ODP (Open Door Policy) is a bistro concept located on Yong Siak St, hidden in the up-and-coming enclave of Tiong Bahru. The menu is written Tippling Club’s Chef Ryan Clift who has put together a modern bistro fare with a rustic twist.
The Tiong Bahru area used to be…. well for most part of it, still is…. a mature estate. In between old school coffee shops (usually non air-conditioned hawker shops) that sell Teochew porridge and shops that sell daily necessities (i.e. provision shops), it’s amazing to find indie coffee houses and book stores like Forty Hands and Books Actually and Western bistro concepts like this. You could say, this area has somewhat been gentrified in recent months.
To be honest, it’s hard not to see why; it’s minutes away from the nearest Mass Rapid Transit (MRT) stop, a 10 minute drive to the main shopping street, Orchard Road and it has this unique old world charm hardly found in other parts of Singapore.
For my overseas readers, here’s a small lift from the ever-so-trusty Wikipedia,
Built in the 1930s, Tiong Bahru Estate is one of the oldest housing estates in Singapore. It was the first project undertaken by the Singapore Improvement Trust (SIT), a government body administered by the British colonial authority, to provide for mass public housing in Singapore. The estate consists of about 30 apartment blocks with a total of over 900 units. The apartment blocks are made up of two to five-storey flats and the units are assorted three to five-room apartments.
– http://en.wikipedia.org/wiki/Tiong_Bahru_Estate Last Accessed 23rd March 2012
There is emphasis on simple, comfort bistro-style food here at ODP; Nothing pretentious or fanciful – Just how I like my food.
Flamed tuna carpaccio with radish and yuzu salad (S$19++)
When we first got to the restaurant, orders of this salad seemed to be flying out of the kitchen – and thus the decision for our appetizer was made for us.
It was a wise choice, I must add. The salad turned out to be rather refreshing and the tuna was very fresh – Then again, I would have expected nothing less from an establishment like ODP.
The beef cheeks were reallllyyyyyyy good. The beef is slowly braised for 48 hours, resulting in a beef that pulls away with the most gentle nudge of the fork.
The carrot puree lent a rather sweet touch to the dish which went harmoniously with the beef.
This was definitely worthy of being their signature dish!
Slow cooked bolognese with rigatoni (S$22++)
I just love how the dish was presented, don’t you?
The dining companion commented that it was excellent; and from what I could gather from the one mouthful that I had, indeed it was.
Cooked perfectly al-dente, the rigatoni was an excellent accompaniment to the absolutely delicious bolognese sauce.
There’s a recurring theme here, no? Slow cooked, Braised…..
Lime panna cotta with coconut sago, cashew nuts and mint (S$18++)
A somewhat Asian-inspired dessert I thought.
The panna cotta was somewhat firmer than I would have loved it to be. Memories of Valentino’s have the best panna cotta started to cross my mind. I had no complaints what-so-ever with the other elements of the dessert, so on the whole, it all made for a pleasant ending to the meal.
Lunch: 12 to 3:30pm
Dinner: 6pm to 11pm
Brunch: 11am to 3pm (Saturday and Sunday only)
Closed on Tuesdays
(Yong Siak View)
Tel: +65 6221 9307