The holiday season is prime for many things, not least of which is feasting—for when is there a better time than the most wonderful month of the year to connect with those who matter most over food, the sharing of which is one of the best ways to bond? Serving up a mighty scrumptious spread for you and your loved ones to indulge in is The Astor Grill, an elevated dining destination located within the glamorous The St. Regis Singapore.
Taking inspiration from old‑school chophouses in New York City, The Astor Grill prides itself on high‑quality steaks and meats finished on a custom‑built parrilla grill. At its helm is chef de cuisine Angelo Sergio, who hails from Italy and has more than 20 years of culinary experience under his belt. As head of the kitchen here, he is responsible for every delectable cut that guests savour. From the selection to the preparation to the actual cooking, each cut of meat demands an eye for perfection and Sergio—whose culinary journey began at a steakhouse in Texas and who has since become something of a meat maven—knows this well. “The type of beef that is used, as well as the different types of food used to feed the cattle, [is what separates good meats from the great],” says the self‑professed grass‑fed steak aficionado, who adds that the finish of a great meat dish comes down to a chef’s adeptness at handling the grill.
Here, the seasoned chef shares more about the science behind grilling meats and the festive delectables that await at The Astor Grill.
GRAZIA Singapore (GS): Your culinary journey began more than 20 years ago in Texas and has taken you to kitchens all over the world. How have these experiences influenced your grilling techniques?
Angelo Sergio (AS): My first experience was at a steakhouse in Texas, where I picked up the skills of grilling, drying and curing. Gradually, with the accumulated experiences of working in different restaurants around the world, I’ve learnt to play around with ingredients, herbs and spices, combined with different methods of grilling—whether it is with charcoal or volcanic stones—to derive different flavour profiles.
GS: How does your Italian heritage play into the flavours presented at The Astor Grill? Is there a dish that is unabashedly Angelo Sergio?
AS: In Italy, the focus is less on grilled meat as compared to the cooking culture in the US, the UK and Australia. [Consequently, at] The Astor Grill, traces of my Italian heritage are found in [the non‑steak mains]; in the pasta and seafood dishes, where spices and ingredients play a pivotal role. With the steaks over the custom‑built parrilla grill, I find ways to integrate my Italian roots, [mostly through the accompanying sauces served]. One of the dishes available at The Astor Grill that represents me would definitely be the English Dry‑Aged Longhorn beef, which has a strong and distinct flavour of matured meat—much like my character. Separately, I have a passion for rare cuts and the English Dry‑Aged Longhorn is available at only two restaurants in Singapore.
GS: Are there any childhood memories that influence your cooking today?
AS: Yes. In Italy, we have seasonal ingredients such as game, mutton and beef, slow‑cooked with wild vegetables in a clay amphorae on charcoal and volcanic stones—a technique used today in my kitchen to grill most of the dishes offered on The Astor Grill’s menu. The memory of the strong flavours of Italy is also something that still influences me today.
GS: How do you find inspiration for holiday menus? Are there any favourites dishes you like to cook up for family and friends?
AS: My inspiration for the holidays is rooted in tradition. For example, a great piece of rib‑eye or a plate of short ribs with red wine sauce always evokes the holiday spirit for me. I enjoy preparing barbecued meats such as smoked Texas brisket, slow‑cooked short ribs, Carolina‑style pork ribs or Kentucky‑style pulled pork for my friends and family during the festive season.
GS: And your festive recommendations at The Astor Grill?
AS: The Whole Roasted Turkey with Cranberry Sauce and Turkey Jus, and the Boneless Gammon Ham with Grain Mustard Vinaigrette. We’re also offering a different cut: the Angus Beef Grass‑fed Double Chop OP (Oven Prepared) Rib. Our pastry team is a bit more exploratory with our log cakes this year—try the more contemporary‑flavoured Nougat & Pistachio Log Cake!
This story first appeared in the December/January 2025 issue of GRAZIA Singapore.
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