Singapore, April 2016 – In a fast-paced city like Singapore, Open Farm Community (OFC) is a breath of fresh air. It is the first Farm-to-Table dining concept in the Lion City. OFC is all about “spearheading local farming, connecting the community to nature and celebrating local spirit….OFC unites local farmers, creative chefs and an innovative spirit ina first-of-its-kind dining concept in Singapore.”

With a large garden, spacious patio for café and of course, the greenhouse-like restaurant, OFC is a great place for ladies-who-lunch or family outings. There is even a ping-pong table on the café patio. Children can also explore the sculpture garden, directly adjacent to herb/veggies gardens.

Ryan Clift, who started Tippling Club (#36 Asia’s 50 Best Restaurants 2016) is the Head Chef at OFC.  The thoughts and attention to detail that goes into OFC’s smart casual menu is apparent.

Today, I had lunch there with my friend, Beatrice. We found the menu creative, with lots of vegetables and local produce. We decided to order a few things to share.

Starter – Warm salad of broccoli, pine nuts, sugar snap peas, crumbled feta, minden mint

As you can see, the presentation says its all – Spring!  Ironically, the salad had only one piece of broccoli. The warm veggies were very fresh and seasoned well.

Main – Mud crab pappardelle with Thai curry sauce, crunchy yellow squash, coconut, crispy shallot Thai basil

The pasta was delicious, but a bit on the heavier side due to the pasty Thai curry sauce.

Side Dish – We also enjoyed a side order of local pumpkin garnished with Minden Road pesto.

Guests at the neighboring table were having desserts. We spotted the amazing-looking Lemon Tart, Basil Ice-Cream. It tasted pretty amazing too.

All photos were taken by Mrs. King.