Sensing a gap in the overcrowded Singaporean F&B scene, chefs Ryan Clift and Daniele Sperindio of Open Door Policy thought long and hard about the challenges faced by gluten and lactose-intolerant bons-vivants. Not ones to do things by half-measures, the pair concocted a menu free of gluten or dairy products (and where possible, low in fat and salt content as well). They then set about revamping their restaurant’s entire concept, incorporating sister restaurant Open Farm Community’s environmentally conscious urban farming values at the same time: micrograins and herbs used in the dishes are grown in vertical planters within the dining premises.
The result is a winning menu that doesn’t compensate for what is supposedly missing, but instead uses both innovative and traditional processes to tease out unexpected flavours in familiar ingredients. So abandon all your pre-conceptions of the gluten/dairy-free ‘bandwagon’, and book a table at ODP ASAP. We promise you won’t regret it.
Book your table on Chope now.
By Ryan Sng