Origin Grill @ Shangri-La Singapore - Collaboration With California Wine Institute For The First Ever California Wine Month

Experience Singapore's first-ever California Wine Month held by California Wine Institute (CWI) from now till 10 July 2022. After more than 30 years of presence here in Singapore, CWI is set to continue its effort in introducing California wines and its wine lifestyle to you that are synonymous with the attitude of the idyllic and sunshiny California. During this limited time frame, you can enjoy special menus highlighting California wines at Lawry's The Prime Rib Singapore, Rosemead, La Dame de Pic, Shang Palace, and Origin Grill & Bar.

Our experience of this exclusive event took place at Origin Grill. Keeping close to the California vibes that define the wines, instead of launching the regular wine pairing sessions, Origin Grill has created a California Wine Flight ($79 per flight, 125ml per pour) that allows you to taste and experiment with the diversity of California wines. Area Head Sommelier, Shangri-La Group Britt Ng has curated three wines from different yet iconic wine-growing regions on the North Coast, namely Napa Valley, Sonoma County and Mendocino County.

- NV Roederer Estate, Quartet Brut, Anderson Valley, Mendocino County
- 2018 Peter Michael, L’Apres Midi Sauvignon Blanc, Knights Valley, Sonoma County
- 2018 Cakebread Cellars, Merlot, Rutherford, Napa Valley

What I appreciate about this curation is that it includes a California sparkling wine Quartet Brut, which is uncommon, as well as the consideration to highlight a family-run boutique cellar, Cakebread Cellars, from the most commercialised Napa Valley.

To accompany the wines, Origin Grill Degustation Menu will be the most ideal - a 5-course menu that allows you to sip the day away.

Starters 4.5/5

The starters were made of a platter of intriguing bite-size items - Tuna Magura wrapped with Daikon, Corn Ice Cream with Kaffir Lime and Popcorn, and a Salmon Parfait with Ikura, Seaweed in Sesame Cone.

Duck Breast 4/5

Octopus 4.5/5

There were two entrees - Duck Breast and Octopus. The Octopus surprised me with an intense smokey-sweet Tomato Jam layered with nuances of cumin. Together with Garum, this dish certainly opened up my appetite.

Pork Shoulder 3/5

We also had a pre-main - Pork Shoulder with Chimichurri Rojo. While I like how the sauce cut the richness of the meat, the meat was a tad tough for my liking.

Striploin 4.5/5

My main was the Signature Black Angus Striploin MS3. Simple yet perfect for this Wine Flight Experience.

Hazelnut Gianduja 4.8/5

A beautiful Hazelnut Gianduja with an Orange Grapefruit Marmalade centre rounds up the meal. The tartness of the marmalade complemented the sweet and nutty gianduja, while the pomelo pulps atop give it a touch of freshness.

There are no rules on how to pair the wines with your food; California wines' approachability is one of their endearing factors. There will also be an array of California wines on offer at RedMart and FairPrice. For more details, you may contact the restaurants directly or visit@california.wines.singapore..


Origin Grill & Bar
Shangri La Singapore Hotel
Lobby Level Tower Wing
22 Orange Grove Road
Singapore 258350
Tel: +65 62134595
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Griglia Open Fire Italian Kitchen @ Craig Road - Treat To The Tastes, Sensations And Emotions Of The Grigliata In A Casual Setting

Another new restaurant has opened in the vibrant Singapore F&B scene, bringing the traditions of Italian summer outdoor grill cook-out to Craig Road in a casual dine-in setting. The restaurant named Griglia is conceptualised by Chef Andrea De Paola and executed by Head Chef Federico Schiraldi, showcasing the culinary essence of grigliata.

Burratina 4/5

We started with a couple of appetisers, beginning with the Burratina ($16++). It is a modern take on the traditional Neapolitan appetiser. Thinly slices of marinated zucchini are served on a thin and crispy tart with a fresh burratina, garnished with herbs and olive oil.

Eggplant 4/5

The other appetiser we tried is the Eggplant ($15++), a lighter rendition of the Neapolitan parmigiana. The layers of grilled eggplants, tomato and basil, are tangy and succulent.

Hiika Squid 4.2/5

From the sea, we tried the Hiika Squid ($18++) and Hokkaido Scallops Crudo ($22++). Best showcasing how Italians like to combine different appetisers on a plate is the Hiika Squid. I like the pairing of the light nduja foam, complementing the savouriness of the smoked calamari.

Hokkaido Scallops Crudo 4.5/5

The other seafood item we had was the Hokkaido Scallop Crudo ($22++). The combination of scallop, corn and lemon is classic grigliata. I adored the sweetness from the caramelised corn, brightening the enjoyment of the briny and tangy scallops.

House-Made Pappardelle 4.8/5

Not to be missed at Griglia is their pasta dishes. The House-made Pappardelle ($20++) has a delightful texture bite, paired with tender pork jowl cooked over long hours in a rich Chianti reduction.

Spaghetti di Martino 4.2/5

Simple but yet deliciously good is the Spaghetti di Martino ($18++). I understand the Datterino tomatoes are brined in seawater from Italy to maintain the freshness of the produce. But, frankly, I can't taste the difference. The star goes to the tomatoes and tomato sauce, elevating the simplicity of the staple pasta dish in Italian cuisine.

Whole Spanish Turbot 3.8/5

A selection of beef, lamb, pork and fish on the menu highlights the open fire grill. We tried the Whole Spanish Turbot ($58++ 400grams/ $98++ 800grams) served with romaine lettuce and almalfi lemon dressing. Nothing fancy, just lightly seasoned with olive oil and sea salt, grilled over the open fire to showcase the natural flavour of the fresh wild-caught turbot from Spain.

Grass Fed Wagyu Striploin 4.5/5

The other mains we had is the Grass Fed Wagyu Striploin MBS 3/4 ($68++ 200 grams) served with pickled mustard, red wine jus, garlic sauce and pickled lettuce dressed with balsamic vinegar and extra virgin olive oil. I don't feel any need for the condiments as the wagyu is already so flavoursome on its own. All you need is to sprinkle some sea salt to appreciate the tender and juicy striploin fully.

Potatoes Puree 4.5/5

An enticing selection of refreshing sides complements the main course. Some notable small plates include Gratinated Bone Marrow with rosemary and wild garlic crumbs, Cherry Tomatoes with cucumber, Olives and Rocket Salad and Potatoes Puree ($10++) with horseradish and smoked caciocavallo.

Capri in a Cake 4.2/5

We wrapped up the dinner on a sweet note with the Capri in a Cake ($12++). The classic limoncello caprese is served with Amalfi lemon cream and extra virgin olive oil ice cream.

Note: This is an invited tasting.


Griglia Open Fire Italian Kitchen
37 Craig Road
Singapore 089675
Tel: +65 89497011
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Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW Line, NE Line)

Opening Hours;
Mon-Fri: 12pm - 3pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit H. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Allium @ Kensington Square - A Little-known 16 Seater Restaurant By Ex-Chef Of GastroSmiths And Humble Loaf

Kind of under the radar without much fanfare of its opening is Allium located at Kensington Square. The 16 seater restaurant is helmed by husband-wife team, Executive Chef Dillon Ng, formerly from The Humble Loaf and GastroSmiths and Pastry Chef Lusiana Hendrika, formerly of Sukha Delights in Bandung, Indonesia. The restaurant offers a multi-course prix fixe lunch or dinner menu, embracing both local and cultural Asian flavours through a timeless culinary style that is modern yet modest.

House Bread, Smoky Speck Butter 4.2/5

Changing their menu quarterly, I visited Allium in February for lunch to celebrate my friend, Alison's birthday. We have the 5-course Modern European Menu ($88+ per pax). Our lunch started with freshly baked House Bread, accompanied by Smoky Speck Butter. The pairing is so good that we asked for a second serving.

Charred Rosemary & Wild Mushroom Soup

Next is the Charred Rosemary & Wild Mushroom Soup. While the earthy mushroom flavour is prominent, I felt that it lacked the creaminess which I preferred.

Roasted Alliums 4.2/5

While the Roasted Alliums may not be the best of presentation, the onion and celeriac sweetness tasted heavenly. The honey-roasted seeds provide the textural contrast, while the house 'Boursin' cheese gave it an elevated creamy finishing.

Chorizo Iberico, Celeriac, Port Wine Glaze 4.2/5

Following that, we have the Chorizo Iberico and Celeriac dressed in port wine glaze. I am not too sure, but I think it is topped with shaved parmesan. The combination works wonderfully. It even reminded me of my travel to Spain. How I wish we can travel again.

Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie 4/5

For the mains, the guest has either the Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie and Five Founders Carbon Neutral Striploin. The seafood pot pie comes encased in a flaky shell which you can find black cod, scallop and oyster in it. 

Five Founders Carbon Neutral Striploin 4.2/5

The striploin, which has been beautifully cooked to medium-rare, is paired with duck fat potatoes with marrow gravy. Nothing fancy but simply allowing the natural flavour of the beef to shine.

Sourdough Waffle with Orange Caramel Ice Cream 4/5

Wrapping up the five-course meal is the Sourdough Waffle with Orange Caramel Ice Cream. The waffle has a delightful texture, slightly chewy and fluffy with a lovely crisp on the exterior. As Chinese New Year was around the corner during my visit, the orange caramel ice cream gave the dish a delicious festive mood.

The modern European menu I had didn't showcase their philosophy of embracing local and cultural Asian flavours. While it is good, it did not wow me. I look at their upcoming March menu. I thought it is more exciting featuring dishes such as Sea Urchin, Local Mussels with Gazpacho "Sambal Cincalok", Fried Pomfret Pao Fan, Epok-Epok Mackerel etc.


Allium
Kensington Square
2 Jalan Lokam
#01-11
Singapore 537846
Tel: +65 88306230
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Nearest MRT: Tai Seng (CC Line), Serangoon (CC Line, NE Line)

Opening Hours:
Thu: 6pm - 10pm
Fri-Sun & PH: 12pm - 230pm, 6pm - 10pm
Eve of PH: 6pm - 10pm
(By Reservation Only)

Direction:
1) Alight at Tai Seng MRT station. Take Exit A. Turn right and walk to bus stop at Tai Seng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 76 and 80. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit C. Walk to bus stop opposite Serangoon MRT (Stop ID 66359). Take bus 22, 43 and 70. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Serangoon MRT station. Take Exit H. Turn right and walk to bus stop at Serangoon MRT station (Stop ID 62131). Take bus 58. Walk to desintaion. Journey time about 15 minutes. [Map]