Combining culture, heritage and cuisine, Po is a celebration of Singaporean and other Asian flavours – a reminder to find time to come together with loved ones for a simple, heartwarming meal.
'If you thought your fried Hokkien noodles couldn’t get any better, try the Carabinero Prawns & Konbu Mee ($32). Plump, juicy and succulent prawns were served on top of tender flavourful noodles.
The noodles soaked up the intense flavour from being cooked in prawn stock, and was sprinkled with sakura ebi, making each bite a mouthful of shellfish and umami goodness. As good as the prawns were, we felt that the noodles were truly the star of this dish.'
Nicholas Chia (SethLui.com)
'The Kurobuta char siew is another glammed up local dish. We were impressed by this dish. The meat was tender and had a good taste. The surface was nicely charred and had the right balance of sweetness. There were small parts of fat but they were spread out. I would like to experiment with having thin slices of this char siew in the popiah on our next visit.'
'The chicken is marinated with sesame oil and Shaoxing wine, and stuffed with glutinous rice cooked with conpoy, dried shrimp, Chinese sausage and mushroom. It is then wrapped in parchment paper and baked.
The marinade is delicious and well infused into the chicken. And the rice is soft and delicious, with a generous amount of conpoy in it.'
Wong Ah Yoke (TheStraitTimes)