Origin Grill

I’ve visited Origin several times, and their Kaluga Caviar Dinner was one of my most enjoyable experiences yet. The atmosphere remained warm and welcoming as always, and the evening felt special from the start. It was a treat to enjoy a collaboration between Chef Zoe Hao from Beijing and Chef Simon from Origin, each bringing their own style to a beautifully curated menu. The courses were thoughtfully paced and well executed, from the creative amuse bouche trio to the delicate blue swimmer crab appetiser and the comforting oyster and wagyu beef consommé. The wagyu main with Kaluga caviar was a highlight, rich yet well balanced, and the dessert featuring Beluga caviar with osmanthus syrup was a surprisingly elegant finish. What truly elevated the evening was the team. Yasin, their sommelier, and Clem, the restaurant manager, were attentive, knowledgeable, and genuinely warm throughout the night. Their guidance on the dishes and wines made the experience feel seamless and memorable. Origin continues to be a reliable favourite, and this caviar night was another wonderful reminder of why I keep coming back!

We tried the restaurant week lunch set menu today. It was an excellent experience. The people were very nice and helpful. The Citrus Poached Prawn with Yuzu fragrant was refreshing, and beautifully presented. Strongly recommend. The Wagyu Tartare was tender and flavorful, with a perfect balance of smokiness from the charcoal mustard and richness from the cured egg yolk. The toasted brioche added a lovely crunch. Signature Black Angus Grass Fed Striploin, served with creamy celeriac purée, layered dauphinoise potato, and a rich foie gras jus: the Angus Striploin was perfectly cooked and very tender. Two desserts were beautiful and delicious, the Peach Doughnut was a bit more sweet than the crème brûlée. The brûlée itself and the corn shaped ice cream are corn flavored. (They have kids menu too.) Overall, a great meal with well balanced flavors and attentive service, definitely worth a visit!

I came here for the steak but it was the desserts that completely stole the show. We started with the beef tartare which was fresh, flavorful and well seasoned and the mango prawn a light and refreshing bite that set the tone nicely. For mains, we had the red snapper and the steak. The snapper reminded me a bit of a Fillet-O-Fish and the steak was tougher than expected even though we ordered medium rare. The desserts looked stunning and tasted just as good. The peach doughnut was airy and delightful, with a hazelnut base that added the crunch and nutty depth. The crème brûlée was smooth and creamy paired with a whimsical ice cream shaped like a corn, which was as delicate as it was creative.

The Origin Grill Experience, ShangriLa Singapore A dear friend invited me for a super long delayed lunch today, the objective of catching up and trying some finer cuts were met, although just catching up was definitely the highlight! Atmosphere was welcoming, open & bright, pleasant! The menu offered the business set-lunch, which we skipped, as our focus was on the meat items! Prices are definitely on the higher side of the spectrum, but hey, it’s a ShangriLa what does one expect! Restaurant was roughly 60-70% full! Mostly Biz people, some Tai Tai’s, and as our luck will have it we had a couple with their little one & his parents I assume, so noise control was down the drain and the parents couldn’t care an iota! Bummer Service, very nice, very friendly, French Restaurant Manager Clement was initially more interested in my Rolleiflex Camera, we chatted a bit, Nice Man! The mostly young lady servers, almost non Singaporeans, were friendly, served well, but product knowledge was not their strength, however one young lady was definitely an iWatch aficionado, constantly checking her messages! Our Server, named Sophie, was attentive enough, mostly anyhow! Nice person. The Food: We decided on two starters, Chopped Caesar Salad and beef steak Tartar! The winner was the Caesar Salad, without a doubt, the portion huge (my friend had it split into two plates, perfect) fresh, flavourful, perfectly tossed, but I didn’t understand why we needed a Soya Sauce Boiled egg! The classic plain poached would have been perfect! Further my buddy dwelled in past times, when the salad was made table side! I agreed, would have been a good job for the manager instead of guarding the private room! 😇 8.5 out of 10 The Steak Tartar, on the other hand was a bit of a let down, hardly any seasoning, super weak, and although the fried capers added a nice touch, it was a let down! (Was told they may have used topside of beef???, not sure) served with 2 fat slices of light bread, toasted (almost dried) too much for that little beef, one would have been sufficient! Portion argument aside, it was barely ok 5 out of 10 Bread & butter service was ok! Didn’t know piped butter was still in vogue, ??? The sourdough bread I assume, not up to par, assumingly grilled, was wobbly after a while on the table! (Please visit Burned Ends, they can show you how it’s done!) 3 out of 10 Mains: We ordered the Little Joe Angus Rib Eye as well as Kinross Station Lamb Rack, sides are totally overpriced Mashed Potatoes and Creamy Spinach! Right up front can someone teach the cooks the difference between Rare & Medium Rare? We order MR but got both Rare! Disappointed The Lamb, hardly any crust, cut into chops, quite rare and somewhat chewy! Not a WOW dish, ok. edible but not great, would have loved to have a bit more Baby Carrots, but I totally didn’t get the Labneh, supposed to be middle eastern? Try again! 4 out of 10 The Ribeye, good portion, love my meat, again rare instead as ordered medium rare, but not as bad as the lamb! A tad chewy, and I was so looking forward to a great flavourful grass fed cut! It was decent but not great at 92,-$ for this, I expected more! But still ok, the Jus very decent, the garlic, would have loved a larger version but ok! 6.5 out of 10 The Winner without a doubt, the creamy spinach, almost perfect! (Except the seasoning) was delightful! Whoever cooked it, thank you 9 out of 10 The Looser: the mashed potato! (Asked if they had a baked potato, had a hankering for that, but no they didn’t have) you need almost a hammer and chisel, not light, but very dense, I asked Manager Clement he agreed certainly not the French Way! Totally disappointed! And that at 14$, seriously? 2 out of 10 Overall this is a restaurant with great potential, if the chefs, learn more how to season food, if service was more knowledgeable and attentive, thus could be a great place! #foodgloriousfood #singapore #foodsg #sgfoodie #sgfoodporn #gourmet #cuisine #foodagram #foodaddict #SGfood #sgfoodstagram #shangrila #origingrill

A lovely place for quality dining! The lamb was grilled to the perfection - juicy and tender! The roast chicken was a true surprise for me as it’s so delicious. As we all know it’s not easy to grill a chicken but the chef got it so tasty. The juice was locked in while the skin was crispy! The barramundi was a bit on the average side but still very tasty. The mushroom soup is another great choice as it was nicely cooked and without any taste of uncooked starch. The taste was so authentic! The only thing that I think they could improve on was the bread. It’s a bit burnt and tasted like crackers. The bread should be slightly firmed and freshly baked instead of toasted.

I had the pleasure of dining here on 11 Sept at 1900, and it was an exceptional experience from start to finish. The pasta and soup were prepared with remarkable finesse, showcasing both depth of flavor and balance. What elevated the evening further was the outstanding service provided by Ryan. He displayed a refined understanding of the restaurant’s atmosphere, engaging with me at just the right moments and allowing the meal to unfold naturally. His attention to detail and genuine professionalism are rare qualities, and they greatly enhanced the dining experience. My sincere thanks for a truly memorable evening. I look forward to returning, both for the cuisine and the exemplary service.

Had a fabulous lunch at Origin Room today - 3-course set meal. Good quality food and table service. Every dish was lovely, but I have to specially mention its peach donut dessert was to cry for - it really was a labour of love.

Meal was a tad disappointing this round. The presentation has changed from the past years with the octopus and steak being cut up. While the octopus was cooked just right, it lacked the charred taste it used to have. The Kagoshima steak on the other hand brought our jaws on a workout. We couldn’t finish it as our jaws were aching from all the chewing. Despite so, the serving team were VERY attentive as I mentioned that I’m still breastfeeding so they kindly separated the sauce of the prawns since it is alcoholic. They also made sure to also check in with us every once in a while to ensure the meal was ok but it’s on us for not bringing up about the steak. Anyhow, i hope things improve by the next time we’re back!

Very cool bar with an extremely unique cocktail menu (mine came with a gummy bear on top of the nice cube!) This bar is in the Shangri-La hotel on the lobby floor. Definitely recommend stopping by if you're in Singapore.