Yellow Pot Tanjong Pagar - Yellow Pot Tanjong Pagar

Chinese fusion food. Servings are good for 4 pax. Enjoyed prawn bonito aioli, wuxi pork ribs, lamb tenderloin and roast duck. Quiet ambience and private seating. Highly recommended and wiuld definitely return

"An ode to Bond girl turned interior designer Anouska Hempel", and therefore quite the spot to find our chimps on ladies night. We swung over to this utopia of sophistication for our fix of pre-dinner cocktails and experienced modern Chinese creations with an emphasis on sustainability. We loved their signature roast duck as a bar snack on a previous visit, and had returned for a full portion this time. It was therefore disappointing that the duck had sold out even before dinner time. We feel that any self-respecting restaurant should never run out of their signature dish. That is, after all, what many of the customers come for. Here's our very own "monkey head" rating (out of 5): Food: ??? Hot and sour soup: ? Crispy chicken skin: ????? Beef tenderloin: ??? 14-day aged tofu: ??? Ambience: ???? Drinks: ????? Service: ???? P.S. The chicken skin was our highlight of the evening as the main courses left quite a bit to be desired. Incidentally, the hot and sour soup was neither hot nor sour. ?

came here for dinner during weekdays. maybe due to the sectional designed of the restaurant, it’s difficult to get attention and one ordered dish was missed out too.? wanted to try the Signature Roast Duck but was ran out. Mango Sago ran out too.? the Crab & Fish Maw soup and the Fried Sesame “Wuxi” Pork Ribs were good!? the dark ambience and the decor are very unique.

I liked the food and decoration, but service was not ideal. No one welcomed us after we sat and we had to wait for the menu. Although Waiters and Waitresses were walking around. Our dishes were not served together.

We tried the festive coursed menu and ordered some items a la carte. The festive menu had some really outstanding items, and some below average ones. The ice cream dessert with honey was out of the world. From the a la carte menu, we really liked the pork cheek appetizer, and the roast duck. The steamed Chilean sea bass was a complete dud - wayy too garlicky and one dimensional.

Very nice ambience and friendly waiters. Dinning areas are decorated with a mixture of Oriental & Western feel, very comfortable. Best food will be the Roast Duck, very succulent. Following fried prawn ? with Bonito Aioli. Crabmeat Ee-fu Noodle ? is nice.

Stayed at the Duxton and ate here for dinner one night. Had two different soups (both good but their hot and sour soup was very very good), their signature roast duck (one of the best in town), a tofu dish (forgot the name but goes great with rice) and a simple vegetable (simple but cooked perfectly). We had white rice which came undercooked but we forgave them due to how good everything else was. Noisy and crowded but it was a Friday night so happy we opted for an early dinner. Our only bugbear were the crowds (good for the restaurant but a little worrisome for us in these COVID times). We would have gone back except for that. The duck is probably the best we've had in S'pore.

Their signature duck was extremely good, however the rest of the dishes were rather mediocre. The crab and fish maw soup had barely any crab meat in it; it was probably too finely shredded you couldn’t see or even taste it. We had to add lots of vinegar into the soup else it’ll be bland. The sauce of the barramundi went well with it, ensuring there wasn’t a fishy smell or taste to it. The decor inside is really nicely set up, with dimmed lights to make the ambience cosy and intimate. Ladies, it can get quite chilly. For the kind of price you pay here, you can easily get better quality Chinese cuisine elsewhere. It was a nice experience nevertheless!