Time Out says
Every hotel needs a dependable grill restaurant and the refreshed Shangri-La, with its refurbished Tower Wing guestrooms and facilities, has finally found one with Origin Grill. The magnificent space evokes the opulence and romance of travelling by train – concrete arches hang from above, handsome leather benches line the airy space and the warm colour scheme gives us a slice of Grand Central in Singapore.
The food is meticulously sourced from around the world and expertly prepared by chef Heidi Flanagan who previously ran kitchens across Sydney. With a focus on sustainable and exclusive ingredients, the menu comprises a range of seafood dishes like octopus charred with smoked paprika ($32) and beef including a 300-day grain-fed Rangers Valley Black Market Angus (from $48), from Glen Innes, New South Wales, Australia; an award-winning 500-day Japanese diet-fed Shiro Kin wagyu (from $148) produced Darling Downs, Queensland, Australia, and a snow-aged full-blood wagyu (from $168) from Niigata, Japan.
22 Orange Grove Rd
|Opening hours:||Daily noon-2.30pm; 6pm-10.30pm|
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