Anchoring this new chapter is Chef de Cuisine Simon Bell, who brings a confident approach shaped by years spent honing his craft across Australia. His philosophy is simple and sincere: Cook food for people who genuinely love to eat. Under his direction, Origin Grill’s latest menu leans into the fundamentals, celebrating premium ingredients treated with respect, patience, and a generous dose of smoke.
At the heart of the menu is the art of open-fire grilling, where ironbark wood and charcoal burn at intense temperatures to produce deeply aromatic, layered flavours. The results are bold without being heavy-handed. Starters set the tone with dishes like the Smoked Bone Marrow, grilled until rich and earthy, then finished with house-blend spices, smoked tomato sauce, and curry leaf. Meanwhile, the Fried Crab Cake, inspired by local otak otak, offers a more playful expression, combining lump crab meat with coconut, chilli, and calamansi.
(Related: A life less ordingary at Shangri-La Singapore's the Grand Suite)
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