Refreshed a la carte menu that you wouldn’t want to miss at PORTA

Many of you might have already heard of PORTA, located at Park Hotel Clarke Quay. I was so excited to hear that they have a revamped menu featuring their new a la carte dishes and brunch items. They have recently appointed a new Executive Chef – Chef Alex, who previously helmed Tippling club and Open Door Policy.

We started with their new Brunch items, Avocado Toast with a modern twist, avo atop crunchy walnut toast drizzled with balsamic vinegar and sprinkled with chia seeds.

Apple Bacon Pancake with a generous amount of maple syrup on the side (add as much as you like!), gives us the lovely savoury and sweet combination.

This Sweet Potato and Kale Salad is part of their appetiser menu, the taste of this might stop you in your tracks — it has this nutty and sweet dressing. I really liked the texture of the salad and sweet potato, it is slightly soft and yet still has a bite to it.

Then, we tried the Tuna Tartare, it tastes like a really refreshing dish especially when paired with cold nicely shredded daikon. Also reminds me of a poke bowl (salad). I would love tuna tartare done this way, any day.

When i first saw this, the bright orange colour caught my attention, normally i avoid prawns with shells because i’m quite the lazy kind, i would rather not eat the prawn if i need to peel it hehehe but, these prawns are deshelled nicely in the center. These prawns are made for people like me!! It’s sligrly charred, i like the torched taste to it, so good. I can finish this salad, super refreshing and has a good Marie Rose sauce to go with it.

On to the main menu items, you wouldn’t want to miss this award winning dish, the Prawn and Spicy Chorizo pasta, pasta al dente with a super delectable sauce that keeps you wanting more. I would go back just to enjoy this.

Wild Mushroom Orecchiette (ear in italian), it’s my first time seeing such a cute shaped pasta – shaped like an “ear”, this creamy pasta is cooked with wild mushrooms and quite the highlight of this meal, tasty and not overwhelmingly creamy. I would say Vegetarians are so lucky to have this dish, what a palate pleaser.

Salmon is easily one of my favourite fishes, this Norwegian Salmon is sous vide, placed atop spiced pumpkin purée and baby spinach — another dish i would finish it on my own, light and healthy.

Not your regular beef, this 12-hour Braised Beef Short Rib is tender and easy to pull apart with just a fork. Accompanied by curry mash and charred broccolini, the curry mash definitely carries out the spices well, not too overpowering, quite an interesting fusion mix to this dish.

Roast Spring Chicken so tender you might unknowingly gobble all of it quickly, one thing i like about this dish is their taro purée, fragrant and yammy (yummy).

With everything being said, i thought i was too stuffed to have dessert, i was absolutely wrong. This Strawberry and Basil Panna Cotta dessert might have just won top spot in my heart, i love this i wished i had more. Super super close to melt-in-mouth texture, sweet and slightly tangy all in one spoon.


1 Unity Street, Level 1, Park Hotel Clarke Quay, Singapore 237983

Make your reservations:

+65 6593 8855

PORTA opens daily (Mon – Sun) from 11.00am to 10.30pm

Monday to Sunday 8.00am to 4.00pm

Set Lunch
Monday to Friday 12.00pm to 2.30pm

All Day Dining (à la carte)
Monday to Sunday 11.00am to 10.30pm

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