Open Farm Community at Dempsey - Maxthon

Open Farm Community (OFC) has transformed its dining experience by extending its beloved weekend brunch to every day of the week. Located in the lush Dempsey area, this farm-to-table restaurant celebrates sustainability, community, and nature-inspired dining in Singapore.

Address: 130E Minden Road, Singapore 248819
Contact: +65 6471 0306
Nearest MRT: Napier (TE Line)

Operating Hours

Monday – Friday: 12:00 PM – 2:30 PM, 6:00 PM – 9:00 PM
Saturday – Sunday: 11:00 AM – 3:30 PM, 6:00 PM – 9:00 PM

Ambience & Atmosphere

The Space

Open Farm Community offers a unique dining experience that seamlessly blends nature with culinary excellence. The restaurant is characterized by:

Natural Setting:

Surrounded by lush greenery and edible gardens
Open-air concept that brings the outdoors in
Spacious alfresco dining area perfect for leisurely meals
Farm-like atmosphere with visible herb gardens and plants

Design Philosophy:

Relaxed, nature-filled charm that encourages guests to linger
Commitment to sustainability reflected in the décor
Community-oriented space that feels welcoming and unhurried
Perfect balance between rustic farm aesthetics and contemporary dining

Pet-Friendly:

Warmly welcomes furry companions in the alfresco area
15% discount for guests dining with pets outdoors
Demonstrates commitment to inclusive, community-focused dining

Ideal For:

Weekend brunch with family and friends
Casual business lunches in a refreshing environment
Date nights in nature-inspired surroundings
Pet owners looking for quality dining with their companions
Anyone seeking escape from urban density

Menu Overview

Brunch & Lunch Menu (Daily)

Starters & Shareables

OFC Farm Bread – $12
Burrata – $28
Beef Tongue Yakitori – Price upon request

Brunch Classics

Pulled Pork Benedict – $29
Shakshuka – Price upon request
Avocado Toast – Price upon request
Spanish Omelette – Price upon request
Buttermilk Pancakes – $22
Granola Yoghurt Bowl – $18

Lunch Selections

Beer-Battered Fish & Chips – $34
Creamy Mushroom Mafaldine Pasta – Price upon request

Desserts

Deconstructed Tiramisu – $19
Lemon Meringue Pavlova – $19

Dish-by-Dish Review

Starters

OFC Farm Bread ⭐⭐⭐⭐ (4/5)

Description: House-made sourdough and focaccia served with subtly flavored salted butter

Dish Facets:

Texture: Crusty exterior with soft, airy interior
Flavor Profile: Mild sourdough tang, subtle butter richness
Presentation: Rustic, farm-style serving
Best For: Starting your meal, sharing with the table

Why It Works: The bread showcases the restaurant’s commitment to house-made basics. The subtle butter allows the bread’s natural flavor to shine.

Burrata ⭐⭐⭐⭐ (4/5)

Description: Creamy burrata cheese with San Daniele ham, charred grapes, tomato jam, and toasted pine nuts

Dish Facets:

Texture: Creamy cheese, crispy ham, crunchy nuts, soft grapes
Flavor Profile: Savory, sweet, acidic, umami-rich
Temperature: Room temperature with warm elements
Complexity: Multiple flavor and texture layers

Flavor Breakdown:

Savory and meaty notes from San Daniele ham
Sweet-tart balance from charred grapes and tomato jam
Rich creaminess from burrata
Textural contrast from toasted pine nuts

Pairing Suggestion: Pairs beautifully with the OFC Farm Bread as an appetizer course.

Beef Tongue Yakitori ⭐⭐⭐⭐⭐ (5/5) – MUST TRY

Description: Bak Kut Teh marinated beef tongue with shredded ginger flowers

Dish Facets:

Preparation: Grilled yakitori-style with slight char
Marinade: Bak Kut Teh spices (star anise, cinnamon, garlic, pepper)
Texture: Tender with slight resistance, charred exterior
Flavor Profile: Rich, aromatic, umami-forward with spice notes

What Makes It Special:

Fusion of Japanese yakitori technique with Singaporean Bak Kut Teh flavors
Expert preparation ensures no gamey taste
Ginger flowers provide refreshing counterpoint
Charred exterior adds depth without bitterness

Why It’s a Standout: This dish exemplifies OFC’s ability to innovate while respecting culinary traditions. The bold flavor profile sets it apart from typical brunch offerings.

Brunch Mains

Pulled Pork Benedict ⭐⭐⭐⭐½ (4.5/5) – HIGHLY RECOMMENDED

Description: Tender pulled pork ragout with sous vide eggs and espuma-style hollandaise

Dish Facets:

Protein: Slow-cooked pulled pork ragout
Eggs: Sous vide for perfect creaminess
Sauce: Light, airy espuma hollandaise
Texture: Luxurious, creamy, tender throughout
Innovation: Modern technique applied to classic dish

Technical Highlights:

Sous vide eggs ensure consistent doneness
Espuma hollandaise delivers flavor without heaviness
Pork ragout is tender and deeply flavored
Perfect balance of richness and lightness

Why It’s Better: The espuma preparation of hollandaise is genius—it maintains the tangy richness while being lighter and airier than traditional hollandaise, preventing the dish from becoming too heavy.

Shakshuka ⭐⭐⭐ (3/5)

Description: Spiced tomato sauce with feta cheese and eggs, served in bowl format

Dish Facets:

Presentation: Bowl format (non-traditional)
Flavor Profile: Mild with subtle fennel notes
Spice Level: Low to medium
Egg Texture: Perfectly creamy yolks

Critique:

Bowl presentation diminishes traditional appeal
Would benefit from being served hot in a pan
Eggs should be poached directly in sauce (traditional method)
Flavors lean mild rather than bold and spicy

What Works: Wholesome ingredients, perfectly cooked eggs with creamy yolks

Room for Improvement: More assertive spicing, traditional pan presentation, hotter serving temperature

Avocado Toast ⭐⭐⭐ (3/5)

Description: Mashed avocado with tomato salsa, served in bowl format

Dish Facets:

Presentation: Bowl format similar to shakshuka
Base: Mashed avocado
Toppings: Fresh tomato salsa
Egg Component: Perfectly creamy yolk

Critique:

Bowl format makes it less visually appealing
Traditional toast presentation would be more satisfying
Otherwise wholesome and well-executed

Best For: Health-conscious diners seeking lighter options

Spanish Omelette ⭐⭐⭐ (3/5)

Description: Potato-egg preparation topped with bak chor mee-style minced meat and mushrooms

Dish Facets:

Presentation: Beautiful golden exterior
Texture: More egg-forward than traditional
Innovation: Local Singaporean twist
Ratio: Higher egg-to-potato ratio

The Issue:

Resembles frittata more than Spanish tortilla
Lacks the creamy, starchy consistency of slow-cooked potatoes
Traditional Spanish omelette should be almost custardy inside

The Twist:

Bak chor mee-inspired topping is creative
Shows willingness to experiment with fusion

For Best Results: If you love traditional Spanish tortilla, this may not meet expectations. If you’re open to reinterpretation, it’s enjoyable.

Buttermilk Pancakes ⭐⭐⭐½ (3.5/5)

Description: Fluffy pancakes with banana brûlée and ice cream

Dish Facets:

Texture: Subtle bounce, light and airy
Toppings: Caramelized banana brûlée, ice cream
Sweetness: Balanced
Temperature: Warm pancakes with cold ice cream

Technical Notes:

Buttermilk creates tender crumb with slight tang
Brûlée technique adds caramelized complexity to bananas
Temperature contrast enhances experience

Perfect For: Those with a sweet tooth seeking classic comfort

Granola Yoghurt Bowl ⭐⭐ (2/5)

Description: Yoghurt bowl with granola and toppings

Dish Facets:

Yoghurt: Thin consistency, sweet
Granola: Standard preparation
Overall Balance: Too sweet

Issues:

Yoghurt lacks tanginess
Thin texture lacks richness
Excessive sweetness
Needs better contrast

How to Improve:

Use Greek yoghurt for thickness and tang
Reduce sugar in yoghurt
Add crunchier, less sweet granola
Include fresh berries for acidity

Lunch Selections

Beer-Battered Fish & Chips ⭐⭐⭐⭐ (4/5)

Description: Crispy beer-battered fish with hand-cut chips

Dish Facets:

Batter: Light, crispy, golden
Fish: Flavorful, moist interior
Chips: Well-executed, crispy outside, fluffy inside
Technique: Proper frying temperature maintained

What Makes It Good:

Batter stays crispy without greasiness
Fish remains moist and flaky
Chips are properly seasoned and cooked
Classic done right

Best For: Those seeking comfort food executed with care

Creamy Mushroom Mafaldine Pasta ⭐⭐⭐⭐ (4/5)

Description: Mafaldine pasta with local mixed mushrooms in creamy Pecorino Romano sauce

Dish Facets:

Pasta: Firm, chewy mafaldine ribbons
Sauce: Creamy with sharp cheese notes
Mushrooms: Local mixed varieties
Texture: Perfect sauce-to-pasta ratio
Cheese: Sharp Pecorino Romano

Technical Excellence:

Pasta cooked al dente with proper chew
Sauce consistency coats ribbons beautifully
Pecorino adds sharpness to prevent creaminess from cloying
Local mushrooms support sustainability mission

Why It Works: The ribbon shape of mafaldine holds sauce perfectly, while Pecorino Romano cuts through richness with its sharp, salty notes.

Desserts

Deconstructed Tiramisu ⭐⭐⭐⭐½ (4.5/5) – HIGHLY RECOMMENDED

Description: Modern interpretation featuring Kahlua-soaked sponge and aerated chocolate

Dish Facets:

Sponge: Intensely coffee-soaked with Kahlua
Chocolate: Light, aerated texture
Presentation: Deconstructed, modern plating
Flavor Intensity: Bold coffee and chocolate notes
Texture: Contrast between dense sponge and airy chocolate

Why It’s Memorable:

Intense Kahlua flavor appeals to coffee lovers
Aerated chocolate provides lightness
Modern presentation feels special
Better balance than traditional tiramisu

Perfect For: Coffee enthusiasts and those who appreciate modern dessert techniques

Lemon Meringue Pavlova ⭐⭐⭐½ (3.5/5)

Description: Pavlova with lemon curd and meringue

Dish Facets:

Base: Crispy-chewy pavlova meringue
Topping: Tart lemon curd
Texture: Contrast between crispy, chewy, and creamy
Flavor Profile: Sweet and tart

Character: Light, refreshing, citrus-forward dessert that contrasts nicely with the richer tiramisu option.

Recipe Inspiration: Home Version of Pulled Pork Benedict

While we can’t replicate the exact OFC recipe, here’s a home-cook friendly version inspired by their standout dish:

Ingredients (Serves 4)

For the Pulled Pork:

1.5 kg pork shoulder
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
400g canned tomatoes
250ml chicken stock
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper

For the Eggs:

8 large eggs
Water for poaching
1 tbsp white vinegar

For Simple Hollandaise:

3 egg yolks
150g butter, melted
1 tbsp lemon juice
Pinch of cayenne pepper
Salt to taste

Base:

4 English muffins or good quality bread
Butter for toasting

Garnish:

Fresh herbs (chives or parsley)
Black pepper

Cooking Instructions

Step 1: Prepare the Pulled Pork (3-4 hours, or overnight)

Season the pork: Generously season pork shoulder with salt and pepper on all sides.
Sear the meat: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear pork until golden brown on all sides (about 3-4 minutes per side). Remove and set aside.
Build the ragout base: In the same pot, sauté diced onion until soft (5 minutes). Add minced garlic and cook for 1 minute until fragrant.
Add liquids and aromatics: Add canned tomatoes, chicken stock, tomato paste, smoked paprika, and oregano. Stir to combine.
Braise the pork: Return pork to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, turning occasionally, until meat is fork-tender and falls apart easily.
Shred the pork: Remove pork from pot and shred using two forks. Return shredded meat to the sauce and simmer uncovered for 15 minutes to thicken. Adjust seasoning.

Make-Ahead Tip: This can be made a day ahead and reheated, which actually improves the flavor.

Step 2: Prepare the Hollandaise (10 minutes before serving)

Create double boiler: Fill a pot with 2 inches of water and bring to a gentle simmer.
Whisk egg yolks: In a heatproof bowl that fits over the pot, whisk egg yolks with 1 tbsp water until slightly thickened.
Cook gently: Place bowl over simmering water (not touching). Whisk constantly until mixture becomes thick and creamy (3-4 minutes).
Add butter: Remove from heat. Slowly drizzle in melted butter while whisking constantly until emulsified.
Season: Add lemon juice, cayenne, and salt. Keep warm.

Lighter Version: For an airier hollandaise similar to OFC’s espuma style, fold in 2 tbsp of whipped cream at the end.

Step 3: Poach the Eggs (5 minutes before serving)

Prepare water: Bring a large pot of water to a gentle simmer (not rolling boil). Add vinegar.
Create whirlpool: Stir water in one direction to create a gentle whirlpool.
Add eggs: Crack each egg into a small cup. Gently slip egg into the center of the whirlpool. The swirling water helps egg white wrap around the yolk.
Cook: Poach for 3-4 minutes for runny yolks, 5-6 minutes for firmer yolks.
Remove: Use a slotted spoon to remove eggs. Drain on paper towels.

Pro Tip: You can poach eggs ahead of time, shock them in ice water, and reheat in warm water for 1 minute before serving.

Step 4: Toast the Base (2 minutes)

Split and butter English muffins or bread slices.
Toast in a pan or under the broiler until golden brown.

Step 5: Assemble the Benedict

Place toasted muffin halves on each plate
Spoon generous amount of warm pulled pork ragout over each half
Top each with a poached egg
Drizzle hollandaise sauce over the egg
Garnish with fresh herbs and cracked black pepper
Serve immediately

Cooking Tips for Success

For Tender Pork:

Don’t rush the braising—low and slow is key
Pork should fall apart easily when done
If using a slow cooker, cook on low for 8 hours

For Perfect Poached Eggs:

Use the freshest eggs possible—older eggs spread in water
Vinegar helps egg whites coagulate faster
Water should be barely simmering, not boiling
Work in batches if necessary

For Foolproof Hollandaise:

Don’t let bowl touch the simmering water—indirect heat only
If sauce breaks, whisk in 1 tsp of hot water
Keep warm in a thermos if making ahead
Temperature should be warm, not hot

Variations & Substitutions

Protein Alternatives:

Beef short rib instead of pork
Braised lamb shoulder
Slow-cooked chicken thigh

Dietary Modifications:

Gluten-free: Use gluten-free bread or serve over hash browns
Dairy-free hollandaise: Use plant-based butter and omit hollandaise for avocado cream
Lower carb: Serve over sautéed spinach instead of muffins

Delivery & Takeaway Options

Current Status

Based on available information, Open Farm Community primarily operates as a dine-in restaurant. Here’s what you should know:

Official Information:

Check their website or call +65 6471 0306 for current delivery options
Many Singapore restaurants partner with delivery platforms

Potential Delivery Partners:

GrabFood
Foodpanda
Deliveroo

Considerations for Takeaway:

Some dishes (like eggs benedict) may not travel well
Desserts and pasta dishes typically transport better
Call ahead to inquire about packaging and timing

Best Practice:

Contact the restaurant directly for most current information
Ask about special takeaway packaging for delicate items
Consider picking up yourself to ensure food quality

Reservation Information

Why Reserve:

Popular weekend brunch spot
Limited alfresco seating with pet discount
Scenic location attracts crowds

How to Reserve:

Phone: +65 6471 0306
Online: Check their website for booking system
Walk-ins welcome but subject to availability

Value Assessment

Price Point

Range: Mid to upper-mid ($18-$34 per main)
Category: Casual fine dining
Service Charge: Likely 10% (standard in Singapore)
GST: 9% (standard in Singapore)

What You’re Paying For

Farm-to-table concept with quality ingredients
Beautiful, nature-immersed setting
Thoughtful, sustainability-focused approach
Pet-friendly environment with discount
Central Dempsey location

Best Value Items

Beef Tongue Yakitori (exceptional quality)
Pulled Pork Benedict (generous portion, complex preparation)
Creamy Mushroom Mafaldine Pasta (satisfying and well-executed)

Budget Tips

Dine alfresco with pets for 15% discount
Share starters to try more dishes
Lunch menu offers good value
Visit during weekday lunch for relaxed experience

Dietary Accommodations

Vegetarian Options

Burrata
Avocado Toast
Shakshuka
Spanish Omelette
Mushroom Pasta
Granola Yoghurt Bowl

Considerations

Call ahead for vegan modifications
Gluten-free options may be limited
Staff likely accommodating for allergies

Final Verdict

Overall Rating: ⭐⭐⭐⭐ (4/5)

Strengths:

Exceptional atmosphere and setting
Commitment to sustainability and community
Innovative dishes that blend traditions
Pet-friendly with thoughtful perks
Daily brunch availability

Areas for Improvement:

Some dishes need bolder execution
Consistency across menu items varies
Price point may be high for portion sizes

Who Should Visit

Perfect For:

Nature lovers seeking dining escape
Brunch enthusiasts
Pet owners
Sustainable dining advocates
Special occasions in relaxed setting
Families with outdoor space needs

Skip If:

You prefer urban, contemporary dining rooms
Budget is primary concern
You expect bold, aggressive flavors throughout
Indoor air-conditioned dining is essential

The Bottom Line

Open Farm Community succeeds in creating a distinctive dining experience that prioritizes atmosphere, sustainability, and community alongside food quality. While not every dish achieves perfection, standouts like the Beef Tongue Yakitori and Pulled Pork Benedict demonstrate serious culinary ambition. The daily brunch extension is welcome news, and the pet-friendly policy with discount shows genuine commitment to inclusive hospitality.

The restaurant’s greatest asset is its ability to transport diners away from Singapore’s urban intensity into a green, relaxed sanctuary. Combined with thoughtful cooking and quality ingredients, OFC delivers an experience worth the trip to Dempsey.

Recommended Visit: Weekend brunch with pets, alfresco seating, arrive early for best ambience.

Practical Information

Getting There

By MRT:

Nearest: Napier Station (TE Line)
10-15 minute walk through Dempsey area

By Bus:

Several routes serve Dempsey Road
Check with SG BusLens or similar apps

By Car:

Parking available in Dempsey area
Can be crowded on weekends

By Taxi/Grab:

Easy access via Minden Road
Set destination as “Open Farm Community”

What to Bring

Sunglasses and hat for alfresco dining
Your furry friend for 15% discount
Camera for the beautiful setting
Appetite for leisurely dining

Booking Tips

Reserve for weekend brunch (especially if bringing pets)
Request alfresco if dining with pets
Mention dietary requirements when booking
Allow 1.5-2 hours for full experience

Connect With Open Farm Community

Website: [Check their official website]
Facebook: [Official Facebook page]
Instagram: [@openfarmcommunity] – Great for visual inspiration
Phone: +65 6471 0306

Follow for Updates

Seasonal menu changes
Special events
Farm harvest updates
Sustainability initiatives

Review based on dining experience as of October 2025. Menu items, prices, and policies subject to change. Always confirm current information with the restaurant directly.

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