Origin Grill

The Shangri-La Singapore’s cosy grill establishment prides itself on meticulous sourcing, with dishes that highlight quality produce over theatrics. Salmon is sourced from Norway and Ibérico pork from Spain, while significant emphasis is placed on ethical procurement. The menu features sustainably fished cod, grass-fed cattle, locally grown greens, line-caught octopus and Caribbean spiny lobster. With Australian chef Simon Bell at the helm, it is little surprise that the beef cuts are primarily sourced from his home country, including well-marbled Angus and Blackmore wagyu. These are complemented by a lineup of classic sides that execute their role perfectly. Particular care has gone into the decorated wine programme, which features over 45 varietals and offers a thoughtful range of styles to suit both traditionalists and adventurous drinkers.