Paying homage to authentic Singaporean cuisine, Po serves up elevated local classics (just like grandma used to make, but with a modern touch). Located in the new Warehouse Hotel, you’ll find most dishes familiar because they’re probably what you had growing up.
Step into the restaurant and admire the ‘olden day’ decor. We were particularly impressed with the chairs that looked like they were made of rattan, and even the floor tiles that mimic those in kopitiams.
Feels like a glimpse into the good ol’ days, doesn’t it?
We kickstarted our meal with the Popiah, Prawn Platter ($38) – basically a spread of everything you need for the perfect popiah.
This Do-It-Yourself style popiah really brought back some memories of crowding around a huge table with my relatives and (trying to) roll my very own popiah.
The DIY style also allows you to customise your roll however way you want it (without having to make special requests when ordering and feeling paiseh). I prefer mine without garlic so I simply excluded it in the process of handcrafting my very own popiah.
The main element of popiah is certainly the turnip filling, which was perfectly seasoned with the addition of pork for that extra bit of heartiness. The other ingredients were prepared well and we really enjoyed the dish as a whole, not to mention the fun we had from the interactive meal.
Besides prawns, the other popiah set comes with crab and I’ll definitely be back to try that!
If you thought your fried Hokkien noodles couldn’t get any better, try the Carabinero Prawns & Konbu Mee ($32). Plump, juicy and succulent prawns were served on top of tender flavourful noodles.
The noodles soaked up the intense flavour from being cooked in prawn stock, and was sprinkled with sakura ebi, making each bite a mouthful of shellfish and umami goodness. As good as the prawns were, we felt that the noodles were truly the star of this dish.
Try Po’s rendition of jazzed up satay, the Charcoal-Grilled Iberico Satay ($20). Huge chunks of marinated Iberico pork were skewered onto sticks and grilled to perfection. The flavour of the pork was elevated by the spice-laden marinade.
The peanut-pineapple sauce that comes with the satay was nicely balanced with sweet, savoury and tart notes. I couldn’t help dip more sauce as I ate the satay. A local dish elevated with premium ingredients and stronger flavours, what’s not to love?
Po’s version of paper-wrapped chicken, the Paper Spring Chicken ($49) does not consist of just one chicken thigh but an entire chicken for two or three people to share. It even comes stuffed with glutinous rice for a more wholesome dish. The staff will help to unwrap and carve the chicken so you won’t have to worry about getting your hands dirty.
Although the chicken had a nice flavour, I felt that the breast portion was a little too dry for my taste. On the other hand, I really enjoyed some parts of the glutinous rice that were charred, reminiscent of claypot rice.
To finish off the meal, we had Ice Cream Popiah ($15). Yup, it’s a dessert popiah similar to the Taiwanese run bing. It comes with three scoops of ice cream that the restaurant brings in with flavours of peanut butter, yam and pineapple.
As you work your way through this unique dessert, experience changing flavours and combinations that interestingly work well together. The ground peanuts gave the dish a subtle earthiness and an enjoyable textural contrast.
On the other hand, the coriander lent a bite of freshness and herb-y flavour that complemented the richness of the ice creams well.
For reinvented local dishes taken up a notch with premium ingredients and modern cooking techniques, make a trip down to Po.
When visiting the restaurant, don’t just focus on the food, but more imPOrtantly, savour the experience of sharing and communal dining with your friends and family.
Expected damage: $30 – $50 per person