sea come together. This new menu features more diverse ingredients such as a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the perennial must-have steaks.

To start, we highly recommend the Kingfish Sashimi ($32) which is a great sharing plate of thinly-sliced kingfish lightly marinated with wasabi, flavoured with a ceviche soy dressing, and garnished with micro-herbs of baby coriander and puffed brown rice.

For mains, you can’t go wrong with the Turbot on the Bone ($68), imported from France and dry aged for three days. This ageing technique helps to make the meat of the fish denser and keeps all the flavour in by preventing the fish protein, albumin, from escaping during the cooking process. It’s grilled with bone-in over applewood fire to help retain the juiciness of the fish, but served boneless with just kombu butter and tomato salsa.

Also good for two to three persons, the Aged Kühlbarra Barramundi Tail ($88) is aged for seven days to create a better, denser mouthfeel. It’s merely lightly salted, grilled and finished in the oven. Zesty chimichurri made of fresh herbs, white wine vinegar, olive oil and a squeeze of lemon takes this dish to another level.

A meal at Bedrock Origin should include a sampling of its renowned steaks like the Dry-Aged Australian Barley Fed Bone-In Striploin ($110 for 400g). This hunk of meat is simply seasoned with salt and pepper, grilled over applewood fire, and left to rest. To accompany your steak, you’re served a dizzying array of sauces: from Bedrock’s specialty red wine sauce to chilli oil, classic Béarnaise, wholegrain whisky mustard, and steak butter.

In support of Oasia Resort Sentosa’s wellness lifestyle theme, Bedrock Origin also offers plant-based meat alternatives, as well as nutritious and keto-friendly options, and plenty of delicious greens. We thoroughly enjoyed the Plant-Based Beef Wellington ($38), made of minced “beef” marinated with marmite and Worcestershire sauce, then wrapped in a mushroom-Dijon duxelle before being wrapped in puff pastry and baked.

For greens, we tried a side of Spicy Brussels Sprouts ($16), and Grilled Pear Salad ($22), featuring a well-balanced mix of sweet grilled pears, peppery arugula, crunchy walnuts, dates, and savoury blue cheese dressing.

No meal at Bedrock is complete without the gratinated Bedrock Mac ‘N’ Cheese ($22) which we dare declare life-changing! Hands down the best mac ‘n’ cheese on this side of the planet, it’s known for its addictive crispy cheese crust and rich creaminess thanks to a blend of gorgonzola cheese, cooking cream, housemade truffle compound butter and parmesan cheese.

To end the euphoric tasting, we sample the new Palm Torte ($22) featuring a gula melaka chiffon cake slathered with mascarpone cream cheese, topped with a walnut-raisin tapenade and served with fresh raspberries and blueberries and a carrot-orange marmalade. The light touch of sweetness really balanced out the savoury flavours of the main dishes and left us with enough room for some tipple.

Bedrock Origin carries close to 100 fine wine labels including certified organic and biodynamic blends (from $13 per glass), as well as rare spirits and premium whiskies (from $11 per glass) including limited edition labels like Woodford Reserve’s Master Collection Very Rare Fine Bourbon.

Woodford Reserve also makes its appearance in a mouthwatering array of classic cocktails (from $15 per glass) such as the Bedrock Highball, Double Oaked Old Fashioned and WF Smash.


23 Beach View Palawan Ridge #01-02 Oasia Resort Sentosa Hotel Singapore 098679
Contact: 6818 3333 | [email protected] |
Opening hours (daily): Breakfast 7am — 11am | Lunch 12pm — 3pm | Dinner 6pm — 10.30pm

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