Porterhouse is a new chop in town.
 
PorterHouse ups the ante on steakhouses with its charcoal grilled beef steaks seared with South American flavors.

A pair of converted shophouses in Killiney Road may be an improbable location for a genuine taste of South America but then again, these are pretty crazy times for Singapore's fast-changing approach to multi-national cuisines.

The restaurant represents a change in concept by the owners, who had previously opened a short-lived Italian eatery helmed by Angelo Sanelli.

Rodriguez, who hails from Cordoba in Argentina leads the concept for PorterHouse with a wide variety of steaks with a distinctly South American character.

There are a few signature items to the menu at PorterHouse but perhaps most indicative of the South American theme at the restaurant is ceviche, a popular seafood starter comprising the freshest raw fish and other ingredients marinated in citrus juices and spiced up with cut chilli. It may not be a well-known dish in these parts but it is a refreshing starter and works very well in a tropical climate.

There are a couple of versions at PorterHouse, including a classic Peruvian-style ceviche of diced kingfish, squid and scallops marinated in lime juice and fish stock  and tiradito, which is essentially the same thing except the fish is sliced sashimi-style rather than cubed - it reflects the influence of Japanese immigrants on Peruvian cuisine.

An even less-known dish is humita - a dish that involves grated corn and pumpkin stewed in milk and mixed in with a spicy onion sauce, served on a bed of mild cheese to give it a bit more texture. This common dish hails from the cooler climes of the mountainous Andes region and is slightly on the heavy side so even though it is eaten as a main course in Argentina, it perhaps works better here as a starter here.

Hungry guests, should definitely consider ordering the asado - an outstanding 1.2kg slab of Australian Angus short rib, grilled to perfection and served on the bone with grilled cherry tomatoes, a side of mash (or vegetable dish) and chimichurri, which is the vinegar, herb and garlic sauce that is standard at any South American barbecue. The beef, seasoned with roasted garlic paste and cooked at 300 C for just 45 minutes on the restaurant's special charcoal grill, is tender, juicy and jam packed with flavour.

PorterHouse is a simple neighbourhood bistro that dares to be a little different by broadening its culinary reach beyond the typical steakhouse - thanks to an authentic South American touch.

111 - 113 Killiney Road
 
Tel: +65 67325113

Limoncello is the brainchild of Chef and Owner Fabio Iannone of popular Bukit Timah eatery La Braceria.

Bringing together a team of talented individuals from some of the finest restaurants, Limoncello strives to exceed the expectations of it’s guests.

Genuine Service and Traditional Fare from the coast of Amalfi is the focus of each new day.

Napolitana wood fired pizzas and charcoal grilled meats and seafood is what distinguishes them from the rest.

#01-19/20 Rivergate, 95 Robertson Quay

Tel: +65 66345117 or email: [email protected]