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Seared Pork Cheek

$12.00 · 4 Reviews

The tender pork cheek are pan seared and dressed in a familiar sauce that is quite similar to our local satay peanut sauce. A well executed dish with a lot of different flavours and textures at play.

Find out more at https://www.sgfoodonfoot.com/2018/06/yellow-pot-six-senses-duxton-indulge-in.html

Yellow Pot
Six Senses Duxton
88 Duxton Road
Singapore 089540
Tel: +65 69141420
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

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Over the years, I have visited and experienced this conserved heritage building in Duxton under different hotel brand incarnations. Now completely redone by acclaimed designer Anouska Hempel for the Six Senses hospitality group, I feel it is at its most dramatic and stylish. Naturally any restaurant situated in this space would need to look as fabulous, with an enticing menu to match. It was wonderful to have those expectations met when I was hosted at “Yellow Pot”, the hotel’s fine dining Chinese restaurant.
Overall, I found the food creative, well put together and delicious. The Chilled Organic Tomato infused with “Li Hing” plum wine ($8++) was something I liked a lot. Served at the start, it whetted my appetite for the rest of the meal.
Just as enjoyable was the Seared Pork Cheek ($12++). The delectably tender meat and the piquant dressing of cumin, chilli and mango got along like a house on fire.
If you love beef as much as I do, the Wok-seared Organic Grass-Fed Beef Tenderloin ($36++) should go immediately on your to-order list. Prepared with Himalayan salt, crushed black peppercorns, honey and crispy garlic, chewing on each juicy cube flooded my mouth with loads of flavour.
Two other dishes I’d recommend would be the Braised Sweet & Sour Eggplant ($14++) and the Stir-fried Mee Sua ($18++). The former had plenty of punch while the latter was really flavourful because the noodles had been stir-fried with tiger prawns, Hokkaido scallops, beansprouts and chives.
Don’t be a bore and not have the cocktails at “Yellow Pot”. The ones I tried were fun and strong, like the “Escape to Kaifeng“ - a concoction of housemade chrysanthemum cordial and herbal Tanqueray Gin ($22++) I kicked off my night with. Very sippable indeed.

From the bites section, the pork cheek dish has my heart. Seared for a wonderfully smoky finish, the cheeks are tender and uplifted by the winning combi of cumin, chilli and zesty mango!