Media Tasting at Porta

Porta is located at level 1 of Park Hotel Clarke Quay along the Singapore River. From the warm and casual ambience at the main dining room to alfresco patio to private dining room concealed behind a screen bearing the restaurant’s emblem. Porta is helmed by Chef Alex Phan, who has worked in various kitchens in Singapore like Spa Esprit Group’s Tippling Club, Open Door Policy, the Unlisted Collection’s Sorrel and Restaurant Ember. Chef Alex has travelled far and wide to broaden his horizon through kitchens in cities such as London, Salzburg, and Abu Dhabi, as well as a month stagiaire stint at one-Michelin-starred Viajante in London by founder and chef Nuno Mendes. At Porta, expect dishes with a touch of modern reinterpretations of traditional and classic favourites through Chef Alex reflections of his travels.


Handling and preparation of shredded Australian lamb take at least 12 hours. Shredded moist and flavourful lamb confit wrapped in Feuilles de brick. It comes with a side of appetising yoghurt mixed with fresh mint, lime juice, pistachios.

Confit Lamb Pastilla at S$14.


The tamogo in joyful red colour resembles the Chinese red egg that we had on our birthday. Not to be mistaken, these eggs are soaked in beetroot juice for at least 6 hours till the molten yolk turned pinkish red. Tender and flavourful skinless chicken thigh is stained with soya sauce, grilled and diced into bite size. This dish makes a perfect post-gym meal with proteins and many vegetables including shredded white and purple cabbage, white onions, edamame, and corn in sesame dressing.

Chicken and Egg at S$14.


The flavours of the nutty and rich toasted almonds, creamy smooth taste of house-made hummus and rich vegetables.

Grilled Summer Vegetables with Hummus at S$14.


I am pleased with the brining of the sous vide leg as the flavour of the salt, sugar, pepper, and juniper berries scented the meat. Tender, shreddable duck legs sous vide, different from the traditional confit crisped up on the grill. This intense meat sauce will satisfy all of your homey, cosy needs as it is aged for one day.

Duck Ragout at S$24.



Showing my big love for this confit chicken leg – super tender, juicy and sweet on the inside with its crispy skin. It is served with Lyonnaise potatoes, wild mushrooms, and red wine sauce.

Roast Chicken Leg at S$24.


The flavour of this local barramundi, from Ah Hua Kelong, is well-preserved with a mild flavour and almost no fishiness. Comes with assorted vegetables cooked in spicy tomato sauce and the charred mussels add a hint of smokiness to this dish.

Barramundi at S$24.


If you’re a dark chocolate fan like me, you’ll fall in love with this chocolate lava cake with a bitter and sweet profile. It is served with whipped coconut cream, chocolate shavings, and Maraschino cherries, and sprinkled with toasted desiccated coconut. I think it’s brilliant to add some whipped coconut cream to reduce the level of jelak of chocolate.

Black Forest at S$14.


Spiced Apple Tarte Tatin, a contrast to the strong chocolate dessert, served on puff pastry, with Italian meringue, rum & raisin ice cream and sablé crumble. Something light for a sweet and savoury treat.

Spiced Apple Tarte Tatin at S$14.

Lots of preparation work before food is served on the table. Every aspect was thoughtful yet unpretentious.

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

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How to go Porta
Operating Hours

Daily 11:00AM to 10:30PM

Address and Contact

1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983

Contact: +65 6593 8855


Reservation allowed.

Travel and Parking

Parking available at Park Hotel Clarke Quay.

Travel via public transport.

Exit A;
Walk 260 m (about 7 minutes) to Porta.
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