Mixed Claypot Rice($15)
Be prepared to queue, and waiting up to an hour is not uncommon if you walk in, so it's advisable to contact them in advance to minimise your waiting time. They offer various portion sizes ranging from $8 to $20 for their Claypot Rice, and we opted for the $15 portion, suitable for 2 pax.
The Claypot Rice is a delightful mix of chunky chicken, lap cheong, salted fish, and greens. Each pot is meticulously cooked over charcoal fire to achieve the best aroma. When served, the claypot is scorching hot, so caution is advised. Quickly pour the dark soy sauce and sesame oil mixture over the rice, mix thoroughly to ensure each grain and ingredient is coated with flavour. The rice is crunchy, carrying hints of dark soy, smokiness, and the fragrance of lap cheong. The chicken is tender, but watch out for bones. The charred bits on the base and sides of the claypot add a sinful touch, though they may not be the healthiest. Overall, the taste is mildly flavoured, and adding more of the dark soy mixture could enhance the experience. However, the rice tends to be dry due to the intense heat from the claypot.
To complement the Claypot Rice, we paired it with the Watercress Pork Rib Soup($2.50). Surprisingly, the soup stands out with its natural watercress flavour. The pork ribs are soft and tender, and the soup provides a refreshing contrast to the hearty claypot rice. Plus, the price is unbeatable.
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๐ฉLian He Ben Ji Claypot Rice, 335 Smith St, 02-198/199, Singapore 050335
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #claypotrice #็
ฒ้ฅญ #lianhebenjiclaypotrice #่ๅๆฌ่ฎฐ็
ฒ้ฅญ #watercressporkribsoup #soup #่ฅฟๆด่ๆ้ชจๆฑค
The claypot rice here is traditionally prepared from scratch where rice is boiled over a stove for 5mins before being placed over charcoal fire to cook. I would recommend calling in and placing your order in advance to avoid the long waiting time. Our order was ready to be served when we arrived.
Portion and price vary from $5 to $20. We ordered the $12 portion for 2 pax that came with generous chunks of chicken, lup cheong, salted fish, vegetables and smoky rice. The portion was huge which I felt that it can even feed up to 3 pax. I like the chicken meat that was succulent and the rice was moist and fluffy with smoky flavours ใ$12
Long wait time for this popular clay pot after Chinatown Complex, but shiok to have on a โwinteryโ night.
Pots and pots of clay pot prepared over a charcoal fire, itโs a sight to behold. Filled with chunks of juicy chicken, pork belly, lap cheong (Chinese sausage) and salted fish, drizzle dark soya sauce over before mix it well.
I like to leave my rice a bit longer so it gets more charred and crisp. How do you like yours?
Called beforehand to make a preorder and only had to wait 5-10 mins on a Friday night!!
However perhaps it wasn't a good day for them but the rice was tasteless, the proportion of rice to meat was really off (~80% rice) and while the portion was generous for $12 and could feed 2 very comfortably the food was disappointing!
Pardon this crap photo. Itโs a screenshot from a video I took.
Patronised this stall before the circuit breaker started in April. Itโs no wonder they are rated the best claypot rice in Singapore. Every bit of rice is crispy (depending on your scooping skill) and well flavoured with generous portion of chicken chunks. Confirm plus chop returning customer. Do call in advance to order or risk being hangry. Their business is crazily good.
Saw Veronicaโs story on them and was so enticed to get a bowl for myself but boy was it tough trying to call through to them to place an order. Finally managed to get hold of them after about a dozen calls (nope, no exaggerating โcause even when I was there to collect, their phone was ringing non stop)โฃ
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Super stoked to try it because throughout the train ride home, all I could smell was the claypot fragrance which really worked up my appetite. Unlike other stalls, their rice is prepared together with the charcoal fire rather than being pre-steamed (which explains the long waiting time), and the ingredients are place on top once the rice is done.โฃ
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For takeaways, the rice is scooped out and given a good stir with a mix of black soya sauce and oil by the staff, before placing it into the takeaway box with the rest of the ingredients. I love every bit of the slightly charred and well seasoned rice, and were I dining there, would have scraped up every last bits stuck on the pot. The tender chicken chunks and tasty lupcheong had soaked up the aroma of the entire dish, a testament to its long cooking duration.โฃ
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For anyone interested, you can call them at 6227 2470 to pre-order before picking it up! Mind you, I called the moment they are opened at 430pm, but was told to collect it 2 hours later! So, do call in early to prevent disappointment!
One of the more popular claypot rice in Singapore with its Michelin Bib Gourmand, finally got around to trying it and it didnโt quite live up to my expectations ๐๐ Donโt get me wrong - itโs still a pretty solid bowl of claypot rice, with a really nicely charred sheet of rice at the bottom and they definitely do not scrimp on the ingredients (chicken, duck liver sausages, lup cheong, salted fish) - but the ingredients didnโt come together quite as nicely as I had hoped, and the wokhei-ness just didnโt quite infuse into the rice like some of the other claypot rice around. Especially liked their chicken, which was tender and flavourful and very un-dry even after being cooked for such a long time, but didnโt like that it was not de-boned which made it difficult to eat. Main draw would still be the generous serving at a very affordable price ($12 portion can easily feed 3 pax, or 2 hungry people), and the commitment to cooking to every order (which also results in a long wait, so definitely call ahead to order!) ๐๐ป๐๐ป
Honestly, I haven't had enough claypot rice to judge, but this #Michelin Bib Gourmand stall had a pretty good one.
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Claypots are only put to the charcoal flame upon ordering, which means minimum wait times of around half an hour. The result though, was a ๐ฐ๐น๐ฎ๐๐ฝ๐ผ๐ ๐ฟ๐ถ๐ฐ๐ฒ ($12) brimming with well-separated grains of rice that packed good moisture.
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After jumbling the rice with some dark sauce, we indulged in spoonfuls of savoury bliss. Intermittent charred bits infused a gratuitous crunchiness along with intoxicating smokiness, but the rice itself was pretty mild in smokiness. Ingredients were also included rather generously, with the chicken being particularly succulent. For regular hour-long waits though, maybe pair it with a craft beer night at Smith Street Taps.
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[๐พ๐๐๐ฃ๐๐ฉ๐ค๐ฌ๐ฃ] ๐๐๐๐ฃ ๐๐ ๐ฝ๐๐ฃ ๐
๐ ๐พ๐ก๐๐ฎ๐ฅ๐ค๐ฉ ๐๐๐๐
๐ ๐ฏ๐ฏ๐ฑ ๐ฆ๐บ๐ถ๐๐ต ๐ฆ๐๐ฟ๐ฒ๐ฒ๐ ๐ฌ๐ฎ-๐ญ๐ต๐ณ/๐ญ๐ต๐ด/๐ญ๐ต๐ต, ๐๐ต๐ถ๐ป๐ฎ๐๐ผ๐๐ป ๐๐ผ๐บ๐ฝ๐น๐ฒ๐
, ๐ฌ๐ฑ๐ฌ๐ฏ๐ฏ๐ฑ
โฑ๏ธ (Fri-Wed) 4.30pm-10pm; ๐๐๐๐๐๐
๐๐ ๐ป๐๐๐๐ (was open on my Thurs visit though)
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*P.S. Minimum wait time of 30 mins, up to 1hr+, you can call in advance to reserve.
Craving for claypot rice? Look no further to Lian He Ben Ji which is commonly ranked as one of the best places to have it in Singapore.
Itโs not uncommon to wait an hour for this pot of flavourful goodness as the rice is cooked over charcoal for 20 minutes before itโs served.
Three versions are available (mixed, chicken and sausage), we went for the mixed version which comes with chicken, lup cheong (Chinese sausage), duck liver sausage, waxed pork belly and salted fish; and added more meat into it for another $3.
Once itโs mixed with the mandatory dark soy sauce, it becomes a beautiful mess (see third pic). What I like about the claypot rice here is thereโs a strong smoky wok hei taste in every spoonful of rice. However, it could do with a bit more salted fish and duck liver sausages.
This is one of the most popular claypot rice in Singapore, with waiting times typically around an hour.
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What's good is that the generous amount of ingredients cooked-to-order over charcoal - juicy chicken, lup cheong, and sufficient amount of salted fish so that most spoonfuls can have a good mix of sweet and savoury flavours. Rice are soft, and you'll be pleased with burnt rice edges that falls off the claypot easily.
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But the truth is that this has its shortcomings - the rice and ingredients lacked any smoky fragrance, and some may find the rice too soft. With charcoal firing over the claypot, you would expect something fiercer than what they're offering. However, there aren't that many good claypot rice in Singapore, so this remains as one of our best.
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What makes this worthwhile is the option to call to book in advance, so that eliminates most of the waiting time to less than 15 mins.
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335 Smith Street
Chinatown Complex
Unit 02-198/199
Tel: +65 6227 2470
Opening hours: 4.30pm to 10.30pm
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#jiaklocal #uncagestreetfood #claypotrice #claypotchicken #soysaucechicken #eatoutsg #burpplesg #foodiegram #sgfoodies #sgfood #hougang #instasg #foodstagram #instafood #instafood_sg #foodcoma #gastronomy #f52grams #foodie #hungrygowhere #foodphotography #cafesg #foodgasm #sgfoodblogger #vscosg #burpple #fooddiary #sgig #yummy
This came with chicken, pork belly, lupcheong (chinese sausage), salted fish. The chicken, albeit a rather thick cut, was cooked well and was not dry. Unexpected! Love the chinese sausage. The other components were decent. Rice was nice and separated, like you could see each individual grain and it wasnโt clumpy. Overall a satisfying meal, but the $12 portion was definitely too much for 2 people. Would be just nice for 3/4 people. I called in to order 1 hour in advance, so please call in if not youโll have an insane wait time in the humid market.
Every order takes at least 30mins as they only start cooking over the charcoal after u placed your order. The rice is soft, chicken is tender but lack of the fragrance that to me is important for a good claypot rice. So queue only if you have the time.
Lian He Ben Ji Claypot ่ๅๆฌ่ฎฐ็ ็ ฒ้ฅญ located at the corner of Chinatown Complex Food Centre is one of the most popular claypot rice stalls in Singapore.
Why is Lian He Bin Jiโs claypot rice so good and worth the painstaking wait?
It starts with good quality long grain rice that is cooked to order and never pre-cooked. The minimum waiting time is 25 minutes. That is the time it takes to cook the rice grains and for the flavours to meld together.
They do not scrimp on ingredients and use good chunks of chicken in bone, duck liver sausages, pork belly, and slivers of salted fish, wax meat, and lup cheong (Chinese sausage). And for those who like guo-ba, hereโs the best part.
bit.ly/lianhebenji #DFDHawker #DFDMichelin
$10 worth is good for 2. Try coming around 8pm or call in to pick up your order.
With the drizzle of some oil at the sides, one could easily scrap some crispy rice off the pot. To darken it with some dark soya sauce to increase its savouriness, while achieving a more authentic clay pot rice presentation.
It was a simple yet fulfilling treat to enjoy mouthfuls of rice (be it normal soft or slightly charred crispy bits) with an intense smoky charcoal fragrance. It's pity that the chicken chunks and chinese sausage given were highly limited, hence limiting the level of satisfaction one could derive from the treat. Well, we forgot to top for more chicken and chicken sausage you see, so do remember to top up to enhance the experience. HOWEVER, most importantly, remember to call to order the pot in advance or suffer from the agony of endless waiting for hours. Worse still, you might have to go home without your pot of heaven.
This needs no further introduction. However it's been a while I have not had this. It was a tat disappointing relative to the one I had at Geylang Claypot rice (Lor 33) a week ago. LHBJ's rice is too moist, lacks that granular firmness & fragrance in the rice, perhaps it needs less water and more time to rest. The chicken while tender are less juicy and flavourful. Geylang' also had lard oil and more amount and variety of Chinese sausages and wax meat.
Ordered claypot rice with extra chicken ($12 for a 2-people portion). Flavours were very good, rice was cooked perfectly and the serving of chicken was sufficient. Waiting time was slightly over half an hour though. Cheap and very good!
Claypot Rice ($12 for 2 pax)
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This claypot rice from Lian He Ben Ji Claypot Rice located on the 2nd floor of Chinatown Complex Market & Food Centre is probably a haven for claypot rice lovers. The average waiting time is accurately estimated by the service staff to be about 40 mins and they have no shortage of patrons. After the long wait, you get a piping hot claypot full of chinese sausages, pork belly chunks, salted fish bits and moist tender chicken chunks. The chicken meat is worth mentioning as it is cooked extremely well. Even the chicken breast was still juicy and tender. So the way to prepare the claypot to be eaten is to first remove the chicken pieces from the claypot before adding your desired amount of black sauce and oil to the rice then mix well to get that blackish rice result. Depending on your affinity for the guo-ba (harden rice bits that sticks to the sides of the claypot), scrape at the sides with the rice ladle to add it into the mix. Thereafter, add the chicken pieces back into the claypot and toss it a while more so that the chicken is also infused with the aroma of the claypot. Remember to also help yourself to their chilli sauce for the chicken as it is really good.
Been craving this Veronica-approved claypot rice since the #BurppleHawmakase and finally got my paddle rubbing against the satisfying crisp edges of this claypot. ๐
With the black sauce and oil dictated by you, I found that it wasn't too salty at all, but each mouthful was a different experience depending on whether you got some salted fish in one mouth, or picked up a fragrant piece of lup cheong. But man, is their chicken on-point! I was surprised, every piece was tender and juicy and made it worth the 40 min wait!
This was part of the main course offered during yesterday's #BurppleHawmakase. This huge bowl was shared between the 4 of us and we (almost) scraped it clean apart from the burnt rice!
Also, I just realized chinese liver sausage = lupcheong
