Open For Business: Yellow Pot, The Guild and Un-Yang-Kor-Dai

PHOTO: YELLOW POT

YELLOW POT

Yellow Pot, a modern Chinese restaurant and bar at Six Senses Duxton, places emphasis on the healthy aspects of its cuisine and its use of organic and sustainably sourced ingredients.

The menu includes sesame-coated Braised Duck Spring Roll ($14++, above), duck, chicken and pork belly cooked under dry heat in a traditional hickory wood-fired Apollo oven; and chicken soup ($12++), slow-cooked with a shimeji-stuffed tomato.

The seafood and meat dishes are intended for sharing and are portioned accordingly.

Crispy Sichuan Chicken ($24++) is a stir-fry dish, with dried red chillies, roasted peanuts, spicy bean paste and Sichuan peppercorns.

The Steamed Kuhlbarra Barramundi ($22++) is served with ginger-scallion pesto, while the Wok-seared Organic Grass-fed Beef Tenderloin ($36++) is coated with a honeyed crushed Tellicherry peppercorn sauce and crispy garlic.

Tea aficionados can choose from a selection that includes Yunnan Black Tea Dian Hong Gold ($12++) and a full-bodied High Mountain Oolong ($22++), grown in the alpine tea zones of Taiwan.

The bar menu offers cocktails with Eastern influences ($22++ each) that incorporate Chinese herbal ingredients and sweet botanical accents.

Bar bites include Lemongrass Pork Sliders ($12++), Curry Marinated Prawn Ball Xia Qiu ($14++)and Sichuan-style Popcorn Chicken ($14++).

Where: 88 Duxton Road

Open: 6.30 to 10.30am, 11.30am to 2.30pm and 5.30 to 10.30pm (bar: 11am to midnight) daily

Info: Call 6914-1420, e-mail fb-duxton@sixsenses.com or go to tinyurl.com/y8malgrr


THE GUILD


PHOTO: THE GUILD

A collaboration between chef Vinny Lauria and Young Master Brewery of Hong Kong, the restaurant and bar in Keong Saik Road serves housemade comfort food paired with a comprehensive drinks menu featuring craft beer, cocktails and all-natural wines.

Highlights of the dinner menu include freshly shucked oysters ($6+ a piece), sourced from Singapore's only oyster farm off Pulau Ubin; Smoked Mushroom Salad ($12+), featuring local fungi from Kin Yan Agrotech; General Tso's Frog Legs ($14+), a twist on the iconic American-Chinese dish; and Marrow Bruschetta ($22+), in which hashima is paired with oxtail marmalade on toast. The key ingredients in the latter two dishes are sourced from Jurong Frog Farm.

Other dishes include the Butter Roasted Chicken ($25+); the BCM Tagliatelle Bolo ($22+, above), handmade pasta with pork ragu, liver and pickled shiitake; and the signature Mac N Cheese ($18+), topped with scallion and a house-cured egg yolk.

There are 19 craft beer taps, with a core range of brews from Young Master Brewery, including Days Of Being Wild, brewed with dried cherries ($12+ to $20+).

Bar manager Yadhaven Santheran's cocktail menu spotlights small-batch spirit producers, offering highballs, signature cocktails, boilermakers and after-dinner digestifs ($15+ to $24+).

Where: 01-01, 55 Keong Saik Road

Open: 6pm to midnight (Wednesdays to Sundays), happy hour: 6 to 7pm

Info: Call 6224-1262, e-mail yumsik@theguild.sg or go to tinyurl.com/ybdnqxk6


UN-YANG-KOR-DAI


PHOTO: UN-YANG-KOR-DAI

Un-Yang-Kor-Dai, a concept from the Thai city of Khao Yai, has opened an outlet here in South Bridge Road.

It specialises in authentic north-eastern Thai or Isaan cuisine, with signature dishes such as the PenLaos Signature Grilled Chicken (whole $21++; half $11++), which follows a time-honoured recipe from Thailand, in which the skin is seasoned with white peppercorn and fresh coriander.

For Isaan cuisine, there is Korat-Style Fried Rice Noodles with chicken ($13.50++). The al dente dry noodles are fried on the spot, with a potpourri of Thai chilli paste, fish sauce, bean sprouts and chives.

The restaurant, which adopts an open-kitchen concept and is decorated with community artworks and handicrafts, also makes three special sauces by hand: Isaan Spicy Dipping Sauce, Special Spicy Sauce and Sweet and Sour Sauce. The first sauce is paired with the Isaan Beef Tenderloin Steak ($32++, above) for a spicy kick.

Other dishes include Tom Yum Kung Num Kon ($18.90++), with fresh prawns and coconut milk; Fresh Crab With Red Curry Sauce ($49++); Steamed Whole Sea Bass In Spicy Lime Sauce ($28++); Phad Thai Tom Yum With Seafood ($14.90++); and Grilled Pork Neck ($14.90++).

Where: 01-02, 57 South Bridge Road

Open: 11am to 3pm and 6 to 10pm (Tuesdays to Sundays)

Info: Call 6787-8575, e-mail letseat@unyangkordai.com or go to www.unyangkordai.com

• Opening a restaurant? Send the details to stlife@sph.com.sg

A version of this article appeared in the print edition of The Sunday Times on May 27, 2018, with the headline 'Open For Business'. Print Edition | Subscribe