Origin Grill

May 20, 2026

Origin Grill

There are steakhouses that try very hard to impress you the moment you walk in. Loud music, dramatic interiors and menus filled with complicated descriptions. Origin Grill at Shangri-La Singapore takes a quieter approach. The space feels calm and understated, almost old school luxury hotel dining.

I was invited for a hosted dinner recently and honestly left more impressed than I expected.

The dining room itself feels a little dated compared to many newer grill concepts in Singapore today and could be made warmer and more inviting. Comfortable, yes, but perhaps not the most inviting or memorable visually. Still, once the food started arriving, the focus quickly shifted back to the kitchen.

Dinner began with their house breads. The sourdough had a lovely crust and chew. Served with 2 kinds of butter, it was unexpectedly addictive. A simple start, but one that already hinted the kitchen cared about details.

For appetisers, the Chicken Caesar Salad was surprisingly enjoyable. Crisp lettuce, nicely grilled corn fed chicken, crunchy guanciale chips and a well balanced dressing without being overly rich. Familiar flavours done properly.

The pan seared Rougié foie gras was rich and beautifully caramelised, balanced by the orange and Sauternes marmalade and aged balsamic. Decadent but not overwhelming.

The Sriracha Fried Prawns felt like the playful crowd pleaser of the menu. Crispy, creamy, spicy and leaning very much towards an Asian palate with the ikura, toasted sesame and lime giving it extra punch and balance, this is probably the dish that will resonate most with younger diners.

For mains, the Tender Valley flank steak was cooked properly with a good crust from the Josper grill while remaining juicy inside. Paired with hand cut steak fries and port wine jus, it was straightforward grilling with solid execution. The chicken and chorizo skewers were also enjoyable with nice smokiness from the grill and sweetness from the chilli lemon butter sauce.

Chef Simon Bell deserves credit here. Nothing felt overly complicated or gimmicky. Just quality ingredients handled with confidence and proper seasoning. Sometimes that is harder to achieve than flashy modern techniques.

Desserts ended dinner nicely. The Valrhona chocolate lava cake was comforting and indulgent, especially with the hazelnut gelato. The Strawberry Cheesecake “Rose Flower” looked elegant and almost too pretty to cut into, but thankfully tasted as good as it looked.

I was pleasantly surprised by the pricing. In today’s dining scene where steakhouse prices can easily spiral upwards, dishes like the Sriracha Fried Prawns at $19 and the 200g Flank Steak at $28 felt genuinely reasonable. Considering the quality of ingredients and execution, they offer very solid value for a hotel restaurant in Singapore.

One area I honestly felt could improve is the wine programme. I paid for my own wine that evening and while the list is decent enough, it lacked a little excitement and depth compared to the quality coming out from the kitchen. With food at this standard, there is definitely room for a stronger and more adventurous wine selection.

Overall, Origin Grill surprised me in a very positive way. It may not be the trendiest dining room in town, but Chef Simon Bell and his team are quietly doing very solid work here. Honest cooking, quality produce and consistently good execution. Sometimes that matters far more than fancy theatrics.