otherwise known as 煲仔饭, this dish requires both the right techniques and equipment to reach its full potential. i like how their claypot rice tasted the same 10 years ago and in fact, improved, since most of their tender chicken pieces are deboned now. aside from that, you’ll find yourself relishing in every single grain of fragrance topped with umami flavour of the good quality salted fish bits and chinese sausage slices.

the only noticeable difference i noticed was that the 锅巴 (scorched rice) portion are lesser than last time’s! if you enjoy them, leave the rice for a little longer before you stir.