World Meat Series 2026 – Edition I
Nestled within the Pan Pacific Serviced Suites on Orchard Road, Bedrock Bar & Grill celebrates its tenth anniversary of the World Meat Series with an ambitious six-course tasting menu that traverses the globe’s most exceptional meats. Priced at $158++ per person and available from 14 January to 31 March 2026, this retrospective collection represents both a nostalgic journey for longtime patrons and an immersive introduction for newcomers to the restaurant’s carnivorous philosophy.
The Atmosphere: Contemporary Sophistication Meets Rustic Warmth
Bedrock Bar & Grill cultivates an ambience that balances urban sophistication with the primal appeal of wood-fired cooking. The space exudes contemporary elegance through its clean lines and neutral palette, while the aromatic presence of applewood smoke lends an earthy, rustic character that immediately signals the restaurant’s commitment to traditional grilling techniques. The dining room maintains an intimate yet refined atmosphere—suitable for both celebratory occasions and serious culinary exploration.
Service is attentive and knowledgeable, with staff demonstrating genuine enthusiasm for the provenance and preparation of each dish. The pacing of the six-course menu is expertly orchestrated, allowing adequate time to appreciate each meat’s distinctive qualities without unnecessary delays. The overall environment encourages focused appreciation of the culinary craft, though it remains approachable rather than overly formal.
The Culinary Journey: Structure and Progression
The World Meat Series 2026 follows a thoughtfully constructed narrative arc, beginning with delicate raw preparations before progressively intensifying in richness and complexity. The menu’s architecture demonstrates sophisticated culinary planning: the opening courses showcase finesse and restraint with carpaccio and tartare, the middle courses introduce braised and cured preparations that add textural diversity, and the final third delivers the promised indulgence through premium cuts of lamb, pork, beef, and wagyu.
This progression proves both logical and effective. The lighter opening courses prime the palate without overwhelming it, while the strategically placed yuzu sorbet provides essential respite before the climactic wagyu finale. The inclusion of ten different meats across six courses could risk sensory fatigue, but the varied preparation methods—raw, braised, cured, aged, grilled—maintain distinct flavor profiles that prevent monotony.
Dish-by-Dish Analysis: Textures, Flavors, and Visual Presentation
Flat Bread (4.5/5)
The complimentary flatbread serves as an auspicious prelude. Visually, it presents as golden-brown with characteristic charring from the wood-fired oven, its surface showing gentle blistering. The texture is paradoxically substantial yet pillowy, with a tender crumb that yields readily to gentle pressure. Temperature matters here—served warm, the bread releases aromatic steam when torn. The accompanying roasted garlic, steeped in olive oil until bronze and mellowed, provides sweet pungency, while the butter adds luxurious richness. This simple composition demonstrates the kitchen’s attention to fundamentals.
Australian Tenderloin Carpaccio (5/5)
The carpaccio exemplifies restraint and precision. Cape Grim tenderloin is sliced to translucent thinness, each petal of beef displaying a deep ruby-red hue with fine marbling visible against the light. The meat drapes elegantly across the plate in overlapping layers, creating visual depth. Texturally, the beef offers silk-like suppleness, dissolving almost immediately against the palate. The minimal seasoning—flaked sea salt and cracked black pepper—allows the beef’s inherent flavor to dominate: clean, subtly mineral, with a whisper of grassfed terroir. Yellow onion shavings contribute sharp vegetal notes and textural contrast through their crisp bite, while truffle oil and truffle shoyu introduce earthy, umami-rich complexity without overwhelming the delicate beef. Chopped chives provide fresh, onion-forward punctuation. The composition achieves classical elegance through simplicity.
Red Pepper Australian Beef Tartare (4.5/5)
The tartare represents a bolder interpretation of raw beef. Finely minced Cape Grim tenderloin forms a glistening ruby mound, its texture uniform and slightly tacky from the binding of gochujang, soy sauce, and sesame oil. The Korean-influenced seasoning imparts a burnished mahogany sheen. Crowned with a confit egg yolk—deep orange-gold and luxuriously viscous—the dish offers visual richness. When broken, the yolk cascades through the beef, creating marbled streaks of saffron through crimson.
Texturally, this dish presents multiple dimensions: the beef’s tender grain contrasts with crisp croutons that provide necessary structure, while thinly sliced Nashi pear contributes both crunch and juicy sweetness. The flavor profile balances the beef’s mineral richness against gochujang’s fermented heat, soy’s salinity, and sesame oil’s nutty depth. Crispy minced garlic adds aromatic crunch, while sesame seeds provide delicate, toasted notes. The confit yolk enriches everything with voluptuous unctuousness. Despite the assertive Korean seasonings, the beef’s inherent character remains discernible—a testament to both quality ingredients and judicious seasoning.
Slow Braised Australian Intercostal (4/5)
This course pivots from raw refinement to rustic comfort. Cubed Sanchoku wagyu presents as deep mahogany-brown, glazed with braising liquid that catches the light with an unctuous sheen. The meat’s surface shows caramelization from initial searing, while the interior reveals the pale beige characteristic of prolonged braising. Visual interest derives from the contrast between the robust beef and the pristine white burrata alongside it.
After two to three hours of braising in mirepoix, tomato paste, beef stock, and red wine, the intercostal achieves fork-tender yielding, its connective tissue having dissolved into silken gelatin. The texture is supremely soft, requiring minimal mastication, while the braising liquid—reduced to syrupy concentration—coats each piece with concentrated savoriness. Burrata provides cooling contrast through its creamy, milky interior, while grilled sourdough adds structural crunch and subtle char. Balsamic glaze contributes sweet-acidic brightness that cuts through the richness, and chives offer fresh herbal notes. The dish succeeds as hearty, soul-satisfying fare, though it represents the menu’s most conventional preparation.
House Cured Beef Bacon Salad (4.2/5)
The house-cured beef bacon demonstrates culinary ingenuity in repurposing a traditional pork product. US beef shortplate, cured for one week with pink salt and pepper before cold-smoking over applewood, emerges with the characteristic rose-pink hue of cured meat, its edges darkened to mahogany through the smoking process. Sliced thin, the bacon reveals striations of lean muscle and intramuscular fat rendered translucent through curing.
Texturally, the beef bacon achieves a pleasant chewiness—more substantial than pork bacon but not tough—with distinct applewood smoke permeating each bite. Grilled baby gem lettuce provides charred bitterness and satisfying crunch, while fresh tomatoes offer juicy acidity and bright red visual contrast. Shaved parmesan contributes salty umami and delicate curls of pale gold, and microgreens add peppery freshness with their vibrant green hues. The lemon vinaigrette and extra virgin olive oil finishing provide necessary brightness and fruity notes that prevent the dish from becoming overly heavy. This course serves effectively as palate refreshment before the heavier proteins to follow.
21-Day Aged Lamb Rack (4.2/5)
The lamb course introduces the menu’s first grilled protein and its most aromatic presentation. Dry-aged for 21 days to concentrate flavor, the lamb rack arrives with exterior char marks creating crosshatch patterns of dark brown against the rosy-pink interior. The bones, frenched and exposed, add visual drama. The meat’s surface glistens with rendered fat and smoke, while the interior reveals gradient coloring from deep rose at the edges to blush pink at the center, indicating precise medium-rare execution.
Sous vide preparation at 55°C for three hours ensures uniform doneness and exceptional tenderness—the meat separates easily from the bone with minimal resistance. The finishing over applewood and charcoal imparts smoky depth and crisp exterior texture that contrasts with the tender interior. The lamb’s flavor profile is robust and distinctive, with the aging process having intensified its characteristic gaminess while developing nutty, almost cheese-like notes.
Roasted root vegetables—carrot, parsnip, celeriac, and beetroot—provide earthy sweetness and varied textures, from the tender give of carrot to the denser bite of celeriac. Their colors create a rustic palette of oranges, yellows, and deep purples against the lamb’s pink. The red wine glaze adds tannic depth and glossy richness, while the housemade rosemary mint sauce beneath introduces herbal brightness that classically complements lamb’s robust character. The sauce’s verdant green provides visual contrast and aromatic complexity.
Mangalica Pork Tomahawk (4.2/5)
The Mangalica pork represents unabashed indulgence. This heritage breed, prized for exceptional fat marbling, presents as a substantial cut with pronounced marbling creating white streaks throughout pale pink meat. After deboning, sous vide cooking, and applewood grilling, the pork achieves tender yielding throughout. The crowning element—thinly sliced Gruyère cheese, torched until molten and golden-brown—creates visual opulence with its bubbling, bronzed surface.
Texturally, the pork offers remarkable juiciness from its high fat content, with the melted cheese adding luxurious, stretchy richness. The exterior shows light char from grilling, providing textural contrast to the succulent interior. The flavor profile is intensely rich—almost decadent—with the pork’s natural sweetness amplified by the nutty, slightly fruity Gruyère. This richness necessitates the accompanying housemade pickled pumpkin, which contributes bright acidity and sweet-tart notes alongside tender-crisp texture. The whisky mustard provides sharp, spicy counterpoint with subtle spirit warmth. These accompaniments prove essential rather than optional, their acidity and pungency cutting through the pork’s substantial fattiness to prevent palate fatigue.
Woodfire Grilled Argentinian Angus Ribeye (4.5/5)
The Argentinian ribeye debuts as one of the series’ new additions, showcasing grass-finished beef from the Pampas. The steak presents with dramatic char marks forming a dark crust across its surface, while the interior reveals deep burgundy coloring with pronounced marbling creating white fat networks throughout. The ribeye cap, with its characteristic curved form, displays particularly luxurious marbling.
Simply seasoned and grilled over applewood fire, the preparation honors the beef’s inherent quality. The exterior achieves satisfying crust with caramelized, almost lacquered texture, while the interior maintains tender juiciness. The flavor profile emphasizes robust, mineral-rich beefiness characteristic of grass-finished cattle—more complex and slightly gamier than grain-fed alternatives, with subtle notes of the pasture evident. Fat renders during cooking, basting the meat and contributing buttery richness.
The housemade chimichurri provides essential complementary elements: vibrant green from abundant parsley and oregano, with red chili flakes creating visual punctuation. The sauce’s flavor combines herbaceous brightness, garlic pungency, vinegar tang, and gentle heat—all balanced by olive oil’s fruity richness. This classic Argentinian pairing proves synergistic, the chimichurri’s acidity and aromatics enhancing rather than masking the beef’s character. The combination represents time-honored South American steak culture executed with precision.
Jeju Premium Hanwoo Ribeye Cap (4.5/5)
Making its debut at Bedrock, the Jeju Premium Hanwoo represents the menu’s most exclusive offering. This Korean beef, often compared to Japanese wagyu in quality, displays exceptional marbling that creates intricate white lace patterns against rosy-pink meat. The ribeye cap, considered the ribeye’s most prized section, showcases particularly dense marbling. After grilling over applewood fire, the exterior develops a caramelized crust while the interior fat renders into translucent, glossy rivulets.
The texture achieves remarkable tenderness, with the abundant intramuscular fat creating an almost buttery mouthfeel that requires minimal chewing. As the fat melts at body temperature, it releases complex flavors: sweet, nutty notes reminiscent of hazelnut, with subtle grassy undertones from the cattle’s diet. The meat itself possesses delicate beefiness that integrates seamlessly with the rendered fat rather than competing with it.
A grilled jalapeño provides smoky heat and charred bitterness that cuts through the richness, while béarnaise sauce contributes creamy, tarragon-scented luxury. Interestingly, these French accompaniments work harmoniously with the Korean beef, the sauce’s vinegar base and herb notes preventing the dish from becoming cloying. The jalapeño’s vegetal char and capsaicin burn provide necessary contrast to appreciate the Hanwoo’s subtle sweetness. Visual presentation emphasizes the beef’s natural beauty: the marbling requires no garnish beyond the simple accompaniments.
Yuzu Sorbet (4/5)
The yuzu sorbet arrives as a pale yellow scoop with icy, crystalline texture visible on its surface—a deliberate palate cleanser rather than a dessert. The color echoes yuzu’s natural citrus hue, somewhere between lemon yellow and pale lime. Texturally, the sorbet maintains fine ice crystal structure that yields a slightly granular mouthfeel—refreshingly light rather than creamy.
Flavor-wise, yuzu’s distinctive character dominates: more floral and aromatic than lemon, with subtle grapefruit-like bitterness and mandarin sweetness. The pronounced acidity and cold temperature effectively reset the palate after multiple rich meat courses, cutting through accumulated fat and preparing taste receptors for the final wagyu course. The portion size proves appropriate—substantial enough to cleanse effectively without overwhelming.
Japanese Satsuma Wagyu A5 Striploin (4.5/5)
The menu culminates with Japanese Satsuma Wagyu A5, representing the apex of beef quality. The striploin displays the characteristic marbling pattern that defines A5 grade: fine, web-like fat distribution so dense the meat appears almost pink-white rather than red. This marbling creates visual artistry—organic patterns reminiscent of frost on glass or geological strata.
Grilled to precise doneness, the exterior shows gentle caramelization without aggressive char—the marbling makes heavy searing unnecessary. The texture transcends typical beef: the abundant fat renders during cooking, creating extraordinary tenderness that borders on liquid. The meat virtually dissolves against the palate, releasing waves of rich, nutty flavor with subtle sweetness. Unlike more robustly flavored beef, A5 wagyu emphasizes luxurious mouthfeel and delicate umami over pronounced beefiness.
Kizami wasabi—wasabi root stems rather than rhizome—provides surprising textural and flavor contrast. These stems offer mild wasabi heat without the intensity of prepared wasabi, alongside crisp, fibrous crunch that cuts through the beef’s richness. Their pale green color provides visual accent against the meat’s marbled pink-white. Shoestring fries, dusted with shichimi togarashi (Japanese seven-spice blend), contribute golden crispness and subtle heat with citrus and sesame notes. These accompaniments prove thoughtfully chosen: they provide textural variety and flavor punctuation without overwhelming the wagyu’s delicate character.
The presentation emphasizes the wagyu’s inherent beauty—the marbling patterns speak for themselves, requiring minimal plating embellishment. This restrained approach allows the beef to serve as the visual and gustatory focal point, a fitting climax to the carnivorous journey.
Chocolate Marquise (4.2/5)
The meal concludes with a chocolate marquise that provides satisfying closure without attempting to compete with the preceding wagyu. The marquise presents as a dense, dark brown rectangle with smooth, almost glossy surface. Constructed from digestive biscuit base and roasted hazelnuts, the texture balances creamy chocolate richness against the biscuit’s subtle crumb and hazelnuts’ crunchy texture.
Fresh raspberries and blueberries contribute visual brightness with their jewel-toned reds and deep purples, while providing tart, fruity counterpoint to the chocolate’s intensity. The 66% Valrhona dark chocolate sauce, drizzled artistically, adds glossy mahogany rivulets and deepens the cocoa flavor with slight bitterness. The dessert succeeds in offering indulgence appropriate to the meal’s celebratory nature while maintaining restraint—it satisfies the desire for sweetness without overwhelming palates already challenged by substantial richness.
Final Assessment
The World Meat Series 2026 represents a significant achievement in carnivorous dining. The expanded format—ten meats across six courses—could easily devolve into excessive indulgence or monotonous repetition, yet Bedrock Bar & Grill navigates these risks through thoughtful menu construction, varied preparation techniques, and judicious accompaniments. The progression from delicate carpaccio to luxurious A5 wagyu follows logical narrative arc, while the inclusion of both familiar favorites and new additions serves both nostalgic and exploratory appetites.
The menu demonstrates particular strength in sourcing and execution. The meats themselves showcase quality and diversity—from Australian grass-fed beef to heritage Mangalica pork to Korean Hanwoo to Japanese A5 wagyu—while preparation methods honor each protein’s distinctive characteristics. The kitchen displays technical proficiency across multiple disciplines: raw preparations demonstrate knife skills and seasoning restraint, braising achieves proper tenderness, aging concentrates flavors appropriately, and grilling over applewood fire imparts desirable smoke without overwhelming.
At $158++ per person, the menu represents significant investment, yet the value proposition proves defensible given the exceptional ingredients and comprehensive experience. The inclusion of highly prized proteins like Jeju Hanwoo and Satsuma A5 wagyu justifies the premium pricing, particularly for diners seeking exposure to prestigious meats they might not typically encounter.
For serious meat enthusiasts, culinary explorers, or those celebrating meaningful occasions, the World Meat Series 2026 delivers an immersive, globally spanning carnivorous experience that balances indulgence with restraint, tradition with innovation, and familiar comfort with exciting discovery. Bedrock Bar & Grill’s tenth anniversary edition stands as both retrospective celebration and confident statement of enduring culinary vision.
Bedrock Bar & Grill
Pan Pacific Serviced Suites
6 Somerset Road, #01-05, Singapore 238163
Tel: +65 6238 0054
Nearest MRT: Somerset (NS Line)
Opening Hours:
Tuesday-Thursday, Sunday: 12pm-3pm, 6pm-10:30pm
Friday-Saturday: 12pm-3pm, 6pm-11pm
Closed on Mondays
World Meat Series 2026 – Edition I
Available: 14 January – 31 March 2026
Price: $158++ per person