When the pot for 3 ($20) arrived at our table with the sauce and oil mixed in, we figured that this was likely due to our table situated far away from the stall, causing the owners to be fearful that their bottles of oil and soya sauce would be misplaced. No matter though, as it allowed me to have a fairer comparison with Ah Ching's which also came with the sauces mixed into the rice.Arguably the most important aspect of a good claypot rice, I tasted the rice first. It turned out to be marginally better as it was slightly sweeter (Though this could simply be due to a greater helping of dark soya sauce) but similar in terms of texture. The charred crispy edges of the rice were still edible but leaned on the edge of being cancerous. Some portions were practically charcoal black. While this may be a sign of an uncontrolled fire, the rice did spend a longer time in the claypot before it was eventually mixed at our table.Of all the components, I thoroughly enjoyed their Lup Cheong (Chinese Sausage) the most for it was surprisingly smoky and sweet to the point of being subtly alcoholic. Fans of salted fish would rejoice as thick visible chunks could be found, compared to Ah Ching's which were barely noticeable, if any. With regards to the chicken, their generous portions of meat were also wonderfully fragrant, with the charcoal smoke imbued and penetrating through the flesh of the meat. Again, comparable to Ah Ching's.
That being said, 𝘁𝗮𝗸𝗶𝗻𝗴 𝗶𝗻𝘁𝗼 𝗮𝗰𝗰𝗼𝘂𝗻𝘁 𝘁𝗵𝗲 𝗹𝗮𝗯𝗼𝗿𝗶𝗼𝘂𝘀 𝗮𝗻𝗱 𝗽𝗮𝗶𝗻𝘀𝘁𝗮𝗸𝗶𝗻𝗴 𝗱𝗲𝗺𝗮𝗻𝗱𝘀 𝗼𝗳 𝗯𝗲𝗶𝗻𝗴 𝗮 𝗵𝗮𝘄𝗸𝗲𝗿, 𝗜 𝗰𝗼𝘂𝗹𝗱𝗻'𝘁 𝗵𝗲𝗹𝗽 𝗯𝘂𝘁 𝗰𝗮𝘀𝘁 𝗺𝘆 𝘃𝗼𝘁𝗲 𝘁𝗼 𝗔𝗵 𝗖𝗵𝗶𝗻𝗴'𝘀 simply because their's were boneless, awarding them huge brownie points for a lazy customer like me who may otherwise naively bite into a piece of bone upon failing to remove it properly.