Food Scoops: Origin Bar & Grill At Shangri-La Hotel Singapore Introduces New Menu

Posted on May 3, 2021 by theRantingPanda in Food, Snippets

What’s Buzzing? Alert for cocktail lovers, there is a new cocktail menu at Origin Bar. In addition, the adjacent Origin Grill also has also introduced new dishes recently.

What To Expect? Origin Bar conceptualised its cocktail menu based on the historical anecdotes of the five distinctive districts in Singapore – Orchard, Chinatown, Little India, Boat Quay and Marina Bay. The latest menu showcases 18 brand new concoctions and introduces a new neighbourhood – Balestier. The new Balestier creations feature rum, where the bar boasts 340 bottles from 40 countries and 12 exclusive rums made in-house.

For Origin Grill, my meal started with the new Spicy Beef Tartare (S$20). Great starter here, with freshly chopped Angus beef seasoned with chipotle aioli, oignon confit, sorrel, topped with egg yolk and served with crispy rye chips.

The Hokkaido Scallops & Jerusalem Artichoke (S$24) brings out the flavour of the fresh scallop, seared perfectly with smoked butter. The sunchoke is creatively presented in three ways – barigole foam, diced, and chips.

For soup, I had the new gluten-free Smoked Canadian Cod Chowder (S$16) served with crustaceans and vegetables. My first time having cod chowder, and the flavour is rich and hearty as the thyme-smoked fish is blended with arrowroot.

For mains, the Australian Pork Chop (S$36) is an interesting alternative if you are not a beef eater. The highlight is the use of the Bangalow Sweet Pork – one of the finest pork in Australia – where the meat is coveted for its perfect ratio of meat and fat which lends its unique flavours. Bangalow pig is supplied by selected family farms promoting sustainable agricultural practices. This tender and flavourful pork is served with fermented plums, pickled mustard seeds and chopped kale.

Of course, I would not recommend skipping the beef dishes at Origin Grill as the restaurant’s has a good ensemble of beef. The menu features grass-, corn- and grain-fed pure, crossbred and full-blooded Angus and wagyu cattle from Australia and Japan.

If you have a small group of diners, I recommend going for the Origin Beef Platter (S$238) which showcases chefs’ choice of two cuts from both Origin Angus and Chef’s Cuts selections. The cut which left a deep impression on me is the Olive Craft Wagyu from Hata Farm in Kagawa, Japan. As the smallest prefecture in Japan, the area is renowned for producing olives. The olive-diet of the cattle results in beef with exceptionally high levels of oleic acid that brings a rich and buttery flavour to the beef.

Some sides like the Beef Fat Potatoes (S$12) and Braised Mushrooms (S$16) are also served in the platter.

For desserts, a new item is the Origin Dolce Cheese Platter (S$18), a line up of Camembert garlic, truffle cheese, cheddar castella and parmesan cracker.

Another new dessert is the Bergamot Avocado Parfait (S$12) served with candied cucumber and yoghurt chantilly, a refreshing option to conclude the meal.