Malaysia
Singapore
Thailand
The new Farm Feast by Open Farm Community carries through the practice of keeping dishes as local as possible—fresh greens and herbs are procured from a partnership with other local farms, proteins are sustainably produced and humanely farmed, and a select handful of ingredients are carefully grown at the on-site garden, mere metres away from where diners can enjoy an al fresco dinner underneath a romantic canopy of warm fairy lights.
The Farm Feast (S$88 per pax, +S$40 for wine pairing) opened with vegan Cauliflower Wings, a signature mainstay in the Open Farm Community menu. These cauliflower florets are sauced in sweet and vibrantly flavoured tamarind miso after they are fried, and then served topped withs sesame seeds. I’ve never been one for cauliflower wings, seeing as my carnivorous side would prefer the meat option, but this was good enough to for a second, and then a third bite.
This is paired with La Roue Qui Tourne Blanc (S$108), which brings the memories of bright flowers and crisp apples to mind. Its acidity contrasts the deep-fried starters without being too heavy on the palate, perfect for starting your night off.
I have to hand it to them because it did seem like every dish in the Farm Feast was more mouthwatering than the previous one. The Grass Fed New Zealand Short Rib came roasted and fall-off-the-bone tender and paired exquisitely with the Mexican mole sauce emulsified from chillies, nuts, and spices.
Wash it all down with Terre D’aigle (S$108), a natural red wine with luscious dark berries, red fruits, and wet stone that carries a bright acidity when paired with the short rib.
This was followed with an accompaniment of Ancient Grains and Seeds, with grains consisting of black rice, barley, and sorghum. Topped with green onions, sesame seeds and sesame oil, this one was subtly flavourful, though the medley of textures and crunches made up for its more muted flavour.
Diners are encouraged to pair a dollop of the Smashin’ Pumpkin with the grains—creamy, thick and brightened with tosses of wild honey, seeds, and grainy mustard. Its earthy notes felt remarkably comforting, and the juxtaposition between smooth pumpkin puree and nutty crunches gives you much to look forward to when indulging in the Farm Feast.
Is it a coincidence that the best item from the Farm Feast menu happens to be the final course? The Chocolate Dessert is a resplendent, dark wonder of Thai single-origin chocolate. The decadent sweets topped with smooth cocoa jelly will melt in your mouth with the memorable of aftertaste.
Other articles you might like:
Budaka, Geylang Rd: “Deviates from the norm in a unique and delicious way”
Thirty Six Brewlab & Smokehouse, Club St: “The Fish and Chips here edges so close to perfection”
