Revel in the thematic interiors of the award-winning Duxton Reserve Hotel of Maxwell Chambers. It draws inspiration from acclaimed British designer – also famed Bond Girl – Anouska Hempel’s striking palette of black, gold and yellow. Embellished with giant oriental golden fans, Chinese screens made from black lacquered wood and glass, and peppered with a varying range of cheeky yellow pots, each gastronomical journey at modern Chinese restaurant Yellow Pot is a treat for the senses.
Treading a fine line between modernity and tradition, the restaurant dishes out traditional favourites with a modern twist that are genuinely prepared with a healthier approach – and no, we don't mean simply by incorporating European techniques or ingredients. Insisting on utilising only responsibly-sourced local ingredients of the highest quality to impart the freshest, most natural flavours, you won’t find any of that nasty MSG, additives and artificial flavours from their made-from-scratch sauces.
Regulars know best as they nose-dive straight for the ever-popular roast duck ($38). This succulent game is first marinated for two days in a fermented beancurd paste, then roasted over hickory wood in a traditional Apollo oven. The result? Aromatic and fork-tender meat with a glistening layer of shatteringly crisp skin that will have you going for seconds in no time.
Before you skip the greens, know that equal care is shown to the veggie department. Have a crack at the braised sweet and sour eggplant ($18). Expect silky aubergines coated with a sweet-savoury housemade sauce made from hot bean paste, honey, vinegar, and locally brewed Nanyang soya sauce. Other must-tries include the Fried Sesame “Wuxi” Pork Ribs ($36) and stir-fried mee sua ($26) which has plenty of wok hei goodness and fresh seafood.