Tiong Bahru’s favourite neighbourhood bistro Open Door Policy tugs on heartstrings with an honest and rustic makeover of its 100 per cent gluten-free and dairy-free (GFDF) concept. The menu revamp introduces 15 new dishes to the a la carte menu—each paying careful consideration to ODP’s inclination for hearty, wholesome cooking—that aim to evoke a sense of nostalgia by imparting familiar flavours with a GFDF twist. At the helm of the new menu is Assistant Head Chef Freddy Ang, who played an integral role in ODP’s GFDF transformation in July last year, under the direction of Executive Chef Ryan Clift.
Priming the palate Perfect for sharing, the new starters whet the appetite with bold, deliberate flavours that prime the palate for what’s to come. Tummy-warming goodness comes in the form of two new soups – a Warm Wasabi Greenpea Scallop Soup (S$23++) that wraps a duet of lightly-seared Hokkaido scallops in a luscious, wasabi-tinged green pea broth; and a velvety Watercress Soup (S$18++) that flaunts flavours seemingly more grown-up in comparison, served with a sous-vide egg and pops of sweet wolfberries.
The Vitel Toné (S$25++), Chef Freddy’s take on the elegant summertime antipasto, features cold-cuts of buttery sous vide veal loin, accompanied with creamy tuna mayonnaise and pickled purple cabbage. All these delivered on the perfect vessel of GFDF fried bread. Sharing a similar density is the zesty Avocado Jumbo Rump Crab Salad (S$25++) and its crunchy counterparts – crispy green kale, sweet corn kernels, salted egg yolk crumble, and fried charcoal bread. Rustic renditions
Firmly anchored in the bistro’s signature style of comfort cooking, the mains demonstrate Chef Freddy’s knack for serving up familiar flavours in rustic renditions.
Seemingly simple, the Spaghetti Alle Vongole (S$28++) is tossed in a white miso sauce that is as dreamy as it is creamy. A remake of a dish from the previous menu, the Braised Veal Ossobucco (S$32++) makes a fork-tender encore on a bed of green pea risotto; its richness tamed with drizzles of preserved lemon and pickled purple baby carrots.
Ocean-fresh flavours rise to the occasion with a Pan-seared Threadfin (S$32++), its buttery flesh juxtaposed with a sweet and spicy Thai mango salad that’s tossed with cashew nuts and crunchy Sakura shrimps; and a Sous-vide Salmon (S$32++) soaked in a light yet flavourful miso chilli broth that echoes throughout the dish.
Satiate your meat hankering with a Roasted Pork Rack (S$38++) that’s steeped in a five-spice marinate, making for the perfect roast. A spicy pineapple sauce glazes the pork with a rounded tartness, while baked purple sweet potatoes and
blanched broccolini lend a well-deserved crunch to the dish.
End your meal on a zesty zing with the Calamansi Chocolate Tart (S$16++), a classic citrus meringue encased in a crusty no-bake cocoa shell; or a velvety Cashew Nut Milk Custard (S$16++) coupled with fruity bursts of kiwi compote. Old-timers will find a familiar favourite in the Dairy-Free Apple Crumble (S$16++), revived from its former eight-spiced glory with a crunchy oat based crumble, lathered in a blanket of cashew milk crème anglaise.
Warm Wasabi Greenpea Scallop Soup
Lightly seared Hokkaido scallops served in mildly spicy, green pea and fennel soup. Topped with chia seeds for texture. Served with a side of fried, GF focaccia bread.
Thinly sliced sous vide veal loin served on GFDF fried bread that’s slathered with home-made tuna mayo. Topped with pickled purple cabbage, and crispy green kale.
Avocado Jumbo Lump Crab Salad
Mildly tart and spicy avocado jumbo lump crab salad topped with sweet corn kernels and salted egg yolk crumble. Served with charcoal, GF fried bread.
Watercress Soup (VNE)
Rich watercress soup served with an organic poached egg. Topped with sweet wolfberries for a mild crunch. Served with GF fried bread.
All starters came with crispy bread added more texture to soft and creamy soup and salad. All the soups are comforting foods indeed.
Roasted Pork Rack
Pork rack marinated in 5 spice and oven roasted, accompanied by sweet and spicy pineapple sauce. Served with a side of baked purple sweet potatoes, and blanche broccolini that’s tossed in oil and garlic.
Vegetable Tempura Risotto (V)
Rice flour battered okra, baby carrots, oyster mushroom and broccoli fried to a crisp. Served on a bed of potato based risotto rice. Topped with pickled pink ginger for a tangy bite.
Even though this dish is for vegetarian, but i really like the texture and how creamy the risotto is and crunchy vegetable added more texture. The risotto cooked into perfection.
Braised Veal Ossobuco
A fork-tender braised veal ossobuco on green pea puree risotto. Topped with tangy pickled purple baby carrot and a light drizzle of preserved lemon juice.
Sous Vide Salmon
Sous vide salmon marinated in garlic and thyme. Served in braised miso chili daikon broth with milk cabbage and fresh cherry tomatoes. Topped with delicate dill foam.
Spaghetti Alle Vongole
Al dente rice-flour spaghetti tossed in a creamy Japanese white miso sauce, with Italian parsley. Topped with a generous serving of sweet white clams.
Surprisingly the spaghetti has very different texture, it was very chewy not like the usual spaghetti, apparently it was made from rice-flour which is gluten free.
Pan Seared Threadfin
Pan seared, locally caught threadfin on a sweet and spicy Thai mango salad. This tangy salad is tossed with cashew nuts and sakura shrimp, an import from Japan. Served with a side of oven roasted potatoes.
Calamansi Chocolate Tart
Yolk-based calamansi and lime zest custard in a no-bake bitter chocolate tartshell. Topped with dollops of torched meringue and dehydrated calamansi slices. Garnished with edible flowers and a sprinkling of confectioner’s sugar.
My favourite dessert! Not only pretty in appearance, it tasted really good! If i could describe, the flavour reflecting LIFE with its sweet (from meringue), sour (from calamansi) and a bit of bitterness (from cocoa). Overall flavour goes well together and the texture is perfection!
Dairy Free Apple Crumble
Sous vide apple chunks marinated in 8 different spices. Topped with crunchy oat flour and extra virgin coconut oil crumble. Served with cashew nut milk crème anglais. Garnished with edible flowers.
This dessert was very comforting! Creamy and satisfying!
OPEN DOOR POLICY
Address: 19 Yong Siak Street (Yong Siak View), Singapore 168650
Tel: +65 6221 9307
Operating hours: Open Monday to Sunday (Closed on Tuesday)
Monday to Thursday: 12.00pm – 11.00pm
Friday: 12.00pm – 12.00am
Saturday: 11.00am – 4.00pm (brunch); 6.00pm – 12.00am
Sunday: 11.00am – 4.00pm (brunch); 6.00pm – 11.00pm