INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Po Restaurant @ The Warehouse Hotel - A Refined Modern Singaporean Concept

Known for its modern interpretations of Singaporean and Chinese classics, Po Restaurant is the flagship restaurant of The Warehouse Hotel, where people gather and bond over its famous popiah and other signature dishes.

Popiah with Fresh Flower Crab 4.8/5

Naturally, Popiah was the first course of our evening. We had the Fresh Flower Crab ($52) popiah, with plump flower crab meat as a topping. All options, including the Classic ($32) and Prawns ($42), come with 4 skins, classic toppings, and condiments, serving 1-2 persons. Seeing the platter of popiah ingredients laid out on our table was just as exciting as wrapping our own and tucking them in. All the popiah platters include fresh handmade wheat skins, specially sourced for their desired stretchy and chewy texture, stewed pork and vegetable filling, lettuce, beansprouts, as well as all the toppings and sauces. A vegetarian option ($32) is available as well.

The popiah filling, which includes jicama, carrots, and Holland peas, is hand-cut, resulting in a tender but not mushy texture despite being stewed and caramelized over four hours. There was a rich and savoury depth to it and a textural enjoyment thanks to the addition of pork, dried shrimp, and bamboo shoots. Lettuce and beansprouts provided freshness, served alongside a condiment platter that included crispy flatfish, giving the popiah an extra moreishness. The sweet sauce had a subtle honey-malt sugar taste, binding the savoury elements with the skin harmoniously. By the time I was done putting all the ingredients, my popiah was the size of a burrito and deeply satisfying.

Nyonya Prawn Salad 4/5

Next, we had some starters from the menu: Nyonya Prawn Salad ($24) and Gobi 65 ($20). The Nyonya Prawn Salad was mouthwatering with a piquant dressing concocted with sambal, plum sauce, and calamansi. Alongside fresh and crisp organic lettuce, succulent tiger prawns, and crunchy cucumber cubes, tomatoes pickled with plum sauce were thrown in, adding to the delectable texture and flavour. Crispy shallots and sakura ebi accented the salad with umaminess.

Gobi 65 3/5

Gobi 65 consisted of nuggets of fried cauliflower marinated with spices and curry leaves. The flavour was more curry-forward than expected, and while a side salad was provided to lift the flavours, the dish would have been more exciting with a creamy dip or something similar.

Beef Cheek Rendang 4.5/5

For mains, the Beef Cheek Rendang ($40) is a taste of a century-old recipe, and the execution definitely did the recipe justice. The Angus beef cheek was succulent and fork-tender, intensely flavoured with a concoction of 11 different spices. Served with sago chips and coconut milk crumbs, the latter added an enjoyable sweetness akin to crushed coconut candy.

Stir-Fried Brinjal 4.2/5

Stir-Fried Brinjal ($22) felt homely. The generous dose of stir-fried minced pork and dried shrimps, coupled with thinly sliced crunchy ladyfingers, gave this brinjal dish a considerable amount of texture. There was also basil in it, but it was too mild to impart any noticeable flavours.

Nasi Lemak 4/5

We also had the privilege of trying an off-menu item known among Po's regulars: Nasi Lemak, served with sambal telur buried in a reasonable amount of sweet-spicy sambal. The rice was aromatic and not overly rich with coconut, with a comforting soft bite. Served alongside are the quintessential crunchy peanuts and refreshing cucumber slices.

Kueh Kosui 4/5

Summing up our meal was the Kueh of the Day ($18), handmade daily specials from the kitchen (limited portions available), featuring Kueh Kosui. Only rice flour and palm sugar were used, making it gluten-free. They had a wonderful soft texture, though not the usual wobbly kind. The palm sugar is specially sourced from Jawa Timur, which is pure and has no sugar added. That said, we felt the kueh would be even more yummy if it were a little less sweet.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]