Tracing Provenance

ORIGIN GRILL AND BAR at Shangri-La Hotel, Singapore is known for its focus on ingredient provenance such as sustainable seafood and line-caught fish, and in particular, a selection of customised beef cuts. Friendly staff will help you navigate the menu featuring grass- and grain-fed pure, crossbred and full-blooded Angus and wagyu cattle from Australia, Ireland and Japan.

To conceptualise the dishes, Sydney-born chef de cuisine Heidi Flanagan worked with executive chef Franco Brodini. "He was instrumental in supporting my vision for the menu," she says. "The cuisine is very much the way I like to cook for my friends, so it wasn't too far out of reach. I love to use seasonal produce coupled with multiple herbs, legumes, roots and leaves, and the theme of the restaurant lends itself to that extremely well".

An exclusive highlight here is the snow-aged full-blooded sirloin wagyu A4 - imported from Niigata's snow country on Japan's Honshu Island's west coast, famed for its ski resorts, national park and hot springs. This centuries-old snow storage or Yukimuro technique is achieved by blanketing a building or room with snow and scattering it with rice husks. This method maintains a consistent low temperature-high humidity state, allowing meats to age in a stable condition.