Open Farm Community Welcomes New Culinary Team. New Head chef Oliver Truesdale-Jutras and Sous chef Phoebe Oviedo, together with Philippe Chin appointed as the Wine & Operations Manager are dishing exciting Asian flavoured dishes and offering Natural Wines to the F&B scene in Singapore.
Open Farm Community New Dishes
The entire new menu consist of Open Farm Community New Dishes by the newly minted chef of the restaurant, ranging from Appetisers to Mains and finally desserts. We give the menu a try ourselves.
I never like cauliflower hence when these unappealing-looking Fried Cauliflower ‘Wings’ ($16) was on the table, I was skeptical. However, I was completely wrong. These brown unassuming fritters were amazingly tasty. I am more than happy to have them as snacks. The seasoning, the batter and the vegetable combination was perfect.
Next dish was an ingredient sourced from Jurong Frog Farm, named the General Tao’s Toad ($17). I love frog leg and even more when it was fried. Indeed, I was pleased with the item, even though it was too briny even for me who love salty food.
For me, the Citrus Cured Hamachi ($20) was a Big NO. The fish flavour, akin to fishy smell, was too pungent for my preference. Same sentiment to most diners of the night.
Thai Asparagus Salad ($18) with brown butter emulsion, house kale chips, hazelnut, though very much a vegetarian dish was a palatable dish.
We pair our above appetiser with a Natural Wine that was made from a blend of 4 varieties of grape; Syrah, Chardonnay, Pinot Noir and Riesling (if my memory serve me well). A smooth, fruity with berries and citrusy wine. I was surprised that the spicy characteristics of Syrah as masked.
A pity, the unique characteristic of laksa flavour was totally lacking in the Prawn Laksa Pappardelle ($28). If the dish was named without the termed Laksa, I would certainly give a thumb up. the al dente pasta was delish though.
Black Bean Strozzapreti ($27), yet another vegetarian dish. The sweetish black bean pasta with silky beancurd with a unique smokey flavour paired off well. However, I don’t fancy sweetish Main.
Steamed Tiberias Barramundi ($30) was surprisingly tasty. Perfect timing was used to steamed the fish, we find the texture neither under or over cooked.
Another dish that I appreciated was the Slow Cooked Beef Cheek ($32). Tender, melt in the mouth beef was flavourful as it managed to absorb all the flavour. By the side was a fried mashed potato. An extremely interesting pairing.
Lime in the Coconut ($16) consist of whipped coconut semifreddo, meringue and kaffir lime granita was refreshing.
A healthier version dessert since stevia was added to the Thai Milk Tea Tart ($16) with flaky tart base. By the side was cinnamon ice cream which I could do without.
Singa’Smore ($16), a banana-flavoured dessert with tamarind fudge and ginger biscuit. Either the tamarind and ginger flavoured was so subtle that I completely missed savouring it or the combination blended so perfectly that I actually didn’t notice. Either is a good news.
Open Farm Community New Dishes maybe created and filled with with local flavours, however, I feel that there isn’t any wow factor. Some fine tuning to the dishes may be required. Generally, I notice the vegetarian dishes were extremely well executed, so were the pasta.
Open Farm Community
130E Minden Road Singapore 248819
Tel: +65 6471 0306
Monday – Friday 1200 to 1500, 1800 to 2200; Saturday, Sunday and Public Holidays 1100 to 2200
- At or opp Bontanic Gardens along Napier Road 7, 75, 77, 105, 106, 123, 174
*Disclaimer: This was a media invite.