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The Iconic Wine Dinner Returns Its Glorious For Second Series At Origin Grill

The Iconic Wine Dinner Returns Its Glorious For Second Series At Origin Grill

Following the success of the inaugural “Iconic Wine Dinner” on 8 November 2018, Shangri-La Hotel, Singapore’s Origin Grill will present the second in the series of this exquisite dinner, bringing a unique experience to wine epicureans. Exclusively for 10 guests, the wine dinner will be held on 31 January 2019. Yohann Jousselin, Shangri-La Hotels and Resorts’ wine director and Britt Ng, Shangri-La Hotel, Singapore’s head sommelier, will present nine rare and remarkable vintages paired with a set course degustation set menu by Chef de Cuisine Heidi Flanagan.

The evening will commence on a refreshing note with a selection of canapés and Champagne, namely Perrier-Jouët, Belle Epoque, 2007. In the tradition reserved Perrier-Jouët’s prestigious cuvee, the champagne is presented in a stylish diamond-cut bottle with a commissioned designed that mirrors the signature spray of white anemones originally painted by Emile Galle in 1902. An acclaimed cuvée of the house, the Belle Epoque 2007 has crystalline characteristic with magnolia, honeysuckle and citrus aromas clothed in just-ripe pear and peach. Perrier-Jouët Champagne also creates a light gold taste with an almost radiant clarity and fine, vibrant bubbles.

The decadence continues with Meursault, Francois Mikulski, 2015 and Meursault 1er Cru Poruzots, Francois Mikulski, 2011. The wines, expressing power and concentration in an elegant, stylish package, are a favourite selection of Meursault. They are precise and clear on the nose, showing pineapple and grapefruit aromas. The palate is tight, well-structured and just as clean as the nose.  It has plenty of buttery vanilla flavours, apply acidity and bags of tropical fruit. The finish is soft and creamy with a touch of lime.

The following course will showcase an attractive vintage, Margaux, Château Palmer, 1995 and Margaux, Château Rauzan-Ségla, 1988 with its notes of medium- to light-bodied, tobacco, cedar wood, cigar box, cassis and forest floor with a hint of greenness in the soft, red-berry finish. The nose has red fruits, earth, incense, truffle and spice. Soft in texture, the wine finishes with a fresh, cassis, kirsch and spice-laden perfume. 

Accompanying the main course, wine tasting follows with Pauillac, Château Lafite Rothschild, 2005 1er cru classé. The palate is medium-bodied and beautifully balanced, to wit, a sophisticated Pauillac that prioritises elegance and poise over intensity of fruition, keeping with Lafite Rothschild’s style.

Tasting continues with Pauillac, Château Haut-Brion, 2005 1er cru classé with its extraordinary nose of sweet blackberries, cassis and spring flowers with some underlying minerality, a full-bodied mouthfeel, gorgeously velvety tannins (which is unusual in this vintage) and a long, textured, multi-layered finish that must last 50+ seconds. This is a fabulous wine and a great effort from this hallowed terroir.

Pauillac, Château Mouton Rothschild, 2005 1er cru classé will be the interlude before dessert. There is a sense of bravura here, of aristocracy. The palate is medium-bodied with sumptuous black fruit, perhaps beginning to soften in texture, one or two years off its plateau. There are layers and layers of black fruit intermingling with graphite and black pepper, and it wisely reins everything in on the finish that is more classic in style and in keeping with the vintage. 

Evening will end with a sweet note from Maury, Mas Amiel Vintage 1969 that is ranked second among the wines from the region and awarded three stars from the Guide Hachette des Vins. It is made from 100 per cent grenache, which tastes rich and sweet with silky black-fruit flavours. It is certainly a wine to end the day.

The range of exclusive wine will be complemented with Chef Heidi’s special creations including Foie Gras Crème with Kaluga Queen Caviar, Wylarah Cross-bred Wagyu with Bone Marrow Soil, and Manjari and Hazelnut Feuilletine.

The exclusive “Iconic Wine Dinner” is available for 10 diners only on Thursday, 31 January 2019, at 7 p.m. at $1,380++ per person.  For reservations, guests may call (65) 6213 4595 or send an email to


About Yohann Jousselin, Director of Wine, Island Shangri-La, Hong Kong 

Yohann Jousselin started his wine journey with Shangri-La when he joined Island Shangri La, Hong Kong in 2014 as the hotel sommelier in charge of the hotel’s cellar collection.  In September 2016, he became director of wines, which put him in charge of the three Hong Kong properties and also tasked him with the responsibility of overseeing South East Asian properties in such cities as Singapore, Manila and Jakarta.  With this new role, he is now in charge of enhancing each hotel’s wine list with fine vintages from around the world and ensuring the hotel staff receives comprehensive training on wine knowledge.

Yohann’s career in wine spans over 15 years. He has worked at some of the prestigious restaurants in the world, including Restaurant Gordon Ramsay in London, The Vineyard Restaurant in Stockcross and Robuchon au Dôme in Macau. In addition, he attained the ultimate professional credential in wine service – the title of Master Sommelier – under the mentorship of Master Sommelier Dimitri Mesnard in 2009.  Apart from that, he has received a number of prestigious accolades, including “Young International Sommelier of the Year 2009”, “U.K. Sommelier of the Year 2011” and, recently, “China’s Outstanding Sommelier for Hong Kong, Macau and Taiwan” at China’s Wine List of the Year Awards 2015.

Under his guiding vision, Island Shangri-La, Hong Kong’s Restaurant Petrus has received the World of Fine Wine magazine’s “Best Asia Wine List of the Year 2016” award for three consecutive years and Wine Spectator’s “Best of Award of Excellence”.

About Britt Ng, Head Sommelier, Shangri-La Hotel, Singapore 

Britt is a passionate young individual with extensive knowledge in food and wine, garnered from over seven years of restaurant experience.  Over the years, he has worked for chefs like Daniel Boulud and Gordon Ramsay, developing his craft of curating award-winning wine lists. He is also a certified sommelier by the Court of Master Sommeliers, a certified specialist of wine by the Society of Wine Educators USA and a holder of WSET Level 3Advanced Certification. He has won multiple awards throughout his career, including “Malaysia’s Best Sommelier 2014” and “Asia’s Best Sommelier in French Wines 2016”.

About Chef Heidi Flanagan, Chef de Cuisine Origin Grill & Bar 

Sydney-born Heidi Flanagan helms the kitchen of Shangri-La Hotel, Singapore’s newest dining destination: Origin Grill & Bar. She previously worked as an executive chef in luxury boutique properties in Europe; Bali, Indonesia; and the Turks and Caicos Islands in the Caribbean. 

Flanagan’s apprenticeship commenced in a small boutique hotel on the north shores of Sydney, followed by stints as junior sous chef at Peter Doyle, of Est. fame, Doyle’s Le Trianon Restaurant in Potts Point, Watermark Restaurant on Sydney’s famed Balmoral Beach and the reputed Milsons in Kirribilli. It was at these Sydney institutions that she began her first junior sous chef positions. 

Returning to Australia in 2000, Chef Flanagan completed several engagements at luxury hotels, restaurants and wineries as executive chef. Thereafter, she was posted in Bali to lead  the culinary team at an award-winning wellness retreat, where she was also flown as a private chef for high-profile celebrities at Turks and Caicos, Caribbean.

“The inspiring thing about food is that you don’t just eat it. It has the power to bring people together. It warms the spirit and enhances memories,” said Chef Flanagan. “My cuisine at Origin is an extension of that philosophy – to gather friends and family together with dishes that nourish the soul and are prepared with full respect of the ingredients’ origin.”

About Origin Grill 

A culinary theatre for the senses, Origin Grill showcases fresh, authentic flavours from quality-driven produce and ingredients carefully sourced around the world, mainly from the region, and woven together by adept chefs with the aim to evoke the guests’ memories of travels past or the desire to embark on a new voyage.  Hailing from Sydney, Australia, Chef de Cuisine Heidi Flanagan crafts courses from sea and land – such as line-caught sustainable seafood from marine-certified coasts in New Zealand and the Philippines, and a bespoke beef selection featuring grass- and grain-fed pure, crossbred and full-blooded Angus and wagyu cattle from Australia, Ireland and Japan.

About Shangri-La Hotel, Singapore 

Shangri-La Hotel, Singapore is an urban oasis set amid 15 acres of landscaped gardens, and mere minutes from Orchard Road.  The flagship property of Shangri-La Hotels and Resorts, this is where its legendary Asian hospitality took root.  Guests residing in one of its three distinct wings housing 792 guestrooms and suites have their every need seen to by the hotel’s legendary Asian hospitality.  The newly relaunched Tower Wing has 503 contemporary style guestrooms, suites, a dedicated family floor of family-themed suites and the Horizon Club Lounge that boasts a panoramic view of the city.  A tropical sanctuary awaits in the Garden Wing, offering 158 spacious guestrooms and suites with a balcony that overlooks lush greenery or the hotel’s expansive swimming pool.  The Valley Wing is the accommodation of choice for discerning luxury travellers, with its 131 guestrooms, including 26 suites offering  personalised butler service, a private lounge and dining space. The wing is accessible through its own private lobby.

An extensive range of 11 dining venues offer one of the widest selections of culinary experiences among local hotels. Specially designed family-friendly facilities and activities cater to young guests.  The list includes Buds by Shangri-La, an interactive play space where children can embark on a journey of discovery through fun and play.

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in Australia, Bahrain, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia. 

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Simin Chong
Gerente assistente de comunicação de marketing


(65) 6213 4599


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