We have been to Open Farm Community before and it is the perfect location for a quiet date night, or a brunch catch up with the girlies.  Part of the Spa Esprit Group concept, Open Farm Community serves food with ingredients based on what is available locally with a select few ethical imports.  They also have their own farm so many of the herbs and vegetables found in the food that they serve are actually harvested from their backyard so to speak!

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It’s been a hot minute since we visited and this visit reminded us why Open Farm Community remains a place high on the list for healthy communal dining.  Also happy to have my friend K to take the lead in ordering and introducing her favourites on the menu to me. 
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You know our drill – we almost always get a basket of bread if it’s on the menu.  This OFC Farm Bread ($12) has Brioche and Sourdough, with whipped Mexican Oregano Cream Cheese.  Both the brioche and sourdough are toasted before they are served, and are prepared by Tiong Bahru Bakery, specially for Open Farm Community.  The spread is unique and you may be tempted to ask for more bread to finish up the herb cream cheese. 
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The next starter is the Stracciatella ($28).  Instead of the usual meat prosciutto, OFC’s version features duck.  Have a bite with a little of each ingredient (house-cured duck prosciutto, a silver of stracciatella, some sweet figs and a macadamia nut) – the combination is a pleasant surprise with flavours that somehow work together. 
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The Momotaro Tomatoes ($22) came highly recommended.  Even though I do not usually eat cherry tomatoes on their own, these marinated ones with crispy capers and smoked anchovies made me go back for seconds and thirds. 
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My favourite starter is the Red Snapper Ceviche ($24).  Local snapper is diced and cured in preserved lemon, tamarillo, jalapeño and sawtooth coriander.  What results is a zesty, refreshing ceviche that is beautiful to look at as OFC topped it off with some edible flowers.
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I knew I wanted to try something from their Pasta offerings and decided on the Thai Flower Crab ($38).  The spaghetti is cooked in a spiced tomato, laksa herb and shio kombu sauce.  Generous amount of crab meat is given and as the name suggests, this is a fusion dish with Asian flavours due to the sauce and herbs.
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From the large plates section, my pick was the Seasonal Catch ($45).  The fish changes from time to time, depending on what is in season and we got a line-caught whole pomfret.  It is grilled till slightly charred and has a layer of cultured Kombu butter, with blanched lettuce served on the side.
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To go with the fish, we also had a few sides.  Starting with the Heirloom Carrot ($22) – burnt carrots with walnuts in honey & garlic yoghurt – I found myself nibbling on this and easily finishing most of the plate myself.
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We also liked the Spiced Okra ($16).  OFC uses okra from its farm, lightly battered and deep fried before rubbing with Cajun spices and served with a lemon-garlic aioli dip.  We had a contest to see who can eat the last okra. 
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The last side that we ordered was the House Chips ($16).  Hand-cut pototo chips with garden herbs and pepper berry salt.  Well-executed.
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To finish, we ordered the Lemon Meringue Pavlova ($19).  Key-lime mousse is paired with milk chips and caramelised lemon ice-cream.  The perfect finish to cleanse our palette yet providing a sweet finish.  
I saw that OFC has a Harvest Omakase so would either try that or the vegetarian pasta on my next visit, as K had recommended.  

Budget: $35 – $50 per person

  • Open Farm Community

  • Phone
    +65 6471 0306
  • Address
    130E Minden Rd, Singapore 248819
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