Singapore Tatler - - FOOD -

It may seem triv­ial, but I was glad to find the restau­rant’s com­mit­ment to more con­scious choices clearly af­firmed on the printed menu. For in­stance, one of the main cour­ses, the wild blue cod, is line-caught off the coast of New Zealand and a cer­ti­fied Friend of the Sea. On the palate, it is hard to fault the choice to serve it glazed with miso-butter, with a sim­ple side of sauteed greens, charred broc­col­ini and soy-glazed shishito pep­pers for added sweet­ness.

NO BEEF WITH THE BEEF Meats, such as the 35-day dry-aged grass-fed John Stone Ir­ish beef (right), are the stars at Ori­gin Grill; the restau­rant’s in­te­ri­ors are in­spired by a train voy­age (be­low)

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