Open Farm Community @ Minden Road - Celebrates Local With New Culinary Team

With newly appointed Head Chef Oliver Truesdale Jutras and Souschef Phoebe Oviedo at helm, the new culinary team at Open Farm Community specially curates a list of ingenious dishes using mainly local produce, including harvest from its very own garden, and reinterpreting them into their contemporary casual dining style.

Citrus Cured Hamachi 3.8/5

Kick off the meal wth a selection of appetizers that feature a creative and refreshing take on local ingredients such as this Citrus Cured Hamachi ($20), which is a sushi-grade Kingfish garnished with pickled ginger blossoms and shredded green papaya from OFC’s garden. Finished with frozen pomelo for that added zesty freshness, it is a refreshing appetiser which cleanses and opens up your palette before diving into the rest of the dishes.

Fried Cauliflower 'Wings' 4.2/5

Resembling the well-loved korean fried chicken, the Fried Cauliflower 'Wings' ($16) is a healthier rendition with pieces of cauliflowers dipped in tempura batter and lightly fried before being glazed with sweet miso and rice seasoning.

General Tao's Toad 4/5

Another appetiser in the menu is the General Tao's Toad ($17) which features crispy Jurong frog legs cooked in homemade kungpao caramel sauce and sesame. The frog legs is tender and crisp on the outside, with a subtle sweet flavour due to the seasonings used.

Thai Asparagus Salad 3.5/5

Recommended for vegans, the Thai Asparagus Salad ($18) comes in organic Thai asparagus with cashew cheese, kale chips, hazelnut and preserved lime vinaigrette. The mixture of ingredients form a great combination, giving the juicy asparagus a unique flavour with the nutty sweet cashew cheese.

Prawn Laksa Pappardelle 4.5/5

Rediscovering a local favourite with a contemporary twist, the Southern Malay Laksa is creatively interpreted in the Prawn Laksa Pappardelle ($28). The chef infuses a new experience into the familiar flavour profile with the quintessential ingredients found in most laksa dishes. The broad flat pappardelle pasta noodles are cooked in belachan spices, coconut milk, prawns, kaffir lime and curry leaves from the OFC's garden, and topped with a crispy soft crab tempura. Filled with a sweet coconut and spice fragrance, the pasta dish is surprisingly not spicy at all, yet very enjoyable.

Black Bean Strozzapreti 4.2/5

Another of our favourites is the Black Bean Strozzapreti ($27) which features pasta made with fermented black beans which lends a unqiue sweet fermented flavour and colour. The earthy and smoky pasta dish also incorporates multiple local ingredients such as the Kin Yan mushrooms and soft smoked silken tofu to further enhance its flavours. Despite being a vegan/vegetarian dish, all the ingredients work well together to form a balanced dish that is earthy, heavy and flavourful.

Steamed Tiberias Barramundi 4/5

The Steamed Tiberias Barramundi ($30) is a Japanese-inspired dish which features fish from Tiberias fished from the Northern-eastern cost of Pulau Ubin and delivered to the restaurant within 6 hours to guarantee freshness. Steamed in dashi butter and seasoned with Furikake made from local seaweed and wild rice, the fish boosts a tender, melt-in-the-mouth texture and a sweet buttery umami flavour.

Slow Cooked Beef Cheeks 4.5/5

Another highlight is the Slow Cooked Beef Cheeks ($32) which features soft, tender and flavourful beef cheeks with a crispy corn saffron croquette, and complemented with corn puree, organic babycorn and nasturtium garnish.

Thai Milk Tea Tart 4.2/5

End the meal on a sweet note with a selection of sweets such as the Thai Milk Tea Tart ($16). The decadent French style classic dessert tart features the ubiquitous southeast Asian favourite Thai milk tea in a custard set in a homemade tart shell. Not overly sweet, the subtle Thai milk tea flavour is great with the cinnamon ice cream.

Singa'Smore 3.8/5

The Singa'Smore ($16) comes with banana mousse at the bottom, topped with glazed marshmallow cream, and covered with a large crispy ginger biscuit sheet. However, I find the combination of the banana mousse and marshmallow cream renders the dessert extremely sweet, which might be a better choice for those with a major sweet tooth.

Lime in the Coconut 3.8/5

The Lime in the Coconut ($16) features lime sorbet and coconut meringue. A different option from the usual sweet suspects, it makes for a great end to the night with a citrusy, refreshing finish.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Open Farm Community
130E Minden Rd
Singapore 248819
Tel: +65 64710306
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening hours:
Restaurant:
Mon–Thu: 12pm – 4pm, 6pm – 11pm
Fri: 12pm – 4pm, 6pm - 12 midnight
Sat & PH: 11am – 5pm, 6pm-12 midnight
Sunday: 11am – 5pm, 6pm – 11pm

Cafe:
Mon-Sun: 8am - 9pm

Direction:
1) Alight at Orchard MRT. Take Exit B. Cross the road and walk to bus stop at Boulevard Orchard opposite Orchard MRT (Stop ID 09022). Take bus no. 7, 77, 106, 123 or 174. Alight 5 stops later. Walk to Minden Road. Walk to destination. Journey time about 20 minutes. [Map]

Un Yang Kor Dai @ South Bridge Road - Singapore’s First-ever Community Restaurant

Driven by the mission to give back to the local community, Un Yang Kor Dai was opened so that individuals from all backgrounds could showcase their love for food. To keep the spirit of Un Yang Kor Dai, which means “anything goes”, this Singapore venture at South Bridge Road is made possible by a group of friends who have various expertise and backgrounds. Back in Khao Yai, Thailand, Un Yang Kor Dai is the biggest community restaurant where both the young and old come together to share their culinary passion.

Thai Papaya Salad 3/5

On top of serving Thai cuisine, this 70-seater restaurant also serves Isaan (Northeastern Thai) cuisine which is what makes it unique. First, tuck into the refreshing Thai Papaya Salad, a popular Thai starter and also an appetiser that has it roots in Isaan. Also called Som Tam, expect crunchy leaves, cubed papaya, succulent prawns, and a kick of spice.

Crispy Spicy Minced Pork Sticks 3.5/5

A really interesting dish was the Crispy Spicy Minced Pork Sticks, which reminded me of spring rolls. It was so crisp with every bite. Served with a homemade sweet and sour sauce, this is a delightful snack to share amongst your friends or family.

Tom Yum Fresh Prawns 4/5

You would definitely expect this super popular dish to be served in a Thai restaurant. The Tom Yum Fresh Prawns (with coconut milk) is freshly prepared every day, and was so creamy and spicy. There was so much ingredients in it like fresh prawns, oyster mushrooms, lemongrass, tomatoes, etc. You could tell how much effort went into making this soup in one mouthful.

PenLaos Signature Grilled Chicken 4.5/5

The PenLaos Signature Grilled Chicken is made using a time-honoured recipe from Thailand. The meat of the spring chicken is marinated with a mix of fresh coriander and white peppercorn for 3 days, and served with a homemade spicy sauce. Even though this dish reminded me of our chinese zichar cuisine, it stood out with its flavours.

Grilled Pork Neck 3.5/5

Another dish you would expect from Thai restaurants is the Grilled Pork Neck. Marinated with a homemade marinate, the meat has a good amount of fat on it which made it so tasty. For a better experience, dip it with the Isaan spicy dipping sauce made with tamarind sauce, cilantro and chilli powder.

Deep-fried Whole Sea Bass 3.5/5

I loved how the Deep-fried Whole Sea Bass with Premium Fish Sauce & Mango Salad was filleted and fried, making it easier to eat. I recommend to have the fish with a scoop of mango salad as it was pretty bland on its own, but prepare for a kick of spice from the mango salad.

Stir-Fried Lobster with Salted Egg Sauce 4.5/5

Customising to Singaporeans taste buds, the Stir-Fried Lobster with Salted Egg Sauce used live lobster, making the meat so juicy and fresh. Drenched in a spicy and fragrant salted egg sauce, Singaporeans will love this dish.

Instead of plain white rice, Khao Niew Dum is used to accompany all these dishes. It is a common staple in Isaan culture which is glutinous brown rice, also known as sticky rice, and is served in a katip. Katip is a Thai basket, made with bamboo and palm, that is handcrafted by the children in Thailand and brought over to the outlet here.

Mango Sticky Rice 4.2/5

Of course, end of your meal with the Mango Sticky Rice and Thai Milk Tea Pudding here. I love mango sticky rice and the one served here definitely did not let me down. On the other hand, the pudding was so unique as it really held up to its name with the taste of fragrant thai milk tea in every bite.

Thai Milk Tea Pudding 4/5

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


Un Yang Kor Dai
57 South Bridge Road
#01-02
Singapore 058688
Tel: +65 67878575
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the end of Hong Kong Street towards South Bridge Road. Cross the road at South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Took Lae Dee @ Tai Seng - Enjoy Thai Classic Dishes Starting From $3.80

Took Lae Dee, Bangkok’s most famous 24/7 restaurant chain, has found its way to Singapore, making Tai Seng its first ever branch outside Thailand after 45 years. Took Le Dee means “cheap and good” in Thai. In Bangok, their menu is extensive with not just Thai dishes but also Chinese and Western dishes such as American breakfast, steak & fries. With just a few dollars, you get filled up with good quality food even in the wee hours. That actually sounds like Hans during my secondary school days!

Pad Krapow with Egg 2.8/5

As Took Lae Dee Singapore is still trying to settle down, the menu is restricted to offering Thai staples only. What may first caught your eyes is the signature Pad Krapow (Minced Chicken/Pork with Chilli & Basil Leaves & Rice) which cost only $3.80! But just when you may think its really cheap and good, you will realise that you need to fork out another $1.20 to put that quintessential sunny-side up onto your plate. Cost aside, what's notable is that the original holy basil is being used in this dish, which is a lot stronger than the regular basil. But somehow, I couldn't detect much of the distinct peppery basil taste in this dish, unless I deliberately chewed on the leaves. I also expect quite a bit on my $1.20 egg, which turned out to to like those from cookhouse, with deep fried edges tainted with black flecks. I thought even Thai stalls at hawker centres serve more beautiful suuny-side up these days.

Yum Woon Sen 3.5/5

Som Tum 3.5/5

Both of my favourites Yum Woon Sen ($6 ) and Som Tum ($6) didn't disappoint. The Thai spicy vermicelli salad was full of crunch and a lot of heat with lots of chopped onions, chilli, celery and black fungus. Unlike some versions which the fish sauce tends to overwhelm the entire dish, these 2 salads remained bright and refreshing, though somewhat on the spicy side.

Pad Thai 3/5

Like any outlets in Bangkok where you will find them tuck inside Foodland supermarket, it comes with both table seating and counter seating, where you get to see the chefs in action, even fire blazing at times. That's when you know your dishes will be exuding that extra element of wok hei. The Pad Thai ($5/6.20) comes with a choice chicken or prawn, though on the sweeter side, was redeemed by that extra flavour.

Pad Pak Boong 3.5/5

The Pad Pak Boong or Thai Morning Glory ($5) has that wok hei flavour as well, and quite crunchy.  Some of you may prefer this to the sambal chilli style.

Kang Keaw Wan 2.8/5

The Kang Keaw Wan, Thai Green Curry with Chicken/Pork/Beef ($7/$8) surprised me with its lightness as all the recipes are said to be the original. I was expecting it to be a lot more robust and rich. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk and fish sauce.

Tom Yum Soup 2.8/5

The Tom Yum Soup ($6/$8)) was actually not too bad but the seafood seemed to be from remnants.

Took Lae Dee Iced Milk Tea 3.5/5

I don't usually order Thai Milk Tea because the sweetness is just too much but the Took Lae Dee Iced Milk Tea ($2.80) was really well balanced with the acidity and sweetness. Best part is that I got to add in the milk myself! After all the spicy and strong flavours fighting in my mouth, this is a much needed remedy to cleanse the palate.

If you are lucky, there may be seasonal Mango Sticky Rice available on your visit.

Took Lae Dee here is not 24hours unlike Bangkok, which is a pity as I really feel that much of the spirit of this brand is lost - the vibrancy, the extensive menu of comfort food, affordable pricing. Perhaps dining at the counter seats will allow you to have a better feel of it, it will elevate the taste of the food for sure.

Photos and words 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. Note: This is an invited tasting.


Took Lae Dee
18 Tai Seng Street
#01-34/35/K9
Singapore 539775
Facebook
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Go to ground level. Walk to destination. Journey time about 3 minutes. [Map]

Tuk Tuk Cha @ Suntec City Mall

Tuk Tuk Cha at Suntec City Mall is opened by the same folk behind Boat Noodle House at Bedok Point Mall. I was drawn to the little kiosk with just around 10 seats because of  AroiMakMak who shared that the shibuya toast here is as good as the ones he has in Bangkok. With that stamp of approval from him, I just have to make my way down to find out for myself.

Thai Milk Tea 4.5/5

I got myself a Thai Milk Tea ($2.80/$3.20) to start with. Most places you can taste that the milk tea lacks the tea fragrant but you don't get it at Tuk Tuk Cha. The thai milk tea here has a rich full body taste to it. One of the better milk tea I have ever drunk.

Aloha Coconut Shibuya Toast 4.2/5

The Aloha Coconut Shibuya Toast ($10,80) is what I have come for. The refreshing coconut ice cream and young coconut flesh are perfect for the Singapore weather. However the highlight has to be the toast itself. The crusty exterior with the fluffy and buttery interior made this sinfully good. I don't eat a lot of carbo but I really could not stop going back for more. Tuk Tuk Cha has really set the bar quite high for their competitors.

I did not visit Tuk Tuk Cha when it first opened because I heard bad reviews about it. I am glad that they have listened to feedback and made adjustment. I even verified with foodies that have gone back to try their food again, especially their toasts. All of them told them that their current receipts are way better when they first started.


Tuk Tuk Cha
Suntec City Mall
3 Temasek Boulevard #02-605A
Suntec City Tower 3
Singapore 038983
Facebook
Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Mon-Thu: 10am - 930pm
Fri: 10am - 10pm
Sat-Sun: 11am - 10pm

Direction: 
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]