10 Tampines Central 1
#05-04 Tampines 1
Singapore 529536

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10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

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From the Burpple community

From now to 15 Dec, GrabFood has 50% off deals across multiple brands to offer!

I managed to grab this deal from A-One Claypot House as they are having the 50% off promotion for two sets of their Century Egg Minced Meat Porridge ($12.73, UP $25.46). With the weather starting to turn for the colder, having a bowl of porridge is always comforting and belly warming. What’s different with A-One as compared to the regular congee/porridge is that the porridge is cooked in a claypot to maintain the optimal quality of the ingredients. What’s more, the porridge contains dried scallop which brings about a certain brininess and umami from each mouthful. This is further elevated with the addition of century egg and minced meat for a satisfying and fulfilling meal.
A-One Claypot House
Address: 10, Tampines Central 1, Tampines 1, Unit 05-04, Singapore 529536
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We got this at a promotional price of $17.80 and it comes with beancurd, mushroom, fish maw and even abalone!! Pretty worth it as the taste is quite homely too.

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This was one of the worst rendition of this dish we’ve ever had! Firstly, there was hardly ever egg (of all 3 kinds). Secondly, the vegetables used were really old and were extremely tough, making it even hard to swallow. Finally, there was little flavour to the dish. Stay away!

No kidding with this description of the claypot porridge served here. It remained piping hot and steamy all the way till the end of our meal. While it should not detract from the taste of the frog’s legs, it was a brilliant porridge on its own with many small bits of dried scallops and silverfish rounding out the dish.

There was nothing much to shout about in relation to the crab and the shrimp (which there was a very small portion of) but the beancurd tasted like it was homemade. It was tender on the inside, yet nice and firm on the outside. Perhaps the version with Chai-po would be better as the sauce on this version was very ordinary and tasted just like starch. And the skin was also not crispy, likely due to the sauce.

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While the sauce could have used a bit more heat, there was great balance in the dish otherwise. It felt like fresh salted egg was used, and the sweetness was also just right, with nice fragrance from the curry leaves. While the description of the dish was “pork slices” rather than the usual pork chop, this was the most tender pork that we’ve ever had. Eat it while it’s hot though, otherwise the sauce might become too cloying.

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