Origin Grill

I related it to having Tuna. This is the Otoro of the beef. I associated the fatty marbling of the beef to that of the otoro. Instead of the melted in the mouth texture like the otoro, the beef has a slight crunch to it. The beef is aged using snow as its natural refrigeration or better known as Yukimuro, an centuries-old aging process used by the residents in Niigata, Japan.
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Find out more at https://www.sgfoodonfoot.com/2018/08/origin-grill-bar-shangri-la-hotel.html
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Origin Grill & Bar
Shangri La Singapore Hotel
Lobby Level Tower Wing
22 Orange Grove Road
Singapore 258350
Tel: +65 62134595
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Aged using the special Yukimuro technique from Niigata, the beautifully marbled striploin—a cut exclusive to the establishment—is very flavourful and impressively tender. Wow 🥩🇯🇵
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Steak-lovers, you need to try this.
At $198++ for two to share, I consider the “Origin Beef Tasting Platter” fabulous value because the four kinds of red meat on the silver pan range from “Oh-my-gawd” to “Shut-up-and-let-me-die-in-orgasmic-bliss”.
In technical terms, they go by the folllowing names (and listed in the order they‘re recommended to be eaten):
1) Ranger’s Valley Black Market 100% Black Angus Rump, 300 Days, Grain-fed, MS 5+.
2) Williams River Cross Bred Tenderloin, 400 Days, Grain-fed, MS 5/6.
3) Mayura Full Blood Wagyu Beef Ribeye, 600 Days, Grain-fed, MS 8+.
4) Snow-aged Full Blood Wagyu Striploin A4 (obscenely good meat - #whereisthedroolingemojiwhenyouneedit?!).
Served with the platter are five kinds of sauce (fresh peppercorn, red wine jus, béarnaise, mushroom with brandy cream and barbecue) plus a plate of sautéed mushrooms. Being greedy, I ordered two more sides, a Seasonal Selection Of Greens ($10++) lightly sautéed with butter and a Salted Beets and Carrots (&12++). Both were tasty but on hindsight, a little too much for two people to finish. One would have been ideal.

Origin Grill’s beef selection showcases pure-bred, cross-bred and full blood Angus and Wagyu cattle (both grass and grain-fed), sourced from Australia, Japan and Ireland.
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The gloriously buttery, uniformly Eagle Company-esque fattiness of the Snow-aged Full Blood Wagyu A4 melt in your mouth in carelessly sweet surrender, being deliciously smoky across every inch of its being and being triumphant in its unpixellated, au naturel glory without any sauce whatsoever. 4.3/5

Read more: http://secretlifeoffatbacks.com/2018/01/restaurant-review-origin-grill-bar-showstopping-snow-aged-full-blood-wagyu-a4/

Kin full blood striploin 200g Niigata, Japan

Awesome! The steak was cooked to perfection; juicy, tender, flavorful and well-marbled. Good quality food and great service, definitely one of the best meal I've had in 2017.