Origin Grill - Shangri-La

Origin Grill is inspired by the origin of flavours, travel adventures and Singapore’s illustrious history of bountiful trade, colonial charm and tropical splendour.

The restaurant showcases fresh, authentic flavours from curated, unique and quality-driven ingredients. Hailing from Sydney, Australia, Chef de Cuisine, Heidi Flanagan, crafts courses from land and sea. Take your taste buds on an exquisite adventure.

Menu selections include line-caught sustainable seafood from marine-certified coasts in Indonesia, the Philippines and New Zealand, and a bespoke beef selection featuring grass- and grain-fed, pure-, cross- and full-blooded Angus and wagyu beef from Australia and Ireland, and snow-aged wagyu beef from Niigata, Japan.

Executive Set Lunch
Make lunch time a highlight of your day with an Executive Set Lunch at Origin Grill. The menu features appetizers, main courses and desserts with a choice of 3 or 4 courses. It is available from Monday to Saturday, 12noon to 2.30pm, starting from SGD 38++.

Sunday Grill
Add a little indulgence to Sundays with a brunch date with family and friends at Origin Grill. A great way to wrap up the weekend, the Sunday Grill menu showcases fresh, authentic flavours from curated, unique and quality-driven ingredients. The brunch menu includes unlimited servings of appetizers, choice of a delectable main course and dessert, available every Sunday, starting from 12noon, at SGD 68++ per person.

Awards
“Singapore’s Best Restaurant Awards” by Singapore Tatler
“Best Business Lunch” at The Peak Gourmet Restaurant Awards
“Best New Restaurant – Western” and “Wine List Award” by Wine & Dine
“Top 20 Best Restaurants 2018/2019 T Dining Award” by Singapore Tatler
“Best New F&B Establishment” at the Epicurean Star Award Singapore 2018
“Silver Wine List Award” by Singapore’s Top Restaurants 2018

Key Quote
“Origin Grill offers selected exclusive wagyu options: the 500-day Japanese diet-fed Shiro Wagyu, Marble 9; and snow-aged full blood wagyu beef A4 from Niigata, Japan. For the latter wagyu, its ageing process requires a consistent internal temperature between zero and five deg C - in a state called seichi - which causes the meat to keep more than 90% humidity, thus retaining its freshness.” - The Straits Times