Relish in exquisite and contemporary Nanyang cuisines, handcrafted with meticulously selected ingredients at Orient Palace.

Reviving the lost art of traditional spit-roasting over charcoals, they specialised in roast suckling pigs and Sri Lankan crabs. Every suckling pig is skillfully roasted to perfection, with impeccable control over heat, to achieve the perfect balance of crackling skin and succulent meat. 

Delight yourself in other signatures such as 24-Head Japanese Dried Abalone Ramen, nourishing Double-Boiled Soups, and local favourites such as Nanyang Steamed Crab with Chilli Dip and Bak Kut Teh.

Cham Pong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. At Daejon House, you will find special Korean Cham Pong made with broth from beef bones simmered for 6 hours. 

Named after Daejon, the 5th largest city in South Korea, Daejon House is designed like a traditional Korean house. Vintage-looking newspapers, books and movie posters are used to decorate the restaurant's interior. 

The Warehouse Hotel’s flagship restaurant, Po, is a refined modern Singaporean concept presenting an array of local classics and elevated Singaporean staples by Chef-Partner Willin Low (founder of Wild Rocket, one of Asia’s 50 Best Restaurants) and The Lo & Behold Group.

Po seeks to bridge the gap between our nation’s vibrant culinary heritage and rich collective memories of home cooked specialties. The beverage offering features a tightly curated selection of tipples which will bring to life the heritage of The Warehouse Hotel alongside premium craft Asian spirits and fine wines.