07 August 2017

Open Door Policy, Singapore — Tiong Bahru

Open Door Policy, Singapore — Tiong Bahru

Open Door Policy (ODP) launches its brand new menu with a focus on gluten-free and dairy-free (GFDF) dishes. Put together by Assistant Head Chef Freddy Ang, he spent many hours to create these dishes that sticks by Open Door Policy’s hearty cooking while delivering familiar flavors with the GFDF twist.


Here are the dishes that we’ve tried:


WARM WASABI GREEN PEA SOUP 
$23



WATERCRESS SOUP
$18



AVOCADO LUMP CRAB SALAD
$25



VITEL TONE
$25



My favorite from the starters section was the Watercress Soup. More commonly served in Chinese cuisine, the watercress soup is usually cooked in a clear soup style. Here at ODP, watercress takes a twist and is transformed into a creamy soup. I was happy to find that the taste worked out with a good balance between the refreshing watercress taste and that smooth creamy texture. The consistency was just right to have it as a light soup before the mains. The Vitel Tone was also very well done with a tender sous vide veal loin mixed with a tuna mayo sauce that was very addictive.


SPAGHETTI ALLE VONGOLE
$28



PAN SEARED THREADFIN
$32



SOUS VIDE SALMON
$32



BRAISED VEAL OSSOBUCO
$32



VEGETABLE TEMPURA RISOTTO
$25



VEGAN MACCHERONI PASTA
$25



ROASTED PORK RACK
$38



GRILLED ARGENTINIAN RIBEYE STEAK
$38



We tried a variety of mains and 2 dishes stood out for me — the Vongole Pasta and Salmon. The pasta at ODP is handmade with rice flour and cooked to a perfect al dente texture. Each strand is well tossed with Japanese white miso sauce, topped with a generous amount of sweet clams. The well made noodles and delicious sauce was a combination that I really liked! On the other hand, the sous vide salmon is marinated in garlic and thyme. This gave the salmon a good flavor while the preparation method retained its sweetness within. It sits on a daikon in a braised miso broth, emitting comfort in every sense.

For the risotto, I preferred the Braised Veal Ossobuco as the veal was extremely tender that it can be easily pulled apart with a fork! The green pea puree risotto was topped with tangy pickled carrot and drizzled with some lemon juice for a refreshing contrast to the heavier tasting veal. If you’re looking to have a more filling meal and love your meat, I would recommend this!


CASHEW NUT MILK CUSTARD
$16



CALAMANSI CHOCOLATE TART
$16



DAIRY FREE APPLE CRUMBLE
$16



Desserts are not usually the highlight for me when I have my meals but here at Open Door Policy, you need to save some stomach space for them. I liked all three desserts that we had and they are quite different from one another. The Apple Crumble was amazing — crunchy oat flour and extra virgin coconut oil crumble topped with chunks of sous vide apple marinated in spices. The fragrance and crisp of the crumbles was absolutely unforgettable and the experience is completed with a homemade cashew nut milk creme anglaise.


The Cashew Nut Milk Custard would be suitable for those with a lighter taste buds. The creamy, milky and smooth custard is served with a kiwi compote that I thought was a little too sour for my liking and it overwhelmed the taste of the custard. However, I still liked the custard as it served with some bittersweet chocolate tuille and gave a contrasting texture and some bitter tones to complement it. The Calamasni Chocolate Tart also gave the some contrasting flavors which I liked — tartness of the calamansi and lime zest custard against the bitterness of the chocolate tart shell. This no-bake tart was super satisfying with those chocolate-y notes but did not feel heavy on my stomach with the refreshing custard. I was glad it wasn’t too sweet and had the flavors well balanced out!


Open Door Policy is located at:
19 Yong Siak St, Singapore 168650
Closed on Tues | Weekdays 1200 - 2300, Weekends 1100 - 2300

0 comments:

Post a Comment