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Pan seared Threadfin, Spaghetti Alle Vongole,
Roasted pork rack and
Braised veal ossobuco .
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If I could only have one dish from their menu, it will be their risotto. Super creamy. Right texture. The veal was tender and its sauce cling onto the risotto so nicely.
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ACAMASEATS & GTK๐ฎ: After about 3 weeks of trial & error, Chef Freddy found the right ratio for the flour of the spaghetti. Definitely a challenge without the binding assistance of Gluten, the texture & bite does feel like Kuzukiri (ใใใใ) ๐
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Just like finding the right partner, after trials & errors, missteps & lust. The Errors of making hasty judgements & one comes to appreciate the subtle difference between the superficial & the essential. Pride & Prejudice basically. ๐๐ป
The a la carte menu sees 15 new Gluten-Free, Dairy-Free items, among which the Vitel Tonรฉ ($25++) received praises for its composition of tender veal loin, creamy tuna mayo and pickled cabbage on GFDF fried bread, which came together like one big summertime party.
Celiacs can now have their (gluten-free) pasta and eat it. Chef Freddy swops durum wheat for rice flour in the Spaghetti Alle Vongole ($28++), rendering a familiar mouthfeel reminiscent of a more al dente thick vermicelli (็ฒ็ฑณ็ฒ) jazzed up with creamy white miso sauce and sweet clams.
Come dessert, we clamoured over the deliciously balanced Calamansi Chocolate Tart ($16), while the Dairy-free Apple Crumble ($16) drew polarising reactions with its 8-spice blend; highly aromatic or overwhelming, you decide. #GFDF may be a tall order, but thankfully for us, was realised with aplomb by Chefs Ryan Clift & Freddy Ang and the ODP team ๐ค
Thank you @opendoorpolicysg and @burpple for the invitation and hospitality!
#burpple #opendoorpolicy #instafood
4.5 munchies: Topped with sweet, briny white clams and garnished with Italian parsley, the al dente rice-flour spaghetti was cooked to perfection. The creamy, non-dairy Japanese white miso sauce was absolutely smashing โ savoury, peppery, and garlicky with acidity from the crisp white wine. Served best when hot, the Spaghetti alle Vongole is perfect for coeliacs and others who have to avoid gluten! #Burpproved
This was a hosted meal by Open Door Policy; many thanks to Bless Inc. Asia for the warm hospitality and invitation!
4.5 munchies: Topped with sweet, briny white clams and garnished with Italian parsley, the al dente rice-flour spaghetti was cooked to perfection. The creamy, non-dairy Japanese white miso sauce was absolutely smashing โ savoury, peppery, and garlicky with acidity from the crisp white wine. Served best when hot, the Spaghetti alle Vongole is perfect for coeliacs and others who have to avoid gluten! #Burpproved
Open Door Policy introduces its gluten and dairy free menu items and one of my favorite is the Spaghetti Alle Vongole. The pasta is freshly made using rice flour and it's absolutely springy! Each strand is well coated with the Japanese white miso sauce that is further enhanced with the sweetness from the clams.
H O S T E D
Not sure which rock I was hiding under for the longest time but I only found out today Open Door Policy has a menu that is completely gluten-free and dairy-free. Head Chef Freddy has taken many, many months to experiment and fine-tune to make this possible while not compromising on flavours. Check out the above four dishes (clockwise from top left) which are new additions in the Mains section of their menu.
The Vegetable Tempura Risotto ($25++) is a clever contrast of crunchy-battered vegetables with the smooth yet chewy grains. I liked the subtle zing brought by the pickled pink ginger too.
If you prefer pasta, the Spaghetti Alle Vongole ($28++) which has a luscious creamy sauce made with white miso, should satisfy. I found the plentiful clams to be fresh and sweet as well.
The Roasted Pork Rack ($38++) was beautifully tender and juicy, with accompaniments of purple sweet potato and baby kailan that almost stole the limelight. I thought it's good that the spicy pineapple sauce was served on the side, so I could pour on the amount of hot and fruity sauce to my liking.
The Sou-Vide Salmon ($32++) was incredibly moist. And like the pork, had a sauce that's served in a jug. Having been simmered in a light, mild chilli and white miso soup, the daikon was one delicious chunk of yumminess. And I was a happy camper to see this comes with a profusion of green Chinese cabbage too.
After today's tasting, my conclusion is Open Door Policy is an ideal destination for those who are health-conscious, yet are unwilling to forego tastiness in their food.
