With the new year, Park Hotel Clarke Quay welcomes a new restaurant - Porta Fine Food & Import Company replacing Brizo, offering modern European cuisine. The new restaurant is helmed by 31 years old Executive Chef Michael Suyanto who was leading the team in Bistro du Vin of Les Amis Group before the new opportunity at Porta.
Chilled Angel Hair 4/5
For the lunch crowd, Porta offers a reasonable lunch menu at $18 for 2 courses and $22 for 3 courses. Available on the lunch menu is the Chilled Angel Hair. While it is not something new on the plate, the pasta with avruga caviar, kombu seafood and truffle oil work harmoniously together for a beautiful dish. However I though the version here has a slightly tang which makes it more appetising.
Spanish Octopus 4/5
From the ala carte menu, we started with the Spanish Octopus ($18) with Idaho potatoes. The octopus leg is sourced from Ria de Arousa. The tenderness of the octopus leg is coupled with the smoky aroma. What I enjoyed most is the spicy sauce that lifted the whole enjoyment.
Foie Gras 4.2/5
The Foie Gras ($24) comes with two generous slices weighting up to 50g each. The foie gras is pan seared to crispy on the exterior while retaining the creaminess inside. The onion marmalade lends a sweetness to the creamy foie gras while the crushed almond dragee added extra crunch to it.
Ravioles De Royans 3.5/5
For vegetarian, there is the Ravioles De Royans ($22). The ravioles are filled with 2 different type of cheeses and served in a creamy and tangy sauce. While the bite size parcel is smaller and more intense than normal ravioli, However I find the pasta was slightly overcooked.
Iberico Pork Secreto 4.5/5
Definitely the favourite among the diners is the Iberico Pork Secreto ($26). The cut is from the pork shoulder blade which is paired with pommery mustard for acidity and served with creamy tangy honey mustard mash. The star goes to the iberico pork which is sous-vide for four hours and roasted to perfection, it even comes with a delightful crunchy bite.
Porta Burger 3/5
The Porta Burger ($23) comprises of a premium Stanbroke Angus beef patty, with caramelised onion, cheddar and smoked bacon served on a toasted brioche bun and chunky fries. While the rest seems to enjoy it, I thought it would be taste better if the seasoning can be more intense and cheesy.
Coconut Blancmange 4/5
For dessert, we tried the Coconut Blancmange ($12) which is smooth, creamy and silky. The custard is topped with passion fruit coulis for an acidity balance as well as giving it an extra texture.
Valrhona Chocolate 4/5
The other dessert we tried is the Valrhona Chocolate ($14) with oozing chocolate lava. The warm valrhona chocolate fondant combines the elements of a flourless chocolate cake and a souffle. It is paired with a scoop of Movepick vanilla ice cream to sweeten the experience.
Note: This is an invited tasting.
Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Website
Nearest MRT: Clarke Quay (NE Line)
Opening Hours:
Daily: 11am - 1030pm
Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]
No comments:
Post a Comment