Nestled along the scenic Singapore River, The Warehouse Hotel has always been a destination for those seeking a meal and more,where history, culture, and gastronomy converge. Now, its flagship restaurant, Po, is taking diners on a richer, more immersive journey with a reimagined menu that celebrates Singapore’s Nanyang Heritage. Launching this October, the new offerings invite guests to explore the stories, flavours, and cross-cultural connections that define the city’s culinary landscape.

Nanyang Heritage cuisine is a tapestry woven from the flavours of Chinese, Malay, Indian, Eurasian, and Peranakan communities. It emerged as migrant families adapted their traditional recipes to local ingredients, creating dishes that were at once familiar and uniquely Singaporean. At Po, this heritage is not just preserved but reinterpreted. Every dish tells a story, connecting diners to Singapore’s history while showcasing contemporary culinary artistry.

“Food is memory,” says Head Chef Desmond Yong. “Along the Singapore River, people once gathered to trade and exchange ideas. Today, our kitchen tells that same story through flavours. Nanyang cuisine, like our signature Popiah, combines distinct ingredients and cultures into something greater than the sum of its parts. Our menu honours that balance: sweet, savory, spicy, tangy—all drawn from Singapore’s rich heritage.”

The new menu reads like a love letter to Singapore’s culinary intersections. Starters such as Ikan Kerabu, featuring yellowtail cured with calamansi and a vibrant medley of herbs and vegetables, delight the palate, while Samsui Chicken, a 1900s classic, pairs tender poached chicken with scallions, crispy ginger, and garlic. The Indian-inspired Gobi 65 offers cauliflower florets marinated in a house masala and fried to golden perfection, proving that a snack can be both nostalgic and inventive.

Dishes like Puyuh Panggang, a grilled quail infused with sand, blue, and old ginger, are served with fiery sambal and a refreshing mango salad that tempers the heat. Meanwhile, Singgang Serani, a long-forgotten Eurasian fish dish, is revived with mackerel stewed in aromatic spices and tamarind, presented within a toasted rice shell and finished with tomato jelly—melding history and modern presentation.

Mains continue this journey of flavour and tradition. Sotong Masak Hitam, a Peranakan classic, features squid stewed in its own ink with crispy fried tentacles, while Babi Tohay, a vanishing heritage dish, sees Iberico pork braised in a house-fermented krill and red rice paste before being wok-fried with prawns. The Itek Sioh, a duck leg confit simmered in tamarind, coriander seeds, and dark soy, is finished with house-pickled cucumbers and fried shallots, creating a dish that’s rich, complex, and deeply rooted in heritage.

Po’s Popiah remains a signature highlight, inviting diners to embrace the DIY spirit of this classic roll. Desserts are equally personal: the Kueh Tingkat offers rotating selections of kueh, including Kueh Salat, Kueh Kosui, and Kueh Dadar, crafted from recipes passed down by Chef Desmond’s mother—a sweet nod to family tradition.

Head Chef Desmond Yong brings nearly two decades of experience across hawker stalls and fine dining, including his tenure at Rempapa. His philosophy blends technical precision with reverence for provenance, ensuring that each dish is a thoughtful expression of Singapore’s culinary memory. In every bite, Po’s new menu tells the story of Singapore itself—a place where flavors, cultures, and histories meet, mingle, and create something unforgettable.

Po is located at The Warehouse Hotel, 320 Havelock Rd, Singapore 169628, and is open daily for breakfast, lunch, and dinner. Reservations can be made at po.com.sg, sevenrooms or via phone at +65 6828 0007.