Their revamped menu of familiar, local flavours also features fresh ingredients sourced from farms in and around Singapore, as well as their own backyard garden! #MediaTasting #SupportLocal
Love how they infused all the local taste into this chio dessert! Very Creative when it comes to the culinary techniques as well! Have a Try, be fast cause they do change their menus after awhile😅
Not sure if they cured the trout in house, but it certainly was well cured. 🍴
I think I've hit my daily limit of omega 3 & sodium with the avocado, trout and cream cheese. 😂 The guacamole made with onions and cucumbers was a refreshing combination with the trout! 😋 The rice wafer added a nice dimension to the food items as well. 🍴
Expect communal dining over here because I overheard if you want a normal table, you've got to reserve 3 weeks in advance! 😱
#burpple #openfarmcommunity #sgfood #communaldining #curedtrout
Was intrigued to try this extra thick spaghetti and really enjoyed the extra bounce. I think the current version uses pappardelle though, but the Thai curry sauce is still the same plus the usual suspects — crunchy yellow squash pieces and sweet big chunks of crab meat. Although the sauce was considerably mild for a curry and wasn’t too rich, the Thai basil leaves did a pretty good job of brightening up the dish (unless you’re not a fan of liquorice).
Lemon tart with basil ice cream! I have to admit I've never tried basil ice cream before and this tasted refreshing!
A thick slab of grilled grouper with tangy chimichurri sauce and an assortment of vegetables. The flavours for this dish was definitely milder and that perhaps was to bring out the freshness of the fish. Personally found this to be the least impressive dish of all.
The little twirls is Strozzapreti pasta is such a cute sight on the plate. Personally not a fan of this form of pasta, too dense and doughy for my liking. Nonetheless, every component of this dish scored: the sweet-savoury balance of the sauce, the way the well-braised meat slides off so easily and the unique crisp of the parmesan wafers. A dish with such well-complimenting components. 👏🏻
Anything mushroom I have to try. The Rigatoni pasta was cooked al dente in a rich, creamy and delightfully umami sauce, with button and shimeji mushrooms, pancetta and a good dose of blue cheese (so that it isn't too overwhelming). One of my favourite dishes of the night ☺️
Eggy, cheesy, creamy and sinfully yummy. This dish is definitely on the salty side with the various types of cheese and smoked haddock slices on the top but this starter is pretty big so it'll be great for sharing!
Coils of al dente pasta in a moat of savoury jus from the ridiculously tender 48-hour barolo braised oxtail? Yes, pleeeease! 😍😍
This plate of mini pillows of potato with shredded pork sausage was absolutely delish. 👌🏼Using just enough flour to bind the mashed potatoes together, the dumplings' texture was absolutely spot on! I loved mopping up the tangy and umami sun-dried tomato jus (it was more like a purée, really) with the gnocchi pieces, along with a few slices of shaved fennel to brighten up the whole ensemble. 🌟
With a dedicated section in the menu for pasta, it would be silly not to order (at least) one, especially this umami-rich party in the palate chock-full of locally sourced mushrooms, smoked pancetta, Stilton (just enough bits to get the job done) and a zippy balsamic reduction to cut through all that richness. It scored full marks on flavour for me with beautifully al dente pasta! 👅💦💦💦 #Burpproved
In frame is a Crispy Jurong Frog Leg from the @openfarmcommunity . And this appetizer consisting of 4 fried Frog Legs paired with Beetroot Fregola Pasta and Sour Sheep Cheese costs a whopping SGD 26++!
It's expensive. But I'll come back for more because the food here is really good. The fried frog legs were non greasy and tasted like fried chicken albeit in a smaller portion. But what blew me away was the Fregola pasta that came with it.
Texture wise, it was similar to barley but had a chewier texture. Mixed with their beetroot sauce and sour sheep cheese, it had a very addictive and creamy taste I loved so much I was scrapping the plate off every little ounce of the sauce. Topped with golden and red beetroot, this was a dish that is delicious, beautiful to look at and healthful to boot!
This dish contains barramundi from Kuhlbarra farm, charcoal cooked sweet potato gnocchi from Cynthia’s house, Indian borage, pickled eggplant and sweet potato leaves from Open Farm Community’s garden. Barramundi fish are hardy and fast growing, which makes them suitable for aquaculture. Hence, this fish is currently farmed in Singapore.
Read more: http://www.misstamchiak.com/open-farm-community/
The fluffy cake is a warm greeting of fall, which reminded me of pumpkin pie, which I lurrrrrve. Enjoy each ingredient on its own – distinctively aromatic Gula Melaka jelly, creamy & subtly sweet butternut, and crunchy pumpkin seeds granola – or spoon a little of everything and enjoy the hodgepodge of East-meets-West flavours in your mouth.