Description

Farm-to-fork is a distant dream for much of land-scarce Singapore, but it comes alive at Open Farm Community in Dempsey Hill, where a 3,000-square-foot plot grows herbs like basil and makrut lime for the restaurant’s daily use. Head chef Oliver Truesdale-Jutras also works with a community of local growers for dishes like his Pulau Ubin-farmed barramundi, which is delivered within six hours of harvest, served steamed in dashi butter with black rice Japanese furikake seasoning, cassava, and butterfly pea flower from the property, as well as pea shoots and peas from local farms. [$$$]

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