After learning the trade for six years from none other than that famous claypot rice stall in Geylang Lorong 33, Pan Nip Chang started his own claypot rice business some 10 years ago and employs the same twice cooking method that his previous workplace uses to make the claypot rice nice and roasted.
The claypot is first cooked over gas then switched over to a gentle wood fire to get some of that smoky aroma into the pot and to crisp up the bottom of the pot for the fan chiew (roasted/burnt rice).
When it arrives at your table, you can definitely smell the smoky aroma and it is one of the few places which has a thicker-than-usual layer of crusty rice ($12 to $30) — though to nitpick — the rice does occasionally come more on the burnt side than is normal.
The other highlight are the pieces of chicken which come very incredibly well-marinated and with a killer soft texture that has to be tasted to be believed.
The dish comes with very sizeable pieces of semi-dried salted fish along with lap cheong (chinese sausage) and also slices of yun cheong (liver sausage), an ingredient which is not very common in claypot rice at the hawker level.
Dark soy sauce and sesame-flavoured oil are left on the table and you can mix in however much you like.
They used to sell individual claypot portions for $6 but it has been phased out. $12 is the minimum portion which is good for two people.
They also offer claypot bak kut teh ($4.50), Claypot Braised Pork with preserved vegetables ($4.50) and vegetables with oyster sauce as supplementary dishes.
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