Open Door Policy (“ODP”) is not the newest kid on the block along the Tiong Bahru district, but it sure is a staple amongst food community there. Without a reservation, our past experience tells us that it is nearly impossible to get a table during peak hours.
With the latest appointment of Chef Daniele Sperindio, ODP’s menu has been revamped and upsized. It underwent a major reconstruction and it currently remixes European, Western and Asian cuisine, whilst at the same time, injects a dose of Chef Ryan Clift’s input from his Australian and UK experiences. One word: Fusion.
The first entrée, Fresh Burratina cheese with Wagyu Beef Bresaola, Confit Cherry Tomatoes and Crystal Bread ($26) was a mouthful to pronounce and certainly left us at the edge of our seats. The texture of the crisp bread was well-complemented with the cheese’s chewiness. Specially imported from Italy, the cheese with mozzarella on the outside and flor de latte on the inside, was piquant and left us craving for more. All that cheese terminology may sound like greek to you, but trust us, once this dish reaches your palate, everything else is uncomplicated.
Up next was something to whet the appetite. The Spicy Lamb Spring Rolls served with Fresh Salsa, Yogurt and Avocado ($20), is ODP’s take on Chinese spring rolls. Our gripe with this dish was that it was a simple dish that was trying-to-hard – the coconut and guacamole did not assist in ameliorating the pungency of the minced lamb.
Moving on to the mains, a good cut of beef can do no wrong. Seasoned with cumin and other spices, ODP’s beef had a Thai twist with the addition of a tangy green mango salad. A generous serving of the Slow-braised short rib with red curry jus and green mango salad ($32) left us happy and satisfied (p.s. the picture below is only a fraction of the entire dish).
The star of the show is undeniably the Glazed Iberico Pork Belly with Sweet Potato Gnocchi, Crushed Cashews & Butternut Pumpkin Sauce ($30). For those unfamiliar with the taste of Iberico Pork, it is quite simply the equivalent of Wagyu Beef for pigs. The Black Iberian Pig is a Spanish delicacy because of its melt-in-the-mouth marbling and comprises of unsaturated fat (the healthier type of fat).
Meticulously brined overnight, the succulence of the Iberico Pork is brought out after being slow cooked for twelve hours, then slathered with balsmic soy. Alongside the colourful greens and orange, what you get is a delightful, well-thought out dish that is part-savoury and sweet all at once.
Speaking of colours, the next on our menu is a vibrant one. The shocking pink risotto is a result of the essence of beetroot extracted and cooked with sherry vinegar, shallots and peas. For the health conscious, the Beetroot Risotto topped with Feta Goat Cheese and Pea Tendrils ($25) is the dish you are looking for. Topped with a tart goat’s feta cheese, the result is a playful dish to look at, but rather bland otherwise.
The desserts were pleasant, but not outstanding. We had the Chocolate Pistachio Soufflé with Crème Anglaise ($18), and the Frozen Mandarin Sabayon ($18) which was fun to consume. Scoop the creamy mandarin sabayon out of the white chocolate dome, and finish up the dome whole once you are done.
For the indecisive, ODP has a “Feed Us” sharing menu priced at an affordable $51 per pax ($11 more for the dessert add-on). The other option would be a “5 Course Tasting Menu” at $68 per pax.
This was an invited tasting.
Open Door Policy
19 Yong Siak Street
Tel: +65 6221 9307
Mon to Fri: 12pm – 3.00pm, 6pm – 10pm
Sat & Sun brunch: 11am – 3.30pm
Fri & Sat: Bar opens till 12 midnight
Closed on Tuesdays