Yellow Pot at Six Senses Duxton
Incorporate some sustainable goals into your new year’s resolutions for a more conscious yusheng. The King Ora Salmon Yu Sheng, comprising of fresh organic vegetables and sustainably sourced seafood. Also anticipate clean and nourishing Chinese New Year dishes like Braised Abalone, Double-boiled Ginseng Chicken Soup, Lobster in Saffron Tonkatsu Broth with Crispy Noodle. The Chinese New Year menu is available in seven to nine course, priced at S$58++ per person for lunch and S$88++ per person for dinner, crafted by Chinese Chef Sebastian Goh.
Treasures of the Sea in Yellow Pot Superior Rich Broth consisting of thorny sea cucumber, abalone, fish maw, sea whelk, dried oyster, flower mushroom. The ingredients are well executed, especially fish maw was delicate and smooth, abalone was firm and tender to bite.
Double Boiled Ginseng Chicken Soup comes with nourishing cordyceps flower and crunchy yellow morel. Chicken soup is rich in colour, flavourful with a strong cordycep flower and ginseng taste.
We can scent strong smell when honey pepper beef tenderloin is served. Chunky beef cubes yet remained tender to bite. Medium rare in the middle with a nice pink blush with a sweet coating.
My favourite dish of the night goes to Steamed Alaskan King Crab with Garlic. Indulge in sweet chunky Alaskan crab meat while the sweet juice of the crab immense into the chawanmushi. It is accompanied with a sweet sauce by the side.
Lobster in Saffron Tonkatsu Broth with Crispy Noodle. Crunchy and fresh chunky lobster meat in contrast with crispy noodles that brings a nice savoury-sweet taste.