Restaurant Week

Restaurant Week

Featuring Portico Host (Alexandra), Olivia Cassivelaun Fancourt, Alegria Singapore
Jason Wong
Jason Wong

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
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Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
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To end the meal on a sweet note, we got the mother of all churros. No mere sticks of churros here, instead we get an entire churros escargot. The fried dough is flagrantly fragrant on the outside with a thick coating of cinnamon sugar, and soft, fluffy - almost on the edge of gooey - within. In my mind this is the ideal texture for churros. It's paired with a sweet and luscious dulce de leche fortified with a strong hit of coffee that I loved.

Taste: 3.5/5

LBrought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
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Our vegetarian starter of baby corn looked decidedly simple, but impressed with the smoky umami-ness of Nespresso-infused coffee chipotle mayo and furikake drizzled over the sweet crunchiness of charred corn. Shockingly meaty tasting, as an appetiser this had an equipoise that boded at only more good things to come.

Taste: 3.5/5

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
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The well-executed medium-rare USDA Angus rib eye buried under confit cherry tomatoes was no doubt well-cooked, but could have benefited from a tad more seasoning as well as a more acidic and saucier chimichurri.
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Those chicharron crusted corn cobs however, were absolutely mint - crunchy and salty on the outside and sweet and juicy within.

Taste: 3/5

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
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A frisson of excistement passed through me as this HUGE piece of chicken landed in front of my face. Grilling over the open fire of the Parilla imparted an intoxicating charred smokiness to the succulent and juicy meat, and the addictive vinegar and citrus based Inasal sauce cut through the heft of the protein effortlessly, allowing one to power through the not insubstantial amount of meat. Served with a bowl of ebi coconut rice and a pickled kohlrabi and fennel slaw, this could safely feed two light eaters. Easily our favourite main course of the set dinner.

Taste: 3.5/5

1 Like

Brought to you by @diningcitysingapore and @nespresso.sg, Singapore Restaurant Week is back again from 4th - 27th March and features more than 100 top restaurants.
-
Courtesy of @burpple, I had the pleasure of trying the $68++ 4-course dinner at @alegriasgp, which has its roots as the first sangria bar in Manila and has since grown into multiple concepts and outlets across the Philippines, with Alegria Singapore being its first foray overseas. Savour Latin Asian fusion cuisine married with European technique and a heavy emphasis on Filipino flavours.
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Perfect single bites, these pulled chicken croquettes had a satisfying crunch but tended toward the dry side of things, however the sweet and smoky miso onion puree came to the rescue.

Taste: 3/5

1 Like

Orechiette pasta, which derives its name from its shape (resembling a small ear), is the perfect carrier for the emerald hued kombu based sauce. Delicate with subtle notes of seaweed, it is good enough to eat on it's own with the chewy al-dente pasta.

That's not to say the rest of the elements don't carry their weight either. The sardine escabeche brings Spanish influence to the plate with a beautifully tender marinated sardine fillet topped with finely diced capsicum. Elsewhere, a rather heavy on the palate deep fried soft shell crab rests on a smattering of wakame salad.

The disparate components looked like they wouldn't work on the menu, but I cleaned my plate quite thoroughly.

Taste: 3.5/5

13 Likes

Restaurant Week at Portico is a de rigeur perennial affair for me owing to their innovative Asian twists on Western fare and an almost guaranteed assurance of an enjoyable experience in no small part due to the quality of food and sterling service.

2016's Restaurant Week Menu sees things taking a decidedly briny turn with their 'Feast Of The Ocean' 3-course set lunch.

The appetiser features silken Japanese egg custard topped with a whole scallop, crab meat, smoky deep fried Sakura ebi and a dollop of caviar.

Our waitress mentioned some customers have commented that this was too 'sea-foody' tasting, but hey, if you're eating seafood, you should expect and perhaps maybe even learn to enjoy it's natural flavour.

Taste: 3.5/5

14 Likes

Macerated Strawberries, Opalys White Chocolate, Strawberry Sorbet. A fine end to a fine meal, marred only slightly by the overzealous use of piped cream. The white chocolate shard shatters satisfyingly when bitten into and was rather fun to eat.

9 Likes

Luxurious to say the least, this was the highlight of the meal for me, with fresh, quality ingredients expertly prepared, allowing each component to shine yet work harmoniously as a whole. While not stated, I believe the deftly cooked capellini was tossed in truffle oil and finely diced chive, one of my favourite ways to eat pasta. Topped with four generous slices of beautifully translucent raw scallop and a dollop of plump, buttery, briny caviar, this plate was worth every single cent.

8 Likes

The poached chicken was tender and juicy, as is befitting of free-range poultry from the Landes region of France. Its birds supposedly come from old rustic genetic stock and are supposed to have a stronger chicken flavor. Not as appealing was the foie gras which was too cold and hard for my liking, and tasted predominantly of uncooked fat. Chopped chives and mushroom emulsion further accentuate the overall earthy flavors of this flawed but ultimately enjoyable dish.

4 Likes

I never thought cream of cauliflower could taste so good; rich, velvety, and with surprising depth of flavour, further enhanced with the judicious use of truffle oil which did not overpower, but elevated the dish. Loved the crispy, salty giant crouton that provided the texture in the dish. I'm sure the dusting of cocoa powder somehow subtly enhanced the taste, but I couldn't tell.

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