The Finest Claypot Rice in Singapore

Welcome to Singapore’s enticing world of claypot rice! Singapore, which is located in Southeast Asia, is well known for its wide variety of delectable foods, and Claypot Rice is a tasty star in this culinary tapestry. Claypot Rice is a popular Singaporean cuisine that blends fragrant rice, juicy meats, and a variety of savory spices, all cooked to perfection in a claypot. It tempts the senses and warms the spirit.

Join us as we travel through the busy streets of Singapore on a gastronomic adventure, where the scent of sizzling claypots and the symphony of sizzling ingredients combine to create a memorable eating experience. Whether you’re a seasoned foodie or a first-time traveler, Singapore’s Claypot Rice is sure to please your palate and leave you wanting more. Prepare to discover the enchantment of this famous meal, where tradition and modernity converge to produce a masterpiece of cuisine that is exclusively Singaporean.

Best Claypot Rice in Singapore

Lian He Ben Ji Claypot Rice is the place to go if you’re seeking a sizzling hot bowl of well-seasoned claypot rice in the Chinatown district. It is prepared to order over a hot charcoal burner. There are three options on the menu: chicken rice, mixed rice, and sausage rice (waxed sausage).

Consider mildly spiced, delicious chicken pieces (watch out for bones! ), lovely slices of various waxed sausage, and golden chunks of salted fish as some of the large amounts to keep an eye out for. You may finish it off by consuming a bowl of homemade Chinese soup.

First ate a few years ago and tried again today (think got 4 years already). The claypot rice is still very shiok. The chicken meat adds to the enjoyment and the sausages are delightful. The only thing is it can be quite salty (especially with the salted fish). I had to down a 500ml bottle of water after so… I would say save this for a treat haha. – Hui Jie Heng

The unnamed restaurant Yong Nian, which is currently located at Bukit Merah, may be a more recent addition to our list than some of the other options, but it nevertheless makes some excellent claypot rice in the manner of Malaysia. How did they become so well-liked? When rice is ordered, a unique sauce mixture is added. What’s the best part? You will have to make due with eating your rice directly from the claypot for the most mouthwatering experience as the stand is without dishes or plates to shovel it out onto.

Worth the hype. The rice in the pot is “wetter” than other claypot places I’ve been to, so it may put off some people. However, I really like the take and the chicken still remains very moist and juicy. – Gold Eagle

Geylang Claypot Rice is not found in Geylang despite its namesake. They really relocated from a modest coffee shop to a posh new location along Beach Road, replete with air conditioning. Mr. Ng Kim Hock, often known as “Ah Tiam,” invented Geylang Claypot Rice more than 30 years ago. Its distinctive claypot rice, which is served with traditional toppings including chicken, Chinese sausage, waxed pork, and salted fish over rice, is slow-cooked to order over charcoal for that lovely smoky flavor.

There is a fair range of local tze char side dishes like the Tofu with Prawns and the French Bean with Shrimps to pick from if you’re looking for a little more diversity.

Spacious, comfortable place to have chicken claypot rice. I like mine flavourful and spicy, so the extra black sauce and chilli on the side gave the extra kick that i needed. Chicken is tender, rice is cooked to the right texture. A large portion, friendly service! – ordifolks

Sembawang Traditional Claypot Rice should not be passed up by those looking for a flavor of nostalgia. They have consistently won over guests with their genuine bowls of claypot rice, each claypot baked to order, using recipes that date back to the 1980s.

You may anticipate slightly burned rice with a marinade that will have you going back for more, along with wafting odors of salty waxed sausage. The booth is renowned for its claypot rice as well as its traditional San Lao Bee Hoon, which is flattened with a crispy top and served with a variety of toppings at the bottom.

The rice is on the soft side but super fragrant with the dried sausages and salted fish, must order the long beans, it comes with chunky small bits of dried prawn i think, so savory and goes well with rice. The sotong you tiao is wow, crispy and well done with right portion of the ingredients. Now i know why this place is hardly empty. Well worth the calories! – Cheryl Lee

Expect to wait in line; during peak times, wait times might reach over 90 minutes. The Claypot Wu Wei Rice, which is cooked over charcoal for that lovely smokiness, is the restaurant’s claim to fame. It is located in Holland Drive Market & Food Centre and has maintained its Michelin Bib Gourmand distinction every year since 2017. There is a substantial assortment of components here, including salty and Chinese sausages in addition to the ample servings of chicken.

Had dinner here. It’s definitely good. The rice is nicely cooked and crisp. Definitely better than that 1 Michelin star claypot rice at the Chinatown food centre. 1 advice is to call in advance to book to cut short your waiting time. Was there at 520pm and was served at 540pm. You give them your estimated arrival time, the staff will take your contact number and gives you a booking number. The ingredient is just right for 2 diners. If you prefer more meat can top it up at $5. The old cucumber soup is light and taste great as well. – 74tankee

Yew Chuan Claypot Rice is a little stall located in the quiet Golden Mile Food Centre that is well-known to Easties. The restaurant only offers one meal, the Claypot Chicken Rice, which has four price tags indicating different serving sizes. For those who enjoy the smoky scent, this rice is ideal since each grain has a faint char to it.

The rice has a little burned feel, but the chicken is still wonderfully soft and chewy. Just a quick reminder that the black sauce atop the claypot rice is already added, but diners are free to add additional if they choose.

Trust the locals, they serve authentic claypot chicken rice cooked in a charcoal grill. Most claypots in the city are already cooked in electric grills and gas stoves. Best to eat it right. Pour oil on the side of the pot and mixed with it well with the thick soy sauce. And don’t forget the chili. Their sausages are also amazing. Good smoked pork flavors, some with inards and blood. The best claypot chicken rice I have tried so far. The cook is a bit cranky but just be patient. They’re already tired of preparing the dishes by lunchtime. – Ian Fernando

In sum, Singapore’s claypot rice is more than simply a meal; it’s a gastronomic experience that captures the spirit of this vivacious city-state. This well-liked dish, with its alluring scent and sumptuous tastes, is proof of Singapore’s culinary expertise. Don’t pass up the chance to experience the enchantment of claypot rice the next time you’re in Singapore since it’s a genuine culinary treat that will leave you with long-lasting memories of this amazing place.

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