Download and read the digital version of this month from December to January 2022.

Food-Life's Refinements by

Chef Oliver Truesdale and sous chef Phoebe Oviedo support the local food movement with a kampung-style feast in Southeast Asia

The Open Farm Community (OFC) of Spa Esprit Group, which won the Michelin Restaurant Award, was built within one of Singapore's pioneering urban agriculture concepts, and it perfectly demonstrates its concept of advocating the soil food movement.

"We founded OFC six years ago with the ambition to reconnect Singaporeans to the food they eat-that hasn’t changed. But today, when we deal with the dining restrictions imposed by the pandemic, we find ourselves There is no connection even at the dinner table. We hope to solve this problem through the conversations triggered by the food we consume and the surroundings, in a feast that brings us closer to each other and the source of our food," Spa Esprit Group founder and Chairman Cynthia Chua shared.

Therefore, OFC has launched Farm Feast, a brand new family-style tasting menu designed specifically to nourish the soul and revive the relationship between friends, family, diners and their food on a rich shared plate. The farm feast aims to celebrate local agricultural products and is inspired by the joy of kampong dining. It provides creative public dishes that best showcase the ingredients in the neighborhood. All dishes are served in a way inspired by kampong cuisine to capture traditional cuisine Of healthy Southeast Asian dining.

By keeping dishes as local as possible, the core of its farm feast is to proudly use agricultural products mainly from a close and trusted network of local suppliers. In order to continue to support the urban agricultural ecosystem, fresh vegetables and herbs are purchased from long-term partnerships with Edible Garden City and other local farms, and the source of protein is to ensure that they are produced in a sustainable manner and cultivated humanely. Pick the harvest carefully planted in the on-site garden.

As a table for sharing plates, each feast can meet the needs of two or more people, providing a series of snacks, appetizers, main dishes, homemade side dishes and desserts, which can easily adapt to any group size. meal. Truesdale and his team further defined the minimum waste policy by reusing scraps that are often discarded for unsuspecting accompaniment to utilize every part of the product.

Looking forward to European dishes with a mix of Asian flavors, all dishes are accompanied by a series of local accompaniment served with the main course. They are inspired by local dining habits, and each meal is decorated with a bowl of rice, sauce and kimchi. Every farm feast provides a mixture of ancient grains and seeds, fresh herbs and homemade kimchi (such as QJ kimchi), which is a blend of spices from fermented vegetables and fruits (such as broccoli stems and melon peels). 

One of the feast’s rotating appetizers includes OFC’s farm sweet corn ribs, which feature home-grown corn bubbling on the grill, served with green pepper, shichimi and olive oil, slightly spicy; or flavored with tamarind miso sauce Broccoli wings, topped with sesame seeds and green onions at the end.

Another one of our favorites (and very popular) is the vibrant SG Grown Radishes, raw purple adult and baby radishes with a mass of cultured cream and minced yeast. This is the best local raw food. 

For the main power source, a series of sumptuous signatures await you. Grassfed NZ Short Ribs feature bone-in sticks that are grilled until they are completely soft, then topped with Mexican mole sauce and three different Singapore onion processing methods-caramelization, pickling and frying. 

Pescetarians will love the steamed Tiberias Barramundi with smoked mussel cream, smoked ikura and puffed pulut hitam (black glutinous rice). Finally, for vegetarians, the signature braised local eggplant stuffed with green jackfruit and fermented black bean sauce is a must try, and the golden swallow mushroom wonton is also a mushroom dumpling made with dehydrated eryngii mushroom (big horn mushroom) "bacon" , Sauteed mushrooms and chopped potatoes. 

End the feast with the sorbet (we have refreshing cucumbers), a dessert before the revolving taste cleansing, and finally a decadent chocolate dessert made from beans of a single origin in a neighboring country.

The Farm Feast is open every day from 6pm to 9pm, and the dinner price is US$88 per person (requires the entire table to participate). Drunken Farmer offers three glasses of natural wine with additional options for $40. 

130E Minden Road, Singapore 248819. Phone: 6471 0306

"Charlie and the Chocolate Factory" comes alive in the brand new Awfully Chocolate Bakery & Cafe, with on-site chocolate taps, chocolate tempering machines, fresh on-site baking and a $25 dinner menu

Gaggan, one of Asia's top restaurants, has moved its kitchen and staff to Singapore in the past few months. We reserved a seat to view the restaurant in private

The DIY ingredient package will be delivered to your home, and you can complete the dishes with the chef during the live broadcast

Download and read the digital journals from December to January 2022