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Raw natural forms juxtaposed with modern decor elements in muted greys and rich greens add the right touch of an Oriental essence to the interiors of this stylish fine-dining restaurant. The POH experience encompasses handcrafted sensory mixology at the first ever Yàodiàn or pharmacy-style bar and an Omakase (Chef’s selection) at the Sushi bar. Apart from the a la carte menu, there is a Chef’s tasting menu, with both non-vegetarian and vegetarian options. Flavour takes centre stage here, as is clearly evident from each dish. The extensive focus is on seasonal ingredients used dexterously by the chef. The food is contemporary and the Asian flavours - sweet, salty or umami, are well-captured. The 'Kerala Fried Rice' with 'Edamame and Garlic with Chicken' that I sampled was unpretentious and satiated my taste buds. The food here looks as nice as it tastes. Asian herbs and spices have been cleverly incorporated in the signature cocktails. The POH’s 'Sweet Mess' is a dessert no one can miss. The staff is well-informed and interactive and the service impeccable. Given the quality of ingredients used, the tasting menu here is value-for-money. A Chef’s Table can be booked in the Private Dining Room (PDR).