An extraordinary 5-Course plant-based nosh with a focus on root vegetables is available at Porta. If this is not rare enough, pair it with sustainable and biodynamic wines from Paul Jaboulet Aine’s collection. These wines are produced by one of France’s most distinguished winemakers, the Frey family, who has carved a name in being certified with Sustainable Farming practices. They’re now progressively adopting biodynamic farming where each plot of land is manually ploughed by horses, in a dedicated quest to commit to a spiritual-ethical-ecological approach in producing wines. Read More “Back to Roots”
Local born and bred talent Executive Chef Alex Phan proudly curates a 3-Course Uniquely Singapore Menu for diners to celebrate SG54 at Porta. This menu pays homage to Singapore’s stellar culinary favourites infused with a creative modern European twist.
Start with Truffle Rojak Salad, combining an aromatic sprinkling of peanut crumbles with fresh jicama in tangy tamarind shrimp paste. Or opt for Chef’s interpretation of the popular Peking Duck, served salad-style. Here, the duck breast is sous-vide to a tender bite before being home-smoked. Its flavor depth is enhanced with a combination of herbs, spices and sauces; from 5-spice caramel to Sichuan peppercorn and fish sauce. Read More “3-COURSE UNIQUELY SINGAPORE MENU”
Hit the halfway mark with an adventure. A 3‐course whisky dinner, where Porta specially pairs Executive Chef Alex Phan’s creative signatures with a range of Glaswegian Scotch expressions – uniquely, completely triple distilled helmed by Auchentoshan’s brand ambassador Jamey Merkel.
Enjoy a hearty family outing at Porta’s Easter Brunch. Choose your preferred main from the all-new brunch menu, alongside unlimited servings of sides, appetisers, salads and desserts. Key attractions and must-tries include a glorious Whole Roasted Salmon with lemon dill and bearnaise sauce from the live carving station, and an ever-flowing chocolate fountain from the dessert corner.