Visited Farmers and Chefs located within Singapore Conference Hall in Shenton Way on a rainy evening, and that became one of the most relaxing dining experience I ever had for a long time. Unexpected in many ways, especially in the middle of the CBD area. Set below a canopy, surrounded by planters and rustic wooden crafts exhibited by local wood and clay crafter, Farmers and Chefs are just as charming as any of those cafes and bistros nestled in parks and gardens. Mindful dining is what this cafe is all about, and with a strictly no deep-frying rule, they are not just serious about what's offered to you, but to your little ones as well.
The Farmer's Breakfast 4/5
For just $10, The Farmer’s Breakfast comes with a hearty portion of sous vide herbed boneless chicken thigh slices (no cured meats!), alongside scrambled eggs, grilled Roma tomatoes, sauteed button mushrooms and crisp Rosti with a dollop of Farmer’s Soy Mayonnaise. What's notable is the housemade rosti that is prepared a la minute. Its crisp exterior is such a good match with their Farmer’s Soy Mayonnaise, which is possibly best dairy-free mayonnaise I ever had and even better than the regular one - perfect consistency and acidity, without that oily aftertaste. No wonder they have to trademark it. The scrambled eggs are topped with clarified butter, which makes it extra creamy and indulgent.
Teriyaki Chicken 4/5
For lunch, from 12pm to 2pm, you can get a healthy Lunch Bowls from $10 onwards. Six proteins are available for selection, each wholesome with lettuce, broccoli, tomato and onsen egg. The Teriyaki Chicken ($10) rice bowl comes with a chicken thigh lightly glazed with home-made teriyaki sauce. It was moist and tender, with skin lightly crisp. I really appreciate the lightness of the sauce, compared to commercial ones which tend to be sweeter.
Yakiniku Beef 3.5/5
For a bigger appetite, the Yakiniku Beef ($14) rice bowl comes with thick slices of stir-fried striploin coated in a home-made yakiniku sauce. The yakiniku sauce was light and not too salty, flavouring the beef just right without overpowering it. The rice in each bowl was fluffy and pearly, and really yummy after sopping up the sauces. It will have been more ideal if the cherry tomatoes have been sauteed or roasted beforehand to bring out their flavours.
Truffle Mushroom Cream with Asparagus 3.5/5
Pasta dishes are also available. A classic combination of cream and mushroom, the Truffle Mushroom Cream with Asparagus ($14). The mushrooms were well sauteed, which released all their earthy flavours into the pasta. I like the addition of the asparagus, which lends a crunch and a brightness to the dish.
Aglio Olio 3/5
The humble Aglio Olio Pasta ($9) speaks volume with its fiery touches. The combination of both dried and bird’s eye chilli gave a more rounded taste of heat and spices, along with the right dose of minced garlic. Adding on the sautéed prawns ($13) is ideal. A child-friendly non-spicy version is also available.
Pomodoro Pasta 2.8/5
The Pomodoro Pasta ($10) is a simple everyday pasta made with onions, tomato and basil, cream and parmesan cheese. I find the sauce lacking in intensity and sharpness of a creamy tomato sauce.
Kurobuta Pork Loin 4/5
As a casual dining cafe, Farmers and Chefs also dish out very high-quality mains too. Kurobuta Pork Loin ($18) features a pan-seared Kurobuta pork loin served with a house-made red wine apple compote, sautéed potatoes, broccoli, soy sauce onion, and capsicum. Nicely seared on the exterior, with some charred fats at the edges and the loin was done with a moist and pinky core. I love the tangy and sweet red wine apple compote, as well as the well-roasted capsicum that complements the richness of the meat really well.
A no-dessert menu is also a conscious decision made by the team as well, as for now. However, I find the Homemade Barley ($2), that is sweetened with rock sugar, a perfect alternative to a bowl of beancurd barley.
For your little ones, The Secret Children's Menu offers mini breakfast sandwiches, mains with fruit, mini rice bowls and organic pasta. A mix and match option for a customised meal is available as well.
Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Farmers and Chefs
Singapore Conference Hall Singapore
7 Shenton Way
Tel: +65 67219398
Nearest MRT: Tanjong Pagar (EW Line)
Mon-Fri: 8am - 8pm
Sat: 9am - 8pm
(Closed on Sun)
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to the junction of Shenton Way and Straits Boulevard. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]