Discovering Portugal at BOCA Singapore

Singapore is truly a melting pot of various cultures and flavours, and with the opening of the first dedicated and authentic Portuguese restaurant, BOCA (Portuguese for 'mouth'), we warmly welcome another cuisine to join in this seemingly never-ending food trail around our hungry island.

Taking over the now-defunct Italian restaurant Oca Grassa, BOCA's quaintly decorated three-storey shophouse space at Bukit Pasoh features bar seating by the open kitchen on the first level, a main dining area on the second level, and a soon-to-be opened wine cellar on the third level that will house some specially imported Portuguese wines.

A 'Chef Lola' used to run the kitchen, but two suave and handsome Portuguese chefs—Luca Bordino (previously of The Ritz-Carlton Penha Longa Resort) and Francisco Vaz (previously of Páteo do Petisco)—has since taken over, presenting a revamped menu of hearty, home-style dishes made with a modern touch and a variety of imported ingredients, such as olives and extra virgin olive oil from Southern Portugal.

Horrifically bastardized Portuguese egg tarts aside, for those who have yet to savour Portuguese fare before,  I recommend going straight for the dishes featuring bacalhau—intensely flavoured, dried and salted cod, also the national ingredient of Portugal—like the brilliantly executed and moreish Cod Fritters ($15, Pastéis de bacalhau de Alfama) and the ‘Braz’ Codfish ($28, Bacalhau a Braz).

Shredded potatoes are pan-fried till crisp, then mixed with a tasty combination of bacalhau, olives, caramelised onions, parsley and egg, before being topped off with even more parsley and a cherry tomato. The delightful silvers of crispy potato shreds do well to accentuate the contrasting textures in this delicious dish.

Other return-worthy grub include the disarmingly simple yet top-notch Scrambled Eggs with Smoked Sausage—the meaty flavours from the sausage melding perfectly with the lush, creamy eggs—and the Flamed Chorizo ($36, Chouriço em chamas) that's flambéed tableside.

A definite highlight of the menu is the full-flavoured Shrimp 'Porridge' ($28, Açorda de Camarão), a homely dish made from aged bread that's been soaked in shrimp stock, prepared over low heat till it reaches a comforting, porridge-like texture and finished with a fresh egg yolk right before serving.

I tried the Bacalhau 'Porridge' on my second visit there, but I still preferred the shrimp version; the latter's flavours are slightly brighter and sweeter, and the generous bits of succulent shrimp gives it that extra complexity.

It goes without saying that their authentic Portuguese Egg Tarts ($4.50, Pastéis de nata) is a must-try. Enrobed in a delicate and flaky puff pastry, this dulcet, caramelized custard dessert—topped with cinnamon and icing sugar before being served—is best enjoyed with a glass of sweet wine or port. BOCA only produce limited quantities (about 20-30) each day, so do place your orders once you're seated.

BOCA Singapore 6 Bukit Pasoh Road Singapore 089820

Tel: +65 6221 0132

Opening hours: Closed Sundays Monday - Saturday 6pm-12am (last order 10.30pm)