Huiying & Cuifen of Foodscape core team went to check out the edible garden at Open Farm Community, and of course we had to try the delicious food served at the restaurant too!
But first, the edible garden. It’s been quite some months since we visited the place, and the food garden has taken shape. Edible plants are being grown and landscaped into the area surrounding the restaurant. There’s a mandala garden at one corner, and terraces in another… A handwritten note on the wall proclaims >40 types of herbs, and >12 types of vegetables can be found in the garden.
Amongst the green, are mysterious-looking clay sculptures designed by a local ceramist and fired at Thow Kwang, one of Singapore’s historic dragon kilns. The sculptures were designed by the ceramist, Steven Low, as part of his exploration of seed metamorphosis, as life emerges from within. Love how the garden blends 2 locals – local food, local art, and even local history into a single space!
And then garden to kitchen. Right at the doorway, there was a hand-written board proclaiming what’s harvested from the garden. There’s cat whiskers! and also basil, thyme, rosemary… We got to try 4 different dishes, and what can we say… they are good!!! Will go there again, just to sample the food again.
We learnt that some of the restaurant staff are into learning more about local food farming too. It’s interesting to hear that they have local farm visits every 2 weeks, just so that the chefs really get it, get it!