Dudi Aureus takes a trip down memory lane at Po to rediscover the authentic flavours of Singaporean cuisine, elevated with premium ingredients.
I WALK INTO PO AT THE Warehouse Hotel with high expectations. After all, it’s a partnership between The Lo & Behold Group, which gave us culinary gems Odette and The Black Swan, and local celebrity chef Willin Low, pioneer of Mod-Sin cuisine and chef-owner of Wild Rocket.
A quick glance around the restaurant reveals a harmony of old and new. The heritage building’s shell was preserved but updated with a choice of modern furnishings—think plush green sofas, wicker chairs and pendant lights. Lush greenery surrounds the building, an ode to Singapore as a garden city.
As for the culinary offerings, Low evokes nostalgia by creating a menu of humble local classics often found at Singaporean homes or hawker centres, but given a fresh spin with the use of the finest ingredients. He leaves the execution to executive chef William Lim, previously of National Kitchen by Violet Oon, who helms the kitchen day-to-day.
Diese Geschichte stammt aus der April 2017-Ausgabe von Singapore Tatler.
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Diese Geschichte stammt aus der April 2017-Ausgabe von Singapore Tatler.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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