Po Singapore Back With Nanyang Flavours & Heritage Comforts

After seven quietly powerful years, Po at The Warehouse Hotel reopens with a bold new direction — one that deepens its Nanyang roots while reimagining heritage dining for today’s taste. Drawing from the shared culinary traditions of Chinese, Malay, Indian, and Peranakan cultures, Po’s new menu, interiors, and bar concept invite you and your loved ones to step into a refined yet familiar world where the flavours of Singapore’s past are celebrated with modern precision.

A Menu Framed by Memory

Po’s new culinary direction is anchored around three thematic chapters: Reminisce, Refine, and Relive. Curated by Executive Chef Hong Dingzhao and Restaurant Chef Yasmin Shima, the menu offers a refreshed lens on Singapore’s culinary identity. You and your loved ones will still find Po’s iconic Popiah platter — with housemade wheat skins, tiger prawns, crab, flower crab bisque and crispy sole — but it now sits alongside dishes designed for sharing and storytelling.

Start with the Crispy Oysters, coated in assam aioli and tobiko, or the Wagyu Brisket Rendang served with grilled sweet corn roti. Dishes like Ayam Pelencheng — kampong chicken marinated in shrimp paste, fermented soy bean and lemongrass — reflect layered Nanyang traditions. For grilled mains, the Charcoal-Grilled Ribeye Satay (with buah keluak sambal) and the Red Grouper Assam Curry bring bold heat and depth.

Vegetable-forward creations such as the King Oyster Mushroom and Okra and Petai Fried Rice cater to modern diners seeking lighter, produce-driven plates. Classics like the Oyster Omelette are reinterpreted with finesse — a nostalgic nod with a decadent twist.

Design That Respects Its Origins

Designed by EDG Design, Po’s interior transformation draws from The Warehouse Hotel’s rich past while crafting a contemporary dining sanctuary. The palette is earthy and refined — fluted timber panels, woven rattan screens, porcelain tile frames and marble accents evoke the tropical modernism of Singapore’s heritage homes. Anchoring the space are bespoke lantern chandeliers that cast a soft glow, while murals by Singaporean artist Kat Ong pay tribute to popiah-making, kampong life, and the botanical lushness of the region.

A Bar Programme That Tastes Like Home

The newly refreshed bar, led by Naz Arjuna (Diageo World Class Singapore winner), presents a cocktail menu that spotlights local botanicals and Southeast Asian stories. Highlights include the Tembusu — pandan, vanilla and rum — and the First Bloom, a grapefruit gin and roselle spritz. Other signature drinks like Tekka and Orchard nod to the evolving neighbourhoods of Singapore, while the bar’s curation of natural wines, sakes, and low-intervention labels add a conscious modern touch to your dining experience.

Midday Feasts & Weekend Plans

Po now opens for weekday lunch service from 12:00pm to 2:30pm and dinner daily from 5:30pm to 10:30pm. Plans for new lunch set menus and communal feasting formats are underway, with the team embracing the concept of shared experiences in both spirit and presentation. As the Warehouse Hotel’s signature restaurant, Po continues to serve as a culinary anchor on the Singapore River — drawing from the past while facing forward with boldness and grace.

📍 Po, The Warehouse Hotel, 320 Havelock Road, Singapore 169628
🕐 Lunch: Mon–Fri, 12:00pm–2:30pm | Dinner: Daily, 5:30pm–10:30pm
🔗 www.po.com.sg | Reservations

From familiar flavours to reimagined rituals, the new Po offers a dining experience that honours Singapore’s past while inviting you and your loved ones to taste its future — one soulful plate at a time.