The story here starts, fittingly, with popiah – a mainstay and signature in the menu here. The team treats this dish as a rite of care: a hand-cut filling of pork, shrimp and bamboo shoots is stewed and caramelised for more than four hours until sweet jicama, carrots and Holland peas meld into a glossy, savoury braise. Fresh handmade skins arrive with the full spread of toppings — crushed peanuts, crispy flatfish, chilli, sweet sauce, garlic and more — so each roll becomes a personal expression, a little taste of “home” assembled at the table.
Po is a concept by Lo and Behold that is located within The Warehouse Hotel in Havelock. While the hotel’s design and vibes pay homage to the history of the property being a former warehouse and a hub for secret societies in the early 1900s, Po carries the softer touch in the hotel, offering heritage food that reminds you of your grandmother’s cooking.
Po, which means grandmother in Mandarin, is helmed by head chef Desmond Yong who previously trained with local legends like chef Damian D’Silva. Yong brings his own flavour into Po, while preserving the traditions of Nanyang heritage dishes that make up the menu.
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