Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu – Robertson Quay, Singapore

This is my second visit to Porta @ Park Hotel Clarke Quay. Porta x Ah Hua Kelong introduce a 2-day only exclusive menu to showcase the best of locally sourced/farmed seafood from the shores of Singapore. A total of 6-course is offered. This will be held on 15& 16 August in conjunction with SG’s 53rd birthday celebration.

 

 

Porta x Ah Hua Kelong

 

Lokan with Thai Basil, Green Chili and Lime

The lokans are very fresh and juicy, I was told that they are farmed using quality live baits instead of commercial shortcuts with likes of growth hormones and chemicals. The Thai Basil, Green Chili and Lime added another dimension to the dish.

 

Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu - Lokan with Thai Basil, Green Chili and Lime

 

Pearl Grouper with Baby Spinach and Shimeji – Konbu

As you may know, Pearl Grouper is one of the most difficult fishes to farm. Any wrong technique used will spoil the taste and texture of the pearl grouper. Kelong use fresh and live fishes to feed pearl grouper, so they grow up to have soft and oily meat. There was a crispy coat surrounding the piece of peal grouper and giving texture to each bite. The baby spinach and Shimeji Konbu balance the taste and make it remarkable.

 

Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu - Pearl Grouper with Baby Spinach and Shimeji - Konbu

 

Local Green Lip Mussel with Red Curry, Coconut and Lime

This is my favorite dish, the Green Lip Mussels are so fresh, the sauce mixed with red curry, coconut and Lime gives the right level of spiciness. Simply dip the fried pillowy mantou bun into the sauce, it reminds me of the iconic Singapore dish – Chili Crab.

 

Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu - Local Green Lip Mussel with Red Curry, Coconut and Lime

 

Sea Bass with  Aubergine, Okra Belacan and Chili

Pan-frying is a simple but delicious way to cook Sea Bass, it crisps up the skin and adds flavors and texture to the finished dish. The Aubergine and Okra Belacan together with the red chili make this dish great.

 

Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu - Sea Bass with  Aubergine, Okra Belacan and Chili

 

Raspberries ice cream with Chocolate Salted Caramel cake

This dessert combines sweet and salty flavors, it tantalise the taste buds of chocolate lovers. The salt sets off the caramel and dark chocolate and brings out the rich flavors. The two pieces of deep-fried fins not only bring you the crispy texture but also make the dessert so pretty to look at.

 

Porta x Ah Hua Kelong Introducing 6-Course Marine Treasures Menu - Raspberries ice cream with Chocolate Salted Caramel cake

 

 

Promotion

 

Date: 15 & 16 August, Wednesday & Thursday

Time (2-seatings): 6.30pm – 8.30pm / 8.30pm – 10.30pm

Price: $72++ per adult / $36++ per child 5 to 11 years (smaller portions)

Children below 5 years enjoy a complimentary Kid’s Dish of the Day

 

 

NAHMJ Verdict

 

Porta’s Executive Chef Alex Phan has modern European culinary techniques, he uses an exotic range of local herbs and spices to infuse into his dishes to present an elevated dimension of flavours and textures. Porta x Ah Hua collaboration menu is worth turning to.

 

 

 

Porta

1 Unity Street, Park Hotel Clarke Quay, Singapore 237987
Tel: +65 6593 8855

Websitehttp://www.parkhotelgroup.com/en/clarkequay/dining

 

Opening Hours

 

Daily  1100 to 2230

 

Getting There

 

By Bus:

  • Opposite Mohd Sultan Rd or UE Square along River Valley Road   32, 54, 139, 195
  • At or Opp Shell House along Clemenceau Avenue   64, 123, 1443

 

By MRT:

  • Downtown line – Fort Canning station (DT20)

 

Rating: 8.5/10

 

 

*Disclaimer: This was a media invite.