Tiong Bahru’s favourite gourmet spot, Open Door Policy introduces a brand new 100% gluten- and dairy-free dining concept that promises hearty and delicious comfort fare for diners who want to eat in a sustainable, healthy way. Highlights include a Quinoa salad with a medley of fermented vegetables and garlic soil, a Vegan maccheroni pasta topped with a portobello bolognese gratin and béchamel, and a dairy-free Dates & walnut cheesecake.
 
Riffing off the Spa Esprit Group’s push for green initiatives – including the somewhat revolutionary idea of growing your own food in urban Singapore – ODP’s new culinary direction is complemented by an indoor vertical farming programme where leafy vegetables are literally grown in-house for the bistro’s revamped menu.