Fine, fresh, fierce; they’ve got it on lock

Farm-to-table: buzz word or authentic culinary consciousness? With dodgy establishments flooding the market, the debate continues; but until it resolves, we’ve weeded out the top few worth your time and taste. Here’s where to go for the freshest plates.

Open Farm Community

An indisputable pioneer in the farm-to-table game, Open Farm Community has been championing not just produce, but local produce, since 2015. Founder Cynthia Chua makes it a point to liaise directly with local farms like Ah Hua Kelong, Toh Thye San farm, and Hay Dairies for fresh ingredients, so OFC constantly has new seasonal dishes. The restaurant bordering the Dempsey dining enclave also has its own urban farm on-site, courtesy of Edible Garden City, for easy plucking (pun intended) for the vegetable dishes. 130E Minden Road

Oxwell & Co.

Our old haunt British gastropub Oxwell & Co. has a decently new “garden-to-glass” concept, to pair with their pub grub. At the rooftop bar, an outdoor organic herb garden provides botanicals incorporated into the drinks and dishes—so even the cocktails receive the farm-to-table treatment. Whether it’s the cocktail Thyme For Breakfast ($22) with gin, Cointreau, marmalade, thyme and lemon; or a full pot of The Garden Brew (gin, pandan, mint, ginger and lemon, $85), it seems garden-fresh greens pair well with Hendrick’s Gin. 5 Ann Siang Road

Poison Ivy Bistro

You’ve heard of restaurants with gardens out back, but what about a farm with a restaurant on-site? Kranji farm Bollywood Veggies is as authentic and rustic as you can get—plus they’ve got a true blue farm-to-table cafe to boot. On the menu are more straightforward local eats like (blue) nasi lemak, chicken curry and local kueh. After your meal, you can shop organic veggies to take home too. 100 Neo Tiew Road

Quan Fa Mookata

For something a little less ostentatious but still comfortable, try Singapore’s first farm-to-table mookata, owned and operated by 1999-founded local farm Quan Fa Organic. A stall on its own in a Jurong East coffeeshop, Quan Fa Mookata offers up for your self-cooking a selection of the freshest local and regional produce—vegetables from their own farm, eggs from Lian Wah Hang Quail & Poultry Farm, Toh Thye San Farm for chilled meats, Ha Li Fa (Bobo Fishball) for fresh fish paste, and Jurong Frog Farm for frog legs. Blk 318 Food Cafeteria , 31 Jurong East St

Restaurant Labyrinth

This well-loved neo-Sin restaurant by Chef Han Li Guang doesn’t just serve exquisitely remade hawker favourites; it also champions local produce. Recently refreshed to be more locavore-focused, Labyrinth gets a bulk of its ingredients from local vertical farm Farm deLight (which used to grow herbs for now-closed Michelin-starred joints Joel Robuchon and Restaurant Andre). Other ingredients like pea flowers and green wood sorrel used in the Labyrinth Rojak Chef Han sources from Edible Garden City. #02-23 Esplanade Mall, 8 Raffles Ave


Its location in (almost) the middle of nowhere makes the 1-Group’s Summerhouse a good spot to grow a farm; though it’s closer in size to a garden. Manned once again by Edible Garden City, it supplies much of the restaurant’s garnishes, like the green and purple sweet potato leaves; so the journey from farm to your table is incredibly short. Plus, Head Chef Florian Ridder sources his fish from local farm collectives and kelongs. 3 Park Lane

The Guild

New kid on the Keong Saik block The Guild may look like just another trendy bar, but the craft beer destination also emphasizes sourcing from small, independent producers for its detailed kitchen offerings. As such, there’s frog on the menu (courtesy of Jurong Frog Farm), as well as artisanal plates featuring ingredients from Sea Farmers@Ubin and Quan Fa Organic Farm. 55 Keong Saik Road


The humble French-Italian restaurant located at HortPark underwent a massive overhaul after six years in operation. What you can now expect is a garden-to-table focus with a greater push on supporting local farmers and locally sourced produce. Order up fried quail with plum and berries compote from Lian Wah Heng Quail Farm, and walnut-crusted bull frog legs from Jurong Frog Farm (who seem to be enjoying bountiful success); or check out the herbs and veg picked from Vineyard’s brand new edible garden on-site. #02-02, 33 Hyderabad Road

Yellow Pot

It’s easy to neglect Chinese cuisine in this global trend towards sustainable dining, so thank heavens for Yellow Pot at Six Senses Duxton. The modern Chinese restaurant and bar boasts a strict Eat with Six Senses philosophy that favors fresh, natural ingredients, practicing wellness and sustainability from sourcing all through preparation. Various ingredients are sourced from local and neighboring farms—like the tart cherry tomatoes used in the Organic Vine-ripened Tomatoes. 88 Duxton Rd