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…