Mini chilli crab on toasted butter brioche with microgreens (辣椒螃蟹與炸饅頭) • cold terrine of bak kut teh atop chinese dough sticks (肉骨茶冷盤配油條)

Gorgeously presented starters of the SG50 menu to showcase Singaporean cuisine, with a very liberal dose of imagination, only available for the month of July and August 2015. Part of the draw of @porticosg is the usage of locally sourced ingredients and their emphasis on freshness.

#tbt #portico #burpple