BOCA, the first and only Portuguese restaurant in Singapore. Helmed by Chef Helio Goncalves and operation by Daniel Alves.
They offered up to 50 types of Portuguese wine and cocktails and directly imported ingredients from Portugal. 10 points for their effort to recreate the authentic Portugal experience.
Two different kinds of dinner area which were great for family gathering and date nights.
I had walked past this place a dozen times and finally it was our turn! Starting with the starters – sweet potato garlic bread with their salted olive and olive oil. According to my friends, they changed the sweet potato used which made it more orange. However, it felt dry and under baked. The garlic butter did help to replenish some of the moist but best to eat with the olive oil.
Even after 45 minutes of photo taking, the fritters still remained crispy. Soft and moist in the inside and such cozy to eat. It was like eating mashed potato with cod fish flakes. Topped with the tartar sauce, I could finish this basket by myself!
Freshly clams cooked with white wine and finished with a dash of extra virgin olive oil. Every bite of clam was sweet and tasted like the sea. Dipped the bread into the remaining sauce, it will be the best clam soup you will ever have!
Coffee steak cooked till medium and laid on a pool of coffee sauce. The almond rice was dry and hard but went so nicely with the sauce. The espresso fragrant gently felt and slowly faded off into the background. The coffee flavor amplified the sense of the taste bud and so did the taste of the beef impacted our palate.
The best dish we had. To upkeep the quality of this dish, they air flown the octopus leg straight from Ocean Atlantico. Noticed the different thickness throughout the octopus. It was not an easy task to control the doneness of the octopus. Just the right tender texture with a hint of sea-like saltiness. It tasted so good that I almost forgot to chew.
During our visit, their pork cheek was braised till tender but it was not as moist as expected. Maybe was the part of pork cheek they used. It was missing the best part – the melt in the mouth tendon and fat.
How could I leave a Portuguese Restaurant without trying their famous Portuguese Egg Tart? Buttery crust and silky egg filling were the trademarks of all good egg tart. The touch of cinnamon and topped with powder sugar made me felt like Christmas had come early. All they were missing was the caramelized top.
Both of them made our visit so enjoyable that I had decided to re-visit this place. Even their small items liked bread and olive tasted great! To make things better, they are now open for lunch!