♥ Experiencelism & Experimentalism ♥ A Singapore food blog on dining experiences and cooking experiments by PinkyPiggu 小粉猪姑姑 who loves all things pink and can't stop eating!
February 28, 2017
Open Farm Community @ Minden Road (Dempsey Hill) Launches Revamped Menu
More than year ago, I openly declared Open Farm Community (OFC) to be one of the best cafés in Singapore to enjoy well-thought and finely-executed food in a relaxing, laidback ambience. Even after many months and a few repeated visits later, it is still a joy to be back again recently for dinner.
What's the draw this time? OFC's revamped menu!
With a continued effort to champion farm-fresh dining, the 10 new dishes pays homage to familiar local flavors, and mostly uses fresh ingredients that are sourced from farms in and around Singapore.
Read: Open Farm Community @ Minden Road ~ Undoubtedly One Of The Best Cafés In Singapore!
A little more background on OFC: It is a collaboration between The Spa Esprit Group, chef-owner of Tippling Club Ryan Clift, and award-winning food garden specialists, Edible Garden City.
OFC's sprawling premises at Minden Road in the Demspey Hill vincity holds not only a restaurant-café with indoor and alfresco seating options, but also a semi-open concept kitchen, activities facilities and an outdoor farm as well.
Was that a live chicken I saw caged up in the backyard? Yes!
Some starters from OFC's revamped menu includes Garden Pea Soup ($22), Crispy Jurong Frog Leg ($26), Steak Tartar ($26) and Roasted King Prawns ($28).
The vibrantly-colored Green Pea Soup ($22) with garden knife beans, jamon and sugar snap peas would have made a delightful start, but sharpness of the raw onions distracted the overall flavors too much.
Well, picking out the onions was not too much of bother, so the soup was still enjoyable for its light creaminess and tinge of savoriness from the dry-cured ham.
Though I'm not a fan of raw minced beef, OFC's Steak Tartare ($26) sounds interesting enough to give it a try.
Their rendition is marinated with ginger chili, spring onion and coriander puree, giving it a slightly spicy and Asian twist. With an organic egg yolk providing some smooth lusciousness, the resultant mix was actually rather palatable.
The vegetable side of Local Snake Beans ($17) with abalone mushroom and fermented sugar cane dressing looked unassuming and overpriced for its dainty portion, but greatly surprised with its wondrous charred aroma. Totally didn't expect the "wok hei"!
Moving on to pastas and mains, highlights include Garden Holy Basil Gnocchi ($26), Red Grouper Burger ($30), Roasted Red Snapper ($32) and BBQ Half Chicken ($36).
Garden Holy Basil Gnocchi ($26) stood out for its ideally soft doughy texture, and harmonious blend of flavors. Together with pickled okra and lemongrass dressing, it was quite a carbolicious dish. The pasta is made in-house daily.
OFC's Red Grouper Burger ($30) with chunky tartar sauce and pickled cucumber reminded us of a certain fillet fish burger from a well-known fast-food chain.
Don't get me wrong as I meant it in a good way. The burger brought back a lot of childhood memories.
But expectantly, OFC's version is made with more premium ingredients. The huge, thick pattie boasted of sweet, succulent red grouper fish meat encased in a crispy batter. A pair of toasted squid ink buns held it together.
We had the Pandan & Banana Custard ($18) with ginger biscuit,and lemongrass sago and sugarcane sorbet for dessert.
While the presentation is pretty with garden flowers and sugarcane sorbet was refreshing, the entire combination came across as a tad cloying after a few spoonfuls.
Pairing of flavors are unique and innovative but somehow doesn't gel well as a whole.
Overall, some hits and misses. I wouldn't say I like everything I've tried on OFC's revamped menu that evening, but thankfully some of the well-received "old" dishes are still available on the menu. The Rigatoni ($29) with Stilton blue cheese is a must try!
OFC also offers a new Set Lunch Menu - Lunch with the Locals - with selections including Sambal Kangkong Risotto and Local Quail Breast. 2-courses is priced at $35++, 3-courses at $42++ and 4-course at $52++, with an option for $10++ top-up for a glass of organic wine.
Open Farm Community
Address: 130E Minden Road, Singapore 248819
Contact: +65 6471 0306
Opening Hours: Mon-Fri Lunch 12pm-4pm & Dinner 6pm-10pm / Sat, Sun & PH Lunch 11am-4pm & Dinner 6pm-10pm
Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.
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