Hotspots: Po @ The Warehouse Hotel

Samsui Chicken

Where are we going and what’s the heritage?

We’re off to Po, the signature restaurant at The Warehouse Hotel along the Singapore River. Its name is a nod to PoPo – Chinese for grandmother – and the restaurant’s famous popiah. The setting itself is steeped in history; once a key trading post, this heritage building now tells Singapore’s story through its food. With a new menu launched in October 2025, Po celebrates the city’s rich culinary mix of Chinese, Malay, Indian, Eurasian, and Peranakan influences. The dishes honour tradition yet carry a refined, modern twist.

Who’s cooking?

At the helm is Head Chef Desmond Yong, who brings his Hakka and Peranakan roots to the table. His love of food began in his family kitchen, where he learned the layers of flavour that now define his cooking. After travelling across Southeast Asia to study local culinary traditions, Desmond now leads Po’s kitchen with a focus on multi-ethnic flavours,  turning heritage recipes into dishes that feel both comforting and contemporary.

Is there a new concept?

Po’s latest menu centres on Nanyang cuisine, a style that blends flavours from the diverse ethnic communities that shaped Singapore’s culinary landscape. Using thoughtful techniques and fresh, locally sourced ingredients, each plate balances texture, taste, and aroma in perfect measure. It’s a menu that respects the past while confidently looking forward creating a meeting of history and innovation on every plate.

Lobster Mee

What did you eat?

Our meal unfolded over 11 courses and 2 desserts, each showcasing Po’s interpretation of Nanyang cuisine. Highlights included Ikan Kerabu – raw sliced hamachi cured in ginger flower and plum dressing, finished with a bright herb salad, sakura shrimp, and coconut; Samsui Chicken, a tender poached classic served with scallions, ginger, and garlic; and Kambing Masak Lemak Chilli, a comforting bowl of slow-braised lamb in a gently spiced curry. The standout was The Lobster Mee comprising udon noodles braised in rich dark soy, wok-fried with pork belly, squid, sakura shrimp, cabbage, and crispy pork lard, then crowned with half a fresh lobster.

Tell us about the drinks …

Po’s drink list is just as considered, offering wines, inventive cocktails, and non-alcoholic options. We tried the Reverse Trade and Golden Canopy cocktails, both designed to complement the food’s bold yet balanced flavours. Each sip felt like part of the story  – thoughtful, layered, and distinctly local.

What’s the verdict?

Po’s new menu is more than just a meal; it’s a beautifully told tale of Singapore’s culinary heritage, retold for modern times. Every dish carries a sense of history, creativity, and care, making it a must-visit for anyone curious about how tradition can taste refreshingly new. Whether you’re rediscovering Nanyang flavours or experiencing them for the first time, Po delivers a dining experience that’s full of soul.

Po at The Warehouse Hotel
Warehouse Hotel
320 Havelock Road
169628

 po.com.sg