The Rundown
Housed in Six Senses Duxton, Yellow Pot is helmed by chef Sebastian Goh, previously from Fairmont Singapore’s Szechuan Court & Kitchen. Expect similar refined, classic cooking, albeit prepared with a focus on sustainably sourced and organic produce, paired with cocktails infused with traditional herbs and botanicals from the adjoining bar.
The Vibe
Under the gifted hand of British designer Anouska Hempel, the restaurant is decked out in shades of black and gold, and accented with hand sourced yellow pots, hence the name. The chic setting is great for dinner with a group (dishes are priced for sharing) but there are also laidback alfresco seats facing Duxton Road for a drink and bar snacks.
What’s Good
For starters, the Chilled Organic Vine-Ripened Tomatoes ($8) sees fresh Malaysian-farmed tomatoes, infused with Li Hing plum flavours — sweetish, bright and citrusy, this is a great way to whet appetites before the meal. For something warm, the Seared Pork Cheek ($12) is a personal favourite. With a wonderfully smoky finish, the slivers of pork cheek are tender and come with cumin, chilli and tangy mango. Yum!
On mains, chef Goh’s take on classic black pepper beef is a winner. Flavoured with Himalayan salt, Sichuan peppers and honey, and topped with crispy garlic, the savoury cubes of the Wok-Seared Organic Grass-Fed Beef Tenderloin ($36) are melt in the mouth tender, with a little zing from the peppers at the end.
Order this with the Braised White Cabbage ($12). Its clean, delicate flavours help to cut through the unctuousness of the meat, and the cabbage is juicy, having soaked in all the flavour of the conpoy, wolfberry and Shaoxing wine gravy. If you must have your carbs, the fragrant and light Stir-Fried Mee Sua ($18), fried with generous amounts of seafood including tiger prawns and Hokkaido scallops, passes the test for any good restaurant-quality mee sua.
Skip the not so special Lemongrass Calamansi Jelly ($8), and instead turn to the bar for a drink to cap off the good meal. Escape To Kaifeng ($22) is a sublime gin cocktail, made with their house signature chrysanthemum cordial. The result is a mildly sweet and heady concoction, buzzing with the aromatic floral scent. The same cordial appears in the Kaifeng ($9), a non-alcoholic version made with Six Senses’ housemade sparkling water. Fun fact: Kaifeng is the prefecture in China where chrysanthemums are grown. Chrysanthemums aid digestion too. We’ll take two!
Check out what the Burpple community is saying about Yellow Pot here.
