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Po: Singapore’s Culture, Heritage and Cuisine

Next time you visit Singapore, look out for the new restaurant Po, perching on the banks of Robertson Quay.

Pioneer of Mod-Sin cuisine, Chef Willin Low, has opened Po, a refined restaurant which presents modern-day Singaporean flavors.

The restaurant is housed in The Warehouse Hotel, which is deeply rooted in heritage and local culture.

The award-winning chef-partner puts a focus on celebrating Singapore flavors. Through Po, he takes a more traditional approach that enhances local classics with premium ingredients and takes great care to make many elements from scratch.

“With Po we want to demonstrate that humble local classics, food often enjoyed at home or at hawker centers, can be modernized to become elegant and world-class,” said Willin. “Po is also very much about family and we hope that in today’s increasingly time-starved society guests will come to relish these rich local flavors together with their loved ones.”

Chef Willin works alongside Executive Chef William Lim, previously from Violet Oon’s National Kitchen.

The dish popiah, a signature on the menu and one such classic dish, is crafted from a home recipe and perfected with effort unparalleled by other establishments in Singapore. From finding the perfect thickness for the hand-cut vegetables to the four-hour braising process to ensure the filling attains the right balance of savory-sweetness, the popiah at Po honors tradition while enhancing it with fastidious attention to detail. It is available as a Classic Platter, suitable for up to two to enjoy, as well as a more luxurious Prawn Platter, featuring fresh tiger prawns, and the Fresh Flower Crab Platter, which features handpicked crabmeat. A uniquely Singaporean dish, popiah holds a very special place in the hearts and memories of many locals as the dish is painstakingly prepared and savored with family.

Other small plate highlights include the charcoal-grilled Iberico Satay, which is marinated in spices for 12 hours and served with a freshly grated pineapple and peanut dip, a tangy traditional twist. Po’s Ngoh Hiang also shines a light on an underappreciated local staple, featuring a handmade crispy beancurd skin wrapper with five spice pork filling served with homemade sambal, sweet sauce and lotus root crisps. The Barramundi Salad was inspired by local yu sheng or raw fish salad and is a tangy, spicy interpretation featuring locally farmed raw barramundi.

Chef Willin’s culinary programming for the hotel encompasses not only Po’s menu but also the breakfast, bar snack and in-room dining offerings. The breakfast menu in particular has been shaped to reflect Willin’s favourite local comfort foods to start the day including Singaporean Congee, a soothing Cantonese rice porridge, and Po’s Signature Bak Kut Teh, a robust eight-hour Sichuan pepper broth with tender US prime pork ribs.

Guests dining at Po will also be able to sample craft cocktails from The Warehouse Hotel’s Lobby Bar. Representing its incarnation as an 1895 warehouse, known in Asia as a godown, are rustic infusions that transport you to the heart of the old spice trade such as the Madame Butterfly roselle tequila, watermelon, rosé, kaffir lime salt, soda – and Barbarella with hibiscus gin, elderflower, rhubarb and Earl Grey tea. These are supported by a curated selection of Asian craft beers, spirits and fine wines.


The Warehouse Hotel
320 Havelock Road, Robertson Quay, S169628
T: +65 6828 0007
Facebook: porestaurant
Photographs by: The Warehouse Hotel


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