Porta Fine Food & Import Company @ Park Hotel Clarke Quay - Modern European Cusine With Fresh Produce & Seasonal Flavours

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
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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]

Takumi @ Marina at Keppel Bay - A 3-IN-1 Dining Concept Under One Roof

Takumi at Keppel Bay has recently refreshed their menu. Helmed by Chef Okumura, who has a deep respect for ingredients and craft out dishes that bring out the best of them. From his omakase menus, you will get to try unique ingredients, curated from places such as Iseshima, Mie prefecture, Shimanto and other parts of Japan. We had the chance to taste one of his Omakase menus, priced $130.

Seasonal Leek Soup 4.5/5

We started off with Seasonal Leek Soup, made with Shimonida leek, olive oil and potato boiled in dashi and soya milk. Topped with Sea urchin, Scallops, Crab Meat and Nano Hana (Spring vegetables), I felt I was drinking an exquisite soup essence with all these premium ingredients, out of a martini glass.

Mashed Japanese Yam Stuffed Minced Chicken 4/5

Next up is Mashed Japanese Yam Stuffed Minced Chicken, served alongside with Crayfish (Ise-ebi) and Shark’s Fin cooked teppanyaki style. What impressed me was not the crayfish or the Shark's fin but the mashed Japanese yam ball which was excellent. Cooked in dark soy sauce, sugar, ginger and sake, the yam took on a savoury taste but still retained its flavour.

Assorted Appetisers 4/5

We had a platter of Assorted Appetisers that changes with seasons. That evening, we had what Chef Okumura envisaged as the approach of Winter (the mountain spring vegetables on the plate symbolise the coming of spring in Japan). He selected grilled Tile fish, Unagi sushi, Soramame (broad bean), egg cake, small prawns, Black beans, Gingko nuts and Chisato (End of winter and beginning of Spring vegetable) to tell his story.

Sashimi 4/5

Before the mains, we had assorted Sashimi. Beautifully plated and adorned with flowers were Flounder (Hirame) with Sea Urchin (Uni), Puffer Fish (Fugu), Spanish Mackerel (Sawara), Amberjack (Buri), Golden Eye Snapper (Kinmedai) and Cyutoro (Fatty Tuna). My first encounter with Fugu sashimi!

A5 Miyazaki Beef Sirloin Hot Pot 4/5

For mains, we started with A5 Miyazaki Beef Sirloin Hot Pot. Though sliced thinly, each piece of the beef tasted full and rich. Enriched with the mouthwatering fats and juice released from the beef, the miso broth was wiped cleaned within minutes.

Taraba Kani 4/5

Oysters 3/5

We had a couple of Chef's specials from the Teppanyaki - Teppanyaki Taraba Kani (King Crab) and Oysters with Ponzu Sauce from Mie Prefecture. The crab meat was so soft and tender, that I could almost slurp it off the shell. Its sweetness was unbeatable.

Don 3.8/5

To satiate our appetite fully, a rice dish was serve just before dessert, which is Amberjack and Tuna Zuke Don (Sliced Raw Fish Marinated in Special Sauce on Rice) with Green Tea (Ochazuke Style). You can have it either on its own or mix with the green tea. I personally like it with green tea, though some feel that the tea watered down the taste.

Assorted Desserts 3/5

The dessert platter sweetened the evening with an interesting mix of Green tea Ice Cream, Homemade Black bean mochi, Chocolate cake with Amano-Ichigo (strawberry), Muskmelon, dried persimmon and Chinese orange.

I feel privileged to be able to taste one of the finest ingredients from Japan, especially most are from places which I might never get to set my foot in. This is only made possible because Chef Okumura travels to Japan and meet farmers and producers in person to source for exclusive ingredients for Takumi. Here houses 3 concepts under one roof - Robatayaki, Teppanyaki and an extensive a la carte menu. There are always more reasons to come back for.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Takumi
Marina at Keppel Bay
2 Keppel Bay Vista
#02-01
Singapore 098382
Tel: +65 62717414
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Mon-Sun: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Harbourfront MRT station. Take Exit B. Walk to Telok Blangah Road. Continue walking along Telok Blangah Road. Turn left onto Keppel Bay Drive. Continue on Keppel Bay Drive. Walk to destination. Journey time about 15 minutes. [Map]