Origin Grill and Bar at the Shangri-La is all about provenance: and the snow-aged Wagyu will blow your mind...
Vegetarians, look away now: Origin Grill and Bar at The Shangri-La Orchard does amazing things with scallops, steak and lobster. Eat them all. This hot new table and bar is all about provenance, but with some modern moves.
In case you missed it, The Shang on Orange Grove Road has had some work done: the lobby has more light and space, there’s an amazing rock wall with greenery spilling down, and playful sculptures by by Korean artist Yi Hwan Kwon.
Origin is part of the evolution: a sleek, art-deco inspired space with railway arches to evoke a ‘grand central station’ feel. There’s the bar (a moodier, magnificently designed space, which is a whole other story), and further in, the restaurant. It’s flooded with light, which gives the domed desserts on the food trolley an extra enticing gleam. For insatiable food Instagrammers, magic hour just keeps on giving here.
It’s all incredibly easy on the eyes, as is the food when it starts rolling out: fat Hokkaido scallops with translucent pomelo and fennel, tossed with delicate coriander; a charred red curl of octopus tentacle with bright green broad beans, smoky paprika and eggplant puree.
Origin’s head chef Heidi Flanagan knows how to make a menu photogenic. The ingredients are meticulously sourced: regional and sustainable in origin is the criteria here. Originally from Sydney, Flanagan gives Origin’s menu the ‘mod Aus’ treatment: think seamless multicultural moves from Mediterranean to Thai, to classic French sauces that are served with the signature steak platter.
Which leads us to two of Origin’s star dishes: the Lombok lobster, and that steak platter. The lobster, with charred shell and tender flesh, is dressed in the perfected Asian punch of ginger, soy, ginger and garlic.
The steak platter arrives, with instructions to work our way clockwise through choice cuts: Black Angus rump, Wagyu tenderloin and ribeye, and an exclusive to Origin: snow-aged Wagyu striploin from Niigata, Japan. Fun fact: ageingg beef in a snow-covered room is an age-old method that enhances the ‘ripeness’ and flavour of the meat. It also creates the most consistent internal temperature in meat while ageing. The result? I’m told that the steak melts in your mouth. It does, and it’s beyond delicious. It all arrives with classic French sauces, including béarnaise, peppercorn, red wine and mushroom and brandy cream. Frankly, I always get a kick out of sauce slathering.
It’s quite the spread, but I manage to get into the second of three desserts (a strawberry and pistachio tart, amazing brioche donut with coffee ice cream, and a before wondering if I should show some restraint. I blame that golden light shining on those strawberries.
Origin Grill and Bar; 22 Orange Grove Road, Shangri-La Hotel Singapore, Lobby Level, Tower Wing, Singapore, 258350