Yellow Pot: Reformative & Sustainable Chinese Cuisine
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Savour Chinese cuisine that is wholesome and good in every way at Yellow Pot by Six Senses Duxton, with its philosophy of sustainable, clean and healthy cooking.
Chinese cuisine often gets a bad rep for being inundated with loads of seasoning and oil, leaving you thirsty and hankering for cup after cup of hot tea to cleanse yourself afterwards. But Yellow Pot at Six Senses Duxton has changed that, with its commitment to sustainability and use of fresh, organic ingredients in pursuing healthy yet delicious Chinese classics.
In an industry steeped with tradition, Chef Sebastian Goh’s revolutionary take on classic dishes are a deliciously refreshing change; a menu with sustainably and locally-sourced produce, minimal to no preservatives, enhancers or additives, but with the full flavour of a hearty Chinese meal. And this month, Yellow Pot is celebrating its one year anniversary!
If you’re celebrating your birthday as well, you’ll get to enjoy a complimentary glass of Yellow Pot’s signature Escape To Kaifeng cocktail; a fragrant fusion of East-meets-West that blends house-made chrysanthemum cordial with Tanqueray London dry gin for a mildly-sweet floral flavour. This anniversary offer will end on 30 June 2019.
Of course, we can’t just talk about Chef Sebastian’s unconventional menu without recommending a dish (or five)! Start off your meal with the Chilled Organic Vine-ripened Tomatoes ($8), juicy orbs of flavour that burst delightfully in the mouth, filling your senses with a refreshing, fruity aroma thanks to being steeped with “Li Hing” plum infusion. A wonderful appetiser to whet your palate for the rest of the meal, and we recommend getting two plates if you come in a party of four or more – there simply won’t be enough to go around!
If beef isn’t a dietary restriction for anyone at your table, don’t hold out on getting the Wok-seared Organic Grass-Fed Beef Tenderloin ($38). Tender chunks of beef are seared and tossed in a mixture of tellicherry peppercorns, honey and crisp bits of garlic; a medley of sweet, spicy and fragrant that enhance the natural flavours of the meat.
The Steamed Kühlbarra Barramundi ($28), topped with scallion-ginger pesto, is another of our favourites, and a dish that shows the restaurant’s commitment to support sustainability and local produce: the kitchen team actually personally travels out to a local kelong to pick out the barramundi! Sweet with freshness and with a delicious flaky tenderness; this dish is the perfect main for sharing, or as a single dish if you’re health-conscious.
No Chinese meal would be complete without carbs of some sort, and we enjoyed the moreish and wokhei- scented Stir-fried Mee Sua ($20/30/40) that came with generous toppings of Hokkaido scallop, tiger prawns, beansprouts and chives.
Dessert? Why not! Yellow Pot offers traditional Chinese sweet treats such as Mango Sago with Pomelo ($8), and a warming Tang Yuan in Ginger Tea ($8) that reminded us of our grandmother’s; but if you’d like to take a dip into the wild side, perhaps try a scoop or two of their House-made Ice-creams & Sorbets ($5/scoop)! The 66% Chili Chocolate Sorbet (vegan and gluten-free) caught our eye and entranced our palates with its rich smoothness and lingering heat; while the Bee Pollen Ice-cream is sweet and creamy, with a light floral scent.
Don’t forget to try the uniquely Oriental tipples on Yellow Pot’s drinks menu if you’re up for something boozy! We enjoyed the Chen Pi Collins ($24), where mandarin-infused gin is combined with rock sugar, citrus and sparkling water.
Not much of an alcoholic? No worries, they also offer booze-free drinks that are equally good and made with natural herbal tonics! Try the signature Kaifeng ($9), made with chrysanthemum infusion and Six Senses sparkling water, or the Strawberry & Balsamic ($9), where said fruit and vinegar are mixed with rock sugar and sparkling water.
Or if you want to end or start your meal off the traditional way, go for the extensive selection of teas, specially curated by Yixing Xuan Teahouse that sits just around the corner from the hotel. Expect brews like Bi Luo Chun Green Tea and Da Hong Pao Oolong ($12/pot).
Yellow Pot at Six Senses Duxton
88 Duxton Road
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