Po Singapore at The Warehouse Hotel is entering a new chapter, deepening its ties to Singapore’s Nanyang heritage while continuing to evolve as a destination for modern dining. With a refreshed concept, interiors, and menus, the restaurant embraces the flavours, culture, and history that define the region’s culinary identity.

Executive Chef Desmond Yong leads the charge with a menu inspired by the layered stories of Singapore’s migrant communities. His cooking draws from the flavours of the past but reinterprets them with contemporary flair, weaving together influences from Peranakan, Hokkien, Cantonese, and Malay kitchens. Highlights include dishes that showcase the spirit of sharing, crafted to encourage communal dining, while also paying tribute to local ingredients and traditional recipes.

(Left to right) Ikan Kerabu and Puyuh Panggang

Among the signatures is Po’s refined take on Popiah, which was once the cornerstone of its menu, now reimagined with artisanal flour skins and fresh, vibrant fillings that nod to heritage while delivering new flavour combinations. Guests can also look forward to creations that celebrate the culinary melting pot of Singapore, from delicate seafood preparations to slow-cooked meats enriched with spices and herbs that reflect the region’s trade-route past.

(Left to right) Sotong Masak Hitam and Kueh Tingkat

With this relaunch, Po Singapore reasserts itself as a venue where heritage meets innovation. By combining the comfort of familiar flavours with inventive techniques, the restaurant invites both locals and travellers to rediscover Nanyang cuisine in a modern light.

Po continues to position itself not just as a restaurant, but as a cultural experience — a space where Singapore’s past and present meet on the plate.

📍 Po Singapore

The Warehouse Hotel, 320 Havelock Road, Singapore 169628

Reservations: www.po.com.sg

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Images: Po