Quite average in terms of impact, the rice was rather soft and very mild. Separated grains but no bite, not much wok hei. Claypot didn't do anything for the dish at all, just serve it on a plate.

Cant taste the pork either, and the meicai tastes nothing like meicai. It's very similar to preserved Celtuce, a very classic ingredient to go with porridge in the morning for some Chinese families. Props to the novelty for using it in elevated cooking but otherwise, probably avoid their fried rice. It's not that it's bad but it's much less shiok than their other signatures like the braised beehoon which was transcendental