Yellow Pot (Little India)

About

The food here follows the clean eating philosophy adopted at The Garcha Group, which means you won’t find any additives or artificial flavourings in chef Sebastian Goh’s food. A cold starter of organic vine-ripened tomatoes, for instance, are served with their skins thoughtfully removed as the r ...More

The food here follows the clean eating philosophy adopted at The Garcha Group, which means you won’t find any additives or artificial flavourings in chef Sebastian Goh’s food.

A cold starter of organic vine-ripened tomatoes, for instance, are served with their skins thoughtfully removed as the red skins are believed to contain inflammatory properties. The tomatoes are then soaked in a house-made plum and herbal juice, rendering them sweet and refreshing.

Roast duck is a popular mainstay of Chinese restaurants, and the one at Yellow Pot is first marinated for two days in a fermented beancurd paste, then roasted over hickory wood so the meat is aromatic and tender with a glistening layer of crispy skin. Vegetables are not an afterthought here, too. Try the sweet and sour eggplant, where the aubergine is braised and coated with a delicious housemade sauce of hot bean paste, honey, vinegar, and Nanyang soya sauce brewed by a local company. (Sep 2020)

Dishes we love

Braised Duck Spring Roll, Roast Duck, Roast Pork Rack, Wok-fried Tiger Prawns XO, Stir-fried Mee Sua

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