Fresh, seasonal and fun—that’s how we would describe Open Farm Community, part of the Spa Esprit Group and better known to regulars as OFC. Perched on the fringes of the Dempsey Hill F&B enclave, this eatery sits on 35,000 square feet of land, most of which has been transformedinto a beautifully landscaped garden by the folks from Edible Garden City. The restaurant itself is housed in a conservatory-like space featuring lots of plants and flooded with natural light in the day for a most salubrioussetting.

The concept is centred on transforming the fresh, seasonal produce—sourced from producers here and elsewhere, as well as from OFC’s own gardens—into delicious innovative dishes. Accordingly, executive chef Ryan Clift and head chef Russell Misso have crafted aninnovative menu that lets the ingredients shine, with minimal fuss and frill.

The menu changes regularly according to the season. Some popular mainstays to keep an eye out for: the warmed salad of broccoli tossed with crunchy sugar snap peas, toasted pine nuts and crumbed feta for a lovely tang; crispy frog legs from a local farm paired with coconut-laced curry and a shower of curry leaves; and steak tartare marinated with chilli and ginger for a spicy kick, paired with crusty toasted foccacia and crowned with an organic egg yolk.

The mud crab pappardelle, meanwhile, is tossed in a creamy spicy Thai curry for a lovely Southeast Asian twist. Ditto the holy basil gnocchi with pickled okra and tossed in a fragrant lemon grass dressing, and the gorgeously moist roasted red snapper topped with tangy calamansi and sesame salad with chewy grains of barley.