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Dining Out 1 minute 21 December 2017

First Look: Origin Grill & Bar

We take a sneak peek at Shangri-La Hotel Singapore's sleek new restaurant which launches after Christmas.

First Look

Inspired by the origin of flavours and Singapore's illustrious history of bountiful trade, colonial charm and tropical splendour, Origin Grill & Bar takes you on a discovery journey through cocktails, wine and food.
The architecture in the bar and restaurant evoke the romance and nostalgia of train travel
The architecture in the bar and restaurant evoke the romance and nostalgia of train travel
Located at the lobby level of Shangri-la Hotel's newly rejuvenated Tower Wing, Origin is a class new addition, slated to open its doors on December 27. The bar and restaurant space are separate, both cavernous and gorgeous, decked out in a romantic art deco style inspired by the nostalgia of steam train travel.
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Hailing from Sydney, Australia, chef de cuisine of Origin Heidi Flanagan previously worked for COMO Hotels and Resorts as Executive chef in two of the Bali properties and most recently in their sister property in the Turks and Caicos Islands. The cuisine she presents at Origin reflects her respect for nature's produce: the menu features line-caught sustainable seafood from Indonesia, New Zealand and the Philippines, while the restaurant's bespoke beef programme includes the like of a 35-day dry-aged grass-fed John Stone beef from Ireland, an award-winning 500-day Japanese Shiro Wagyu, and most interestingly, a Snow-aged Full Blood A4 Wagyu from Niigata in Japan.
"My cuisine at Origin is... to gather friends and family together with dishes that nourish the soul and are prepared with full respect of ingredients' origin."
Raw tuna on vegetable and seed flat bread with avocado and jalapeno cream, edamame and nori salt
Raw tuna on vegetable and seed flat bread with avocado and jalapeno cream, edamame and nori salt
Charred Fremantle octopus with Sustiner Super Sweet Tomatoes, Moroccan spiced tomato jam, eggplant puree and fava beans
Charred Fremantle octopus with Sustiner Super Sweet Tomatoes, Moroccan spiced tomato jam, eggplant puree and fava beans
Williams River Beef - 400 days grain-fed tenderloin with Tuscan kale two ways, potato gratin and confit shallots in red wine jus
Williams River Beef - 400 days grain-fed tenderloin with Tuscan kale two ways, potato gratin and confit shallots in red wine jus
Take a tour of Origin and watch chef Heidi Flanagan plate up two dishes

Dining Out

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