Open Door Policy

A Revolutionary Dining Concept

Nestled in Tiong Bahru’s quaint heritage area, Open Door Policy shines as a bold spot for fresh food ideas and welcoming meals. This trailblazing bistro has built its own space in Singapore’s tough dining world. It does this by serving a full menu free of gluten and dairy.

Yet it never skimps on taste, looks, or the overall meal vibe. Diners with allergies or strict diets often feel left out in busy eateries. Here, the team flips that script. They craft dishes that pack bold flavors from herbs, spices, and fresh produce.

The spot’s latest menu update adds 15 new plates. This move shows their drive to stretch what diet-friendly food can do. Take the revamped starters, like a zesty quinoa salad with roasted veggies and a tangy citrus dressing. It bursts with crunch and brightness, proving gluten-free can mean exciting.

Main courses now include grilled tempeh bowls with coconut rice and vibrant greens. These options nod to local tastes while keeping things safe and tasty. Even sweets, such as berry sorbets topped with nuts, end meals on a high note without dairy.

Tiong Bahru itself draws food lovers with its mix of old shophouses and modern eats. In this lively corner, Open Door Policy fits right in. It appeals to health-focused crowds in a city where gluten issues affect about one in ten people, based on local health reports.

The bistro’s approach eases worries for those avoiding wheat or milk. Owners stress fresh ingredients and simple tweaks, like swapping butter for oils. This keeps every bite rich and true to bold Asian roots. Patrons leave buzzing about the creativity, often sharing how it changes their dining routine.

Ambience & Setting

Location & Accessibility

Open Door Policy occupies a prime spot at 19 Yong Siak Street in the heart of Tiong Bahru, one of Singapore’s most culturally rich neighborhoods. The area’s blend of pre-war architecture and modern lifestyle perfectly complements the restaurant’s innovative approach to traditional cuisine.

Getting There:

• By MRT: Tiong Bahru Station (East-West Line) – Exit A, 15-minute scenic walk
• Walking Route: From the station, head to the traffic light junction, cross Tiong Bahru Road, walk down towards Kim Pong Road, turn right, then proceed to Yong Siak Street

Dining Environment

The bistro embraces the neighborhood’s artistic heritage while maintaining a contemporary edge. The intimate setting creates an atmosphere where diners can appreciate both the culinary artistry and the thoughtful approach to ingredient selection. The open kitchen concept allows guests to witness the meticulous preparation that goes into each gluten-free and dairy-free creation.

Menu Philosophy & Approach

Open Door Policy’s menu represents a paradigm shift in how we perceive dietary restrictions. Rather than viewing gluten-free and dairy-free as limitations, the kitchen team treats them as creative challenges that inspire innovation. Every dish is crafted from scratch using carefully sourced ingredients that meet strict dietary standards while delivering exceptional taste profiles.

Culinary Innovation

The restaurant’s approach involves:

• Ingredient Substitution Mastery: Rice flour replaces wheat, cashew milk substitutes dairy
• Flavor Enhancement Techniques: Complex spice blends and umami-rich bases compensate for traditional flavor carriers
• Texture Engineering: Creative use of alternative ingredients to achieve desired mouthfeel
• Visual Appeal: Maintaining restaurant-quality presentation standards

Detailed Dish Analysis

Soups & Starters

Watercress Soup ($18) – Rating: 4/5

Dish Overview: This elevated comfort soup transforms humble watercress into a luxurious dining experience. The theatrical tableside service, where the rich soup is poured over a perfectly poached organic egg and sweet wolfberries, creates an engaging start to the meal.

Flavor Profile:

• Base: Rich, well-developed stock that masks any potential earthiness of watercress
• Texture: Thick, velvety consistency
• Aromatics: Clean, herbaceous notes with subtle sweetness from wolfberries

Cooking Technique: The watercress undergoes careful preparation to eliminate bitterness while preserving nutritional value. The stock base appears to be slow-simmered, creating depth without relying on traditional dairy or gluten-based thickeners.

Specialty Features:

• Organic egg adds protein and richness
• Wolfberries provide antioxidants and natural sweetness
• Tableside presentation enhances dining theater

Warm Wasabi Green Pea Soup ($23) – Rating: 4/5

Dish Composition: Served in an espresso cup, this concentrated soup delivers intense flavor in a small format. The marriage of sweet peas with wasabi’s heat creates a sophisticated palate awakener.

Key Components:

• Main Element: Thick pea puree with controlled wasabi heat
• Protein: Lightly seared Hokkaido scallops
• Textural Elements: Chia seeds, gluten-free focaccia bread

Culinary Technique: The pea soup requires careful balance – enough wasabi to provide warmth without overwhelming the sweet pea flavor. The scallops are precision-seared to maintain tenderness while developing a light crust.

Avocado Jumbo Lump Crab Salad ($25) – Rating: 3/5

Critical Analysis: While visually appealing with charcoal gluten-free bread, this dish falls short on flavor delivery. The crab meat lacks prominence, and the promised salted egg yolk crumble remains virtually undetectable.

Improvement Opportunities:

• Increase crab meat quantity and quality
• Enhance salted egg yolk crumble visibility and flavor impact
• Better integration of avocado as a flavor bridge rather than filler

Main Courses

Vegetable Tempura Risotto ($25) – Rating: 4.5/5

Standout Vegetarian Option: This dish exemplifies how plant-based cuisine can be both satisfying and sophisticated. The risotto base, reminiscent of local fish porridge, demonstrates clever cultural fusion.

Technical Mastery:

• Rice Preparation: Achieving creamy consistency without dairy requires precise technique
• Tempura Elements: Rice flour batter creates light, crispy coating on okra, baby carrots, oyster mushrooms, and broccoli
• Flavor Balance: Pickled pink ginger adds essential acidity to cut through richness

Recipe Foundation:

Base Risotto:
- Arborio rice slowly cooked with vegetable stock
- Nutritional yeast for umami depth
- Coconut cream for richness (dairy-free)
- White miso for complexity

Tempura Vegetables:
- Rice flour batter (light and crispy)
- Seasonal vegetables: okra, baby carrots, oyster mushrooms, broccoli
- Frying temperature: 180°C for optimal crispness

Braised Veal Ossobuco ($32) – Rating: 4.2/5

Sophisticated Comfort Food: This dish represents classical European technique adapted for dietary restrictions. The green pea puree risotto provides a vibrant base for the fork-tender braised veal.

Flavor Development:

• Braising Process: Long, slow cooking breaks down tough connective tissue
• Aromatic Base: Mirepoix foundation (carrots, celery, onions)
• Acid Balance: Preserved lemon juice provides brightness
• Visual Appeal: Pickled purple baby carrots add color contrast

Spaghetti Alle Vongole ($28) – Rating: 4.2/5

Gluten-Free Pasta Excellence: Initial appearance may seem unpromising, but the rice flour pasta delivers proper al dente texture – a significant achievement in gluten-free cooking.

Innovation Elements:

• Pasta Base: Rice flour without eggs
• Sauce Innovation: Japanese white miso creates creaminess typically achieved with dairy
• Seafood Quality: Generous portion of sweet white clams
• Cultural Fusion: Italian technique meets Japanese flavor enhancement

Sous Vide Salmon ($32) – Rating: 4.5/5

Precision Cooking Showcase: The sous vide technique ensures perfect doneness while the Asian-inspired broth creates an unexpected but harmonious flavor profile.

Dish Architecture:

• Protein: Garlic and thyme-marinated salmon, sous vide to perfect pink
• Broth: Braised miso chilli daikon creates umami-rich base
• Vegetables: Milk cabbage, fresh cherry tomatoes
• Garnish: Delicate dill foam adds aromatic finish

Cultural Reference: The reviewer’s comparison to Teochew-style steamed fish highlights successful East-meets-West execution.

Desserts

Calamansi Chocolate Tart ($16) – Rating: 4.8/5

Dessert Masterpiece: This tart represents the pinnacle of the restaurant’s technical and creative capabilities. The unusual citrus-chocolate combination creates a memorable finale.

Component Analysis:

• Shell: No-bake bitter chocolate tartshell (dairy-free)
• Filling: Yolk-based calamansi and lime zest custard
• Garnish: Torched meringue, dehydrated calamansi slices
• Visual Impact: Described as “one of the prettiest tarts”

Flavor Harmony: The bitter chocolate provides a sophisticated counterpoint to the citrus custard’s brightness, while the meringue adds textural contrast and visual drama.

Technical Innovation Recipe:

Dairy-Free Chocolate Shell:
- Dark chocolate (70% cocoa, dairy-free)
- Coconut oil or cocoa butter
- Almond flour base
- Natural sweetener

Calamansi Custard:
- Fresh calamansi juice and zest
- Lime zest for additional citrus complexity
- Egg yolks for richness
- Coconut cream (dairy substitute)
- Agar for setting (gelatin alternative)

Cooking Methodologies & Techniques

Gluten-Free Adaptations

Flour Substitutions:

• Rice Flour: Primary wheat flour replacement, requires different hydration ratios
• Almond Flour: Adds richness and protein to baked goods
• Coconut Flour: High fiber content, requires careful liquid balance
• Oat Flour: Provides familiar texture in crumbles and breading

Binding Agents:

• Xanthan Gum: Replaces gluten’s binding properties
• Chia Seeds: Natural thickener and nutritional enhancer
• Egg: Primary binding agent where suitable

Dairy-Free Innovations

Milk Alternatives:

• Cashew Milk: Creamy texture ideal for sauces and desserts
• Coconut Cream: Rich substitute for heavy cream
• Nutritional Yeast: Provides cheesy, umami flavor

Butter Substitutions:

• Extra Virgin Coconut Oil: Solid at room temperature, ideal for baking
• Vegan Butter Alternatives: Plant-based options for specific applications

Menu Pricing Structure

Open Door Policy positions itself in the mid-to-premium dining segment:

Starters: $18-25 Main Courses: $25-38
Desserts: $16

The pricing reflects:

• Premium, specialized ingredients
• Labor-intensive preparation methods
• Skilled culinary execution
• Unique market positioning

Operating Information

Address: 19 Yong Siak Street, Singapore 168650
Phone: +65 6221 9307
Operating Hours:

• Daily: 12:00 PM – 3:00 PM (Lunch)
• Daily: 6:00 PM – 11:00 PM (Dinner)

Delivery & Takeaway Options

Note: Specific delivery information was not provided in the source material. Potential customers should contact the restaurant directly at +65 6221 9307 for current delivery partnerships and takeaway policies.

Likely Delivery Considerations:

• Specialized packaging required for maintaining food quality
• Temperature-sensitive items may have limited delivery radius
• Potential partnerships with food delivery platforms (GrabFood, Foodpanda, Deliveroo)

Conclusion: Redefining Inclusive Dining

Open Door Policy successfully demonstrates that dietary restrictions need not compromise culinary excellence. Through innovative techniques, careful ingredient selection, and skilled execution, the restaurant creates dishes that satisfy both dietary requirements and gastronomic expectations.

The establishment serves multiple constituencies:

• Celiac Disease Sufferers: Safe, delicious dining without contamination risk
• Lactose Intolerant Diners: Full menu accessibility
• Health-Conscious Consumers: Clean eating without sacrifice
• Adventurous Foodies: Novel approaches to familiar dishes

Open Door Policy’s success lies in treating gluten-free and dairy-free cooking not as a limitation, but as an opportunity for culinary innovation. Each dish tells a story of adaptation, creativity, and respect for both dietary needs and flavor integrity.

For Singapore’s dining scene, Open Door Policy represents an important evolution – proof that inclusive dining can achieve the same standards as traditional cuisine while opening doors to previously underserved communities. The restaurant’s location in culturally rich Tiong Bahru adds another layer of authenticity to their mission of making exceptional food accessible to all.

Reservation Recommendation: Given the specialized nature of the cuisine and intimate setting, advance booking is strongly recommended, especially for dinner service.

• Limited Information: Most establishments appear to be dine-in focused
• Takeaway Available: Several hawker stalls and coffee shops
• No Delivery Mentioned: For most locations

Tourist Accessibility:

• Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
• Moderate Accessibility: Most hawker centres and established restaurants
• Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

• Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
• Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
• Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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