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Teh Halia Panna Cotta

$14.00 Β· 2 Reviews

You may turn your nose up at paying upmarket prices for local fare here at Po, the flagship restaurant of The Warehouse Hotel, but we respect how they've shone the spotlight on Singaporean cuisine. It helps too that the menu is curated by local celebrity chef Willin Low (pioneer of modern Singapore cuisine) and that the dishes are all made painstakingly from scratch using quality ingredients. Some to try include the succulent Kurobuta Char Siew ($19), their signature Popiah (from $28), Spicy Tamarind Barramundi ($29) and Truffle and Duck Pie Tee ($19). The latter comes filled with braised pulled duck, burdock salad and truffle mash. Save space for the Teh Halia Panna Cotta ($14), which Burppler Caecilia Caecilia loves for both its perfect wobbly texture as well as strong teh tarik flavour. They also have a pretty interesting cocktail list with tipples inspired by Singapore's history. A Singapore Sazerac ($20, mix of raisin bourbon, pandan bitters, rye, cognac, absinthe and spiced demerara) for a nightcap, perhaps?
Avg price: $70 per person
Photo by Burppler Caecilia Caecilia


So wobbly, texture js amazing, teh tarik flavour comes through smooth and strong. πŸ‘ŒπŸ»πŸ‘πŸ»
πŸ’…πŸ»model: @matildalim
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