Restaurant review: Bedrock Origin fires up surf and turf in the great beef and reef at Sentosa
We may not be able to appreciate the slow march of time personally, but it sure as hell works wonders on steak. Left in a temperature-controlled room, enzymes in meat break down the connective tissues within during dry-ageing, producing tender flesh with more intense flavours. The same improvement with age can be said for longstanding steakhouse Bedrock Bar & Grill,...
Source: asiaone.com