The kueh pie tee was fresh, crunchy and flavourful, with a delightful kick from the sambal. The bush keluah fried rice was moist and fragrant of bush keluak, yet balanced in flavour and savouriness. The fried chicken was nicely flavourful too.
a nice family peranakan dinner.
Second time back in as many weeks. The flavours of the bakwan kepeting, beef rendang and chap chye were rich, flavoured and yet nuanced with multiple spices. Very nice. The only regret was that the bakwan was machined minced rather than hand minced, and lacked texture.
Overall, it was a great experience dining at Po. While the food might seem familiar, the team at Po elevated those using better ingredients and modern cooking techniques.
Po Restaurant 320 Havelock Road Level 1, The Warehouse Hotel https://www.po.com.sg/ SG Chee Cheong Fun By Ben Yeo
It was a great experience to see and taste local food elevated beyond their usual humble selves and stand against Western or Japanese cuisine.
Complete your night with a glass of Rhum Belami, Vietnam's first premium handcrafted rum made in the tradition of Martinique rum using native ingredients such as pepper from Phu Quoc.
Little did i know that their Kitchen & Bar, which serves refined European food, is tucked away upstairs through a side stairway.
Ambience and space-wise, it is perfect be it breakfast, brunch, lunch or dinner.
