Origin Grill & Bar Takes You On A Journey Of Gastronomic Inspirations

Digest

January 18, 2018 | BY Dudi Aureus

TATLER FOCUS

This latest addition to Shangri-La Hotel, Singapore highlights its prized steaks and locally-inspired cocktails.

Origin Grill & Bar, located at Shangri-La Hotel, Singapore’s newly refurbished Tower Wing, is an ode to Singapore’s storied past—back when it was a bustling trading port and a British colony.

The interiors are inspired by the romance of voyage by train, and are divided into pockets of spaces. The journey begins in the foyer at the bar, where you’ll find a mesmerising objet d’art that may remind you of a train in motion. You might want to make it a pre-dinner pitstop, even if it's just to sit for a while pondering your next travel plans.

The space is fashioned after a train ticketing box framed with silk velvet curtains. The bar is helmed by Slovakian bar manager Adam Bursik, formerly of Nutmeg & Clove and The Library. “Singapore is a wonderland of aromas, flavours and colours,” he shares, adding how he had immersed himself in the produce here to create a locally-inspired drinks menu that reflect the colours, flavours and historical anecdotes of the different neighbourhoods. In fact, five of his cocktails are named after Singapore’s key districts—Orchard, Chinatown, Little India, Boat Quay and Marina Bay. 

(Related: Hotel Review: Tatler Checks Into... Shangri-La Hotel Singapore's Revamped Tower Wing)

Click through the gallery below to see all the cocktails:

Origin

Origin

Miss Joaquim

Miss Joaquim

The Pearl

The Pearl

Banacca

Banacca

The namesake Origin, for example, is a spicy gin-based cocktail made with sugar cane, honey, nutmeg, pepper, charred pineapple and lime husk wine. Of his discoveries, though, jackfruit is one of Bursik's favourites, which he used to create the Safari Tea, a thirst-quenching tipple made with jackfruit marmalade, Monkey Shoulder whisky, osmanthus fortified wine, bamboo and citrus.

Adjacent to the bar is Origin Grill, helmed by Australian chef de cuisine Heidi Flanagan. She comes with a bevy of experience working in Australia, Europe, the Caribbean islands and Asia before choosing to move to Singapore.

Her culinary philosophy is centred around “gathering friends and families with dishes that nourish the soul and respect the ingredients’ origins”. She does this with a land- and sea-focused menu starring sustainable seafood and a bespoke beef selection sourced from Australia, Ireland and Japan.

(Related: 5 Of The Best Steakhouses In Singapore)

This prized range include the award-winning 35-day dry-aged grass-fed John Stone Irish beef, as well as the 300-day grain-fed Ranger Valley Black Market Angus from New South Wales, Australia, that boasts a Marble 5 rating.

But for cuts you can find only at Origin Grill, opt for the 500-day Japanese diet-fed Shiro Kin Wagyu, Marble 9, from Queensland, Australia, or the Snow-aged Full Blood Wagyu beef A4 from Niigata, Japan. Both are equally scrumptious—especially when served medium rare with salt and pepper.

And what would a steak meal be without wines? Thankfully, there’s an exemplary wine list here featuring 45 grape varietals—from the Romorantin, a traditional French variety that’s said to have originated in Italy, to the Furmint, a white grape mostly grown in Hungary and Slovakia. 

(Related: Made In Britain: Taittinger’s New Sparkling Wine)

Origin Grill is open for lunch (12pm-2.30pm) and dinner (6pm-10.30pm) from Mondays through Fridays. Origin Bar is open from 5pm-1am from Sunday to Wednesday, and from 5pm-2am on Friday and Saturday. For reservations and further information, please call (65) 6213 4595 or send an email to origingrill.sls@shangri-la.com for the restaurant and originbar.sls@shangri-la.com for the bar.

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