Open Farm Community (OFC), a dining concept by Spa Esprit Group—in collaboration with Edible Garden City and Chef Ryan Clift, the gastronomy doyen behind ultra-progressive Tippling Club—continues its efforts to champion farm-fresh dining with a revamped
menu that pays homage to local produce and flavours.
A concept unlike any you can find in Singapore, OFC is an urban amalgamation of restaurant, outdoor farm and boutique cafe rooted in the heart of the city. Its latest update celebrates all things local with 10 new dishes that draw inspiration from the diverse and distinct DNA of Singaporean’s favourite flavours, while staying true to OFC’s longstanding philosophy of consuming food as close to its source as possible.
The result? A seasonal, innovative and honest culinary experience that is created using fresh ingredients that are up to 90 per cent sourced from farms in and around Singapore—including OFC’s very own agricultural landscape—and within a 400km radius within the region.
“It has always been our intention at Open Farm Community to show Singaporeans that local produce can be used to create amazing dishes that can hold their own,” says Cynthia Chua, Founder and Managing Director of Spa Esprit Group. “With the menu’s latest reiteration, we hope to up the ante in our pursuit of eating local with familiar flavours and fresh ingredients that are close to home.”
Big on Local
Standout starters include a Steak Tartar Marinated with Ginger Chilli (S$26++) that will please the most purist of local palettes, elevated with a spring onion and coriander puree and an organic egg yolk. Spice zealots can also look forward to the Tempura Jurong Frog Legs (S$26++) steeped in a pleasantly piquant root vegetable curry and OFC garden curry leaves. Served alongside a bed of pita, the dish draws inspiration from the traditional Malay
style chicken curry with a fleshier bite.
From Land To Sea
Fish Burger (S$30++) features a firm, fork-friendly red grouper pattie nestled between a pair of toasted squid ink buns. Its mild, unique flavours come to play with a chunky tartar sauce and pickled OFC cucumber. Sure to please any gourmand is the Roasted Pink Red Snapper (S$32++) that sits above a spread of OFC’s own roselle and hibiscus ketchup, pickled cucumbers and a calamansi and sesame cucumber salad.
New to its selection of house-made pastas that are made fresh daily is the OFC Garden Holy Basil Gnocchi (S$26++) with pickled okra, tossed in a uniquely umami lemongrass dressing.
Satiate your sweet tooth with a deservingly rich Pandan & Banana Custard with Ginger Biscuit (S$18++), served with a dollop of sugarcane sorbet, freeze-dried bananas and a vibrant medley of garden flowers.
OFC’s love for local doesn’t end there. Its new set lunch menu, Lunch with the Locals, boasts a 100 per cent locally-sourced selection with mouth-watering options such as a Sambal Kangkong Risotto doused in a lemak curry foam with crispy kangkong leaves and Local quail breast and crispy confit leg with grilled spring onion balsamic and glazed to passionfruit perfection. Lunch with the Locals offers two-courses at S$35++; three-courses at S$42++; and four-courses at S$52++, with an option for a S$10++ top up for a glass of organic wine.
For a fully immersive experience that stretches beyond the dining table, educational events and activities for the whole family such as urban farming workshops, farmers’ markets, lawn bowling and outdoor table tennis competitions are also organised on a regular basis. OFC also hosts their monthly Social Market that encourages ‘citysumers’ to develop a deeper and more meaningful relationship with food and locally produced goods.