Specially curated by Executive Chef Alex Phan, this new lineup of dishes pays homage to the flavours that he has sampled from abroad in which he seeks to combine fresh produce that’s sourced both globally and locally into the food. From the appetizers section, there’s the Confit Lamb Pastilla ($14, pictured), Chicken and Egg ($14) and Spicy Salmon Tartare ($16).
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The pastilla is actually a traditional Morrocan meat pie dish and this rendition from Porta uses Australian lamb shank that’s sous-vide, shredded and marinated before its being wrapped in the Feuiles de brick, a French pastry that’s very similar to filo. When an order comes in, it’s deep-fried till crispy and served with a side of mint Greek yogurt dip that contains pistachios.
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Which comes first? The chicken or the egg? Well, that can be ignored in the next Chicken and Egg dish as it is built on a nest of chicken thigh, that’s marinated in soya sauce, grilled and then diced, and cabbage slaw which is joined with other vegetables such as onions, edamame and corn in a Japanese sesame dressing. The egg is soft-boiled and then soaked in beetroot juice to give it a nice, natural colour. Last but not least, one of the standout dishes is the Spicy Salmon Tartare whereby diced salmon is tossed in a sugar cane vinegar, Sriracha mayonnaise, diced crystal pear and furikake mix. The unique ingredient has got to be the sugar cane vinegar, which is sourced from Philippines and it adds the acidity into this dish. The tartare is served with rice paper nori that gives the entire dish, when eaten together, an additional dimension of texture and flavour.
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Porta
Address: 1, Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
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