Porta

Meat of cut was shoulder blade done medium well. Look at the hues of pink! Liked how the fats was congregated at the edges encapsulating the moistness within and easily removable if we are skipping the fatty part. Meat was really tender to my liking, with a little herb and peppery flavor to it. Got to try it for yourself! Overall ambiance was good too, good location for a light hearted dinner & drinks!

The plant-based menu ranging from vegetarian, vegan, dairy-free, and nut- free, also includes plant-based meat and dairy alternatives.
Feature Beyond Burger.
Butter Brioche bun is grilled on the plancha, served with grill Beyond burger patty, topped with Daiya cheese, housemade ketchup and caramelised onion.
💰$29++..
📍Porta Sg.
1 Unity St.

Starting off with an appetizer such as the Parma Ham ($16) will help open your tastebuds as this dish tingles with your three tastes’ categories in sweet, salty and sour. The dish comprises of a mesclun salad with watermelon cubes that have been compressed with lime juice and lime zest and Parma ham. A little drizzle of balsamic vinegar and some Thai lime aioli by the side adds life into the dish. For the main courses, diners can choose between the Black Cod ($29) or the Venus Clams ($24), with the latter slightly edging out for me though the former is very good as well. The delicate and oily fish, coated with a pistachio and puffed rice layer, is pan-seared skin down to get a crispy exterior before finishing it in the oven and served with a baby spinach puree and edible flowers. For the pasta dish, capellini is cooked in a clam stock that contains shio kombu to give it the savouriness while the Indonesia clams brings a touch of sweetness to the overall mouthfeel. What probably is the ingenious touch is adding lots of sliced garlic and a chilli padi into the cooking to spice things up a little while sakura ebi completes the finishing garnish.
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📍PORTA
1 Unity Street, Park Hotel Clarke Quay, Level 1, Singapore 237983

Starting off with an appetizer such as the Parma Ham ($16) will help open your tastebuds as this dish tingles with your three tastes’ categories in sweet, salty and sour. The dish comprises of a mesclun salad with watermelon cubes that have been compressed with lime juice and lime zest and Parma ham. A little drizzle of balsamic vinegar and some Thai lime aioli by the side adds life into the dish. For the main courses, diners can choose between the Black Cod ($29) or the Venus Clams ($24), with the latter slightly edging out for me though the former is very good as well. The delicate and oily fish, coated with a pistachio and puffed rice layer, is pan-seared skin down to get a crispy exterior before finishing it in the oven and served with a baby spinach puree and edible flowers. For the pasta dish, capellini is cooked in a clam stock that contains shio kombu to give it the savouriness while the Indonesia clams brings a touch of sweetness to the overall mouthfeel. What probably is the ingenious touch is adding lots of sliced garlic and a chilli padi into the cooking to spice things up a little while sakura ebi completes the finishing garnish.
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📍PORTA
1 Unity Street, Park Hotel Clarke Quay, Level 1, Singapore 237983

Since February, the restaurant has collaborated with Green Monday to launch an ala carte plant-based menu that focuses on raising awareness and promoting a sustainable, healthy food future. Featuring a lineup of 10 dishes that caters to diners with dietary preferences from vegetarian, vegan, dairy-free and nut-free, these dishes are created with plant-based meat or dairy alternatives. We were fortunate to sample three of such dishes starting off with the refreshing Burratina ($22) that uses fresh imported burrata from Italy and topped with shio kombu and served with Roma tomatoes and a basil pesto. The shio kombu gives it the savoury profile without the need to use any form of salt or additives. The next two dishes were hearty and comforting and they come in the form of the Orecchiette Pasta ($24) and the Beyond Burger ($29). The former is a cream-based pasta that comes with wild mushrooms and the plant-based produce of Beyond sausage while the latter is constructed with buttered brioche buns sandwiched between a thick grilled Beyond patty and a plant-based cheddar cheese from Daiya Foods, with a spread of a house-made ketchup and topped with caramelized onions. Biting into the Beyond sausages and patty will make you wonder if you are actually eating the real meat as the texture is almost the real McCoy.
••••••••••••••••••••
📍PORTA
1 Unity Street, Park Hotel Clarke Quay, Level 1, Singapore 237983

Since February, the restaurant has collaborated with Green Monday to launch an ala carte plant-based menu that focuses on raising awareness and promoting a sustainable, healthy food future. Featuring a lineup of 10 dishes that caters to diners with dietary preferences from vegetarian, vegan, dairy-free and nut-free, these dishes are created with plant-based meat or dairy alternatives. We were fortunate to sample three of such dishes starting off with the refreshing Burratina ($22) that uses fresh imported burrata from Italy and topped with shio kombu and served with Roma tomatoes and a basil pesto. The shio kombu gives it the savoury profile without the need to use any form of salt or additives. The next two dishes were hearty and comforting and they come in the form of the Orecchiette Pasta ($24) and the Beyond Burger ($29). The former is a cream-based pasta that comes with wild mushrooms and the plant-based produce of Beyond sausage while the latter is constructed with buttered brioche buns sandwiched between a thick grilled Beyond patty and a plant-based cheddar cheese from Daiya Foods, with a spread of a house-made ketchup and topped with caramelized onions. Biting into the Beyond sausages and patty will make you wonder if you are actually eating the real meat as the texture is almost the real McCoy.
••••••••••••••••••••
📍PORTA
1 Unity Street, Park Hotel Clarke Quay, Level 1, Singapore 237983