The Duck Ragout is not essentially a brand new dish but more of an updated rendition of it whereby the same pappardelle is tossed in a white wine and herbed parmesan sauce and this time round, chef uses the shredded duck leg confit. When this is already a signature dish of Porta’s, its now even elevated further.
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Continuing from the previous collaboration, the Barramundi dish uses the fresh catch from Ah Hua Kelong, which is first oven-grilled then seared skin side to create a crispy skin. Served with spicy ratatouille and charred mussels, the finishing drizzle of dill oil perfumes the dish, while complementing the smokiness from the mussels. The poultry dish of Roast Chicken Leg is first sous vide and then shallow-fried before being served with potatoes that’s roasted in bacon oil.
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Porta
Address: 1, Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983
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