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.
Bu hikaye Singapore Tatler dergisinin April 2017 sayısından alınmıştır.
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Bu hikaye Singapore Tatler dergisinin April 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
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