Mod-Sin chef Willin Low lends his expertise at Po, a modern Singaporean restaurant located in the beautifully appointed Warehouse Hotel.

Here, exceptional produce elevates familiar local flavours far beyond their traditional hawker iterations. Take, for example, Po’’s signature popiah, which comes with all the fixings for a deliciously plump spring roll, chockfull of premium ingredients like fresh tiger prawns or handpicked flower crabmeat.

Otherwise, order the charcoal-grilled Iberico satay; barramundi salad, the restaurant’s upmarket equivalent of yu sheng (raw fish salad); and the Hokkien mee-inspired carabinero prawns and konbu mee.