PORTA at Park Hotel Clarke Quay | Green Gourmet and Sustainable Dining

Media Tasting at Porta

In collaboration with Green Monday, Porta presents a new plant-based menu to support and raise awareness on sustainable dining and the benefits of green diets.  Indeed, healthy food can be tasty too! Executive Chef Alex Phan also introduced a refreshed all-day dining menu promising new and innovative creations.

We started the meal with two appetisers – Parma Ham and Burratina.

The burratina, part of the Green Monday Menu, (S$22++) on the other hand was incredibly creamy and fresh, topped with shio kombu and served with tomatoes and basil pesto.  The shio kombu was dehydrated then blitzed and sprinkled on top, paired with the basil pesto, cutting through the richness of the cheese. We highly recommend you order the burrata on your next visit to Porta.

The Parma Ham (S$16++, pictured below) was served with mesclun salad and watermelon that was compressed with lime juice and zest, dressed with thick balsamic vinegar and housemade Thai lime aioli, making it a refreshing appetiser to have.

The Green Monday menu also features the Orecchiette Pasta (S$24++) – a cream-based pasta with shallots, garlic, spinach, wild mushroom, spinach and beyond sausage.  The beyond sausage is fried before tossing into the pasta for additional texture.

Something more substantial and hearty would be the Beyond Burger (S$29++).  Although the price is a tad steep for a burger, the flavours more than made up for it.

The beyond patty is served with Daiya cheese (dairy-free cheese), homemade ketchup and caramelised onions in a brioche bun that was buttered then grilled on the plancha.

The dish that we were most impressed with has got to be the Venus Clam Capellini pasta (S$24++).  The clams are first boiled with shio kombu in clam stock before pasta, chilli padi, garlic and finished off with deep-fried Sakura ebi and parsley.  It came packed full with flavours and we could not help ourselves but wiped it all clean. Calling all the pasta lovers out there, this is a dish you don’t want to miss!

Another well-done dish was the black cod with spinach dashi stock (S$29++).  The pan-seared cod is covered with a pistachio and puffed wild rice crust and finished in the oven, which adds another dimension to this fish.   The fish was still very tender and retained the moisture while the pistachio and puffed rice gave it additional crunch.

A savoury item that we tried from their brunch menu was the gourmet pork sausage roll (S$21++).  Similar to the brioche buns in the beyond burger, this bread roll is buttered and toasted on the plancha.  The pork sausage was sous vide and finished on the plancha, giving it a slightly charred taste. It is then topped with salsa and mayonnaise.

My coffee loving friends would love this dessert – rightly named Kopi “O” (S$12++).  Served in the glass cups that we see served at our kopitiams, this dessert is made of dark chocolate coffee sponge, milk sauce (consisting of condensed milk thickened with custard powder) and served with butter sugar toast on the side.  A modern twist on our local drink!

Non-coffee drinkers have the Meyer Lemon Trifle (S$12++) as an alternative too.  Enjoy soft Victorian sponge, vanilla crumble and homemade lemon curd in a jar.  We felt that more lemon could have been added to balance out the sweetness of the crumble and the sponge cake.

It was a satisfying meal at the Porta and we were happy to know that whilst digging into delicious food, we were doing our part in contributing to sustainable dining too!

*Service charge(10%) and GST(7%) applicable.

Share this post with your friends and loved ones.