Origin Grill & Bar
The hardest part of walking into a new restaurant (they’ve been around for a month) is that you don’t have any reviews online to figure out what to order. Which was exactly my dilemma as I skimmed through the fancy menu. So I did what most people would do, order from the Chef’s Recommendation page!
Before we move on to the food, I should point out that Origin Grill & Bar has exceptional service. The waiters are attentive, polite and know just the right moment to approach a table to enquire whether the diners like their food. But it doesn’t stop at the waiters, the restaurant manager and the sous chef do that too! It might be a tad disconcerting to some but you can tell they genuinely want you to have a good dining experience at Origin Grill.
Pan Seared Breaded Cod Cake, $18
There was little to no seafood aftertaste which speaks volumes of its freshness. The cod meat was tender, soft, fluffy and just pure joy to consume. The element of this dish that just stole my heart (or my stomach rather) was that hollandaise sauce (they make it in house). My only gripe with this magnifishcent creation was that they shouldn’t serve it with the slice of lemon. The hollandaise sauce has lemon in it already so when you squeeze the lemon, it becomes a tad too tangy.
Spaghetti With Jumbo Crab Meat, $28
Al dente, just the way I like it. Firmness and springiness of the pasta aside, the portion of crab meat that they provide is DA BOMB! Every mouthful of pasta definitely had bits of crab meat in it. Crab meat is chocked full of sweet and tasty goodness so imagine that coating almost every stand of pasta. Heaven!
John Stone Grass-Fed & Dry-Aged 35 Days Striploin On The Bone 400g, $98
The star of the night. A grass-fed AND dry-aged beef! Lots of expectations were placed on this for sure. See, a grass-fed cow has literally fed on grass its whole life. This results in a meat that does not taste so “beefy”. Then, to add on, this beef has been dry-aged for 35 days. Why does dry-aged beef cost so much and taste so great? The longer the beef is aged, the longer time the natural enzymes in the meat has to break down the muscle tissue of the meat. It brings out the flavor and improves the texture of the meat significantly. Couldn’t resist that bit of trivia.
Striploin comes from an area of the cow where the muscles aren’t usually put to work (like my nonexistent abs). It’s one of the most flavorful and tender cuts. At Origin Grill, the fat of the striploin was rendered perfectly and the taste was exquisite. I ordered medium rare and it was perfectly cooked and tender-to-the-bite. Cooking steak is an art and the culinary team at Origin Grill are the Picassos of the culinary world.
Is The Juice Worth The Squeeze?
If it wasn’t apparent throughout my ENTIRE article, then I’ll just say it’s a huge YES from me. I can tell that every dish has been well thought of in terms of nutritional value and taste, the plating is stellar and the service is excellent. Origin Grill is definitely on its way to becoming an icon in Singapore! Well done Origin Grill!
(If you make reservations through the link below, you get a 15% off your bill!!!)
Shangri-La Hotel, Singapore, Lobby Level, Tower Wing
22 Orange Grove Road
Tel: 6213 4595
*The Mbassadors paid for their own meal (ouch!!!) unless otherwise stated
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