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2013-08-20 19 views
Open Door Policy is located on the chic Yong Siak Street at Tiong Bahru, bang opposite the Forty Hands Café… Classily decorated in a mixture of rustic and wood… the place is endowed with some old style bare brick walls and… a glass roof! You can see right through the ceiling. I am sure it must be amazing to sit beneath that roof when it is raining! The first thing you see when you enter is an immaculately designed bar, and a glass-walled kitchen! In fact there are some bar stools outside the kit
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Open Door Policy is located on the chic Yong Siak Street at Tiong Bahru, bang opposite the Forty Hands Café… Classily decorated in a mixture of rustic and wood… the place is endowed with some old style bare brick walls and… a glass roof! You can see right through the ceiling. I am sure it must be amazing to sit beneath that roof when it is raining! The first thing you see when you enter is an immaculately designed bar, and a glass-walled kitchen! In fact there are some bar stools outside the kitchen, allowing cooking enthusiasts to sit there and enjoy the chefs at work!

Moving to food… ODP has a decently extensive and creative ala carte menu. That’s no surprise, because the menu is written and overseen by Executive Chef Ryan Clift of the Tipping Club (ranked Asia’s 10th best restaurant in the 2011 Miele Guide) fame. Their menu is available on their website… however, going back to the beginning of this post, this time, at ODP we left the decision about what we eat with the chef… this is how.

The first line in their menu has something called “Feed us” sharing menu. It says “can’t decide and prefer to share? simply ask your waiter to ‘FEED US’ as we roll out a selection of delicious dishes for $47++ per head or add desserts for $59++ per head. One the recommendation of our friends, we went in for Feed Us, and were not disappointed. We were four of us, three hardcore non-veggies and one non-fussy, “I can try anything as long as it is veg” veggie. And all four of us were in for a treat:

Starters:
[1] Freshly shucked oysters with shallot vinaigrette: Ripe fresh oysters with mild flavour of shallot and strong vinaigrette were served on bed of sea salt… the oysters were delicious. I am not a huge oyster fan, and ala carte, I would never order it. But I washed down two of those in quick successions!
[2] Seared scallops with cauliflower couscous and preserved lemon: Just like oyster’s I am skeptical about ordering scallops… not because I don’t like them, but I personally believe scallops are one of the trickiest to cook! Cook them too long, and you have an unappetizing hard mass. But the seared scallops were perfect and the lemon just right. Delicious!
[3] Ginger and spring onion roast quail with fragrant herbs: I love quails… especially since I don’t often make them at home… the fried ginger endowing the dish worked perfectly with the quail. All in all an extremely interesting dish.
[4] Spinach, broccoli and snap pea salad with goat’s cheese and pine nuts: This is the veggie starter. There are no vegetarian starters, but their choice of soups and salads is very good. This veggie got the goat’s cheese salad in his feed us, actually feed me, as he was the only veggie!

Mains:
[1] Seared kingfish with clams, chorizo, saffron and parsley: By the time we reached the mains, we were a satisfied lot already. The seared kingfish was fresh, delicately cooked and moist enough! The saffron was an interesting flavour as I have rarely seen fish and saffron paired before.
[2] Slow-braised short rib with red curry jus and green mango salad: The short ribs were perfectly cooked, and deliciously presented in a red curry topped with along with the tangy green mango. The spice of the short ribs and curry and the tanginess of the mango blended perfectly. Great dish.
[3] Australian strip loin with hand-cut chips and sauce béarnaise: The steak was probably the only dish I did not particularly enjoy. Not because it wasn’t made well… it was just not to my taste. I prefer my steaks to be at least medium to well-done, if not well-done.
[4] Beetroot and goat’s cheese risotto: This was a unique vegetarian risotto. I would never imagine the sweet tasting, beet root being paired with a pasta or a risotto. But what you know, it worked oh so beautifully!

Dessert:
[1] The ice cream ‘why just Sunday’: A cold dessert to wash down all the spicy and seasoned meal! Vanilla ice cream on bed of nuts and crunchies topped with “burnt dark chocolate”, chocolate and caramel sauce. Good dessert if not absolutely great.
[2] Apple crumble with vanilla custard: This was the absolute star of the evening. The Apple crumble is by far the best one I have had, ever! Freshly made, perfectly crumbly, the apple just melted in your mouth. The vanilla custard was equally luscious and made for a perfect end for the perfect meal!

Definite Thumbs up. For more information and updates do check my blog:
http://www.facebook.com/spicerover OR http://spicerover.wordpress.com/2013/08/14/open-door-policy-feed-us/
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-08-03
Spending Per Head
$58 (Dinner)
Recommended Dishes
  • Apple Crumble