EMBARK ON A CHOCOLATE DISCOVERY WITH PORTA

News | Written By, NOW!Singapore | September 17th, 2018

An exquisite four-course chocolate dinner curated by Chef Alex and team.

65%-Dark-Chocolate-Sponge-with-Roasted-Cacao-Nibs-2_Porta

(Above: 65% Dark Chocolate Sponge, topped with Coconut Cream and Cherries for dessert)

PORTA Fine Food & Import Company at Park Hotel Clarke Quay, presents an exclusive two-night dinner menu on 18 and 19 October in collaboration with award-winning Philippines-based premium Chocolate, Malagos. Created by Executive Chef, Alex Phan and his team, the exquisite four-course menu has been creatively designed to take guests on a true chocolate discovery.

Cultivated along the equator of Philippines, where cacao thrives best, the Malagos Chocolate farm has a unique terroir that gives its beans an identity and individuality that cannot be replicated elsewhere. With a distinctive and pronounced taste, Malagos chocolate is all-natural, gluten-free, dairy-free, nut-free, preservative free and is non-GMO. This award-winning chocolate has won Silver in the World Drinking Chocolate Competition, organised by International Chocolate Awards, in 2015 for their Malagos 65% Dark Chocolate in Germany.

Start the journey off with the Milk Fish with 85% Dark Chocolate. The delicate milk fish is home-cured with sugarcane and vinegar, and bathed in a beautiful blend of Malagos 85% dark chocolate and fish sauce. This uncharacteristic pairing demonstrates Chef Alex’s forte with modern European culinary techniques to produce bold new flavours.

Foie-Gras-Terrine-with-65%-Dark-Chocolate-and-Roasted-Cacao-Nibs-1_Porta

Braised-Beef-Cheek-with-72%-Dark-Chocolate--1_Porta(Above L-R: Foie Gras Terrine with 65% Dark Chocolate and Roasted Cacao Nibs; Braised Beef Cheek with 72% Dark Chocolate)

Chef Alex’s strong culinary roots have inspired him to ensure that his ingredients and produce hail from the finest sources, which is clearly exhibited in the Foie Gras Terrine with 65% Dark Chocolate. The delicate foie gras terrine is served with a classic French pairing of balsamic and chutney. This dish displays a deft balance of complex flavours, with the home-made grape chutney infused with 65% dark chocolate, and topped with Malagos roasted cacao nibs for added texture. Pair this dish with a glass of François Cazin, Cour-Cheverny Cuvée Renaissance 2015 from Loire Valley, France, which elevates the sweet dark chocolate and rich, buttery taste of the home-made foie gras terrine.

The warm and comforting Braised Beef Cheek with 72% Dark Chocolate is Chef Alex’s rendition of a Filipino favourite, Kare Kare – a traditional meat stew complimented with a thick, savoury peanut sauce. The beef cheek has been sous-vide for 12-hours, with its natural jus infused with peanut butter, resulting in pure decadence and bliss. This gastronomical dish is best enjoyed with a glass of Bernard & Matthieu Baudry, Chinon 2016 from Les Granges Loire, France.

For the finale, indulge in the Malagos 65% Dark Chocolate Sponge with coconut cream and maraschino cherries, topped with Malagos roasted cacao nibs. To complement the sweetness, this delightful dessert can be paired with a glass of
Domaine du Trapadis, Rasteau Vin Doux Naturel 2016 from Southern Rhône, France.

The menu is available at PORTA on 18 and 19 October 2018, from 6.30pm to 10.30pm. The four-course dinner is priced at S$68++ per guest, and wine pairing is available at an additional S$36++ per guest for three labels. Guests who reserve their seats on Porta’s website before 15 October 2018 will enjoy 20% savings on this exclusive menu.

For reservations or enquiries, please visit www.porta.com.sg, email hello@porta.com.sg or call +65 6593 8855.

Chocolate Discovery – 4-course chocolate dinner

Day/Date: Thursday, 18 October – Friday, 19 October 2018
Time: 6.30pm to 10.30pm
Price: S$68++ per person
Additional S$36++ for optional wine pairing (3 labels)
Children below 5-years old will enjoy a free kid’s Malagos 65% Dark Chocolate Mushroom Pasta


For media enquiries or images, please contact:

Jennifer Stewart | Kerianne Chin
ACCELA
jennifer@accela.asia | kerianne@accela.asia +65 8421 6170 | +65 9848 3139

Koay Yee Ching
Park Hotel Clarke Quay
Marketing Communications Manager yeeching.koay@parkhotelgroup.com +65 6593 8898 / +65 9190 8873


PORTA FACT SHEET

Location & Contact Details:

Park Hotel Clarke Quay
1 Unity Street
Singapore 237983

Opening Hours:
Daily (Monday to Sunday): 11.00am to 10.30pm

Breakfast
Monday to Sunday 6.00am to 10.30am

Brunch
Monday to Sunday 8.00am to 4.00pm

Set Lunch Monday to Friday
12.00pm to 2.30pm

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

Established: December 2016
Executive Chef: Alex Phan Jun Quan
Seating Capacity: 134 seating (78 indoor, 56 alfresco)

Email: hello@porta.com.sg
Website: http://www.porta.com.sg
Facebook: http://facebook.com/portasg
Instagram: http://instagram.com/portasg


ABOUT PORTA FINE FOOD & IMPORT COMPANY

Located within the lobby of Park Hotel Clarke Quay—between the idyllic Singapore River and dazzling cityscape—PORTA Fine Food & Import Company is the doorway to an eclectic haven of modern European cuisine and inspiring epicurean treasures from around the world, leading to an all-day dining enclave that combines fresh produce and seasonal flavours, as well as a retail area replete with gourmet goodies for savvy foodies.

Executive Chef Alex Phan
Seeking new heights to fine-tune his repertoire, the Executive Chef of Park Hotel Clarke Quay Alex Phan embarked on a brand-new concept by Unlisted Collection called Sorrel as head chef, before assuming the chief position of executive chef after six months of employment. In 2016, Phan moved to Restaurant Ember as executive chef and received notable accolades such as World Gourmet Summit’s Awards of Excellence nominations for Young Rising Chef in 2016, 2017 and 2018; Chef Choice and Restaurant of the Year in 2016; Young Rising Chef finalist in 2016; and more recently, nomination for Executive Chef of the Year 2018. Currently, the made-in-Singapore chef with international experience takes on the R & D, as well as the management of the kitchen and execution of each and every dish at PORTA Fine Food & Import Company.

The Food
PORTA’s dishes out bistro-style, modern European comfort food that is put together using quality ingredients and seasonal harvests. They have driven the food philosophy that has inspired a slew of award-winning signature dishes – perfectly presented in a clean classic manner, though harmonious execution.

The Store
Within PORTA is a retail area showcasing some of the prized ingredients that are used in its dishes, for diners to bring a piece of PORTA back home. Products include the densely marbled Iberian pork secreto; Spanish octopus from the famed Ría de Arousa; cold-smoked Chardonnay Fleur de Sel; fresh, woody White Sarawak pepper; tongue-tingling Pommery Firemen’s Mustard, and plenty more.

The Space
Dotted with a curation of fine food and objects sourced from around the world, the space evokes a worldly whimsy through strong symbolisms of voyage and exploration embellished across the different corners of the restaurant—from a cosy reading room lined with travel-inspired trinkets; through a gourmet retail store and floor-to-ceiling fixture serving worldly libations from gourmet coffee to craft cocktails; to the breezy dining area that elaborates into rows of custom cane furniture, arched alcove booths, an al fresco patio, and a hidden enclave for parties stashed with the restaurant’s prized possessions.

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