Fine, fresh and fierce—these places got it on lock
Fine, fresh and fierce—these places got it on lock
- By SG Staff
- | Dec 19, 2019
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.
For healthy grain bowls, fruity cocktails and plant-based bar snacks, look to The Garden Club, where conscious-eating is never dull. This swanky restaurant and bar utilises plenty of well-seasoned greens, vitamin-rich grains and delicious plant-based meat alternatives in their dishes, although meats still remain an option. They even operate their own rooftop garden, where herbs are grown and used as garnishes. #05-01 OUE Downtown Gallery, 6A Shenton Way
Waste not, want not. Lesser-loved ingredients and imperfect produce are the stars of Kausmo's six-course, carte blanche menu. Usually discarded items in the supply chain become tasteful, hearty cuisine full of character here. It only seats 16—all at a communal table—and guests can overtly see chef and co-founder Lisa Tang at work in a space that more resembles a private kitchen. Dine with an open mind and more importantly, an open heart. You’ll find lots to love. #03-07, 1 Scotts Rd.
Find mordern, produce-forward Japanese cuisine at this restaurant found at the rooftop of Funan. It's suported by a 5000 sq ft farm found right outside the establishment, where many of the ingredients used is grown. The menu, by Niigata-born head chef Seki Takuma, looks just like one you’ll find at a fine Japanese dining spot, what with its omakase and sushi offerings. But each item actually belies something unconventional. Did we also mention it's opened by the same folks behind Open Farm Community? #07-38 Funan, 109 North Bridge Rd.
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 Rd.
Our old haunt British gastropub Oxwell & Co. has a decent “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 Rd.
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 kueh. After your meal, you can shop organic veggies to take home too. 100 Neo Tiew Rd.
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.
This well-loved neo-Sin restaurant by Chef Han Li Guang doesn’t just serve exquisitely remade hawker favourites; it also champions local produce. 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 Ln.
This humble French-Italian restaurant located at Hort Park is a gem. Expect a garden-to-table focus with a 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 own edible garden on-site. #02-02, 33 Hyderabad Rd.
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 favours fresh, natural ingredients, practicing wellness and sustainability from sourcing all the way 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.