Appointed after a romantic railway station, Origin Grill brings back a taste of old world charm with its mannered service and classical menu. Meat, specifically, beef, reigns supreme, with premium offerings from seven international producers. Among them are Williams River wagyu and Rangers Valley Black Angus from Australia, and John Stone grass-fed dry-aged striploin and ribeye on the bone from Ireland. Connoisseurs will appreciate the inclusion of fullblood wagyu from Niigata, Japan, slow-aged in a traditional snow-covered room to develop sweet, mellow flavour.

Enjoy your meat with assorted sauces including red wine jus, mushroom and brandy cream, and bernaise sauce. Opt for sides like fresh cress and herb salad, or better, yet golden fries served with creamy truffle aioli.

Meats aside, chef Heidi Flanagan has a small but tempting selection of non-meat items like summer asparagus with bottarga and burrata, charred octopus with smoked paprika and a moreish spiced tomato jam, as well as pasta with charred jumbo prawns and miso butter-glazed black cod.

Desserts like orange cream-filled brioche donuts served with coffee ice cream are the perfectly indulgent caps to a fine meal. Alternatively, stop by next door at the bar for original cocktails inspired by Singapore’s rich history.