SINGAPORE – May 21, 2018 – Inspired by the age-old Chinese philosophy of balanced living and healthy eating, Yellow Pot is a modern Chinese restaurant and bar that stands out for its commitment to wellness and sustainability. Located at Six Senses Duxton, Yellow Pot focusses on delivering classic and innovative Chinese cuisine that favors healthful, organic and sustainably-sourced ingredients, paired with artisanal cocktails crafted using traditional herbs and botanicals —all underscored by Six Senses brand of warm service and emotional hospitality. The Yellow Pot experience connects a rich culinary tradition with modern city sensibilities in a truly beautiful setting.
Both the restaurant and adjoining bar are clad in the striking palette of black, gold and yellow that acclaimed British designer Anouska Hempel has accorded to the rest of the hotel. Large golden fans and wallpaper featuring 18th century English indentures from Anouska’s personal collection adorn the dining and drinking spaces, that are cleverly carved out by modern Chinese screens of black lacquered wood and glass — including two semi-private dining enclaves. As its name suggests, the 50-seat restaurant is cheekily embellished with yellow pots of various sizes and configurations. The highlight of the adjacent 20-seat antiquarian-themed bar is an intricate stained-glass ceiling that is replicated in spades throughout the intimate lounge.
Chinese Chef Sebastian Goh helms the restaurant’s well-balanced and sustainably driven Chinese culinary experience, where he updates time-tested recipes with a contemporary, considered approach. Beverage Consultant Kamil Foltan lends over 15 years of bartending expertise to curate a savvy selection of signature cocktails infused with herbal ingredients and traditional Chinese influences.
Bringing together both restaurant and bar through the Eat With Six Senses program is General Manager Murray Aitken, who reinforces the brand’s wellness philosophy and approach to food and drink through a set of guiding principles put in place to help guests reconnect with food that is good for them as well as the surrounding areas from which much of the food comes.
“Eat With Six Senses is all about finding the right balance between healthy and hearty,” explains Murray. “With Yellow Pot, we want to showcase the rich diversity of colors, tastes and textures prevalent in Chinese cuisine, while avoiding some of the less healthy additives and flavor enhancers. We are also working closely with local farmers and producers who are committed to responsible sourcing and sustainable practices. We want to help our guests make informed choices that allow them to eat well, and leave feeling better than when they arrived.”
Eat Well, Feel Better
With over 18 years of global experience managing hotel and restaurant culinary programs, Chef Goh has put together a menu that draws flavors and inspirations from celebrated culinary provinces of China, setting the stage for an authentic Chinese repertoire refined with natural ingredients and nourishing touches.
Start the meal with an array of appetizers, roast meats and comforting soups. Juicy and refreshing Chilled Organic Vine-Ripened Tomatoes (SGD 8++) are infused with preserved Li Hing plum and Farm Delight micro herbs. Sesame-coated Braised Duck Spring Roll (SGD 14++) — which includes local duck braised for 48 hours in cinnamon and clove essence—makes for an addictive snack. Succulent slabs of roast meats such as duck, chicken and pork belly are cooked under dry heat in a traditional hickory wood-fired Apollo oven for a fantastically crisped exterior. Rejuvenating soups include Chicken Soup (SGD 12++) slow-cooked with a shimeji-stuffed tomato and tangy, peppery Hot & Sour Soup (SGD 12++) brimming with aromatic wood ear mushrooms, bean curd and Sichuan chili oil.
The seafood and meat dishes at Yellow Pot are intended for sharing, and portioned accordingly. Crispy Sichuan Chicken (SGD 24++) is an addictive stir-fry of dried red chilies, roasted peanuts, spicy bean paste and tongue tingling Sichuan peppercorns, while the delicately flaky Steamed Kühlbarra Barramundi (SGD 22++) takes a lighter approach, served with an equally flavorful ginger-scallion pesto. For an inimitable wok hei aroma, tuck into plump Wok-Fried Tiger Prawns (SGD 24++) tossed with wild mushrooms, sweet snap peas and crunchy baby corn in Chef’s secret recipe XO sauce; and Wok-Seared Organic Grass-Fed Beef Tenderloin (SGD 36++) coated with a honeyed crushed Tellicherry peppercorn sauce and crispy garlic.
Balance any meal with fresh, crisp local greens such as Braised White Cabbage (SGD 12++) with conpoy and wolfberries soaked in Shaoxing wine and Locally Farmed Shanghai Greens (SGD 11++) wok-fried in a garlic and ginger broth. A perennial Sichuan favorite, the 14-day Aged Tofu (SGD 14++) is served with a spicy beef broth and seared king oyster mushroom and pairs perfectly with a bowl of steamed white rice.
Complete your meal with classic rice and noodle staples like Stir-fried Mee Sua (SGD 18++) with tiger prawns and Hokkaido scallops; Forest Mushroom Ee-Fu Noodles (SGD 14++) and Yangzhou Fried Rice (SGD 18++). Sweet endings come in the form of house-made Lemongrass & Calamansi Jelly (SGD 8++) with fresh fruits; Hand-blended Almond Tea (SGD 7++) and a selection of House-Made Ice Creams & Sorbets (SGD 5++ per scoop) in flavors ranging from chocolate-chili to bee pollen.
Tea aficionados can complement their dining experience with a pot of artfully brewed tea for the table. Pick from an extensive selection of Chinese teas exclusively curated for Six Senses Duxton by Yixing Xuan Teahouse, a family-run teahouse just around the corner from the hotel. From an easy to drink Yunnan Black Tea Dian Hong Gold (SGD 12++) to a full-bodied High Mountain Oolong (SGD 22++) grown in the alpine tea zones of Taiwan, each tea is thoughtfully listed to guide diners in appreciating the different types of tea leaves, their history and health benefits.
In line with Eat With Six Senses philosophy, unhealthy additives such as flavor enhancers, lactose, gluten and sugar are largely avoided in favor of fresh, natural ingredients that promote a healthy immune system and offer better digestion and absorption of nutrients. The menu indicates dishes that accommodate specific dietary requirements.
Drink to Your Health
Yellow Pot’s diverse bar menu showcases top-shelf spirits, premium wines, local craft beers, artisanal Chinese teas and cocktails expertly injected with nostalgic Eastern influences—well suited to city dwellers looking for an urban escape.
Having helmed the bar programs at award-winning establishments from Singapore’s own Tippling Club to The Zetter Townhouse, London, Czech-born Kamil has created a selection of signature Yellow Pot cocktails (SGD 22++ each) that incorporates native Chinese herbal ingredients, and sweet botanical accents. Inspired by the flower of Kaifeng city, the bar’s trademark cocktail Escape to Kaifeng infuses house-made chrysanthemum cordial with Tanqueray London dry gin for a delicately floral aperitif. It’s non-alcoholic counterpart, The Kaifeng (SGD 9++)—one of four natural tonics the bar offers—replaces gin with Six Senses nano-artesian sparkling water and is offered as a complimentary welcome drink for guests upon check-in at the hotel.
Chen Pi Collins is an East-meets-West spin on the timeless Tom Collins with Mandarin-infused gin and a sprightly citrus fizz; while the citrus-tinged Pearl Lemonade is a cooling remedy of freshly brewed Chinese barley water spiked with single malt whisky. Subtly sweet and sour with a nutty aroma, the Canton Sour is a fragrant blend of whisky and Luxardo amaretto, with a dash of Angostura bitters and sprinkling of toasted black sesame seeds. Chocolate lovers can satiate their cacao cravings with Hong Long Choc, a seductive swirl of whisky, chocolate liqueur, aromatic bitters and Lapsang Souchong—a distinctive pinewood smoke-dried black tea native to the Wuyi region of China’s Fujian province.
On Her Majesty’s Secret Service is a playful tribute to designer Anouska Hempel—a former Bond Girl from the 1969 namesake film—in the form of a dry gin martini tipped with yuzu and green tea bitters. Fans of the iconic martini can also try three unique variations of the Bond-approved classic with Martini Triad, a tasting flight of the bar’s signature martinis—including a dirty martini clouded with house-made pickled green chili and brine.
While at the bar, indulge in palate-teasing bites from the restaurant such as Lemongrass Pork Sliders (SGD 12++) topped with bonito and wakame slaw; Curry Marinated Prawn Ball “Xia Qiú” (SGD 14++) with fried curry leaves; or pop a couple of highly addictive Sichuan-style Popcorn Chicken (SGD 14++) — all paired perfectly with a cocktail or two.
Yellow Pot is open from 6:30 am to 12:00 midnight daily, serving breakfast, lunch, dinner and drinks.
The restaurant offers a three-course set lunch menu at SGD 60++ for two and SGD 110++ for four.
For reservations, please contact +65 6914 1420 or email firstname.lastname@example.org. Yellow Pot is located at 88 Duxton Road, Singapore 089540.
Interiors of Yellow Pot
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Classic and innovative Chinese cuisine at Yellow Pot
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Yellow Pot’s trademark cocktail - Escape To Kaifeng
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About Yellow Pot
Inspired by the age-old Chinese philosophy of balanced living and healthy eating, Yellow Pot is a modern Chinese restaurant and antiquarian-themed bar that stands out for its commitment to wellness and sustainability. Located at Six Senses Duxton, Yellow Pot focusses on delivering classic and innovative Chinese cuisine that favors healthful, sustainably-sourced ingredients, paired with artisanal cocktails crafted using traditional herbs and botanicals—all underscored by Six Senses' brand of warm service and emotional hospitality. The Yellow Pot experience connects a rich culinary tradition with modern city sensibilities in a truly beautiful setting.
About Six Senses Duxton
Six Senses Duxton is set in row of shophouses in Singapore’s colorful Chinatown and restored under designer Anouska Hempel. Together with Six Senses Maxwell, the two hotels showcase the brand’s commitment to responsible restoration and conservation. Each of the hotel’s 49 elegant guestrooms and suites include bathrooms with tub or shower plus toilet, hairdryer and organic guest amenities. Flat panel televisions offer satellite channels, Bluetooth speaker plus unlimited WiFi. Gold is highlighted in the rich lobby decor and in Yellow Pot, the Chinese restaurant with an adjacent antiquarian-themed bar. Guests enjoy signing privileges at both locations.
Six Senses Hotels Resorts Spas operates one hotel, 15 resorts and 31 spas in 21 countries under the brand names Six Senses, Evason and Six Senses Spas. The portfolio will triple over the next five years with resort, hotel and spa openings underway in Austria, Bhutan, Brazil, Cambodia, China, India, Indonesia, Israel, St. Kitts and Nevis, Singapore, Spain, Switzerland, Taiwan, Thailand and the United States.
Six Senses properties share a leadership commitment to community, sustainability, wellness and design, infused with a touch of quirkiness. Whether an exquisite island resort, mountain retreat or urban hotel, the enduring purpose is to help people reconnect with themselves, others and the world around them.
Six Senses Spas offers a wide range of holistic wellness, rejuvenation and beauty treatments administered under the guidance of expert therapists in all resorts as well as at 16 additional standalone spas. The high-tech and high-touch approach guides guests on their personal path to well-being, taking them as deep as they want to go.
Evason follows the Six Senses philosophy of uncompromised responsibility to sustainability and the community. Its two unique resorts provide a strong value focus, while offering a vast array of personal guest experiences that the whole family will love.
For further information, please contact:
Wang Siew Leng
Marketing Coommunications Manager
Six Senses Singapore
T +65 6914 1411
M +65 9879 2510
Benjawan Sudhikam (Ms.)
Director of Public Relations
Six Senses Hotels Resorts Spas
T +66 2 631 9781
M +66 8 181 38234