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335 Smith Street
#02-198/199 Chinatown Complex Market & Food Centre
Singapore 050335

(open in Google Maps)

04:00pm - 11:00pm

04:00pm - 11:00pm

04:00pm - 11:00pm


04:00pm - 11:00pm

04:00pm - 11:00pm

04:00pm - 11:00pm

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From the Burpple community

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. Itโ€™s a screenshot from a video I took.

Patronised this stall before the circuit breaker started in April. Itโ€™s 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 Veronicaโ€™s 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 โ€˜cause even when I was there to collect, their phone was ringing non stop)โฃ
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.โฃ
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.โฃ
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 didnโ€™t quite live up to my expectations ๐Ÿ˜•๐Ÿ˜• Donโ€™t get me wrong - itโ€™s 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 didnโ€™t come together quite as nicely as I had hoped, and the wokhei-ness just didnโ€™t 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 didnโ€™t 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!) ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

Honestly, I haven't had enough claypot rice to judge, but this #Michelin Bib Gourmand stall had a pretty good one.
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 ๐—ฐ๐—น๐—ฎ๐˜†๐—ฝ๐—ผ๐˜ ๐—ฟ๐—ถ๐—ฐ๐—ฒ ($12) brimming with well-separated grains of rice that packed good moisture.
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.
[๐˜พ๐™๐™ž๐™ฃ๐™–๐™ฉ๐™ค๐™ฌ๐™ฃ] ๐™‡๐™ž๐™–๐™ฃ ๐™ƒ๐™š ๐˜ฝ๐™š๐™ฃ ๐™…๐™ž ๐˜พ๐™ก๐™–๐™ฎ๐™ฅ๐™ค๐™ฉ ๐™๐™ž๐™˜๐™š
๐Ÿ“ ๐Ÿฏ๐Ÿฏ๐Ÿฑ ๐—ฆ๐—บ๐—ถ๐˜๐—ต ๐—ฆ๐˜๐—ฟ๐—ฒ๐—ฒ๐˜ ๐Ÿฌ๐Ÿฎ-๐Ÿญ๐Ÿต๐Ÿณ/๐Ÿญ๐Ÿต๐Ÿด/๐Ÿญ๐Ÿต๐Ÿต, ๐—–๐—ต๐—ถ๐—ป๐—ฎ๐˜๐—ผ๐˜„๐—ป ๐—–๐—ผ๐—บ๐—ฝ๐—น๐—ฒ๐˜…, ๐Ÿฌ๐Ÿฑ๐Ÿฌ๐Ÿฏ๐Ÿฏ๐Ÿฑ
โฑ๏ธ (Fri-Wed) 4.30pm-10pm; ๐’„๐’๐’๐’”๐’†๐’… ๐’๐’ ๐‘ป๐’‰๐’–๐’“๐’” (was open on my Thurs visit though)
*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.

Itโ€™s not uncommon to wait an hour for this pot of flavourful goodness as the rice is cooked over charcoal for 20 minutes before itโ€™s 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 itโ€™s mixed with the mandatory dark soy sauce, it becomes a beautiful mess (see third pic). What I like about the claypot rice here is thereโ€™s 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.