Bedrock Origin - Steakhouse @ Sentosa — Restaurant in Singapore

Great food, high quality ingredients and exceptional service. Just be prepared to spend a good sum here, though I used Entertainer (1-1 mains) so the damage wasn't as much.

The setting was posh and swanky, but they didn't have a dress code, which is great if you're coming from other activities at Sentosa. The ambience was really nice as well, perfect for a special occasion.

The food was exceptional as well, although you do pay a pretty penny for it. For starters, they gave complementary Naan with a garlic clove and butter, which was really good and surprisingly not overpowering.

For mains, we had the dry aged ribeye ($108) and the bedrock pepper steak ($118). For the dry aged ribeye, we couldn't decide between the red wine sauce and the bearnaise, so the server (Marcus) specially gave us both sauces. Personally I felt the bearnaise sauce was much better, with a strong buttery flavour, whilst the red wine sauce was very subtle. On the other hand, the pepper sauce that came with the bedrock pepper steak just tasted very Chinese, like a milder "Lao Gan Ma" chili oil. Wasn't particularly a fan of that sauce, but overall we enjoyed the bedrock pepper steak more than the dry aged ribeye as it was more tender and melted in your mouth.

We also got the Bedrock Mac n Cheese ($25) which was massive and tasted exceptionally creamy and cheesy. A must order. My only gripe is the macaroni shape of choice... I wish they used an elbow macaroni instead of the straight ones. Felt like a very awkward choice of pasta shape.

The service by Marcus was far and beyond the best we've ever experienced. From explaining the different steaks to us. To helping us take pictures for our anniversary, even going so far as to take from various angles for the best shot. At the end of the whole meal, they even gave us a complimentary dessert and two glasses of sparkling wine to enjoy. As a parting gift, they helped us take pictures with the bar, and even took a free Polaroid for us to keep. Honestly the service by all the wait staff (mainly Marcus) enhanced the whole experience and made it special for us. Do be aware that the service charge is $25 or 15% of the bill though, I guess they've earned their pay at least.

Will definitely be back for other...

Update: visited 6 Dec, 7pm.

Minus 2 stars for the service and food quality. Here’s what I noticed about the dinner service vs. lunch service. I was there on 9 Nov and noticed that service during dinner time wasn’t as good as the first time round. I didn’t really mind it but was convinced that the staff doing dinner shift needs to brush up on their service after yesterday’s meal. It is more or less the same group of people - an Indian male manager, an Indian male service staff, an old Chinese male service staff and a younger Chinese female service staff. I recognise them as the visits were only about a month apart. Service from the Chinese lady was lacking but I generally had no big issues with her.

Service from the Chinese man (he wears a gold bracelet) was horrific - he was really rude and snappy on both occasions, with remarks like “Ya, wait a min I have to clear your table first.”, “Yes I know but the table is full”. I brushed it off the first time because everyone has bad days but on both occasions we were met with snarky replies from him…

To the management: While I do not expect Bedrock to be delivering fine dining restaurant quality service, this is by no means a restaurant that serves affordable food. There leaves room for improvement on service quality, and while I know it’s hard to hire service crew, it leaves a really bad taste in our mouths after spending $900+ for our dinner yesterday and $300+ for the dinner on 9 Nov.

Separately on food, the aged barramundi tail was very dry… not recommended.

Previous visit: Amazing service and food. Visited on 27 May for a birthday lunch. Had the dry aged porterhouse ($198++) - tenderloin side was tender and had a good amount of fat. The striploin cut was beefier, but the sweetness was enhanced with the additional salt and pepper we had requested.

Creamed spinach ($18++) was creamy and cheesy, which went really well with bread (we had it taken away as the entire meal was too much for 2 pax).

Was given a complimentary birthday dessert, which came with the coffee ice-cream and a salted caramel lava cake with popcorn. Coffee ice cream was delicious, but lava cake was way too sweet.

Service by Mary was amazing; extremely attentive and made us feel...

New

Bedrock Origin welcomes 2023 with the return of The Great Beef and Reef Series, showcase of nature’s bounty from land and sea, inspired by 4 classical element of natures. A 6-Course Dinner Tasting Menu From 11 January to 31 March 2023.

Feature : 💕 Hot Cured Salmon, Fennel, Ikura Butter Sauce. Available for A La carte ($59++), is everyone favourite. Inspired by Earth element, Norwegian Salmon is cured for 2 to 3 days, rinsed, and pan-seared on the skin side until crispy. Served when thin Fennel and Beurre Blanc Sauce, topped with chopped chives and ikura. The texture of salmon is really good, crispy skin meanwhile the flesh buttery and smooth. 💕 Charcoal Ash Aged Wagyu Striploin, Polenta Fries, Mushrooms Bordelaise. Available for A La carte ($129++). Inspired by Earth element, Wagyu Striploin aged in applewood ash and charcoal (charcoal ash aging) for 21 days then grilled over applewood fire, served with Polenta Fries, and Mushroom bordelaise. 💕 Grilled Avocado, Avruga Caviar, Crème Fraiche. Available for A La carte ($32++). Inspired by Fire element, Ripe avocado is halved, grilled over applewood fire, topped with Avruga caviar, Served on top of crème fraiche. 💕 Smoked Black Abalone, Abalone Liver Sauce, Grated Turbot "Bottarga". Not available for A La carte, inspired by Air Element, braised Smoked Black Abalone is cold-smoked with applewood for an hour, then sliced thinly upon order, served with grated turbot liver "bottarga" and a drizzle of house- made basil oil, garnished with snow pea tendrils. 💕 Thyme Butter King Prawn,Nori Tempura, Prawn Mayo. Not available for A La carte, inspired by Fire Element, Pan fried King Prawn served with Nori Tempura, prawn mayo and garnished with land caviar (tonburi), microgreens, and grated lime zest, served alongside semi-dried cherry tomatoes. 💕 Tangy Pineapple Sorbet White Jelly, Salted Coconut Milk, Wasanbn Glaze. Available for A La carte ($16++). Inspired by Water element.

• 6-Course Dinner Tasting Menu, $168++ per person • 6-Course Dinner Tasting Menu with Siberian Caviar, add $60++ per person • Wine Pairing Top-Up, $88++ per person

📍Bedrock Origin. Oasia Resort Sentosa Hotel. 23 Beach...