Lian He Ben Ji Claypot Rice
×Claypot Rice
Claypot Rice / 煲仔饭
Why you must eat itRaw rice set in a clay pot and cooked one pot at a time over charcoal. Chinese sausage (lap cheong), cured meat, chicken and greens go on, and a dark soy sauce is poured round at the end. The thin scorched layer that forms at the base — the crust — is the heart of the dish. Lift the lid and soy and charcoal rise; stir up from the bottom with a spoon, scraping the crust as you eat. It is slow food, so sit, order, and reckon on twenty or thirty minutes. Right for two or more to share, gathered round one pot. In the Chinatown Complex at night, a plate whose waiting is part of the pleasure.
Claypot rice takes a Cantonese home dish onto the stall, the proper way being charcoal, one pot at a time. Lian He Ben Ji is a favourite of the Chinatown Complex, a line forming at night for the crust at the bottom. Charcoal takes time, and it does not suit those who dislike waiting, but the scorch and scent are the reward. They close when sold out, so late in the evening it is safest to call ahead. Trading is mostly evening into night. Hours and closing days can change, so confirm on the spot.
- Nearest
- Chinatown Complex, 2nd floor
- Hours
- 16:00-22:30 頃
- Price
- S$10–15 for two