Tatler Dining Singapore

Origin Grill

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The stars here are the chef’s cuts—a bespoke selection of purebred Wagyu and Angus steaks, including grainfed and grass-fed options from Japan, Australia and the US. Most notable is the olive craft Wagyu, which tastes like luxury on a plate. It’s produced only in Shikoku prefecture in Japan, where the cattle are raised on a diet of toasted olives. This results in a well-marbled meat with an intense and caramelise­d umami taste and astonishin­gly succulent texture. The quality continues with the seafood, which is wild and line caught. There’s also an outstandin­g wine list, with over 28 wines by the glass, wines divided by grape varietals and an intriguing selection of rare European wines to delight wine connoisseu­rs. Service is efficient and cordial.

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