| Restaurant | Total Votes | Your vote |
|---|---|---|
|
Geylang Lor 9 Claypot Rice
2 Lor 9 Geylang, Singapore 388750
|
0 |
0
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Fatty's Claypot Rice
Blk 335 Smith Street, #02-124, Chinatown Complex Food Centre, Singapore 050335
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0 |
0
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Tian Tian Claypot Rice
Blk 51 Old Airport Road, #01-88, Old Airport Road Food Centre, Singapore 390051
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0 |
0
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Hong Jiu Claypot Rice
Blk 209 Hougang Street 21, #01-17, Hougang 209 Market & Food Centre, Singapore 530209
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0 |
0
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Bedok North Claypot Rice
Blk 538 Bedok North Street 3, #01-12, Bedok North Street 3 Market, Singapore 460538
|
0 |
0
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Kim Keat Claypot Rice
Blk 92 Toa Payoh Lor 4, #01-242, Kim Keat Palm Market & Food Centre, Singapore 310092
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0 |
0
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Long House Claypot Rice
249 Upper Thomson Road, Singapore 574381
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0 |
0
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Tiong Bahru Claypot Rice
30 Seng Poh Road, #02-68, Tiong Bahru Market, Singapore 168898
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0 |
0
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Lian Seng Claypot Rice
6 Tanjong Pagar Plaza, #02-22, Tanjong Pagar Plaza Market & Food Centre, Singapore 081006
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0 |
0
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Charcoal Claypot Rice
7 New Upper Changi Road, #01-04, Bedok Interchange Hawker Centre, Singapore 460216
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0 |
0
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Claypot rice (wa bao fan) is a traditional Chinese dish where uncooked rice is placed in a sand clay pot with seasoned ingredients — typically salted fish, Chinese sausage (lap cheong), chicken marinated in soy and oyster sauce, and dark soy sauce — then cooked directly over a charcoal or gas flame until the rice at the bottom forms a crispy, golden crust called fan jiao, which is considered the most prized part of the dish. As the lid is removed tableside, a dramatic plume of steam rises carrying the mingled aromas of soy, caramelised sausage, and smoky clay, and the diner stirs everything together before eating. The cooking process in a clay pot — which distributes heat slowly and evenly — produces a depth of flavour impossible to replicate in a regular pot or rice cooker. Singapore's claypot rice stalls, some operating for 50 years or more, are a dying art form that locals treasure as an irreplaceable part of their culinary heritage.