Yellow Pot is the modern Chinese restaurant at The Duxton Reserve, set within a row of 1860s conservation shophouses on Duxton Road in Tanjong Pagar that have been transformed into a uniquely Singaporean luxury boutique hotel. The kitchen's philosophy is stated plainly: the best cooking respects its ingredients before it transforms them. Age-old culinary traditions are refined with contemporary techniques and guided by an honest relationship with what is seasonal and real.
The table centres on the Signature Roast Duck, slow-roasted to order and finished with a reduction of aged soy and star anise, while the chef's seasonal dish — currently a Sichuan Crispy Chicken — brings shatteringly crisp texture and slow-building peppercorn heat. Around these centrepieces sits an a la carte of wok-fired signatures and seasonal specialities: salt-and-pepper seafood, classic poached soy chicken, plant-based Sichuan dishes, fried rice and noodles, and traditional desserts like mango cream with sago and pomelo.
Yellow Pot opens daily, serving breakfast (7:00–11:00 AM), lunch (12:00–2:30 PM) and dinner (5:30–10:30 PM), with chef-curated set menus for sharing and celebration and a breakfast menu blending traditional Sichuan flavours with contemporary morning cuisine. The restaurant also hosts private dining, corporate gatherings and celebrations for 2 to 50 guests, and pours from an Anouska's Bar x Yellow Pot wine list by the glass and bottle.
Step off Duxton Road in Tanjong Pagar and you step into a piece of Singapore history. Yellow Pot sits within The Duxton Reserve, where 1860s conservation shophouses have been transformed into a uniquely Singaporean luxury boutique hotel — and the restaurant carries that same spirit to the table: heritage reimagined, craft elevated, history made living.
The cooking is modern Chinese, guided by a conviction the kitchen states plainly: the best cooking respects its ingredients before it transforms them. Sourcing is done with care, plates are handled with intention and integrity, and the menu leans on what is seasonal and real. The result is cuisine that feels both familiar and unexpected — age-old culinary traditions refined by contemporary technique.
Every restaurant has a centre of gravity. At Yellow Pot, it is the Signature Roast Duck, described as the heart of the Yellow Pot table. Slow-roasted to order, its skin shatters to a lacquered, amber crisp, giving way to meat that is tender, aromatic and deeply seasoned from within. A finishing reduction of aged soy and star anise carries the warmth of a recipe long in the making. The duck is available year-round, and because it is cooked to order, the restaurant recommends reserving ahead.
Alongside it sits the chef's seasonal dish, currently a Sichuan Crispy Chicken built on contrast: a shatteringly crisp exterior, yielding, moist meat within, and the slow, building heat of Sichuan peppercorn threaded through every bite. Dried chillies and fried peanuts complete a dish the kitchen calls bold, precise and deeply satisfying — the kind that lingers well past the last bite.
The a la carte draws on the depth of Chinese culinary tradition, reimagined with precision and intent. Openers run from crispy fried prawn with sesame aioli and classic poached soy chicken with ginger scallions to organic vine tomatoes marinated with preserved plum and flower honey. Soups include a crab meat and fish maw white pepper soup with angled luffa and black fungus, a pearl sweet corn soup, and a chef's double-boiled soup of the day.
Seafood leans steamed and wok-fired: threadfin fillet with five-year aged preserved radish and fragrant garlic, brown marble grouper tossed with asparagus and premium soy sauce, and barramundi steamed with house-fermented chilli and vermicelli. Among the meats are Cantonese roasted duck with plum sauce, wok-fried Australian beef tenderloin with black pepper, Kurobuta pork rib in aged vinegar and a la zi ji-style crispy Sichuan chicken.
A dedicated plant-based section gives vegetables real standing — Sichuan-style braised bean curd, kung-pao lion's mane mushroom with cashew, braised sweet and sour eggplant, and wok-fried locally grown greens with garlic. Rice and noodles cover comfort and craft alike, from traditional fried rice with 'Jin Hua' ham and tiger prawn to glass noodles in X.O sauce with crab meat and a home-style wok-fried mee sua. Desserts stay true to form: mango cream with sago and pomelo, double-boiled snow pear with preserved plum, peach gum and osmanthus, and a red bean pan cake.
Unusually for a Chinese restaurant, Yellow Pot opens with the sun. Breakfast runs 7:00 to 11:00 AM daily, blending traditional Sichuan flavours with contemporary morning cuisine; lunch follows from 12:00 to 2:30 PM and dinner from 5:30 to 10:30 PM. Chef-curated set menus offer a balanced progression of flavours designed for sharing and celebration, while the Anouska's Bar x Yellow Pot wine list pours by the glass and bottle, spanning Champagne, Bordeaux and Burgundy to Australian Shiraz and Marlborough Pinot Noir. For a nightcap, Anouska's — right within the hotel — serves cocktails, wines and bar bites.
The room also opens itself to occasions: private dining, corporate gatherings and celebrations for 2 to 50 guests, arranged by email or phone.
Yellow Pot is at 83 Duxton Road, Singapore 089540, inside The Duxton Reserve. Reserve a table via Chope, WhatsApp +65 9859 1643 or email [email protected] — and if the roast duck is the reason you're coming, book ahead. It's worth building a meal around.