H O S T E D
Not sure which rock I was hiding under for the longest time but I only found out today Open Door Policy has a menu that is completely gluten-free and dairy-free. Head Chef Freddy has taken many, many months to experiment and fine-tune to make this possible while not compromising on flavours. Check out the above four dishes (clockwise from top left) which are new additions in the Mains section of their menu.
The Vegetable Tempura Risotto ($25++) is a clever contrast of crunchy-battered vegetables with the smooth yet chewy grains. I liked the subtle zing brought by the pickled pink ginger too.
If you prefer pasta, the Spaghetti Alle Vongole ($28++) which has a luscious creamy sauce made with white miso, should satisfy. I found the plentiful clams to be fresh and sweet as well.
The Roasted Pork Rack ($38++) was beautifully tender and juicy, with accompaniments of purple sweet potato and baby kailan that almost stole the limelight. I thought it's good that the spicy pineapple sauce was served on the side, so I could pour on the amount of hot and fruity sauce to my liking.
The Sou-Vide Salmon ($32++) was incredibly moist. And like the pork, had a sauce that's served in a jug. Having been simmered in a light, mild chilli and white miso soup, the daikon was one delicious chunk of yumminess. And I was a happy camper to see this comes with a profusion of green Chinese cabbage too.
After today's tasting, my conclusion is Open Door Policy is an ideal destination for those who are health-conscious, yet are unwilling to forego tastiness in their food.