No corkage day at Open Door Policy restaurant, Tiong Bahru

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Tuesday is no corkage day at the Open Door Policy in Tiong Bahru. So we decided to have a BYO lunch and headed down to this hip little restaurant in the trendy neighbourhood of Tiong Bahru. This restaurant, also known as ODP,  is located along Yong Siak Street, along with a couple of other fashionable coffee shops.

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From the outside, ODP looks like any other cafe. With its simple and inconspicuous sign, you could easily miss it unless you were consciously looking for it. Inside, there weren’t many tables in the long narrow space. On a weekday afternoon, there were only ten other patrons, but the little restaurant already seemed quite full. I can only imagine how crowded it would be on a Friday night.

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There was a set lunch available that day, but we decided to go for the a la carte dishes instead.  Here is the a la carte menu.

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For starters, we had Crab Cakes ($20) and the Le Jardin Vine Tomato Salad ($12). The Crab Cakes had a nicely browned, crispy outer layer with tasty crab fillings. The crab cake rested on a bed of pea salad. The Tomato Salad was more unusual, and definitely the more photogenic dish. It was served with a whole tomato, olives and a pesto sauce. It was a relatively rare combination of ingredients, but they complemented each other just fine.

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For the main course, we had the Paglia e Fieno Taglierini ($26) and the Kangaroo Fillet ($34). The Paglia e Fieno Taglierini was a dish with lamb ragout and noodle-like pasta that is thicker than spaghetti. The sauce was good without too much of the gamey taste from the lamb. The herbs used in the sauce also enhanced the taste of the meat. The only complaint is that it could do with less oil and salt. The Taglierini was alright, just as you would expect for a dish in this price range.

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We must admit that we ordered the Kangaroo Fillet mostly because it was out of the ordinary – how often do you get to eat kangaroo meat in Singapore? Anyway, it didn’t turn out to be a bad choice. The meat was cooked to our liking, not too overcooked. It went well with the sauce and vegetables it was served with. How does kangaroo taste? Like very lean beef (totally fatless) is probably a good description.

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We brought along a bottle of 2008 Chateau Figeac to go with the meal. From the St Emilion region of Bordeaux,  the 2008 vintage does not seem to be a  strong one for this chateau. The wine was light and easy-going and had hints of blueberries and spices. We would recommend to anyone having food that is not too rich.

We applaud Open Door Policy for introducing a no corkage fee day. Hopefully this will encourage BYO diners on quieter days and be a practice that is followed by other restaurants.

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Ratings
Food: 4
Service: 3
Value: 3
Atmosphere: 4
Overall Rating: 4 TOPs 4 tops

Open Door Policy
19 Yong Siak Street
Singapore 168650

Tel: 62219307

Opening Hours:
Lunch 12 – 3 pm
Dinner 6 – 11 pm
Brunch 11 – 3.30pm (Sat Sun & PH)

Website

2 Comments

  1. The kangaroo steak looks really delicious. Wonder how they pick kangaroos suitable for eating. Are there kangaroo farms in Australia? I once had kangaroo and it was really dry and chewy:)

    1. We do not have the answer to your question, but according to Wikipedia: “…Currently most kangaroo meat is sourced from wild animals as a byproduct of population control programmes.[2][3] Both the meat and the hides are sold.”

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