@tehbings
📍Po – The Warehouse Hotel, new menu serving up Peranakan cuisine, featuring head chef Fredric Goh! Recommendations: 1. Buah Keluak Pork Jowl ($36) 2. Bakwan Kepiting with Abalone – bone broth soup ($15) 3. Chempadak Creme Brulee / Pandan Panna Cotta (see below) (Sep’26) Guests who order the Buah Keluak Pork Jowl together with two servings of Bakwan Kepiting with Abalone will receive a complimentary dessert of their choice — either the Chempedak Crème Brûlée or Pandan Panna Cotta with Coconut Brittle. #sg #sgfoodie
♬ Minuet – Bocherrini
@tehbings
