Cosy hangout Open Door Policy in Tiong Bahru launches a new menu that reinvents brunch, paired with refreshing new tipples from the Tippling Club’s Head Bartender
Open Door Policy in Tiong Bahru’s Head Chef Daniele Sperindio has launched a brand new brunch menu, reinventing certain brunch norms or familiar dishes in the process.
The cosy bistro’s style of fusion European, Western and Asian flavours were strongly evident in the new dishes.
Breaking Norms of Brunch Cuisine
“The new brunch offerings stay true to ODP’s spirit of constantly elevating our food to a higher level of fresh tastes,” states Chef Sperindio.
He added that this new menu is of “a higher level of complexity compared to our previous café-styled items”. He further aptly says, “With a focus on more premium-quality ingredients, innovative tastes and interesting presentations, the new dishes deliver a well-layered flavour profile to give our diners that element of surprise while still packing that comfort quotient we’re distinctly known for.”
Lively Colours & Intriguing Flavour Combinations
Surprise, he did. I was enticed by the Eggs Benedict with Poached Chicken, spinach and diced tomatoes on sourdough bread, with Green Curry Hollandaise Sauce. It had a luminosity with its shade of green, in an appealing rather than suspect fashion.
Apart from its comely appearance, how the flavours of the different components came together was unique. If you love Thai Green Curry, you’ll find this an excellent choice for brunch.
The other colourful contender piqued my curiosity but perhaps not so much my taste buds. The very orange-looking [though I’m not sure now after looking at dress colours going around on social media] Roast Wagyu Rump, ratte potatoes, poached eggs, red onions and bright chilli béarnaise sauce on a sweet brioche bun had a rather… uncommon taste.
I’m sure I caught a hint of a smile on Chef’s lips as he mentioned that there was some sambal in the feisty-looking sauce (which wasn’t too spicy, if you’re wondering). While I love sambal belacan, I wasn’t used to the (to me) unusual taste of the sauce.
Perhaps it was the sambal or chilli as a béarnaise sauce. I am wondering how other Asian palates would take to this. Perhaps you could tell me once you’ve tried it.
Other New Brunch Options
Another one I liked, and had more helpings of, was the Truffle Scrambled Organic Egg with oyster, shimeji and Portobello mushrooms and baby spinach with sourdough bread. If you enjoy truffle fries, this will certainly please you. While satisfying, I wouldn’t say it was extraordinary.
What was a little extraordinary was the Potato Rosti with Scrambled Eggs, sliced pork sausages, crème fraiche and red onion brown jus. A few of the diners at my table commented on how crispy and tasty the rosti was.
Another thing that stood out was the sausage in The English Breakfast with premium British sausages and smoked pancetta. “Premium” is not overselling.
It truly tasted delicious to us. Even the little tomatoes from France have a rich flavour.
Together with the Tippling Club’s Head Bartender Kamil Foltan’s new selection of tipples, it certainly constituted a warm, satisfying brunch. Not all the items were exceptional but this was good as far as brunch menus go, with unexpected reinventions to boot.
By Lester J Wan
Open Door Policy, 19 Yong Siak Street (Yong Siak View), Singapore 168650, Tel: 6221 9307, www.odpsingapore.com
ADVERTISEMENTS