Would you associate sustainable dining with traditional Chinese cuisine? Yellow Pot restaurant at Six Senses Duxton has been revolutionising Chinese cuisine through its commitment to sustainability and fresh, organic ingredients since its inception in Singapore in May 2018.

“I am a Chinese chef. My training in international kitchens over two decades gave me a strong foundation to build my dream of creating sustainable yet flavourful Chinese classics. With our Eat With Six Senses program, I have the mandate to serve comfort food using sustainable ingredients from local sources. I strive to serve a taste of home without additives, chemicals or enhancers,” shared Chef Sebastian Goh.

Under his passionate leadership, Yellow Pot offers a diverse menu of traditional Chinese dishes, prepared with utmost care and attention with ingredients that are all from sustainable sources. Where possible, Chef Sebastian will use fresh, local products and home-made sauce. There are some farms in Singapore for fish, mushrooms and vegetables to source from, failing which they will be sourced from nearby farms in Malaysia.

These were some of the menu items we sampled at Yellow Pot during a lunch tasting:

Kombucha and fresh juice

Kombucha and fresh juice – even the drinks here are healthy and natural

Signature Chilled Organic Vine-ripened Tomatoes ($9++)

Signature Chilled Organic Vine-ripened Tomatoes ($9++)

Fried Lion’s Mane Mushrooms ($16++)

Fried Lion’s Mane Mushrooms ($16++)

Steamed Kuhlbarra Barramundi ($32++)

Steamed Kuhlbarra Barramundi ($32++)

Roast Duck ($36++)

Roast Duck ($36++)

Locally Farmed Shanghai Greens ($14++)

Locally Farmed Shanghai Greens ($14++)

Stir-fried Mee Sua ($22++, also available in medium $33++ and large $44++)

Stir-fried Mee Sua ($22++, also available in medium $33++ and large $44++)

Mango Sago (S$8)

Mango Sago ($8)

Tang Yuan in Ginger Tea - choice of black sesame or peanut ($8)

Tang Yuan in Ginger Tea – choice of black sesame or peanut ($8)

For me, the two dishes which impressed were the starters. The signature chilled tomatoes have an unexpected sour-sweet note, which reminds me of a cross between a sour plum and a cherry tomato. The mushroom on the hand, tastes like chicken breast with an extra crunch. These two dishes pack texture and flavours that are unlike what would be apparent when you first see them.

For the mains, the steamed barramundi comes from a local kelong and is lightly seasoned with homemade fish stock, garlic and crispy soy crumb, to emphasise the freshness. Herbs that are used as garnishing on various dishes are lifted fresh from Six Senses Maxwell’s very own edible garden.

Earlier last month in August, the restaurant launched two new lunch set menus with prices starting from $30 per pax for a eight-course meals (minimum of 4 pax) to $48 per pax for a seven-course meals (minimum of 2 pax). Both set lunch menus include a complimentary glass of Natural Tonic of the day for every guest. Featuring a well-balanced, healthy meal that’s suitable for both business and social lunches, the set menus are curated with the guest in mind using fresh and organic ingredients.

Other than the sustainable food sourcing, another of the main draw of dining at Yellow Pot has got to be their chic interior design, complete with bespoke decorative plates, designed by a French artist:

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The restaurant resides in Six Senses Duxton which itself is set among a row of shophouses in Singapore’s Chinatown and restored under designer Anouska Hempel.

Yellow Pot at Sixth Senses Duxton

Address: 83 Duxton Road, Singapore, 089540

Contact:
[email protected]
+65 6914 1428