My recent dining experience at Origin Grill at Shangri-La Singapore to taste their new menu was nothing short of a culinary revelation. We were introduced to the intricate flavours of meats, seafood and vegetables chargrilled in their Josper oven, an outstanding innovation that combines the functions of a charcoal grill and a barbecue, ensuring everything is cooked under controlled temperatures. Whether you’re a steak aficionado or a lover of grilled vegetables, Origin Grill promises an unparalleled dining experience that will leave you craving more.
From the moment you step through the doors, you’re greeted by subtle touches of luxury that invite you to settle in and savour the experience. It is a versatile venue and suitable for either an intimate meal for two or a gathering with friends or family for a celebratory meal, and the ambiance of Origin Grill sets the stage for a memorable dining experience from start to finish.
I was at Origin Grill to celebrate my birthday and the evening was a tantalising ode to the art of grilling. We ordered two different seafood appetisers, Hokkaido Scallops that were perfectly seared and the kombu butter enhanced the natural sweetness of the scallops, and the Char Grilled Octopus was cleverly paired with a Chickpea puree that complimented without overpowering the fresh flavours of the octopus.
What elevated the dining experience was finding out that Chef Simon Bell has a strong ethos rooted in sourcing high-quality produce from environmentally responsible, artisan farmers both near and far. I love that the focus is on the provenance of ingredients for each dish, and great care is taken to ethically source food from people who are truly passionate about their craft. For diners, this means that every land, sea, and field ingredient is at its prime, with natural flavors shining through in every dish.
My favourites were the Josper Fired Pumpkin and the Charred Carrots, both hailing originally from Cameron Highlands, Malaysia. The grilled vegetables had a harmonious medley of char and smoke that conveyed a depth and intensity of flavours. We learnt that the producers had taken great care to ensure that the pumpkin is “aged” – keeping the pumpkin atop carefully stacked wood for a minimum of 30 days to reduce the moisture content by about 50%. This process results in an intense flavoured pumpkin (with a meat-like fibrous texture) perfectly primed for grilling. The unparalleled richness that packed a “wow” factor in every bite was delightful. Accompanying the pumpkin was macadamia cream topped with toasted pine nuts, crisp sage leaves, and a drizzle of brown butter sauce, a simple addition that elevated the flavours so well.
The simplicity and sweetness of the carrots were such a delight that we ordered a second serving. The natural sugars in the carrots caramelized beautifully, creating a smoky, slightly crispy exterior that gives way to a tender, juicy interior. The subtle smokiness from the grill paired well with the pumpkin seeds and dill to present a delightful contrast in texture and a fresh, herbaceous note, making this dish a standout example of how expert grilling can transform humble ingredients into a memorable culinary experience.
Each dish, meticulously prepared to perfection, showcases the culinary mastery and dedication to excellence that defines Origin Grill. With every bite, we discovered a symphony of tastes and textures, each one more exquisite than the last.
Origin Grill offers diners a variety of six single cuts weighing between 200g – 300g each, and sharing platters with larger cuts weighing about 1kg. The beef is primarily sourced from Australia, where Chef de Cuisine Simon Bell originally hails from. On the menu, it states that their beef is grilled in the Josper oven, over a combination of iron bark wood and charcoal at 400 degrees Celsius.
We were introduced to the W.Black Full Blood Wagyu 350 days Grain-fed New South Wales Hanging Tender, renowned to be one of the most flavourful cuts with luxurious earthy-caramel sweetness and silky consistency. The black beef is grain-fed for 350 days in the pastures and described as the finest Australian-raised Wagyu beef for its remarkable depth and intensity. Fair warning: it has a slight chewiness due to its proximity to the liver. For those seeking a unique culinary experience, especially those fond of rich flavours, this steak is highly recommended.
There is no question why grilling with a Josper oven is the gold standard for professional kitchens. This oven masterfully retains the juiciness and tenderness of each ingredient while enhancing flavors with the captivating aroma of embers. The grill’s high-temperature cooking uses a blend of iron bark wood and charcoal, so that the high heat quickly sears the outside, locking in moisture and creating a perfect char. This technique was particularly appreciated when we tried the A4 Craft Wagyu Striploin from Kyushu which was served medium rare, and was wonderfully tasty and succulent.
We also ordered the Roasted Spring Chicken that came with Sourdough stuffing and an amazing side of “crushed” potatoes, cooked simply yet so memorable. And the star of the evening was the Fried Iberico Pork Chop, a masterful interpretation of a classic Tonkatsu. It arrived at the table with a golden, crispy exterior that immediately draws the eye. The pork cutlet was perfectly fried and had a juicy and tender interior. The balance between the crispiness of the panko breading and the succulent pork was impeccable, offering a delightful contrast in textures. The pork itself had a rich, savoury taste, enhanced by the subtle sweetness of the breading.
The pork chop dish showcases the culinary ingenuity and dedication to sustainability that defines Origin Grill. For example, Chef Simon ensures the pulp from green tomatoes are creatively used to create a tasty “slaw” condiment that is served with the pork. I highly recommend ordering the house cocktail Ma To Ma To, a unique interpretation of a Bloody Mary, recreated with a smoky Siete Misterios Mezcal and the tomato cordial made from the same Green Tomatoes that is added atop the pork chop.
Married to an Asian wife, Chef Simon showcases his appreciation for spices with his Tumeric baked rice, his interpretation of “nasi goreng”. This traditional Southeast Asian rice dish is elevated to new heights with belachan (a must-have condiment made from dried shrimps) adding an irresistible umami depth.
We decided to indulge ourselves after dinner and ordered different desserts, prepared by pastry chef Autumn Chin. My favourite from the evening was her Gingerbread Soufflé paired with a scoop of Brown Bread Gelato. There was an intricate layering of flavors that was delightful and a perfect finale to the evening. The soufflé itself had a delicate, airy texture that melted in your mouth, releasing a subtle spiciness of ginger intertwined with the distinctive aromatic taste of cinnamon, creating a marvel of lightness and warmth where flavours became more complex with each spoon. The gelato had a unique flavour that kept my palate intrigued, and it was a perfect example of how thoughtful ingredient pairing can elevate a soufflé into an unforgettable experience.
From the perfectly charred steaks and tender seafood to the intricate multi-level flavors of their desserts, each dish is a testament to the restaurant’s commitment to quality and mindful dining. Take advantage of their extensive wine selection, and get their knowledgeable sommelier to recommend the perfect pairing to complement your meal. Their curated wine selection is extensive and showcases over 45 varietals sourced from all over the world. Check out their wine menu here.
Origin Grill operates from Tuesday to Sunday, from 12.00pm to 2.30pm and 6.00pm to 10.00pm. Call +65 6213 4398 or visit here to make reservations in advance. For more information, follow them on Instagram @origingrillsg.
Address:
Location: Shangri-La Singapore Tower Wing, Lobby Level, 22 Orange Grove Road Singapore 258350
Read our review of Origin Bar here.
Images by Shangri-La Singapore, Florence Ang and @ThyfoodEmperor
