I’m sure many tourists face the same dilemma as us when deciding between Hing Kee and Four Seasons Claypot Rice as they are right opposite each other. As Hing Kee was filled with more people at that time, we decided to go with it. They have tons of combination of meats for their bao zai fan (claypot rice) but I decided to go with the good old classic chicken and lap cheong (chinese sausage). Be prepared to be surprised by the lap cheong. When you first bite into it, you will be greet by the juices of the sausage. It might look dry to you but DON’T BE FOOLED BY IT. It was really the highlight of the dish and complements well with the rice. Don’t forget to scrape out the charred rice too! It’s the beauty of claypot rice!✨