Po

Named after popo, the Chinese word for grandmother, this petite restaurant has become beloved for its dedication to traditional recipes passed down through generations and time-honoured techniques. While best known for its signature Popiah, the restaurant has also introduced dishes lovingly made from scratch by head chef Desmond Yong and his team. The Sotong Masak Hitam, a classic Peranakan squid dish that’s been expertly cooked until tender and fragrant with spices, is just one of the many highlights. There’s also Babi Tohay, a heritage dish that’s almost lost to time, which has been revived with slow braised iberico pork with a house-fermented krill and red rice paste. Don’t miss the soul-warming Lobster Mee, a rich, comforting dish featuring wok-fried udon with pork belly, squid and half a fresh lobster. No meal is complete without desserts; try the Kueh Tingkat – a tingkat’s worth of freshly made kueh. To drink, there’s an array of specialty tea as well as cocktails from the hotel’s Lobby Bar.