SALT GOES TO: SIX SENSES DUXTON

SALT Magazine - - Contents - TEXT WEETS GOH PHO­TOS SIX SENSES DUXTON

A spot of well­ness in the heart of the city’s bar and restau­rant scene.

At the newly-opened Six Senses Duxton, the first thing that strikes me is the lo­ca­tion. It’s right smack in the mid­dle of a prime drink­ing/restau­rant district, where I have spent many nights putting al­co­hol and far too much food into my body. So it some­how feels like a fit­ting respite, given that Six Senses group has al­ways had a well­ness slant.

Even then, it’s not some hip­pie re­treat with ve­gan menus and med­i­ta­tion foisted upon you. The ho­tel takes mind­ful cues from its sur­round­ings and his­tory. The in­te­rior is de­signed by (one-time Bond girl) Anouska Hem­pel, who has dressed ev­ery­thing with a heady blackand-gold scheme that’s sup­posed to con­jure a opi­ate haze, as a nod to the build­ing’s past as a opium den. The decor? It some­how man­ages to have el­e­ments of a clean, mod­ern chi­nois­erie, bits of art deco, and nods to Sin­ga­porean nos­tal­gia—all at once.

Even though you’re sur­rounded by temp­ta­tions of food and drink; you’ll want to hang around the ho­tel to ex­pe­ri­ence the ac­tiv­i­ties and ser­vice that they pro­vide: whether it’s a di­ag­no­sis by an ex­pe­ri­enced TCM (tra­di­tional Chi­nese medicine) prac­ti­tioner, or a tea ap­pre­ci­a­tion workshop.

Come din­ner­time, re­sist go­ing out again (there will be plenty of time for post-din­ner drinks as many of the best bars in town are close by), and in­stead have pre-din­ner cock­tails at their restau­rant/bar Yel­low Pot. Op­tions in­clude the house sig­na­ture Es­cape to Kaifeng, a con­coc­tion of chrysan­the­mum cor­dial and Tan­queray that al­most feels like a tonic (didn’t mom al­ways say that chrysan­the­mum tea dis­pels heati­ness?).

Chi­nese chef Se­bas­tian Goh has crafted a menu in line with the groups Eat With Six Senses pro­gramme, which cham­pi­ons “nat­u­ral in­gre­di­ents, lo­cal and sus­tain­able, and less is more”. Ex­pect tra­di­tional Chi­nese dishes given con­tem­po­rary touches — or­ganic, grass-fed beef ten­der­loin is wok seared and spiced with Tel­licherry pep­per­corns and honey; while steamed lo­cally-reared bar­ra­mundi comes with gin­ger-scal­lion pesto.

83 Duxton Road. Sin­ga­pore 089540 www.sixsenses.com

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