As a restaurant, Open Farm Community is known to be more than just an eating place–they familiarise themselves as being a community food project in Singapore.

Established in 2015, the culinary team at Open Farm Community (OFC) takes the lead by encouraging diners to reconnect with their surroundings and nature through food. 

Lip-smacking roasted Anxin chicken

The creative menu approach is curated by both Head Chef Oliver Truesdale-Jutras and Sous Chef Phoebe Oviedo. The passionate duo has taken their turns in various cities across the globe, skillfully trying different approaches when cooking to bring in new flavours over familiar local palates.

Indonesian baby potatoes reinterpreted

Naturally, the highly urbanised Singapore is a perfect choice for celebrating Asian delicacies. OFC aims to inspire people to learn about what they eat and how they eat with primarily locally-sourced ingredients in metropolitan surroundings.

Edible garden at Open Farm Community

The support for local urban farming movement sees OFC harvesting fresh produce from the establishment’s own green garden–setting a farm to plate example in the city. 

Among the prolific cuisines, the “Crab & Prawn Laksa Pappardelle” distinguishes itself as a Southern Malay Laksa assimilated with homemade pasta, crispy soft-shell crab tempura, and herbs from the OFC’s garden.

The environment in OFC definitely makes the grade for diners to easily reconnect with nature from its scenic surroundings, open-deck dining and greenhouse-themed atmosphere. 

Open Farm Community

Location: 130E Minden Road, Singapore

Text by Jessy Wong • Photos from Open Farm Community

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