Location: The Warehouse Hotel, 320 Havelock Road, Singapore 169628
Cuisine Type: Singapore Nanyang Heritage Cuisine
Head Chef: Desmond Yong
Price Range: $$$ (Dishes range from $12-$58)
Nearest MRT: Havelock (TE Line) – 8 minutes walk
Restaurant Concept & Direction
In October 2025, Po Restaurant unveiled a bold new direction, moving away from its previous modern Singaporean (mod-sin) concept to embrace authentic Nanyang heritage cuisine. This transformation celebrates Singapore’s multicultural culinary roots, showcasing dishes from Chinese, Malay, Indian, Eurasian, and Peranakan traditions.
Head Chef Desmond Yong brings nearly two decades of culinary experience, including his tenure as Head Chef at Rempapa and a diverse background spanning hawker stalls to refined kitchens. His approach centers on reinterpreting treasured family recipes—both his own and those generously shared by others—with finesse and contemporary technique.
Menu Overview
The menu is described as “diverse yet concise,” featuring carefully curated dishes that represent Singapore’s rich cultural tapestry. Here’s a breakdown by category:
Starters
- Samsui Chicken – Price not listed
- Singgang Serai – $24
- Ikan Kerabu – $28
Mains
- Kambing Masak Lemak Chilli – $28
- Housemade Beancurd with Crabmeat – $32
- Sotong Masak Hitam – $30
- Itek Sioh – $30
- Babi Tohay – $32
- Lobster Mee – $58
Sides
- Brinjal Fry – $24
- Nasi Telang – $12
Desserts
- Kueh Tingkat – $22
- Yuzu Cheng Tng – $18
Detailed Dish Analysis
⭐ STARTERS
Samsui Chicken | Rating: 5/5
Description: Chilled poached organic chicken with gelatinous skin, served with gingery, garlicky dressing.
Flavor Profile: Clean, delicate chicken flavor enhanced by aromatic ginger and garlic. The dressing effectively whets the appetite.
Texture: Tender chicken meat with slightly gelatinous skin that indicates proper poaching technique.
Cooking Technique: Traditional Cantonese poaching method, served chilled to highlight the chicken’s natural sweetness and the aromatic dressing.
Standout Elements: Perfect execution of a classic dish; the gelatinous skin indicates the chicken was cooked just right, preserving moisture and developing natural collagen.
Singgang Serai | Rating: 4.5/5
Description: Eurasian-inspired fish curry featuring mackerel stew rich with turmeric rempah and coconut milk, encased in a toasted rice shell and topped with delicate tomato jelly.
Flavor Profile:
- Umami-rich mackerel stew with earthy turmeric notes
- Creamy coconut milk richness
- Fruity sweetness and gentle tartness from tomato jelly
Texture: Multiple textural layers—tender fish, creamy stew, crispy rice shell (reminiscent of Japanese monaka), and soft jelly.
Cooking Technique:
- Mackerel braised with rempah (spice paste)
- Rice shell toasted for crunch
- Tomato water set into delicate jelly
Innovation: Creative presentation that transforms a traditional Eurasian curry into a refined, multi-textured dish. The rice shell adds both visual appeal and textural contrast.
Ikan Kerabu | Rating: 4/5
Description: Peranakan kerabu reimagined with yellowtail cured in ginger flower and plum dressing, topped with tangy herb salad, sakura shrimp, and coconut.
Flavor Profile: Bright, tangy, herbaceous with umami depth from sakura shrimp and richness from coconut.
Texture: Silky cured fish, crunchy herbs, crispy shrimp, creamy coconut.
Cooking Technique: Curing technique using ginger flower and plum—a delicate balance to preserve fish texture while infusing flavor.
Reviewer’s Note: Delicious but could benefit from more generous use of herbs and coconut to better emphasize its kerabu character.
⭐ MAIN COURSES
Kambing Masak Lemak Chilli | Rating: 5/5
Description: Ultra-tender, slow-braised lamb in rich, aromatic spiced curry with fluffy steamed rice vermicelli.
Flavor Profile: Deep, complex curry spices with coconut richness. The char on the meat adds smoky depth.
Texture:
- Lamb: Fork-tender from slow braising
- Rice vermicelli: Light and fluffy, perfect for soaking up curry
Cooking Technique:
- Long, slow braising to break down lamb connective tissue
- Charring for additional flavor complexity
- Traditional lemak (coconut milk) curry preparation
Standout Elements: The combination of tender meat, charred exterior, and heady aromatic curry creates a deeply satisfying dish. Rice vermicelli is an excellent choice over regular rice, providing lightness against the rich curry.
Housemade Beancurd with Crabmeat | Rating: 3/5
Description: Silky steamed egg beancurd topped with plump crabmeat in superior sauce, garnished with ikura.
Flavor Profile: Delicate, subtle, with sweet crabmeat and umami from superior sauce.
Texture: Silky smooth beancurd with tender crabmeat and popping ikura.
Cooking Technique: Steaming to achieve silky texture; superior sauce (a Chinese master stock) adds depth.
Reviewer’s Note: While enjoyable, the dish leans more toward Japanese chawanmushi style than traditional Chinese preparation, possibly due to the ikura addition. Lacks a strong identity.
Sotong Masak Hitam | Rating: 4.5/5
Description: Peranakan classic of squid cooked in its own ink, stir-fried with rempah and reduced to thick, glossy sauce. Squid roe left intact. Tentacles coated in rice and corn flour blend.
Flavor Profile: Richly spiced with just a hint of heat. Deep umami from squid ink, additional creaminess from intact roe.
Texture:
- Body: Tender squid
- Tentacles: Crispy exterior from rice/corn flour coating
- Sauce: Thick and glossy
Cooking Technique:
- Stir-frying with rempah
- Reduction to concentrate flavors
- Dual coating technique (rice and corn flour) for crispiness
Standout Elements: Brilliant execution of a traditional dish with the added innovation of crispy tentacles. The intact roe adds luxurious creaminess.
Itek Sioh | Rating: 5/5
Description: Duck leg prepared confit-style, simmered in tamarind, coriander seed, and dark soy sauce.
Flavor Profile: Perfectly balanced—tangy from tamarind, aromatic from coriander, with deep savory notes from dark soy.
Texture: Tender, yielding duck meat from confit preparation.
Cooking Technique: French confit method adapted with Peranakan flavors—low and slow cooking in fat, then finishing with tamarind, coriander, and soy.
Reviewer’s Note: “Easily one of the better duck leg confits I’ve had in a while.” The fusion of French technique with Peranakan flavors is masterfully executed.
Babi Tohay | Rating: 3/5
Description: Iberico pork slowly braised in house-made fermented krill paste and red rice paste.
Flavor Profile: Complex, funky, umami-rich from fermented ingredients.
Cooking Technique: Long braising in fermented pastes to develop deep flavors.
Reviewer’s Note: While the gravy is delectable, some of the meat was slightly dry, suggesting timing or temperature issues during cooking.
Lobster Mee | Rating: 4.5/5
Description: Luxurious take on KL Hokkien Mee with pork lard and premium seafood. Uses udon noodles instead of traditional yellow noodles.
Flavor Profile: Rich, dark, flavoursome soy gravy with sweetness from premium seafood and savory depth from pork lard.
Texture: Chewy udon noodles provide substantial bite.
Innovation: Substituting udon for yellow noodles removes the alkaline bite but makes the dish feel lighter. A creative reinterpretation that may divide purists but offers an interesting textural experience.
Standout Elements: Premium ingredients elevate this hawker classic to fine-dining status while maintaining its essential character.
⭐ VEGETABLES
Brinjal Fry | Rating: 2/5
Description: South Indian-style eggplant pan-grilled with herbs and spices, drizzled with honey, topped with spiced puffed rice and feta.
Reviewer’s Note: The flavors didn’t quite come together, and the brinjal itself was slightly tough and watery. The reviewer recalls a previous stir-fried brinjal dish at Po that was more rustic in presentation but homely and delicious in flavor—suggesting this refinement may have sacrificed soul for sophistication.
⭐ RICE
Nasi Telang | Rating: 4.5/5
Description: Fragrant rice, glossy with ghee and aromatic with herbs.
Flavor Profile: Rich, buttery from ghee, fragrant from herbs.
Texture: Glossy, perfectly cooked grains.
Note: The reviewer notes “there’s always room for rice,” and this preparation delivers comfort and satisfaction.
⭐ DESSERTS
Kueh Tingkat | Rating: 3/5
Description: Three freshly made varieties of traditional kueh.
Reviewer’s Note: Pleasant overall, though the kueh kosui was too sweet and lacked the desired softness. Freshness is a plus.
Yuzu Cheng Tng | Rating: 3.5/5
Description: Traditional cheng tng (sweet dessert soup) elevated with yuzu sorbet.
Flavor Profile: Light, refreshing, with bright citrus notes from yuzu.
Innovation: The addition of yuzu sorbet gives a modern twist to this traditional Chinese dessert.
Recipe Recreations & Cooking Instructions
Samsui Chicken (Simplified Home Version)
Ingredients:
- 1 whole organic chicken (about 1.5kg)
- 6 slices ginger
- 4 cloves garlic, minced
- 3 stalks scallions
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- Salt to taste
Dressing:
- 3 tbsp grated ginger
- 2 tbsp minced garlic
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- Salt to taste
Instructions:
- Prepare the chicken: Remove giblets, rinse chicken inside and out. Rub with salt.
- Poaching:
- Fill a large pot with water, add ginger slices and scallions
- Bring to boil, then reduce to gentle simmer
- Submerge chicken completely
- Poach for 30-35 minutes (internal temp 165°F/74°C)
- Turn off heat, let chicken sit in hot water for 10 minutes
- Ice bath: Immediately plunge chicken into ice water for 10-15 minutes. This stops cooking and creates the gelatinous skin texture.
- Make dressing: Heat vegetable oil until hot, pour over grated ginger and garlic. Add sesame oil and salt. Mix well.
- Serve: Chop chicken into pieces, serve chilled with dressing on the side.
Chef’s Tip: The gelatinous skin comes from the rapid cooling—don’t skip the ice bath!
Kambing Masak Lemak Chilli (Lamb in Coconut Curry)
Ingredients:
- 800g lamb shoulder, cut into chunks
- 400ml coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp oil
Spice Paste (Rempah):
- 8 dried chilies, soaked
- 6 shallots
- 4 cloves garlic
- 2-inch ginger
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
Instructions:
- Make rempah: Blend all spice paste ingredients with a little water until smooth.
- Sear lamb: Heat oil in heavy pot, sear lamb pieces until browned on all sides. Remove and set aside.
- Cook rempah: In same pot, fry spice paste over medium heat for 8-10 minutes until fragrant and oil separates.
- Braise:
- Return lamb to pot
- Add coconut milk, lemongrass, kaffir lime leaves
- Add water to just cover meat
- Bring to boil, then reduce to low simmer
- Cover and braise for 2-3 hours until lamb is tender
- Finish: If desired, remove lamb pieces and char lightly under broiler for smoky flavor, then return to curry.
- Serve: With steamed rice vermicelli or rice.
Chef’s Tip: Low and slow is key—don’t rush the braising process.
Sotong Masak Hitam (Squid in Black Ink Sauce)
Ingredients:
- 500g squid, cleaned (save ink sacs)
- 3-4 squid ink sacs (or 2 packets squid ink)
- 2 tbsp oil
- 1 tbsp tamarind paste
- 1 tbsp sugar
- Salt to taste
Rempah:
- 8 shallots
- 4 cloves garlic
- 3 red chilies
- 1-inch galangal
- 1 tsp belacan (shrimp paste)
For crispy tentacles:
- 2 tbsp rice flour
- 2 tbsp corn flour
- Oil for frying
Instructions:
- Prepare squid: Separate tentacles from bodies. Cut bodies into rings. Set tentacles aside.
- Make rempah: Blend all rempah ingredients until smooth.
- Cook rempah: Heat oil, fry rempah over medium heat for 10 minutes until fragrant.
- Add squid: Add squid rings and ink, stir-fry for 3-4 minutes.
- Braise: Add tamarind paste, sugar, salt, and a little water. Simmer for 15-20 minutes until sauce is thick and glossy.
- Crispy tentacles: Mix rice and corn flour. Coat tentacles, deep fry until crispy.
- Serve: Plate squid in black sauce, top with crispy tentacles.
Chef’s Tip: Don’t overcook the squid body—it should remain tender, not rubbery.
Ambience & Dining Experience
Setting: Po Restaurant is located within The Warehouse Hotel, a converted rice warehouse along the Robertson Quay stretch. The hotel itself is known for its industrial-chic aesthetic, blending heritage architecture with contemporary design.
Expected Atmosphere:
- Industrial-heritage aesthetic
- Sophisticated yet approachable
- Intimate dining spaces
- Views of the Singapore River (likely)
- Contemporary furnishings with nods to Singapore’s past
Dress Code: Smart casual
Suitable For:
- Date nights
- Special occasion dinners
- Food enthusiasts seeking authentic Nanyang cuisine
- Cultural dining experiences
- Small group gatherings
Service Hours:
- Daily: 7am – 10:30am (Breakfast)
- Daily: 12pm – 3pm (Lunch)
- Daily: 6pm – 10:30pm (Dinner)
Delivery & Takeaway Options
Note: The blog review does not mention delivery or takeaway options. Based on the restaurant’s fine-dining positioning and location within a boutique hotel, here’s what to expect:
Likely Scenario:
Given Po Restaurant’s refined concept and plated presentations, traditional delivery may not be available. However, many upscale Singapore restaurants have adapted post-pandemic.
Recommendations:
- Call to inquire: +65 6828 0007
- Check platforms: GrabFood, Deliveroo, foodpanda may have partnerships
- Hotel guests: May have in-room dining options
- Takeaway: Some dishes (like Lobster Mee, Kambing Masak Lemak Chilli) may travel well if packaged properly
Best Dishes for Takeaway (if available):
- Kambing Masak Lemak Chilli
- Babi Tohay
- Nasi Telang
- Itek Sioh
Dishes Best Enjoyed Fresh On-Site:
- Samsui Chicken (served chilled, best fresh)
- Singgang Serai (rice shell may lose crispness)
- Ikan Kerabu (delicate presentation)
- Sotong Masak Hitam (crispy tentacles)
Overall Assessment
Strengths: ✅ Authentic celebration of Nanyang heritage
✅ Chef Desmond Yong’s extensive experience shines through
✅ Standout dishes (Samsui Chicken, Kambing Masak Lemak Chilli, Itek Sioh, Sotong Masak Hitam)
✅ Thoughtful execution and technique
✅ Diverse representation of Singapore’s multicultural cuisine
✅ Reasonable pricing for quality offered
Areas for Improvement: ⚠️ Some dishes lost traditional character through refinement
⚠️ Inconsistent execution (dry pork in Babi Tohay, tough brinjal)
⚠️ Identity confusion in certain dishes (beancurd with crabmeat)
Reviewer’s Final Word:
“Po’s refreshed menu reflects Singapore’s diverse culinary roots with heart and intent. Many dishes shine with thoughtful execution, though a few seem to have lost a touch of their traditional soul in the process of refinement. Still, kudos to Chef Desmond Yong and his team for steering Po in a bold new direction amid today’s challenging F&B landscape.”
Getting There
Address: 320 Havelock Road, Singapore 169628
Nearest MRT: Havelock (TE Line)
Walking Time: ~8 minutes from Havelock MRT
Directions:
- Alight at Havelock MRT station
- Take Exit 4
- Turn left and walk down Havelock Road
- The Warehouse Hotel will be on your left
Contact:
Verdict
Rating: 4.2/5
Po Restaurant’s pivot to Nanyang heritage cuisine is bold and commendable. While not every dish achieves perfection, the menu showcases Chef Desmond Yong’s respect for traditional recipes and his skill in elevating them with contemporary techniques. The standout dishes alone—Samsui Chicken, Kambing Masak Lemak Chilli, Itek Sioh, and Sotong Masak Hitam—make this restaurant worth visiting for anyone interested in Singapore’s rich culinary heritage.
Recommended for: Food enthusiasts, cultural explorers, special occasions, and anyone seeking an authentic yet refined Nanyang dining experience.
Budget: Expect to spend $60-80++ per person for a full meal with drinks.