Chilled Organic Vine-Ripened Tomatoes and Chicken Soup,

like the Chilled Organic  Take a stroll down the scenic row of shophouses along Duxton, and you might mistake Yellow Pot for a cool new whisky lounge or swanky resto-bar.

Make no mistake, however; name and interiors aside, it’s very much a Chinese restaurant, in every other sense. Fashioning itself as a mod-Chinese restaurant, the restaurant-bar has certainly carved out a space for itself for its healthful and sustainable approach to Chinese cuisine.

Located at the newly restored and absolutely stunning Six Senses Duxton hotel, the restaurant innovatively whips up classic Chinese cuisine using healthful, organic and sustainably-sourced ingredients. At the bar, artisanal cocktails concocted using traditional herbs and botanicals await tipple-lovers, offering a dining experience that is quite unlike any other you’d find in the city.

AUTHENTIC CHINESE FOOD – UNLIKE YOU KNOW IT
At the helm of the restaurant is Chinese-trained Chef Sebastian Goh, who undertakes the challenge of re-interpreting your classic Chinese dishes and flavours in a fresh, contemporary way.

We’re not talking necessarily mod-Asian or fusion here; the restaurant’s dishes still ring with that familiar, comforting flavour palate of Chinese food that we know and love. Rather, it’s Chinese food unlike you know it: free of additives, MSG, flavour enhancers, with the conscious use of sustainable ingredients that support local farmers.

There are appetisers like the Chilled Organic Vine-Ripened Tomatoes and Chicken Soup, which both feature fresh organic vine-ripened tomatoes from a neighbouring farm in Malaysia. In the former, the tomatoes are soaked in a delightful “Li Heng” plum juice of herbs, licorice, mint leaves and rock sugar.

The mains, or rther the seafood and meat dishes, are intended for sharing true to that ‘zi-char’ style of eating. The meats, in our humble opinion, are the standout dishes. The Roast Duck is unlike any other duck we’ve had: it’s deliciously tender, with a skin cooked to a crispy perfection. There’s also the delightfully tender Wok-Seared Beef Tenderloin, prepared with an organic grass-fed beef tenderloin cubed and wok-seared to a medium-rare finish. Paired with a honey-pepper sauce (a mixture of Sichuan peppercorns, crushed tellicherry peppercorns and with organic raw honey), it had us reaching for more morsels of meat.

There’s something for vegetarians and non-gluten eaters too. The Braised Sweet & Sour Eggplant, for one, will no doubt be a hit. The eggplant is also sourced from a neighbouring farm in Malaysia, is first deep-fried, then braised with a sweet and sour sauce of honey, vinegar, Nanyang soy sauce, and house-made hot bean paste.

“With Yellow Pot, we want to showcase the rich diversity of colours, tastes, and texture prevalent in Chinese cuisine, while avoiding some of the less healthy additives and flavour enhancers,” shares General Manager Murray Aitken. “We are also working closely with local farmers and producers who are committed to responsible sourcing and sustainable practices.”

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