Portico Host: New Menu, Yummy New Dishes

Wednesday, 8 February 2017

Headed over to Portico Host today, and glad I didn't miss this session. We were there to have a taste of their new menu, which will be launching end of this month.

It surprised me, because I didn't expect the surroundings to be that lovely. The restaurant is actually more accessible than their Dempsey brother branch (Portico Prime).  Its decor is more humble than its surroundings, and is very homely.

I infer, thus the name Portico Host, because you feel at home there, comfortable and like you're hosting guests at home. To be honest, it's a lovely environment to bring your date or enjoy a quiet dinner for 2.

Heck, host your private dinner parties here, they have enough tables.




You see truffle fries in the menu, you order it. ($12.90)

We started off the tasting session with a Hamachi Yu Sheng, only available during CNY. I thought this Yu sheng to be very special because they used Hamachi fish (yellowtail fish), which sports a firmer fish meat, as opposed to the softer raw salmon fish we're used to. 

The Yu Sheng was absolutely lovely to look at (and photograph), and had interesting ingredients like crispy lotus root, beetroot, kamkuat, crispy wanton skin, pickled mango and apple vinaigrette to go with it. 




Another interesting dish we tried was the Trio of Skin, which consists of 3 different types of skin: Eel Skin with Pork Floss, Chicken Skin with host Seasoning, Pork Skin Crackling. The crispy, yummy eel skin is nothing as freaky as it sounds, while we loved the deliciously savoury chicken skin.
Trio of Skin
I also enjoyed the Hottate Tattaki (seared scallop topped with metaiko) served with apple slaw, avruga caviar and watermelon cubes. Light on the palatte, with a tinge of sweet refreshing feeling while munching on the watermelon cubes.

The grilled octopus dish is also one not to be missed. At first, I thought it was a mountain of cubed brinjals, but of course I was wrong. It was a mix of potato cubes (a good crunch of potato skin), crispy quinoa and chilli bacon jam. The ingredients, all unique in their own right, made the dish an altogether lovely one. Loved it, please order it, people.

 Hotatte Tattaki

 Grilled Octopus
Duo of Crab consists of Crispy baby crab tossed on salted egg and chilli mud crab meat dip with crispy golden man tou (buns). Dip the man tou in the light spicy crab meat dip for a good Singaporean style oomph while you also not forget the savoury goodness of the little baby crabs that you can pop into your mouth like popcorn, but better.
Duo of Crab
Duck Leg Confit - Served with purple cabbage stew, red pepper coulis and port wine sauce, the duck was tender and delicious with the sauce. 

72-hour braised Angus Beef Cheek - This was cooked for 72-hours in sous vide. It was a table favourite for many, and was served with a gratin potato on the side. The meat was also extremely tender and flavourful.
Seared Chicken Breast - I loved this dish! I don't know why, but I did. Some on the table didn't think it was exciting enough. But what fascinated me was how they made the chicken breast so tender and juicy, nothing like the hard, dry chicken breast meat we hate eating, usually.

First oven baked, then air-fried, is what we heard. Anyway, for ladies who wants a good meal on their dates, go for this so you can flirt and laugh without worrying about the calories too much.
BBQ Pork Ribs -  The ribs are tender and just easily slides off of the bone. The sauce also makes it tasty to eat. This is a good choice for those who is in the mood for meat.
Snapper Pie - This dish was one of my favourite mains tonight. Cut open the golden pie blanket to reveal a creamy mixture packed with tasty ingredients such as snapper fillet, wild mushroom ragout, tomato and more. Please have a go at this, you'll not regret it.
Pineapple - mainly, pineapple based and themed. Carefully and creatively decorated as though it was served with 2 fried 'sunny-side ups'. Pretty as can be, but not recommended for those who can't stand the taste of the tropical fruit, as pineapple flavour is embedded thoroughly in the elements of the dessert.
Tiramisu - Mascarpone Cheese, Kahlua, Vanilla sponge, espresso and edible soil. Don't worry about the edible soil, it's delicious, cookie crumbs. This standard dessert is a girl's favourite. Order this if you're not feeling that adventurous.

Kaya Cream Brulee - Made with coconut sabayon and served with vanilla icecream, this was one of the table's favourite desserts of the night, with its unique flavour.
These dishes will be launched at Portico Host by end of this month (February), and I recommend you visit to have a try yourself! 

Don't forget to order their homemade ice lemon tea, brewed with earl grey, stewed in-house for an hour or so. Loved that drink!

Prices of main dishes averages about $20++ each. Just some affordable good food with lovely, quiet ambience and impeccable service.

For more information, visit Portico Host's website or phone them to find out more. Details below.

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Portico Host
Location: 991B Alexandra Rd, #01-10, Singapore 119970 (3 mins walk from Labrador Park MRT Station)
Tel: +65 9127 6316
Operating Hours: Mon - Sun (Sundays are closed at 5.00pm)
Website: https://portico.sg/portico-host/