Open Farm Community (OFC), the latest dining concept by Spa Esprit Group in collaboration with Edible Garden City and progressive Chef Ryan Clift of Tippling Club, has introduced a new menu that serves up a selection of 11 new innovative dishes made only with the finest of produce, and prepared in an open kitchen which sees a custom-built charcoal oven take centre stage. The refreshed menu hosts a selection of new main dishes that utilises a range of fish, meat and vegetables that are slow-roasted in a custom-built charcoal oven. In keeping with the philosophy of consuming food as close to its source as possible, dishes will be prepared with ingredients sustainably sourced from within OFC’s own urban farm, as well as from farms in and around Singapore and the region. To find out more, visit www.openfarmcommunity.com
By Tok Yui Shuen
By Darinee Durai
By Tok Yui Shuen
