Open Farm Community (OFC) is a joint collaboration between The Spa Esprit Group, celebrity chef Ryan Clift from Tippling Club and Edible Garden.
Unlike any concept you can find in Singapore, OFC is an urban amalgamation of restaurant, outdoor farm and boutique cafe rooted in the heart of the city. It aims to act as a platform for everyone to get in touch with the food they eat, understand how they are grown and what goes exactly into our plate.
Its latest update celebrates all things local with 10 new dishes that draw inspiration from the diverse and distinct DNA of Singaporean’s favourite flavours, while staying true to OFC’s longstanding philosophy of consuming food as close to its source as possible.
For starters, we had the Garden Pea Soup S$22 with a generous amount of Jamon that help added some salty punch to the overall flavour. Together with garden knife beans and sugar snap peas, more nutrients were added to the healthy soup. You can dip the fresh pita bread or have it on its own. I’m surprised to say I enjoy this dish a lot!
This is my favourite starter and a MUST-ORDER if you ask me. Crispy Jurong Frog Legs S$26 is crispy, juicy and submerged in super delicious lemak inspired curry! If you have bread left on your table, you might want to dip into the curry too. Don’t say I didn’t share!
The Steak Tartar S$26 marinated with ginger chili, spring onion & coriander puree is surprisingly appetizing too. A little on the spicy side but together with an organic egg yolk and pair with garlic crouton, I quite like it!
Roasted King Prawns S$28 in garden herb gremolata, need I say more? Yums!
Garden Holy Basil Gnocchi S$26 is kinda refreshing mixed with pickled okra and lemon grass dressing.
Though the Roasted Red Snapper S$32 is pretty normal like what we can get in most western restaurants, I kinda like that it is localized with garden roselle & hibiscus ketchup. The Red Grouper Burger S$30 score pretty well in our group with its crispy fish patty, tangy chunky tartar sauce and pickled cucumber. The squid bun was a little dry otherwise perfect.
Don’t be deceived by this normal looking dish for it is so addictive, I wouldn’t mind having the entire plate on my own. The BBQ half chicken S$36 with its sweet hickory bbq sauce and that sweet corn ragout on potato fondant… take my money already!
Another must have is this avant-garde looking dessert, Pandan & Banana Custard S$18, served with a scoop of refreshing sugar cane sorbet, ginger biscuits and bits of lemongrass sago bursting in every mouthful! ME APPROVED! The pandan banana custard tasted almost like kaya but super aromatic! Salivating away just thinking about it!
Open Farm Community (OFC)
130E Minden Road
Tel: +65 6471 0306