Origin Grill @ Shangri-La Singapore - Redefining Sunday Brunch with Elevated Brunch Classics

Origin Grill at Shangri-La Singapore has recently launched a brand new Sunday brunch experience. The hearty brunch affair includes unlimited servings of small plates, featuring an array of exclusively crafted appetisers and elevated brunch classics alongside Josper Grill creations for the mains.

If you are in the mood for a boozy brunch, add on the free-flow beverage package ($88++ per person), which includes the curated Kir Royale with champagne and house-made liqueur infused with a variety of fruits and florals. There is also a choice of Veuve Clicquot champagne from Australia, Shaw & Smith Chardonnay, Mitoloa Jester Shiraz and a selection of spirits. We had a Chrysanthemum & Honey Royal and Raspberry & Grapefruit Royal.

Origin Healthy Bowl 4/5

Origin Healthy Bowl is one of my favourite dishes. Seasoned with salt and olive oil, I like the earthiness of the Organic Kale, which also offers a very pliable texture. The salad had a tasty blend of textures and flavours with creamy avocado cubes, crunchy broccolini and crisp baby radish alongside nutty Spice Seed crumbs. The slices of pickled onions complemented the overall flavour with a hint of acidity.

Seabass Ceviche 2.5/5

Seabass Ceviche has an Asian-inspired flair to its flavour profile - Coconut Cream, Chilli, Coriander, and Mango Salsa. The ceviche lacked a much-needed zest and acidity, especially when the Mango Salsa leaned towards the sweeter side.

Pork Rillette 4.8/5

Pork Rillette is a winner with unctuous and well-seasoned Pork Rillette, served with apple salad and grilled walnut bread. The bread itself had a nutty profile, which complemented the creamy spread.

Josper Grilled Butter Lettuce 3.5/5

Josper Grilled Butter Lettuce presents a luxurious take on caesar salad. Generously coated with caesar dressing, the butter lettuce was creamy with a subtle smokiness from the grill that lingered on my palate. Finished off with a lavish sprinkle of shaved parmesan, strips of crisp bacon and anchovy fillets, every bite into the lettuce was a morish experience.

Foie Gras Toast 3/5

Foie Gras Toast is a dainty bite offering Foie Gras on grilled brioche loaf, complemented with pear chutney.

Sweetcorn Soup 4/5

Sweetcorn Soup had a thick consistency, topped with spanner crabmeat and popcorn crumb. I immensely enjoyed its intense corn sweetness. A crack of black pepper would have been perfect.

Truffle Mac and Cheese Macaroni 4.5/5

Buttermilk Fried Chicken Waffle 4.5/5

Truffle Mac & Cheese Macaroni and Buttermilk Fried Chicken Waffle are decadent small plates that might tempt you to forsake your mains! The Truffle Mac & Cheese Macaroni featured just the right amount of Gruyere Bechamel, creating a desirable gooeyness that coated the macaroni. Topped with maple syrup and chipotle hollandaise, the Buttermilk Fried Chicken Waffle had a moreish combination of savoury-sweet flavours with a hint of heat. The waffle, fluffy with a crisp exterior, paired excellently with the crispy bacon and fried chicken. While the chicken could have been meatier and more tender, the crispy bacon in all the dishes was exceptionally tasty without being overly salty.

Avocado Benedict 3.5/5

Four Egg Benedict options are available, including Classic Egg Benedict. Avocado Benedict was wholesome and tasty, with a base made with avocado and edamame, topped with poached egg and a touch of lime zest. However, the consistency of the poached egg, like the other egg benedict we had, was an issue. They were more like soft-boiled eggs with watery egg whites, which dampened the dish.

Crab Cake Benedict 3/5

Crab Cake Benedict is a must-try with Origin Crab Cake with Bisque Hollandaise. The sauce complemented the crusty crab cake; it was a pity that the portion underneath the egg was slightly soggy due to the watery egg white.

Lobster Benedict 3.5/5

With an additional $22, you get a luxurious Lobster Benedict - Grilled Sourdough, ½ Butter Poached Boston Lobster Tail on grilled sourdough toast, alongside Sautéed Kale and Crispy Bacon, dressed with Bisque Hollandaise. The lobster tail was succulent, while the bacon gave the dish a delightful texture and savoury notes.

Confit Duck Leg 2.8/5

From the Big Plates, we ordered a Confit Duck Leg featuring Hudson Valley Duck Leg with Foie Gras Jus, served with Duck Fat Fries. While the flavour was all right, we found it a tad salty.

Yukimuro Snow-Aged Wagyu A4 Striploin 3.5/5

While the Big Plates also offers a classic Steak and Egg, we were recommended the Yukimuro Snow-Aged Wagyu A4 Striploin (100g Additional $86) from their Origin Signature Beef Cuts, served with Chimichurri. The Josper grilled steak had a rich flavour enhanced by the smokiness from the grill but was let down by the execution. The doneness of the steak could be more even.

Tarte Tatin 4.8/5

Tarte Tatin was aesthetically pleasing and enjoyable for desserts with a caramelised Sweet Apple Tuille paired with whipped mascarpone, Honey Croissant and Honeycomb for texture. The creamy and milky whipped mascarpone combined the elements into one decadent bite.

66% Chocolate Flan 4/5

For chocolate lovers, this 66% Chocolate Flan is a must. The Pecan Cacao Nib Praline gave it a nutty flavour, and the Vanilla Gelato added to the velvety texture of the flan.

Sunday Brunch at Origin Grill is available at $98++ per person every Sunday, from 11:30am to 2:30pm.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


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)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon)
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock 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]

Province @ Joo Chiat Road - Relish in a 7-course Autumn Menu of Fusion Southeast Asian Flavours in Hidden Private Dining Restaurant

Led by Chef-owner Law Jia-Jun, Province stands as a private dining restaurant in Joo Chiat dedicated to exploring the diversity of Southeast Asian ingredients and flavour combinations. Chef finds inspiration in many sources, from his childhood memories to his travels, the people he has met, and more. A meal here is perfect if you're looking for something different yet still done brilliantly.

Locating the restaurant, nestled discreetly within 808 Eating House, is the first adventure for diners. It may be tricky initially, but head on in via the main entrance of 808 Eating House, and the staff will provide guidance.

The intimate space, accommodating only eight guests, is perfect for a date night or a cosy celebration with friends and family. The chef refreshes his menu every season, curating the finest ingredients for his creations. The 7-course prix fixe menu begins with smaller bites, progresses to larger-sized proteins, and concludes with desserts. During this visit, we had the opportunity to try the Autumn menu.

Rice ‘Toast’ with Charcoal Seared Prawns 4.8/5

We were impressed right from the first dish, the Rice 'Toast' with Charcoal Seared Prawns. Inspired by grilled onigiri, the toast here was made of rice, giving it a unique texture, topped with fresh and sweet seared prawns from Ah Hua Kelong.

Ah Ma’s Popiah 4/5

Next was a dish inspired by Chef's grandma - Ah Ma's Popiah. With a chewier skin base with a hint of butter fragrance, this elevated rendition of popiah featured cured pork belly, sweet sauce and fried beancurd.

Yakitori 4.2/5

Instead of the traditional choice of chicken, the Yakitori at Province uses local deboned frog leg. It is charcoal grilled and served with a charred calamansi for a drizzle of acidity.

Cephalopod 4.5/5

The Cephalopod highlights squid in two ways. First in a smoky grilled style and second as fried. Paired with pomelo, betel leaf, and pickled spring onions, the dish was a harmonious mix of savoury, sweet, tangy, and subtle bitterness.

Into the Brassica Garden 4.2/5

Into the Brassica Garden showcases ingredients which were all sourced from Cameron Highlands. The dish features various forms of broccoli, including a warm and creamy broccoli puree as the base, complemented by kohlrabi and mustards. The addition of calamansi vinaigrette provides a delightful brightness to the ensemble.

Golden Cap Farms 4.5/5

Mushroom lovers would surely be delighted with Chef's Golden Cap Farms. This dish combines a medley of King Blue Oyster mushrooms and fermented mushrooms topped with caramelised onions, croutons, and chives. The dish, reminiscent of a mushroom pie, impressed with its layered flavours, even though the caramelised onions stole a bit of the spotlight.

Finned 4.5/5

Finned has fork-tender local halibut served with Ah Hua Kelong's clams, garlic scapes and a lightly savoury barigoule sauce. It was a delightful take on halibut.

Feathered 4.8/5

The most surprising dish for many of us was Feathered. Despite its unassuming appearance, it delivered a remarkable depth of flavour. The chicken, meticulously prepared by removing the skin and stuffing it with various chicken parts, including liver and heart, was marinated in whisky and homemade five spices before being roasted. The succulent meat was paired with a scoop of nutty roasted yam, coriander oil, and a black vinegar reduction infused with a 10-year-old Chinese Hua Diao wine.

Fruit I 4.8/5

We thought using starfruit in Fruit I, our first dessert, was genius! It was made up of variations of starfruit with attap seeds as the icy base. I've never been a fan of attap seeds as well, but the use of them here for their sweetness and crunchy texture was excellent. It was lovely paired with a topping of tangerine gem, which provided citrusy floral notes.

Fruit II 4.8/5

Our second dessert of Fruit II was equally impressive. Here, we had a base of Indonesian vanilla chantilly between crunchy mille-feuille, sweet Berangan bananas poached in rum and spices, and a scoop of rum ice cream. It reminded us of a childhood sweet treat, but much more elevated.

While some may find the overall portion of food to lean smaller, I thoroughly enjoyed Chef Jia-Jun's innovative creations. The team provided attentive and warm service, taking the time to explain each meticulously prepared dish passionately. It was a delightful experience worth a visit!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]