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Tuesday to Thursday
5.30pm-12am
Friday and Saturday
5.30pm-1am
Sunday
5.30pm-12am
Complementing its interior design that celebrates train travel, the concept at Origin Bar centres around a journey of discovery of the 6 key districts of Singapore, the hotel’s hometown: Orchard Road, Balestier, Chinatown, Little India, Boat Quay and Marina Bay. Inspired cocktails are hand-crafted by a team of young mixologists with a fierce passion for what they do.
For instance, the cocktail inspired by Orchard Road traces its history as a plantation and, more importantly, references the original home of the Shangri-La brand. Expect a medley of fruits, flowers and spices in the bouquet of your glass. The streets of Chinatown have motivated the team to create a beverage using traditional Chinese medicine ingredients and balancing Yin with Yang, while Balestier features rum-centric cocktails which aim to highlight the district’s origin as a sugarcane plantation.
Complementing its interior design that celebrates train travel, the concept at Origin Bar centres around a journey of discovery of the 6 key districts of Singapore, the hotel’s hometown: Orchard Road, Balestier, Chinatown, Little India, Boat Quay and Marina Bay. Inspired cocktails are hand-crafted by a team of young mixologists with a fierce passion for what they do.
For instance, the cocktail inspired by Orchard Road traces its history as a plantation and, more importantly, references the original home of the Shangri-La brand. Expect a medley of fruits, flowers and spices in the bouquet of your glass. The streets of Chinatown have motivated the team to create a beverage using traditional Chinese medicine ingredients and balancing Yin with Yang, while Balestier features rum-centric cocktails which aim to highlight the district’s origin as a sugarcane plantation.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Adam Bursik
Origin Bar’s Adam Bursik knew he wanted to be working at a bar from the age of 12, when he received a bartending kit for Christmas.
“I was 9 years old when I first tasted alcohol in eggnog, and then experienced my first hangover by drinking too much eggnog by accident,” said Bursik with a laugh when asked about his inspiration for choosing his profession. “By the time I was 14, I entered my first competition, and I haven’t looked back since.”
Growing up in Slovakia, the seeds of exploration and travel were planted as a child, and Bursik knew he wanted to venture beyond Slovakian shores to experience and taste the flavours the world had to offer. He was also inspired by his father, who managed a hotel bar and worked on a cruise ship.
After running well-known bars in Slovakia, as head bartender and bar manager where he made his name creating unconventional drinks, Bursik arrived in Singapore a little over 3 years ago, and managed one of Asia’s 50 Best Bars, Nutmeg & Clove, as well as The Library, prior to launching Origin Bar at Shangri-La Hotel, Singapore.
To create Origin Bar’s cocktail menu, Bursik took a deep dive to immerse in local produce, enjoying the abundance of fresh fruits and vegetables in Singapore’s tropical climate. From a European diet of starch and cheese, taking the plunge into this broad repertoire of tasting notes was a treat for Bursik.
At Origin Bar, Bursik and his team have captured their Singapore stories in a glass to share with voyagers from near and far.
Tuesday to Thursday
5.30pm-12am
Friday and Saturday
5.30pm-1am
Sunday
5.30pm-12am
Shangri-La Circle
Shangri-La Circle
About Shangri-La Group
About Shangri-La Group
