PO at The Warehouse Hotel: A Refined Revival of Nanyang Soul
CONTENT: Yiew Kai Jie
Under the timeless eaves of The Warehouse Hotel, history hums softly. The structure, once an old trading post along the Singapore River, now houses PO—a restaurant that has always balanced lineage with modernity. This October 2025, PO turns another page, unveiling a new menu that delves deep into the island’s Nanyang heritage and lets its guests rediscover Singapore’s flavour identity, distilled through centuries of migration, adaptation, and memory.
At its core, Nanyang cuisine embodies exchange—a meeting of Chinese, Malay, Indian, Eurasian, and Peranakan influences, refined over time by local ingredients and ingenuity. PO’s new interpretation brings these threads together with grace, translating heritage into a dining experience of quiet sophistication.
The Opening Notes: Memory on the Palate
Each dish unfolds with intention. The Ikan Kerabu (S$28++) sets the tone with lightness and verve—yellowtail cured in calamansi, accented by herbs and vegetables that burst with lime-bright zest and herbaceous lift. It’s a vibrant overture that speaks of the sea, the tropics, and the intimacy of local kitchens. The Samsui Chicken (S$22++) is another classic choice, offering a study in subtlety: poached chicken dressed in scallion oil, crisp ginger, and garlic—its restraint a form of reverence, its simplicity an act of honouring the past.
The Heart: Layers of Spice and Story
The culinary narrative deepens as the mains arrive. The Sotong Masak Hitam (S$30++) resonates with bold sensuality—squid simmered in its own ink until tender, laced with fragrant spice paste, and crowned with fried tentacles that echo a gentle crunch. The Itek Sioh (S$30++) showcases deft balance, a grilled duck leg steeped overnight in shallot, tamarind, and coriander paste, its caramelised skin carrying smoke, tang, and warmth in equal measure. It might look subtle and simple, but the House-made Beancurd with Crabmeat (S$32++) offers a silken texture and experience like no other: steamed egg tofu melting luxuriously into a rich crabmeat sauce. The signature Lobster Mee (S$58++) redefines indulgence—udon braised in dark soy and wok-fired with pork belly, squid, sakura shrimp, and cabbage, then finished with a halved lobster glistening with wok hei intensity.
The Finish: Sweet Resonance
Desserts carry the same emotional precision. The Yuzu Cheng Ting (S$18++) reinterprets a classic Chinese dessert with the refreshing lift of yuzu sorbet, elegantly suspended between the tart and floral elements of the dessert. The Kueh Tingkat (S$22++) is a deeply personal tribute—a trio of Kueh Salat, Kueh Kosui, and Kueh Dadar, each recreated from Chef Desmond’s mother’s recipes. For cocktails, PO’s concoctions mirror its culinary artistry. The Reverse Trade (S$25++) is a refined blend of Chiu Long Gin, Shaoxing Wine, Cocchi Americano, and Fino Sherry that feels like a martini with restrained eastern and western flavours.
For guests who prefer a lighter, sweeter cocktail, the Golden Canopy (S$25++), made with Iichiko Saiten, mango, and lime, offers crisp relief, like sunlight breaking through a late afternoon haze.
PO’s latest chapter reads like a love letter to the evolving Singapore table—elegant, deliberate, and deeply rooted. Through restraint and reverence, the restaurant has distilled heritage into haute cuisine, giving Nanyang flavours a voice that feels timeless yet unmistakably modern.
PO is located at 320 Havelock Rd, Singapore 169628. For reservations, please visit https://www.sevenrooms.com/reservations/twhpo or call +65 6828 0007
