Bar Review: Cocktails with Chinese Sensibilities at Yellow Pot Bar, Six Senses Duxton Singapore

PUBLISHED August 31st, 2018 08:00 am | UPDATED May 18th, 2020 04:23 pm

One of the most anticipated hotel openings in Singapore this year, Six Senses Duxton didn’t disappoint when it opened on Duxton Road in April. Designed by celebrated British designer and one-time Bond girl Anouska Hempel, the Thai brand’s first city hotel brings together its famous hospitality,well-executed modern oriental vibes, and tasty food that’s right bang on theme. In fact, eating at Yellow Pot during our staycation at Six Senses Duxton brought us back to try their Chinese culture-inspired cocktails at Yellow Pot Bar.

There might only be 10 drinks on the cocktail menu courtesy of bar consultant Kamil Foltan, but each of them is a hat tip to a much-loved Chinese ingredient, including various teas and things integral to Chinese medicine. And Kamil, who has shaken up cocktail menus at Tippling Club in Singapore and various establishments in the Potato Head family, has aptly gone for classic and traditional cocktail styles over the super fresh and juicy favoured by the American and European style bars.

First up? Everyone’s favourite lapsang souchong. The tea, which has been smoked with pine wood, makes an appearance in Hong Long Choc ($22), alongside Monkey Shoulder whisky, chocolate liqueur, and aromatic bitters. Lightly sweet and smoky with a dry finish, this twist on the ice lemon tea (the chocolate liqueur replaces the typical sugar syrup to contrast between the tea and the whisky) might not be as punchy as your usual go-to whisky cocktail, but it certainly doesn’t compromise on flavour.

What’s more, this drink pairs really well with the Braised Duck Spring Roll ($12) from the bar bites menu. The nutty, crispy exterior contrasts with the tender duck meat encased within, while the bursts of freshness from the pickled Japanese cucumber and apricot gel prepare your palate for yet another delicious roll.

Next, the Martini Triad($22). It might be the tipple to get you the most bang for your buck, but it’s not all just spirit. This three-in-one contains three variations of the classic martini cocktail – each type is half a portion so you’re technically getting a drink and a half here – including the hotel’s signature chrysanthemum infusion that’s also part of the welcome drink served to guests checking into the hotel. Available separately as Escape to Kaifeng ($22) on the menu, the infusion in the fragrant, gin-based martini is required the blooms to be steeped for almost 24 hours before the addition of sweetener and citric acid. Well-balanced with a short finish.

The second in the triad is a dirty martini made with Chinese pickles instead of olives. This hits all the savoury notes you’ll want with this classic cocktail. Making up the last of the trio is On Her Majesty’s Secret Service, a tribute to the James Bond movie that designer Anouska Hempel was in. Also gin based, this is a classic dry martini finished off with three drops of homemade yuzu and green tea bitters for a touch of aroma and flavour.

Looking for a taller drink? This is where the Chen Pi Collinscomes in. A great companion for lounging outdoors, Kamil pairs mandarin peel-infused gin with citrus gomme and sparkling water for this refreshing cocktail sweetened with yet another familiar Chinese dessert ingredient – rock sugar syrup.

For the designated sober sister (or brother), Yellow Pot has an extensive tea programme featuring brews we know and love like Pu-er and Jasmine Green Tea to the more uncommon, such as Silver Needle – a white tea produced in the Fujian province – and High Mountain Oolong from Taiwan that’s grown 1000 metres above sea level.

Yellow Pot Bar is located at Six Senses Duxton, 83 Duxton Road, Singapore 089540, p. +65 6914 1428. Open 11am-midnight daily.

Images courtesy of Jambu Studio.