For those who like to dining along the idyllic Singapore River, many are familar with PORTA Fine Food & Import Company which is located at Park Hotel Clarke Quay. This all-day bistro offers modern European cuisine with flavours that many of us are familiar with. Recently, the restaurant has revamped its menu and for those with the love for whisky, you will be thrilled to find out that Porta will be collaborating with Auchentoshan Whisky on the evenings of 14 – 16 June!
For those who are looking forward to meet Jamey Merkel, Auchentoshan’s brand ambassador, he will also be making a special appearance on 14 June to share more about the whisky as well as to guide everyone through the three-course whisky dinner pairing.
This is PORTA Fine Food & Import Company’s first exclusive collaboration with Auchentoshan Whisky and diners will get to enjoy Auchentoshan 12 Year-Old Single Malt, paired with Home‐smoked Trout in Thai lime and Granny Smith apple as a starter. Followed by Auchentoshan 18 Year-Old Single Malt served with Sous‐vide pigeon for the main course. For those who don’t eat pigeon, there is a choice of korobuta pork as well. Auchentoshan Three Wood Single Malt that is matured in 3 different casks, will be presented with Porta’s home‐baked thyme cookie with blackberry compote, fresh whole blackberries and aged balsamic to end the meal on a sweet note.
Date: 14 June, Friday (with Jamey Merkel’s appearance)
15 & 16 June, Saturday & Sunday
Time: 6.30pm – 10.30pm
Price: $76++ per adult (with whisky pairing)
$58++ (without whisky pairing)
If you can’t make it this weekend for the three-course whisky dinner pairing, PORTA Fine Food & Import Company has also launched NEW menu. For me, the Chicken and Egg ($14) is definitely a huge pulling factor to be back. There is no dull moment for a non-salad lover if you are having this salad. The skinless chicken thigh which is marinated in soya sauce before being grilled is flavoursome and moist. It paired well with the pretty looking egg which is made exactly the same way like the ramen eggs but instead of soy marinate, a beetroot juice for least 6 hours. The type of vegetables chosen for the slaw is also slightly different. Yes, there is shredded white and purple cabbage and white onions. You can also find edamame, and corn which are tossed in sesame dressing. So this salad has heaps of Japanese influence in a very good way!!!
Spicy Salmon Tartare ($16) is also another item that I heart a lot. I like how Chef Alex added more texture into the dish with the crispy nori rice paper cracker which is made in house with nori sandwiched between the rice paper and deep-fried together. The tartare is made with diced salmon is tossed with sugar cane vinegar, Sriracha mayonnaise, diced deskinned crystal pear, and bonito furikake. This added different layers of flavours to this dish which burst in the mouth when you have them together. Oh yes, remember to stir well before eating.
Fish lovers can enjoy barramundi ($24) from Ah Hua Kelong that is served with spicy ratatouille, and charred mussels, and drizzled with dill oil. What I really like about this dish is that the fish is cooked just nice yet served with a crispy fish skin which is done by searing skin-side down on plancha after the fish is being oven grilled.
The Roast Chicken Leg ($24) is another hot fav as the dresh chicken leg is done similarly to confit cooking by being brined in salt water for 6 hours, salted then sous vide cooked in olive oil for 12 hours before it is shallow-fried. Oh yes, the potatoes that are finished n bacon oil are perfect partner with the chicken for a lovely dinner on days.
Pork Belly ($26) is another new item on the menu. Sous vide cooked for 12 hours, this is major fork tender and of cos the mashed potatoes here are totally irresistable. The grilled green pineapple purée also added some complexity and a nice balance to the dish.
One of the item that is not to be missed is the Duck Ragout ($24). The Duck leg has went through more than 12 hours of cooking to make it so soft and tender before it is then shredded while the sauce is made with mirepoix (onions, celery, and carrots), tomatoes, tabasco oregano, basil, white peppercorn and wine which is prepared a day before to to make it more robust.So if you are looking for a pasta that is cooked al dente with a totally addictive sauce, this is your best bet.
Vegetarians are not forgotten at PORTA Fine Food & Import Company, there is this Breakfast Burg ($18) Brunch menu which is made with brioche buns sandwiching whole portobello mushroom, sautéed baby spinach, tomato, and sunny-side up egg is very much a meal on its on with shoestring fries served at the sides. Very hearty and filling if you ask me.
Besides the French Toast ($16) which is available on the Brunch Menu (all week from 8.00am to 4.00pm), some of the new dessert items include Black Forest ($14), Spiced Apple Tarte Tatin ($14) and Key Lime Meringue ($12). To be honest, it is very hard for me to say which is the best if you only have tummy space for 1 dessert as they are all very impressive in their own way. Personally I like the Key Lime Meringue as it is very aromatics and I like that it has multiple textures. If you are a huge chocolate fan, the Black Forest uses Filipino Dark Malagos chocolate with 75% cocoa to make the chocolate lava cake and the maraschino cherries are enhanced with cinnamon, juniper berries, star anise to give it more flavours. The Spiced Apple Tarte Tatin is also very interesting (in the good way) as it is served deconstructed so you are have the components together or separate, your say.
Besides pushing out a refreshed menu, Set Lunch is also valid on weekdays from 12.00pm to 2.30pm
– 2-course at S$18++ (choice of appetiser and main, or main and dessert)
– 3-course at S$22++ (choice of appetiser, main, and dessert)
PORTA
1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983
Tel: +65 6593 8855
Email: hello@porta.com.sg
Operating hours: 11.00am to 10.30pm daily
Brunch
Monday to Sunday: 8.00am to 4.00pm
Set Lunch
Monday to Friday: 12.00pm to 2.30pm
All Day Dining (à la carte)
Monday to Sunday: 11.00am to 10.30pm
Website
