Snag one of the banquettes – the one in the corner is cosy.
City slick and in vogue (strike a Po’).
Named ‘Po’, the restaurant is in fact a tale of two Pos. ‘Popo’ is the Chinese word for grandma, and popiah (a chunky, stew-stuffed spring roll) is the kitchen’s speciality dish. The menu was conjured by chef Willin Low, who pioneered the ‘mod-sin’ (modern Singaporean, obvs) food genre at his esteemed Wild Rocket restaurant across the city. The result of all this is a happy blend of granny’s home-spun goodness and inventive nouveau cuisine; be sure to try the umami-laden carabinero prawns and the Cantonese congee, a scallop and clam rice-porridge.
The bar at Po reflects the warehouse’s past, with craft cocktails inspired by periods in its history. High Tea harks back to the spice trade in the late 19th century, with chamomile whisky and passion fruit shaken up with grenadine, mint and spiced bitters. Or, for a flavour of the 80s disco scene, there’s Lady Luck, a psychedelic shake-up of citrus vodka, roselle gin, coconut and pineapple, served in a fetching doll’s head mug.
Breakfast is served from 7am until 10.30am. The restaurant and bar stay open until midnight Sunday to Thursday, and until 1am on Friday, Saturday and the night before public holidays.
A menu of all things great and small is available from 11.30am till 10pm every day. Options include barramundi salad and chargrilled Iberico pork satay.