Quick Answer: Po is the flagship restaurant of The Warehouse Hotel at 320 Havelock Road, serving modern Peranakan cuisine helmed by Head Chef Fredric Goh. Its refreshed menu – available from 1 September 2026 – leans into family recipes and traditional techniques. Open daily, 12pm to 10pm, with sharing-style plates from $15 to $58, best suited for groups of three or more.
Havelock Road isn’t short of places to eat. Between the restaurants in Havelock lining Robertson Quay and the Singapore River, there’s Italian, contemporary Asian, and a fair number of hotel dining rooms trying to be more than that. Po Restaurant sits in the middle of it, tucked into the ground floor of The Warehouse Hotel, a restored warehouse transformed into a moody but stylish mid-modern-century hospitality experience.
Nearly ten years after it first opened, Po has just rolled out a new menu focused on modern Peranakan cuisine – featuring precious family recipes from head chef Fredric Goh.
What Is Po Restaurant?
Po is named after popo, the Chinese word for grandmother. Inspired by the recipes of the owner’s popo, the restaurant specialises in Peranakan cuisine that’s made with care.
The new menu is led by Head Chef Fredric Goh, who has more than 16 years of kitchen experience across restaurants like The Lokal and Godmama Peranakan Restaurant, where he was previously chef-owner.
Chef Fredric took inspiration from dishes cooked by his own grandmother and brought them onto Po’s menu, with a few modern finishes for balance and texture. In fact, some of the featured dishes cannot be found at other restaurants simply because they take too long to complete.
Where To Find Po
Po sits within The Warehouse Hotel at 320 Havelock Road, along the Singapore River in the Robertson Quay area. It’s a short walk from Havelock MRT (Thomson-East Coast Line).
It joins a stretch of contemporary eateries like Jiak Kim House and even cafes like Cloudfields, but Po stands out with its simple ambience and heritage menu.
Po’s dining room takes its cues from the restored The Warehouse Hotel. There are elements of exposed brick, high ceilings and timber, with communal tables spaced out for conversation.
It’s not a loud space, and the focus stays on the food and the company, which are perfect for unhurried, intimate gatherings.
What To Order At Po
Their signature item is the Po’s Classic Popiah ($32), alongside Peranakan dishes with modern takes like Soft Shell Crab Cucur Sayur ($26), Sambal Buah Keluak Fried Rice ($28) and Ikan Masak Nanas ($36).
Here is a preview of the new menu that will be available from 1 September 2026.
| Category | Dish | Price | Description |
| Starter | Po’s Classic Popiah | From $32 | Hand-cut filling, slow-stewed and caramelised over four hours; add lobster for $26 (150g) |
| Vegetarian | Pomelo Kerabu | $24 | Vegetarian. Pomelo tossed in plum dressing and pomegranate |
| Signature | Nasi Ulam | $28 | Blue pea coconut rice folded with 15 varieties of herbs, spices and toppings |
| Signature | Buah Keluak Pork Jowl | $36 | Pork jowl in a buah keluak sauce, based on a family recipe cooked once a year for Chinese New Year |
| Mains | Chargrilled Prawn Hokkien Mee | $32 | Cooked in a seafood and pork broth, topped with roasted pork and housemade sambal belachan |
| Mains | Jantung Pisang | $24 | Banana flower in a creamy coconut curry |
| Dessert | Kueh Salat Ice Cream Sandwich | $12 for 2 pieces | Pandan ice cream and glutinous rice between charcoal-grilled coconut love letter wafers |
| Dessert | Chempedak Crème Brûlée | $14/portion | Alcohol-infused version available |
Check out Po’s full menu on their website.
What We Tried
Starters
Po’s Signature Popiah ($32) is the dish Po built its name on, a family recipe passed down from the founder’s grandmother.
The filling is hand-cut and stewed down over four hours until caramelised, with jicama, carrot and pork. Po’s iteration is served with crispy pork lard and sakura ebi for crunch and a hit of umami.
The flavours were rich but homey and balanced, with the dried prawn and sweet vegetables adding body to the vegetable filling. The pork lard added an indulgent burst of fattiness, and their spicy homemade chilli cut through any richness.
You also get to roll your own popiah, which was a fun interactive touch!
Another Peranakan classic that’s been reimagined is the Bakwan Kepiting ($15). Instead of the traditional meatballs, this iteration is made with crab, pork, abalone and bamboo stuffed into crab shells.
It was sweet and clean, especially when enjoyed with the clear chicken broth. There’s a touch of chilli oil to help balance out the flavours.
The Crab and Pork Nogh Hiang ($20) are an easy sharing starter. I prefer ngoh hiang with more texture and crunch, but the flavours in their pork belly and crab filling is enough to satisfy any craving.
Mains
Another signature is Chef Fedric’s Nasi Ulam ($28). His version features 15 different herbs and spices that are painstakingly prepared daily, including a housemade coconut crumble made by slowly cooking down coconut milk.
This dish is a labour of love, and you can taste it. Despite it looking like a salad, it was perfumed by the herbs and slight sweetness from the coconut, creating a hearty but refreshing dish.
You can pair the rice with the Buah Keluak Pork Jowl ($36), based on a recipe Chef Fredric’s grandmother made once a year, on the eve of Chinese New Year.
The buah keluak gravy was earthy and slightly bitter, but it paired perfectly with the fork-tender pork jowl. The pork added body and richness to the dish without being too overbearing, a richer version compared to chicken or prawns.
Seafood lovers can try their Grilled Slipper Lobster with Sambal Belimbing ($42). Belimbing is a small fruit known for its sour, complex flavour, used here to pair with punchy sambal.
The sweet lobster meat was the perfect vessel for the tangy, spicy sauce!
A dish that you can’t find on menus is Jantung Pisang ($24). This unique dish features banana flowers stewed in a spicy coconut gravy, and Po’s iteration is served with prawns.
This is another tedious dish, with the banana flower requiring a lot of preparation before cooking. It had the texture of chap chye – fibrous but not hard, soaking up the light curry flavour.
Their Jackfruit Rendang ($22) is another vegetarian dish that utilises the jackfruit’s natural fibres.
The rempah uses the same aromatics as traditional meat rendang, creating a spicy, fragrant mix that paired well with the side of fried tempeh chips. I personally feel it could have used more salt, but the meaty texture and familiar spices made it a good standalone dish.
Dessert
Those who like chempedak will enjoy the Chempedak Creme Brulee ($14), generously infused with the fruit and topped with housemade chempedak puree.
The Pandan Panna Cotta ($14) is a must-order. The silky pudding had a rich, natural pandan flavour; paired perfectly with the fragrant coconut crumble and a smoky gula melaka syrup.
Both the creme brulee and panna cotta have an alcoholic option with a side of passionfruit or gula melaka liquor. I recommend this pairing with the panna cotta!
The Kueh Salat Ice Cream Sandwich ($12 for 2 pieces) is a simple but pretty dessert, served between two charcoal-grilled love letter biscuits. Creamy with a light coconut fragrance and sweet crunch, this is an easy dessert recommendation.
Is Po Worth It?
For its commitment to showcasing heritage Peranakan food in Singapore, Po is worth booking. The prices are slightly steep, but taste the effort of labour-intensive dishes that you cannot get elsewhere. if you’re looking for an intimate dinner place or to try more Peranakan cuisine, this is the place.
Po: Key Information
| Cuisine | Modern Peranakan |
| Address | 320 Havelock Road, Singapore 169628 (The Warehouse Hotel) |
| Operating Hours | Daily, 12pm – 10pm |
| Phone | +65 8971 3968 |
| po@thewarehousehotel.com | |
| Website | po.com.sg |
| @porestaurant | |
| Reservations | Available online via Po’s website |
| New Menu Availability | From 1 September 2026 |
| Price Range | $$$ (mains and signatures $20–$42; sharing plates recommended) |
Frequently Asked Questions About Po
Where is Po restaurant located?
Po is located within The Warehouse Hotel at 320 Havelock Road, Singapore 169628, along the Singapore River in the Robertson Quay area.
What type of cuisine does Po serve?
Po serves modern Peranakan cuisine, focused on family recipes, Southeast Asian ingredients and traditional cooking techniques such as hand-ground rempah and the tumis method, reinterpreted for a contemporary table.
What is the price range at Po?
Signature and main dishes range from roughly $15 to $42, with add-ons like lobster priced separately. A shared meal for a table of four typically runs upward of $200 before service charge and tax.
Is Po halal-certified?
No. Po’s menu includes pork-based dishes and is not halal-certified.
When is Po’s new menu available?
The refreshed menu is available from 1 September 2026, alongside a three-month dining series running through November 2026.
Who is the head chef at Po?
Chef Fredric Goh leads the kitchen at Po. He has more than 16 years of culinary experience, including time at Forlino, The Lokal, Teepee Bar & Restaurant, and Godmama Peranakan Restaurant, where he was formerly chef-owner.
Is Po suitable for large groups?
Yes. The menu is designed for sharing, which makes it well suited to groups of three or more who can order across multiple dishes.
Do I need a reservation at Po?
Reservations are recommended, especially for dinner and weekends, and can be made online through Po’s website or by phone at +65 8971 3968.
Is Po close to an MRT station?
Yes. The closest station is Havelock MRT on the Thomson-East Coast Line, a short walk from The Warehouse Hotel.
*This article is based on a media tasting, but all opinions expressed about the food are entirely our own.
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