When I am in town, weekend is all about running errands, to shop for my weekly supply of fresh fruits and vegetables and of cos to get a meal to reward myself for the hectic week passed. Recently, PORTA Fine Food and Import Company at Park Hotel Clarke Quay has appointed a new Executive Chef, Chef Alex Phan. With the rich culinary experiences that Chef Alex Phan had at Garibaldi Group of Restaurants, Tippling Club, Open Door Policy, Sorrel by Unlisted Collection and Restaurant Ember, I was quite excited to try the newly revamped menu.
For those who prefer to start a meal with a salad, there are several choices available. Seafood lovers can consider Charred Prawn Salad ($16) or the Tuna Tartare ($18). With the new year’s resolution of eating more healthy, my heart went out to the Sweet Potato and Kale ($14) which was a medley of flavours with roasted sweet potato, kale, tahini and walnuts. The cranberries also added some tangy and sweetness to the salad which made it really refreshing and appetising.
One shouldn’t miss the Apple Bacon Pancake ($16) from the Brunch menu if you like a stack of fluffy Pancakes that were served with GOOD butter, thin apple slices, crispy bacon and maple syrup! So good that I almost forgot that I am on diet!
Avocado Toast ($16) is definitely a healthier choice! Served with walnut toast, sliced avocado, confit tomatoes, balsamic reduction and topped off with chia seeds, this is more than enough for any small eater.
Being a sucker for pasta, I was elated to see new items such as Duck Ragout ($24) and Prawn & Spicy Chorizo Pasta ($22). The slow cooked duck ragout with pappardelle pasta, herbs and parmesan cheese was a crowd pleaser. While it was flavoursome, it was not too overwhelming and if I can I would not want to share this. Prawn & Spicy Chorizo Pasta came with a kick which was not too over the top and the prawns were fresh and juicy!
The mushroom lover in me delighted at the Wild Mushroom Orecchiette ($22). The sauce was neither too creamy nor heavy enveloped the al denta pasta beautifully which made it a very addictive dish to have.
If you are looking at loading some proteins, there are also a good selection available. Choose from 12 hours slow cooked Braised Beef Short Rib ($28), which you can effortlessly tear apart and melt in your mouth, perfectly sous vided Norwegian Salmon ($24) served with spiced pumpkin puree, baby spinach, crushed pistachio and pumpkin seed or juicy and moist roasted Spring Chicken ($24) dished out with taro puree, roasted vegetables and red wine sauce.
Oh yes, don’t forget to round the meal up on a sweet note. Just like the new items on the menu, Chef Alex’s culinary repertoire in marrying modern European dishes with Asian-inspired flavours can be prominently seen in the Strawberry and Basil Panna Cotta ($12). This is my first time having a sweet basil dish but the aroma of basil complemented the strawberry compote and made that soft yet creamy panna cotta a perfect dessert to end the night.
PORTA
Park Hotel Clarke Quay 1 Unity Street Singapore 237983
Operating Hours: Daily 11AM — 10.30PM
Email: Hello@porta.com.sg
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