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. 

Town Restaurant @ The Fullerton Hotel Singapore - "Heritage Hawker Stories: Reunion Feast" in Collaboration with Six Local Hawkers

In celebration of National Day, Town Restaurant at The Fullerton Hotel Singapore presents the "Heritage Hawker Stories: Reunion Feast", a collaboration with six esteemed local hawkers: Ah Hui Prawn Noodle, Good Chance Popiah, Ministry of Rojak, To-Ricos Kway Chap, Warong Serembat Satay, and 146 Famous Bukit Merah Ang Ku Kueh. This special event, running throughout August, offers diners a chance to savour iconic Singaporean hawker dishes in a luxurious setting.

Ah Hui Prawn Noodle

I made a beeline for Ah Hui Prawn Noodle, one of my all-time favourite stalls. This nostalgic dish is a rare treat since the owner has retired, coming out of retirement specifically for this event. The umami-packed broth, rich with the flavours of prawn and pork, brought back fond memories and nearly brought tears to my eyes.

To-Rico Kway Chap

Next, I indulged in the famous To-Ricos Kway Chap from Old Airport Road Food Centre. As soon as I entered Town Restaurant, the herbal aroma from the boiling broth filled the air. The generous portion included braised pork trotter, pig skin, braised pork belly, tau pok, braised egg, and big and small intestines. The rich, savoury broth and tender meats were a true delight.

Warong Serembat Satay

Warong Serembat Satay from Upper Boon Keng Food Centre was another highlight. The beef and chicken satay, grilled over a charcoal fire, filled the air with a beautiful aroma. The satay was plump and juicy, perfectly complemented by a deliciously nutty satay sauce.

Good Chance Popiah

Good Chance Popiah, established in 1977, is another heritage guest hawker at the buffet. The popiah was freshly wrapped on the spot, packed with turnips, prawns, sliced omelette, lettuce, beansprouts, sweet sauce, chilli, garlic, peanuts, and coriander. Each bite was a burst of flavours and textures.

Ministry of Rojak

Ministry of Rojak, by the popular Adhus Salam Rojak from Ayer Rajah Food Centre, was also featured. The wide variety of deep-fried ingredients were placed in a big basket, allowing diners to pick their favourites — the assortment of flavours and textures made for a satisfying and delicious experience.

146 Famous Bukit Merah Ang Ku Kueh

Lastly, I tried 146 Famous Bukit Merah Ang Ku Kueh for the first time. Available in five flavours — Peanut, Bean, Corn, Coconut, and Durian — I found the skin a bit thick and the filling too sparse, resulting in a less-than-ideal bite.

Laksa

Rojak

Durian Chendol

In addition to these featured hawkers, the buffet also included local favourites such as Laksa, Rojak, and Durian Chendol. Stepping into Town Restaurant in August felt like entering a hawker centre, where you can indulge in a variety of iconic Singaporean dishes in one sitting.

Beyond the hawker cuisine, diners can also look forward to an eclectic spread of Chinese and Indian cuisine, as well as the ever-popular Sushi and Sashimi station and the Seafood on Ice station.

Sashimi

Seafood on Ice

Heritage Hawker Stories: Reunion Feast
1 to 31 August 2024
Tuesday to Saturday, 6.30 p.m. to 10.00 p.m.
S$88* per adult, S$44* per child (six to 11 years old) from Tuesday to Thursday
S$98* per adult, S$49* per child (six to 11 years old) from Friday and Saturday To-Ricos Kway Chap will be available from Wednesday to Saturday exclusively.

For dining reservations, visit www.fullertonhotels.com/dining or email dining-rsvp@fullertonhotels.com.
*Prices are subject to service charge and prevailing government taxes.

Note: This is an invited tasting.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - Relish in a 7-course Autumn Menu of Fusion Southeast Asian Flavours in Hidden Private Dining Restaurant

Led by Chef-owner Law Jia-Jun, Province stands as a private dining restaurant in Joo Chiat dedicated to exploring the diversity of Southeast Asian ingredients and flavour combinations. Chef finds inspiration in many sources, from his childhood memories to his travels, the people he has met, and more. A meal here is perfect if you're looking for something different yet still done brilliantly.

Locating the restaurant, nestled discreetly within 808 Eating House, is the first adventure for diners. It may be tricky initially, but head on in via the main entrance of 808 Eating House, and the staff will provide guidance.

The intimate space, accommodating only eight guests, is perfect for a date night or a cosy celebration with friends and family. The chef refreshes his menu every season, curating the finest ingredients for his creations. The 7-course prix fixe menu begins with smaller bites, progresses to larger-sized proteins, and concludes with desserts. During this visit, we had the opportunity to try the Autumn menu.

Rice ‘Toast’ with Charcoal Seared Prawns 4.8/5

We were impressed right from the first dish, the Rice 'Toast' with Charcoal Seared Prawns. Inspired by grilled onigiri, the toast here was made of rice, giving it a unique texture, topped with fresh and sweet seared prawns from Ah Hua Kelong.

Ah Ma’s Popiah 4/5

Next was a dish inspired by Chef's grandma - Ah Ma's Popiah. With a chewier skin base with a hint of butter fragrance, this elevated rendition of popiah featured cured pork belly, sweet sauce and fried beancurd.

Yakitori 4.2/5

Instead of the traditional choice of chicken, the Yakitori at Province uses local deboned frog leg. It is charcoal grilled and served with a charred calamansi for a drizzle of acidity.

Cephalopod 4.5/5

The Cephalopod highlights squid in two ways. First in a smoky grilled style and second as fried. Paired with pomelo, betel leaf, and pickled spring onions, the dish was a harmonious mix of savoury, sweet, tangy, and subtle bitterness.

Into the Brassica Garden 4.2/5

Into the Brassica Garden showcases ingredients which were all sourced from Cameron Highlands. The dish features various forms of broccoli, including a warm and creamy broccoli puree as the base, complemented by kohlrabi and mustards. The addition of calamansi vinaigrette provides a delightful brightness to the ensemble.

Golden Cap Farms 4.5/5

Mushroom lovers would surely be delighted with Chef's Golden Cap Farms. This dish combines a medley of King Blue Oyster mushrooms and fermented mushrooms topped with caramelised onions, croutons, and chives. The dish, reminiscent of a mushroom pie, impressed with its layered flavours, even though the caramelised onions stole a bit of the spotlight.

Finned 4.5/5

Finned has fork-tender local halibut served with Ah Hua Kelong's clams, garlic scapes and a lightly savoury barigoule sauce. It was a delightful take on halibut.

Feathered 4.8/5

The most surprising dish for many of us was Feathered. Despite its unassuming appearance, it delivered a remarkable depth of flavour. The chicken, meticulously prepared by removing the skin and stuffing it with various chicken parts, including liver and heart, was marinated in whisky and homemade five spices before being roasted. The succulent meat was paired with a scoop of nutty roasted yam, coriander oil, and a black vinegar reduction infused with a 10-year-old Chinese Hua Diao wine.

Fruit I 4.8/5

We thought using starfruit in Fruit I, our first dessert, was genius! It was made up of variations of starfruit with attap seeds as the icy base. I've never been a fan of attap seeds as well, but the use of them here for their sweetness and crunchy texture was excellent. It was lovely paired with a topping of tangerine gem, which provided citrusy floral notes.

Fruit II 4.8/5

Our second dessert of Fruit II was equally impressive. Here, we had a base of Indonesian vanilla chantilly between crunchy mille-feuille, sweet Berangan bananas poached in rum and spices, and a scoop of rum ice cream. It reminded us of a childhood sweet treat, but much more elevated.

While some may find the overall portion of food to lean smaller, I thoroughly enjoyed Chef Jia-Jun's innovative creations. The team provided attentive and warm service, taking the time to explain each meticulously prepared dish passionately. It was a delightful experience worth a visit!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

Goodwood Park Hotel Christmas 2022 - Celebrate The Most Wonderful Time Of The Year With Enchanting Line-up Of Festive Items

Are you planning for your Christmas celebration? Goodwood Park Hotel this year has put together an enchanting line-up of new festive takeaways, dining specials and staycations from 15 November 2022 to 2 January 2023.

Chinese Style Braised Whole Turkey with Braised Eggs, Peanuts and Homemade Chilli Sauce

Goodwood Park Hotel has been known for its Asian-inspired Turkey, and this year the kitchen team surprised us with the Chinese Style Braised Whole Turkey with Braised Eggs, Peanuts and Homemade Chilli Sauce ($388 nett). It is served with a choice of yam rice with preserved sausages, mushrooms and dried shrimp or thick rice porridge and braised gravy. Braised turkey may sound weird, but it was deliciously good.

Slow-roasted Iberico Pork Belly

Mini Turkey Pot Pie and Curry Turkey Pot Pie

Other delicious choices for your Christmas feast include the Slow-roasted Iberico Pork Belly ($418) with Crackling, Pickled Cabbage, Apple Sauce and Pork Jus, accompanied by Potato Gratin. The Mini Turkey Pot Pie ($56 for 6pc) and Mini Curry Turkey Pot Pie ($40 for 6pc) are a delightful addition to the festive spread.

DIY Turkey Popiah Roll

Wok-fried Carrot Cake in Homemade Sambal Chilli

Other Asian-inspired interpretations of the quintessential Christmas dish - Turkey, include the DIY Turkey Popiah Roll with Homemade Sambal Chilli ($78) and Wok-fried Carrot Cake in Homemade Sambal Chilli with Turkey Meat, Capsicum, & Bean Sprouts ($48).

Three-tiered Christmas Tree Set

The dazzling afternoon tea Three-tiered Christmas Tree Set and Two-tiered Christmas Carousel Set also make a comeback this year with delicately sweet and savoury bites ideal for a cosy get-together.

Festive Tropicana Log Cake

Beary Merry Yule Log

Jolly Holiday Travel Cake

Pink Party Christmas Tart

Besides the savoury dishes, there are also new festive sweet creations, starring the all-new Festive Tropicana Log Cake ($98), Beary Merry Yule Log Cake ($98), Jolly Holiday Travel Cake ($98), Pink Party Christmas Tart ($68). In the spirit of giving, the hotel will donate 10% of the sales of Christmas log cakes to The Straits Times School Pocket Money Fund.

Traditional Fruit Cake

Goodwood Mao Shan Wang Durian Christmas Log Cake

Not forgetting the time-honoured Traditional Fruit Cake ($40/$75) and the signature Goodwood Mao Shan Wang Durian Christmas Log Cake ($138).

Christmas Durian Combo

Goodwood Park Hotel is well-known for its annual Durian Fiesta, which features delightful creations of durian pastries. For this Christmas. Goodwood Park hotel has put together a Christmas Durian Combo ($68 for 6pc) consisting of D24 Coffee Glaze Cake, D24 Cookies 'N' Cream Cake, D24 Crunchy Chocolate-Hazelnut Tartlet, D24 Kueh Dadar and D24 Puffs.

Takeaway festive offerings will be available from The Deli from 15 November to 26 December 2022. Guests may place their orders at the Festive Online Shop goodwoodparkfestive.oddle.me for delivery or self-collection. Alternatively, guests may visit The Deli from 10am – 7pm; contact the Christmas Call Centre at (65) 6730 1867/68 from 10am – 6pm; or email festive@goodwoodparkhotel.com to place their takeaway orders for self-collection only. An advance order of five days is required for takeaways; the last pre-order date is 19 December 2022.


Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
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Nearest MRT: Orchard (NS Line, TE Line)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]