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The plant-based menu provides more dietary options for diners and caters to diverse dietary requirements and preferences, ranging from vegetarian, vegan, dairy-free, and nut-free.
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Location : @portasg, 1 Unity Street
Level 1, Park Hotel Clarke Quay
Singapore 237983.
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#portasg #burpple #burpplesg #clarkequay #parkhotelclarkequay
Chef Alex turns the classic Black Forest slice cake into a different kind of dessert. The Black Forest ($14) comes with luscious dark Malagos chocolate lava cake adorned with maraschino cherries and swirls of whipped coconut cream.
Each bite is delighted with rich chocolate taste, as you dig in with toasted desiccated coconut and sugar-coated raw cocoa nibs from the Philippines.
P.S: PORTA serves attractive set lunches on weekdays between 12.00pm to 2.30pm. 2-course set lunch is $18++ with choice of appetiser+main, or main+dessert, whereas a 3-course is $22++ with a choice of appetiser, main, and dessert.
PORTA
Address: 1 Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
#portasg #insiderdessert
Set lunch came with choice of appetiser, main course and desserts from ala carte menu. Very feeling... We had Spicy salmon and avocado shrimp tacos for starters. Shrimp chorizo pasta and Sea bass for mains. A spiced apple tarte and deconstructed tiramisu. The mains and starters were good. Desserts didn't appeal to us so much. Overall a good meal...
With 1 for 1 burpple beyond, this set lunch was extremely satisfying.
Octopus was very nice with the sambal sauce and the charred prawns were also well done, though I think there was a tad too much cocktail sauce drizzled over the salad and prawns.
We had the same main and dessert dishes. Generous serving of iberico pork which was very tender, flavorful and the right amount of fats to savour and still not be too jelat.😂 Indeed the wagyu of pork!
Ended off with chocolate fondant and vanilla ice cream which didn’t go wrong, but not much to shout about - it was a very safe dessert.
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Had the outmost privilege to feast on a couple of their dishes tonite; here's one from @PortaSg's 2 Course ($18++) / 3 Course ($22++) Set Lunch: Chilled Angel Hair Pasta with Avruga Caviar, Japanese Kombu & lashings of Truffle Oil. Other choices available on their Set Lunch Menu includes a Haddock Fillet, Salmon Trout & Spring Chicken to name jus a few!
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Pic taken @PortaSg @parkhotelclarkequay
1 Unity Road
Singapore 237983
Phone: 6596 6855
Operating Hours: 11am - 1030pm Daily
Facebook: https://www.facebook.com/portasg
Website: http://porta.com.sg
Email: hello@porta.com.sg
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#PortaSg #parkhotelgroup #parkhotelclarkequay #DarkFoodPhoto #burpple #food #foodie #foodies #foodgasm #foodphotography #foodpic #foodpics #foodporn #foodspotting #foodstagram #buzzfeast #eeeeeats #gastronomia #getinmybelly #ilovefood #nomnom #singapore #tslmakan #finditliveit #hot_shotz #liveauthentic #primeshots #10likes #webstagram #vscogood
Sous-Vide for 4 hours, this was an all round favorite from our dining table that nite!
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Jus so you know, they serve a very affordable 2 Course @ $18++ & 3 Course @ $22++ Set Lunch too!
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Pic taken @PortaSg @parkhotelclarkequay
1 Unity Road
Singapore 237983
Phone: 6596 6855
Operating Hours: 11am - 1030pm Daily
Facebook: https://www.facebook.com/portasg
Website: http://porta.com.sg
Email: hello@porta.com.sg
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#PortaSg #parkhotelgroup #parkhotelclarkequay #DarkFoodPhoto #burpple #food #foodie #foodies #foodgasm #foodphotography #foodpic #foodpics #foodporn #foodspotting #foodstagram #buzzfeast #eeeeeats #gastronomia #getinmybelly #ilovefood #nomnom #singapore #tslmakan #finditliveit #hot_shotz #liveauthentic #primeshots #10likes #webstagram #vscogood
Chilled Angel Hair Pasta tossed in Japanese Kombu seaweed and truffle oil, finish off with Avruga caviar. An excellent starter and you can get it as part of Porta’s set lunches starting from $18++ only for a 2 course meal.
I'm an advocate of the value and quality of their set lunch, where this is offered as their main course.
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This is actually a vegetarian ravioles, filled with two types of cheese wrapped in really smooth and soft pasta skin. The small size allows you to easily pop a few of these into the mouth, and also helps maintain the pasta to cheese ratio especially when the cheeses are actually quite intense on its own.
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Besides that, these ravioles are served in a creamy and tangy sauce with bite-size chunks of mixed Provençal vegetable and tomato coulis, topped with emmental cheese sprinkles.
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This is taken during an invited tasting.
Helmed by Executive Chef Michael Suyanto who was trained in classical French culinary traditions.
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The Ravioles De Royans, one of their signatures, is actually the mini version of ravioli. These tiny ones are filled with a blend of cheeses and herbs. In a creamy tangy provencal veges, tomato coulis and pesto genovese.
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Personally I found this to be a heavy meal as there were generous portions of mini ravioles. It is definitely creamy. Abit salty for my palate. I could not finish half of the bowl as the sodium got too overpowering as I took scoop after scoop. The service was good and staff were attentive. Perhaps alittle too attentive that I was presented with the bill even before I asked for it after which I felt I had to make my exit. But no complaints on bad service.
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My first visit was not very inspiring but I am all for making a second visit to try the alacarte menu. Today was a 2-course set lunch at $18++ whilst a 3-course is at $22++. #setlunch #lunch #newopenings #hungrygowhere #burpple #burpplexchope #8dayseat #stfoodtrending #sgfoodies #sgbloggers #igfoodies #igfollowers #instafoodsg #instafollow #eatbooksg #citynomads #portasg #parkhotelsg
Part of the set lunch deal at Porta where 2 courses go for $18++ and 3 courses at $22++.
Mini Cheese Ravioli served with creamy, tangy Provençal vegetables, tomato coulis and pesto Genovese. Again, another huge portion here that I found very hard to finish especially after the salad. Yes, the cheese ravioli were good at the start for they come stuffed with a good amount of stringy cheese and was rather appetising at first with the creamy, tangy sauce — all that eventually turned into jelakness due to its creamy, saucey and cheesy nature that makes it even harder to finish given the portions of food served here. Probably works best if you were to visit on a really empty stomach (and I meant really empty ...)
