96 Somerset Road, #01-05 Pan Pacific Serviced Suites Orchard 238163
(Single seating on Thurs-Sat, 6.30pm-8.30pm)
Bedrock Bar & Grill is a modern grill restaurant and whisky bar in town, opened in December 2008. Its warm and intimate setting showcases outstanding design with organic elements such as unfinished wood, rough granite and custom-made plush leather booths.
Just after its first year, Bedrock Bar & Grill garnered two accolades – ‘Best New Restaurant’ by Singapore Tatler’s Best Restaurants Guide 2010, and ‘Best Independent Restaurant, Runner Up’ by Time Out Best of Awards 2010 – testament to its quality dining and service approach.
Distinguished chefs marked by a respect for tradition and product crafted the award-winning menu. Wood grilled, smoked hot or cold, with exotic spices or keeping things classic; the selection of meat cuts and seafood are sourced from the USA, Japan and Australia’s farms for superior quality and sustainability. The bar carries a wide collection of rare and old single malt whiskies from around the world.
Coming home once more to Bedrock Bar & Grill, Head Chef Isaac Tan was quintessentially the opening Head Chef of the award-winning steakhouse in 2008. For 4 solid years, Isaac has built an unyielding foundation from scratch and subsequently clinched multiple awards for the restaurant. His bold introduction of the signature “Tomahawk Steak” to Singapore in 2009 has rocked the local fine-dining scene, establishing Bedrock as one of the most modern yet authentic grill restaurants in Singapore.
Not just your average chef, Isaac also cares deeply for the sustainability of the ingredients he sources for his restaurants, he is also the chef ambassador for World Wide Fund For Nature (WWF) Singapore. Isaac honed his skills in the kitchens of various 5-star restaurants and fine-dining establishments in Singapore before he was invited to work at The Four Seasons Hotel, Sydney in support to the Sydney 2000 Olympics Games.
This stint extended to an 8-year culinary adventure in Australia, Sydney. Isaac’s overseas training and experience proved to be invaluable as he gained an understanding of Australian cuisine and learnt the various aspects of strategy and culinary development in operating an international kitchen team, and even heading the hotel flagship restaurant, Kables. For inspiration, Isaac quips that anything can trigger his creativity for a new dish. “It can be ingredients, purveyors, guests or great chefs that I had the opportunity to work alongside with or even daily observations in life,” he says.