(Hosted) Situated at the lobby level of the Oasia Sentosa (@stayoasia) is the new Bedrock Origin. Offering a completely different feel from the “man cave” vibe of @bedrocksg Bar & Grill at Pan Pacific Suites on Orchard Road, is the brighter and modern, art-deco-inspired elegant main room and 18-seat Applewood private dining room. For those who want to avoid enclosed spaces, there’s the al fresco and shaded outdoor seating of the greenery-lined Terrace and Verandah to choose between. The evolved menu here complements the restaurant’s proximity to where land meets sea. So besides steaks (of which you can be sure there’s a solid selection to choose from), Bedrock Origin serves an exclusive range of seafood, dry-aged meats including fish (most of which are on display), as well as roasted harvests and plant-based items. To pair with the food, choices are abound with cocktails (Manager @kevinkhoobl served us their “Raspberry Daisy”, a pretty concoction of Ciroc vodka, fresh raspberries and lemon juice), a cellar of fine wines, whiskies from different countries and a curated collection of rare and special spirits by boutique family distillers in remote places. We didn’t have to make any decisions as the team had planned our menu. Have a look at what we had: 1. Bedrock’s freshly-baked puffy bread with roasted garlic cloves and butter (complimentary) - I’m always happy to see this signature. 2. Kingfish Sashimi ($42++) - Plated tastily with puffed brown rice, wasabi and ceviche soy dressing, the thick slices of fish had a wonderful mouthfeel. 3. Grilled Pear and Blue Cheese Salad - A delish mix of sweet fruit, funky-savoury cheese and crunchy walnuts. 4. Aged Barramundi Tail ($88++, good for 2 to 3 pax) - As my friend and host @brianstampe had mentioned, this uncommon cut from sustainable, locally-farmed @kuhlbarra barramundi, can be viewed as the pescatarian version of a Tomahawk steak. Thanks to a touch of chilli, herbs and a squeeze of lemon, it had quite a lot of flavour. 5. The Turbot On The Bone ($68 ++) - My preferred fish of the night. Loved how its delicious flesh was matched with… ⬇️Continued in Comments⬇️

@beechenghiangsg’s 𝗯𝗮𝗸𝗸𝘄𝗮 (seasoned asian barbecue meat), 𝗮𝘀𝘀𝗼𝗿𝘁𝗲𝗱 𝗻𝘂𝘁𝘀 & 𝘀𝗲𝗲𝗱𝘀 𝗶𝗻 𝗮 𝗯𝗮𝗸𝗲𝗱 𝗺𝗼𝗼𝗻𝗰𝗮𝗸𝗲, have you tried this combination before? this reminds me of the classic #伍仁 mooncake with chinese ham 金华火腿, the similar sweet-savory tastiness! @beechenghiangsg’s 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗕𝗮𝗸𝗸𝘄𝗮 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲 baked with melon seeds, nuts, & Gourmet Bakkwa taste really nostalgic - the familiar taste of sweet crunchy nuts to the juicy savory meat, exploding with flavors & textures each time i bite into it. 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗕𝗮𝗸𝗸𝘄𝗮 𝗙𝗹𝗼𝘀𝘀 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲 has the same deliciousness but with additional sweetness from the floss, & i like this! special highlight to the 𝗔𝗽𝗽𝗹𝗲𝘄𝗼𝗼𝗱 𝗜𝗯𝗲𝗿𝗶𝗰𝗼 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲 in sleek black baked skin topped with gold dust, encasing an exclusive mix of charcoal-grilled Applewood Marbled Iberico Bakkwa, walnuts, cashews, almonds, melon seeds & sesame seeds on a bed of premium lotus paste! this is something new to me & find the tinge of smokiness to this treat delightful! while i expect 𝗠𝗮𝗹𝗮 𝗕𝗮𝗸𝗸𝘄𝗮 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲 to be spicer, this is still up my alley as the mala bakkwa marinated with a blend of chilli & sichuan pepper is really aromatic, & goes really well with the nuts & seeds. sweet, savory with mild heat & punch, unique! visit https://www.beechenghiang.com.sg/collections/mid-autumn.html to make your purchase now. i spotted many great deals there! — #BeeChengHiang #BeeChengHiangSingapore #BakKwa #BakKwaMooncake #Mooncake #MooncakeSG #MidAutumnFestival #MooncakeFestival #Mooncakes #MidAutumn #Moon #InstaFood #FoodPhotography #FoodVideo #Sweets #PastryLover #SGLifestyleBlogger #SGLifestyle #IGSG #SGIG #SGFoodTrend #SGFood #SGEats #SGFoodie #SGFoodLover #FoodiesOfInstagram #SGFoodBlogger #SGBlogger #SGKOL

【金鐘‧忙碌中的一點閒】VIDA COFFEE & TEA 等一個人的咖啡店 每次去金鐘，如果遇著要HEA的時間，大多數去M字頭快餐店坐住等，但最近有一個新地標可以飲下靚咖啡，兼且打打卡－－位於力寶中心平台位置的 VIDA COFFEE & TEA ！如果你飲開咖啡都會對佢有印象，因為它在銅鑼灣時代廣場都有分店。 藍白調子的VIDA COFFEE & TEA，一入門口就是打卡位，不過別忘了咖啡／茶／蛋糕才是主角！ 今次新店以COFFEE & TEA為名，特別調配一系列以生果配合不同的咖啡或茶的「無酒精雞尾咖啡」系列。特別邀請到著名雞調配專家Alex Ko調配一系列以生果配合不同的咖啡或茶的「無酒精雞尾咖啡」系列。包括：Applewood Soda ($52) 、Masala Cocoa($68)、Strawberry Swing($72)及Yuzu Tonic($50) 另外，亦有破格的，由著名酒吧 The Old Man 調配了三款玻璃瓶特色飲品。Cha Chann Teng($78) 、Crystal Jade($78) 及Coffeelati($78)， 方便上班族可隨身帶著，隨時想喝就喝。（唔覺意同我對襪襯咗色添～） 飲得咖啡，自然口痕痕想食件蛋糕，店內提供自家製戚風蛋糕（每款$60），當日一口氣試齊以下幾款：Dark Chocolate Rasberry with Berry Puree、Classic Pistachio with Pistachio Mousse、Royal Earl Grey with Lemon Curd & Yuzu、Matcha Red Bean with Matcha Red Bean Mousse和Japanese Black Sesame with Red Bean & Black Sesame Mousse，甜而不膩，開心又滿足。 VIDA COFFEE & TEA 地址：金鐘金鐘道89號力寶中心1樓2C號舖 時間： 星期一至五 8:00am – 5:00pm 星期六、日休息 電話：5333-8606 #vidacoffeehk #vidacoffeeandtea #vidacoffeestand #coffeemocktail @vida.coffeehk