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Singapore restaurant REVIEW:
Po Chope

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    Food at Po
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    Ice cream popiah
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Housed in the unmissable white warehouse on Robertson Quay is Po, a flagship restaurant in the The Warehouse Hotel under The Lo & Behold Group. The restaurant is headed by Singaporean celebrity chef Willin Low (of Wild Rocket fame), and focuses on a mod-sin concept, celebrating Singaporean flavors by presenting an elegant twist to the original dishes.

On the menu, Willin has included a vast array of familiar Singaporean dishes, one of which is the popiah, which is the restaurant’s main highlight. If you think this is a simple dish, think again.

A lot of time has been put into cutting the vegetables to a perfect thickness and braising the ingredients for hours on end. The popiah comes in three different platters—classic for two ($28), prawn ($38) and luxurious flower crab meat ($58). And then there’s your typical hawker favorites with a spin, like the charcoal-grilled Iberico satay ($20) that’s been marinated in spices for 12 hours and served with a freshly grated pineapple and peanut dip; carabinero prawns and konbu mee ($32), their rendition of the classic hokkien mee, but with Red Boat fish sauce, lardons and sakura ebi.

The drinks situation sees some rustic cocktail fusions inspired by the old spice trade like the Singapore Sazerac ($20), an interesting combination of raising bourbon, pandan bitters, rye, cognac and absinthe; Madame Butterfly ($19), a concoction of roselle tequila, watermelon shrub, rose, kaffir lime salt and soda; and Barbarella, a drink that’s inspired by the venue’s past history as a disco and consists of hibiscus gin, elderflower, rhubarb and earl grey tea. They also offer a collection of Asian craft beers like Red Dot summer ale ($15) and fine wines from France, South Africa and South America (from $12 per glass). 

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Phone: 6828-0007
Po, The Warehouse Hotel, 320 Havelock Rd., Singapore, 169628 Singapore

Nearest Train:


Opening Hours:

daily 7-10:30am, 11:30am-2:30pm, 6-10pm

Price Range:




Open Since:

January, 2017
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