Park Hotel Clarke Quay's buffet eatery Brizo has been replaced by a new restaurant called Porta Fine Food & Import Company.
The name makes it sound like a food purveyor, but it is actually a casual Italian-Spanish restaurant with a small corner selling products such as mustards and oils.
Helming the kitchen is executive chef Michael Suyanto, who was last at Bistro du Vin, and his classic cooking techniques are employed well in the new restaurant.
While the menu is simple, the quality and flavour in the dishes are something new to the hotel. Spanish Octopus ($18) boasts tender pieces of octopus grilled to smoky perfection on a plancha. They come with Idaho potato bravas and aioli.
Another dish I enjoy is Iberian Pork Secreto ($26, photo). Iberian pork comes from a region in Spain and Portugal and is known for its flavour. And secreto, or pork shoulder blade, is a cut marbled with fat, giving the meat a juicy and tender texture. The pork is sous-vide before being roasted with a pommery mustard glaze and served with honey mustard mash.
WHERE: Porta Fine Food & Import Company, Level 1 Park Hotel Clarke Quay, 1 Unity Street
MRT: Clarke Quay
OPEN: 11am to 10.30pm daily
This article was first published on Jan 13, 2017.
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