4 munchies: Having been in the southern ridges for 6 years and after going through its first mega overhaul, Vineyard at HortPark officially re-opens today with its beautifully aged-wood tables, overhung foliage, and local-grown herbs and vegetables from Vineyard’s very own edible garden!

The free-range, locally-farmed chicken featured here is my top pick on the localised French-Italian menu. Brined overnight with cinnamon, orange zest, and fresh herbs from its edible garden, the tender meat retained most of the juices from the marinade. Served with crunchy greens and chewy shimeji ragout in a rich poultry jus, the secret to its flavoursome gravy was the roasting of chicken bones and red wine reduction! The sweet, tangy liquid from the charred meyer lemon also added depth to the sauce. #Burpproved