H O S T E D
I remember having dinner with T.H. at @OriginGrill65 on 9th January 2018, when they had only been open for a couple of days. It was the first time I’d tasted Snow-aged #Wagyu from Hokkaido, and was completely stunned by how exquisite that #steak was. Fast forward to last Saturday when thanks to @ShangriLaSg’s Executive Assistant Manager of F&B, @SomikBan, we found ourselves kindly hosted for dinner (actually since that first visit, I’d been back on my own for tastings and dinner with friends). That most recent meal though, was the most convenient as we were in fact, already on a #NotHosted staycation at the Shangri La.
We did a quick stop at the @OriginBar65 first for a cocktail where Head Bartender @Bystriku concocted the non-alcoholic “Doctor Flower” for me and T.H. got a G&T. Eager to begin our meal, we took our drinks next door to Origin Grill.
Warmly welcoming us were Restaurant Manager @shobanrajah and @lad_yatin who settled us in with a basket of fresh breads, unsalted French butter and an introduction to the various types of beef available, including the Craft Wagyu which is “the absolute pinnacle of Japan’s Wagyu brand”. To qualify for this title, complete control over the cow’s genetics is mandatory. Therefore, only if the animal has been bred, born, raised and harvested in a single farm can it be labeled as such. Knowing this and having been curious since @thegastrology told me about the olive-fed Wagyu served here, it was obvious what we would choose for our main courses.
Besides taking care of our wine pairing, Head Sommelier @Brittncy also sliced Jamon Iberico for us to nibble on with a glass of sherry while we waited for our appetisers.
For that, T.H.’s pick was Pan-seared Hokkaido Scallops with Coconut Chilli Jam ($28++) and it was bright and tasty with a clear Asian influence. The juicy pomelo, crunchy wing beans and holy basil salad had the right amount of crushed peanuts and fried shallots too. I was pleased with my Pumpkin Soup ($16++) which had the ideal amount of creaminess.
There was no doubt the steaks were the real stars though.
The Hokkaido Snow-Aged Full Blood Wagyu from Niigata, Japan that we had on our first visit was a necessary repeat because it‘s simply too good. With marbling that looked like snow crystals, the A5 Flank (200g: $168++) was unbelievably tender and juicy. Its sweet undertone was quite easy to detect when compared bite-for-bite with the OlIve Craft Wagyu, our other choice. Originating from Hata Farm in Manno Town, Kagawa, this #beef boasts a high level of oleic acid due to the cows being fed a diet of olives. In the mouth, the A4 Ribeye (250gms: $218++) was extraordinarily rich, savoury and buttery.
All the sides hit the mark. And in spite of being spoilt for choice with the housemade sauces of red wine jus, Origin mushroom and brandy cream, fresh peppercorn sauce and béarnaise, we ended up enjoying the steaks most with the three kinds of salts also sent our way.
Dinner closed with the Camembert Sherry Cheesecake ($16++), a deconstructed creation of
buttermilk panna cotta “Brie”, rosemary shortbread “Cracker”, toasted honey nuts and honeycomb gelato. Britt poured us Port to pair with this.
Thank you again Somik and Team @OriginGrill65 for the heartwarming hospitality.