"Farm-to-fork is a distant dream for much of land-scarce Singapore, but it’s the main attraction at Open Farm Community in Dempsey Hill, where a 3,000-square-foot plot provides herbs like basil and makrut lime for the restaurant. Head chef Oliver Truesdale-Jutras also works with a community of local growers for dishes like his Pulau Ubin-farmed barramundi, which is delivered within six hours of harvest, served steamed in dashi butter with black rice, furikake, cassava, and butterfly pea flower from the property, as well as pea shoots and peas from local farms." - Evelyn Chen
