Six Senses Duxton’s iconic Yellow Pot restaurant, designed by the highly acclaimed British designer Anouska Hempel celebrates the Lunar New Year with the unveiling of four specially designed lunch and dinner menus that are focused on natural ingredients, local food production and sustainability.

Helmed by Singaporean Chef Sebastian Goh, Yellow Pot’s Lunar New Year menus feature culinary creations - Crispy Red Snapper, Steamed Barramundi with Fermented Garlic Wine Chili, Abalone, Sea Cucumber, and Broccolini - that are defined by flavours and refined preparation techniques that steer clear of unhealthy additives such as flavour enhancers, lactose, gluten and sugar.

Diners will delight in a dining experience that begin on an auspicious note with Yellow Pot’s house-made Yu Sheng. This medley of colorful salad is prepared with the freshest of organically grown vegetables and sustainably sourced seafood.

For corporate guests and families who want an early start to the Chinese New Year festivities, Yellow Pot’s spring themed menus are available from January 28 to February 19, 2019.

Lunch Menu A

Whether it is bonding over lunch with business associates or friends, Yellow Pot’s Lunch Menu A offers delectable dishes that include a delightful Hamachi Yu Sheng; Wrapped Chestnut Chicken with Shitake Mushrooms, symbolizing prosperity and togetherness. Another significant dish is the Fish Maw and Crabmeat soup and the well-loved Crispy Red Snapper to welcome abundance and prosperity. Poached Spinach with Braised Bailing Mushrooms and Sun-dried Oyster are also available, alongside the Waxed Meat Lotus Leave Rice (contains pork). For dessert, the traditional Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling have been specially prepared to usher in a sweet and successful new year.

Lunch Menu A is available at $68++ per person.

Lunch Menu B

Lunch Menu B dials up the flavours with King Ora Salmon Yu Sheng; Double Boiled Chicken Soup with Fish Maw, Cabbage Flowers and Mushroom; Yellow Pot Roast Duck; Steamed Barramundi with Fermented Garlic Wine Chili; Braised Bailing Mushroom; Sun-dried Oyster, Abalone, Sea Cucumber, and Broccolini; X.O. Seafood Fried Rice, and a dessert of Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling.

Lunch Menu B is available at $88++ per person.

Dinner Menu A

Created for family gatherings and reunion dinners, the sumptuous dinner menus will feature traditional luxury seafood dishes such as abalone, thorny sea cucumber, and upscale double boiled soup, while still serving up fresh and sustainable food ingredients prepared in a healthy cooking style in line with the Six Senses philosophy of quality, wellness and sustainability.

The dishes served up for Dinner Menu A will comprise Hamachi Yu Sheng; Roast Garlic Chicken; Thick Soup of Fish Maw and Crabmeat; Steamed Barramundi in Fermented Garlic Wine Chili; Braised Bailing Mushroom, Sun-dried Oyster, Sea Cucumber and Poached Spinach; Waxed Meat Lotus Leave Rice (contains pork), and a dessert of Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling.

Dinner Menu A is offered at $88++ per person.

Dinner Menu B

For those wanting the most exquisitely flavourful and nutritious dishes that Yellow Pot can offer, Dinner Menu B will offer the choicest King Ora Salmon Yu Sheng; Yellow Pot Roast Duck; Double Boiled Chicken Soup with Fish Maw, Cordyceps Flower, Morel and Yellow Fungus (Tremella Frondosa); Baked Toothfish Vegetable Reduction; Thorny Sea Cucumber with Abalone and Fish Maw; X.O. Tiger Prawn; Poached Spinach with Braised Bailing Mushroom and Sun-dried Oyster; and Wok Fried Rice with Seafood, Crabmeat and Salted Egg Yolk. Dessert will be Steamed Chinese Sweet Cake and Red Tea with Sesame Glutinous Rice Dumpling.

Dinner Menu B is offered at $128++ per person.

The Lunar New Year menus are exclusively available for a promotional period from January 28 to February 19, 2019, only.