Yellow Pot, a modern Chinese gem located in the award winning Duxton Reserve follows the clean eating philosophy adopted at The Garcha Group. You won’t find MSG, additives or artificial flavourings in chef’s Nicky 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 anti-inflammatory properties. The tomatoes are then soaked in a house-made plum and herbal juice, rendering them sweet and refreshing. Roast duck is the most popular mainstay at Yellow Pot, 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 too are not an after-thought here. 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.

Yellow Pot and the adjoining bar Anouska’s are clad in the striking palette of black, gold and yellow that acclaimed British designer Anouska Hempel has accorded to the rest of the hotel large golden fans and wallpaper featuring 18^th century English indentures from Anouska’s personal collection adorn the dining and drinking spaces, that are cleverly carved out by modern Chinese screens of black lacquered wood and glass—including two semi-private dining enclaves. As its name suggests, the 50-seat restaurant is cheekily embellished with yellow pots of various sizes and configurations.