Time Out says
Chinese restaurants are a dime a dozen in Singapore but we've yet to come across one like Yellow Pot. Treading a fine line between modernity and tradition, the restaurant dishes out familiar favourites like hot and sour soup ($12) and roast duck ($32) with a twist – and no, we don't mean incorporating European techniques or ingredients. Yellow Pot prides itself in creating its sauces from scratch in house. The soup is prepared with a housemade hot bean paste made from fermented bean paste and chillis while the duck is marinated for two days with fermented bean curd, herbs and spices before it's roasted in a
traditional Apollo oven till its skin is shatteringly crisp. Other must-tries include the braised sweet and sour eggplant ($14) and stir-fried mee sua ($18) that has plenty of wok hei goodness and fresh seafood.