The fresh produce and wholesome flavours of Little Farms Bistro at Katong Point now come with a new smoky, fiery goodness with the unveiling of a new woodfire-focused menu. Presenting dishes such as Woodfired Veges, Barbecued Pork Neck, Smoky Tamarind Glazed Grilled Octopus, and Thai Style Organic Barbecue Chicken, amongst others, rendering the food bolder, smokier and all-around punchier. They are transformed into whole new dimensions of charred goodness by the hands of Chef Ming Earn, who has built an audience with Little Farms Bistro with his iterations of local dishes tweaked with Western elements and techniques, innovated from his personal passion for fusion cuisine.
Anticipate an exclusive four-hand dinner experience with Chef Sam Chablani, renowned for his No Burn No Taste philosophy, taking place for three nights only from 21 to 23 September 2023, while grabbing the chance to acquire Chef Sam’s exclusive Dirty Delicious Umami Butter, available solely at Little Farms Grocer at Katong Point.
Little Farms Bistro x Chef Sam Chablani’s Smoky Collaboration
The new additions are also marked by an exciting collaboration between Little Farms Bistro and independent Chef Sam Chablani, best known for whipping up barbecued goodness based on a term he coined and is now his cooking mantra: No Burn No Taste. This ethos is the foundation of his wood-fire private dining sessions and the basis for pre-orders of his unique signature product, Umami Butter. Previously the sous chef at Mediterranean restaurant Lolla, kitchen consultant for Bali-import Naughty Nuri and head chef at the now defunct Fat Lulu’s, Chef Sam is a worshipper of smoke and char on his meats, rendering them just the right amount of smoky and savoury without a hint of burnt bitterness.
The Four-Hands Dinner
For three nights only from 21-23 September 2023, taste Chef Sam’s specially curated menu during a guest stint at Little Farms Bistro in an exclusive collaborative dinner between him and Chef Ming Earn. This menu, born from the finest Little Farms products and produce, is a symphony of smoky barbecued perfection, elevated by Chef Sam’s mastery of the grill. The NBNT wood-fire private dining sessions are in high demand and have already reached full capacity until 2024, making this collaboration a rare, once-in-a-lifetime opportunity not to be missed. This time-limited event is an experience like no other, this four-hands dinner is priced at $188++ per person. Stay tuned to Little Farms Instagram for booking details!
Dirty Delicious Umami Butter
Among Chef Sam's distinctive creations lies the renowned Dirty Delicious Umami Butter ($19.98) — a velvety infusion of secret ingredients that lends a rich umami complexity. Starting August 22, 2023, these exclusive 100g jars will be available solely at Little Farms Grocer at Katong, marking the first time the Umami Butter becomes available for in-store purchase after consistently selling out online.
Exclusive Dish
Together, Little Farms Bistro and Chef Sam have also come up with an exclusive dish made using the same Umami Butter. The Umami Butter Chicken Piccata ($28) pan grills Bostock chicken in a piccata sauce made extra indulgent with the infusion of the umami butter with lemon juice and capers. The zesty, buttery dish is finished off with a side serving of Colcannon mash. This dish is available for order at Little Farms Bistro also for a limited time only from 23 August - 30 September 2023.
Smoky New Goodness at Little Farms Bistro
Vegetables, seafood, poultry, and meats galore are reinvented in the latest wood-fire gastronomy from Little Farms Bistro, Katong Point. For something to warm the lips and stomach, the all-new Prawn & Bourbon Bisque ($14) lends boldness to the punch of a prawn bisque simmered from the shells of prawns and flower crabs that are grilled before being put to boil with Wild Turkey bourbon. Lashings of prawns, a topping of puff quinoa and a drizzle of bourbon add to the flavours right before serving, complete with sides of two slices of sourdough bread baked in-house.
Small Plates for Sharing
Taste the sweetest of salmon with the Cured Salmon Tartare ($12) where sakura salmon from New Zealand is cured in beetroot juice added with gin, coriander and salt for an hour and a half daily for a deeper, earthier flavour profile. It is served with small dollops of tart pickles and round mayo to balance out the flavours. A small snack that delivers a big impact is the Grilled Portobello Mushroom Bruschetta ($12). Grilled portobello is served on squares of dao pok beancurd toasts, which are first woodfire grilled to dehydrate the soy base and render it crispy. Soy toast and mushrooms marries the best earthy, savoury goodness for bites that are difficult to stop once you start.
Eat your greens with the Woodfired Veggies ($12) featuring Little Farm’s best selections of green vegetables chargrilled with a little olive oil, salt and pepper and served in a casserole to retain the heat. Pork lovers will revel in the BBQ Pork Neck ($14) of a whole neck of pork first marinated in fish sauce, oyster sauce and coconut cream for explosive umami flavours before it is grilled to juicy perfection. After grilling, it is further brined for another 1.5 hours in a house-secret special brine to really get the flavours to the centre of the prime cut.
Seafood stuns with the Smokey Tamarind Glazed Grilled Octopus ($16) where a whole tentacle of octopus is carefully grilled over an open fire before being coated with a smoked tamarind and paprika seasoning. Paprika veils the dish with spicy punch while a house-made puff quinoa breads the octopus for crunch.
New Exciting Mains
Chicken is fiery and flavourful with the Thai-styled Organic BBQ Chicken ($30 for half) that chargrills Bostock chicken in a sweet, sour, and spicy Thai sauce that is as appetising on the lips as it is colourful on the eyes. Beef is accounted for with the O’Connor Grass-fed Beef Prime Cuts of Striploin, Tenderloin, and Ribeye obtained directly from Little Farms butcher, perfectly chargrilled for a smoky bark on the outside and juicy and tender on the inside. It is served with a side of charred cabbage riddled with bacon and scallion for the full barbecue taste and texture.
Bolder flavours are served with the Roaring Forties Lamb Cutlets ($42 for 250g) of lamb cutlets chargrilled for the perfect rendering of fat and cooking of lean meat, served with a traditional Mediterranean grilled eggplant baba ganoush spiced with garlic confit, coriander, and cumin, finished off with a side of mint sauce.
Launch Promotion: Buy Two Free One Small Plates
To celebrate the launch of the new menu, order any two small plates from the menu and enjoy a third one for free.
Take your pick from Little Farms' classic gluten-free Homemade Falafel ($10), the comforting richness of the Baked Camembert ($20), and the new wood-fired creations, including light and refreshing Cured Salmon Tartare ($12), the innovative crunch of Grilled Portobello Mushroom Bruschetta ($12), and the hearty goodness of Wood Fired Veggies ($12). Up the satiation with succulent Miso Glazed Organic Chicken Skewers ($14), the alluring Smoky Tamarind Glazed Grilled Octopus ($16), melt-in-your-mouth BBQ Pork Neck ($14), or the irresistible Buttermilk Bostock Fried Chicken ($16), nicely flavoured with sriracha hot sauce.
The promotion is valid only from 23 August to 30 September 2023.
a. 451 Joo Chiat Rd, #01-04, Singapore 427664
w. www.littlefarms.com/store-locator/little-farms-bistro
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