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Yel­low Pot’s menu, which is Six Senses Dux­ton’s mod­ern Chi­nese restau­rant, won’t yield too many sur­prises. How­ever, what makes the restau­rant stand out is that it fol­lows the ho­tel’s ethos of sus­tain­abil­ity and well­ness. Healthy, or­ganic, and sus­tain­ably-sourced in­gre­di­ents are the star here, com­ple­mented by the Six Senses brand of warm ser­vice and un­par­al­leled hos­pi­tal­ity.

For a re­fresh­ing start, or­der the Chilled Or­ganic Vine-ripened Toma­toes, which are lightly poached, peeled, and soaked in a Li Heng plum juice of herbs, licorice root, mint leaves, and rock sugar. For those who pre­fer to warm their bel­lies with soup, choose be­tween the Chicken Soup, which is slow-cooked with a shimeji-stuffed tomato, or the clas­sic Hot & Sour Soup with wood ear mush­rooms, bean curd, and fiery Sichuan chili oil. The Roast Duck here is one of the best we’ve ever had, with a ro­bust sa­vory fla­vor from the mari­nade that’s made with herbs, star anise, bay leaf, fer­mented tofu, cin­na­mon and five-spice pow­der. It is then roasted with hick­ory wood chips un­til the skin is ir­re­sistibly crispy, and the meat sat­is­fy­ingly ten­der.

Mean­while, com­fort­ing home-cooked fla­vors shine in the Steamed Kühlbarra Bar­ra­mundi, which is topped with a zesty mix of gin­ger, co­rian­der, and spring onion pesto. And in place of soy sauce, the fish is served with a stock made from an­chovies, fish bones, and trim­mings, which not only re­sults in in­tense fla­vors, it re­duces food wastage as well. Fi­nally, the Stir-Fried Mee Sua is the per­fect end­ing to a whole­some meal, with its in­tense wok hei fla­vors and sweet­ness and crunch from fresh Hokkaido scal­lops, tiger prawns, beansprouts, and chives.

Visit Yel­low Pot at Six Senses Dux­ton, 88 Dux­ton Road, Tel: 6914 1420

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