[SG EATS] Open Farm Community –New Menu By New Culinary Team
Open Farm Community (OFC) located at Minden road is not just a regular restaurant but also a Singapore revolutionary community food project. Believe it or not! My first time here since it has opened two year ago. OFC, a Spa Espirit Group (SEG) collaboration with Edible Garden City (EGC) welcomes new Head chef Oliver Truesdale-Jutras and Sous chef Phoebe Oviedo, who will be leading the culinary team with Philippe Chin appointed as the Wine & Operations Manager.
I was invited to try out the new menu the other night with fellow foodies. We had a mini tour around the compound. I loved the laidback ambience here and it is best for dates or a quiet place for dining.
With the new culinary team, we had the chance to try out the new menu created using local producers and rediscovering ingredients readily available locally. Their initiative is to encourage urban diners to explore their local biome and produce that can be found in the region. The chefs committed to using only local ingredients in their cooking and bringing a different approach.
Moving on are the dishes that chefs Oliver and Phoebe curated using primarily ingredients sourced locally, including harvests from OFC’s very own urban garden.
Citrus Cured Hamachi
Slices of hamachi cured for 30 mns with Aguachile (chilli-spiked Mexican ceviche), pickled rojak ginger, shredded green papaya from OFC’s garden, finished off with nitro-frozen pomelo. Refreshing palette to kick start the evening.
Fried Cauliflower Wings
One of my favourite dish that I wished I can have it all by myself. The healthy rendition of Korean fried chicken but replaced with cauliflower dipped in tempura batter and lightly fried and glazed with sweet miso and rice seasoning. Delish!
Organic Asparagus Salad
Chef uses organic Thai asparagus served with cashew cheese, kale chips, hazelnut and preserved lime vinaigrette that perfect for vegans.
General Tao’s Toad
This is also highly recommended to try. Crispy Jurong frog legs with homemade kungpao sauce caramel and sesame. It is hard to stop at one. The frog legs are bigger than usual and the texture is similar to chicken wings.
Crab & Prawn Laksa Pappardelle
Pasta noodles with laksa sauce using curry leaves from OFC’s garden and topped with crispy soft shell crab tempura and prawns. A western dish that inspired by local elements in it.
Kin Yan Mushroom Strozzapretti
Another favourite of mine or I should say basically almost everyone’s favourite that night. This is perfect main for vegans.The pasta is made with fermented black bean (black beans from Zenxin Organics) served with smoked silken tofu (local and organic from Unicurd),sorrel from Edible Garden City and Kin Yan mushroom from local supplier. The uneven texture of the pasta gives a chewy and satisfying bite with funky flavours from the fermentation. Awesome!
Braised Canadian Pork Belly
Next we had the homemade kimchi, sautéed baby bak choy,crispy pork skin, sesame and lemongrass glaze around the dish. The pork belly was tender, juicy and paired well with the kimchi.
Slow Cooked Beef Cheeks
Meltingly tender beef cheeks dish served with corn puree, corn saffron croquette, organic baby corn and subtle flavour of nasturtium as garnishing.
Steamed Tiberias Barramundi Fillet
Fish from Tiberias, which is north-eastern coast of Pulau Ubin delivered within 6 hours after fished. This explains the freshness of the meat steamed in dashi butter, seasoned with Furikake made from local seaweed and wild rice and beautifully plated with pea shoots and blue pea flowers from OFC garden.
Thai Milk Tea Tart
We had a sweet note with OFC’s Thai Milk Tea Tart. The dessert featuring French-style classic dessert tart with Asian favourite flavour in a custard set and homemade tart shell. It is served with a scope of cinnamon ice-cream. Simply sinful!
Singa’ Smore
Indulgence in tamarind fudge, banana mousse and ginger biscuit
Apart from the delicious dishes, OFC also offers natural wine to pair well. Natural wine is one of the most exciting styles in the wine world that created with minimal chemical and technological intervention. The wine is widely regarded as healthier than conventional wine without the use of additives, preservative and stabilisers and is a friendlier on the environment as it pushes for biodiversity and sustainability. For those who love to drink, check out this space!
P/S: There is 10% service charge & 7% GST applicable.
Open Farm Community (OFC)
Address: 130E Minden Road
Singapore 248819
Tel: +65 6471 0306
Operating Hours: Monday – Friday
Lunch 12:00PM-3:00PM | Dinner 6:00PM-11:00PM
Website: www.openfarmcommunity.com