Claypot rice is the perfect type of meal to share with your family, but preparing it is an art not many have mastered. Enter Ah Ching Claypot Restaurant, a famous claypot hawker stall that recently opened its 2nd store down at Lower Delta Road.
In fact, it’s so popular that even retired minister Ng Eng Hen paid a visit.
The stall is headed by Chong Hoi Ching from the famous Geylang Claypot Rice, which relocated to Beach Road. So this is definitely not his first rodeo.
Most come to try their Signature Claypot Rice (S$10 for small, S$18 for medium, S$26 for large). While that price range might seem quite intimidating, trust me when I say it’s worth the hole in your wallet.
The chefs cook the rice from scratch in the clay pot itself over an intense charcoal fire, rather than just pre-cooking the rice and then scooping it into the clay pot. As a result, the dish is served piping hot right to your table, with their staff pouring the soy sauce into the pot tableside.
Each spoonful of rice is coated with the deep richness of the dark soy sauce and a subtle charred flavour that can only be achieved through their slow and steady cooking method.
Don’t skip out on their zi char either, dishes like their Handmade Crispy Prawn Rolls (S$10) are highly recommended by regulars.
It has a crunchy outer layer that hides the juicy insides of the prawn. With the sheer size of the rolls and the amount they give, you can honestly just have this on its own.
Patience is bitter, but the fruit (or in this case, claypot rice) is sweet. Because there’s such a high demand, the owners recommend you call them 20 minutes in advance to place an order, lest you get swept up in an agonisingly long wait.
We tried Singapore’s best-rated claypot rice
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