Wednesday, 22 April 2015

Geylang Clay Pot Rice Singapore 芽笼瓦煲饭 JK1110

Geylang Claypot Rice 芽笼瓦煲饭 is one of the most popular in Singapore and one of the rare ones that still uses charcoal to cook the rice.

It's one of my go to places when I want to eat claypot rice in Singapore.


The ingredients are pretty standard fare for claypot chicken rice. Meaty chunks of chicken, two types of Cantonese style waxed sausages (lup cheong), waxed belly pork, salted mackerel fish and stalks of fresh greens for colour and balance.


The beauty is in the execution and that's where the charcoal come in. The rice is first cooked in a normal gas stove and then slowly finished over a charcoal stove.

I've tried a few different charcoal claypot places in Singapore and Malaysia, the skill at Geylang in managing the charcoal cooking is among the top.


At Geylang Clay Pot Rice, the rice is cooked from good quality raw grains. In many other claypot rice places, the rice is kept soaked in water before cooking to speed up the cooking process.

By insisting on cooking from scratch, it takes about 30 minutes to cook a single pot of rice at Geylang Clay Pot Rice. But, customers are able to taste the difference in the texture and flavour of the rice. 

It's well worth the wait.

To save on waiting time, I suggest giving them a phone call at 6744 4574 ahead of time ;-D


My piping hot claypot rice straight from the charcoal fire. Steam and a pleasant waft of rich, subtly smokey aroma from the ingredients rise up to greet our noses when we lifted the claypot cover.


Dribble in some savoury sweet dark soy sauce and give the whole clay pot of steaming rice and ingredients a good, rigorous toss.


The black mess of well tossed mix of rice, ingredients and sauce ready to eat enjoy.


I love this crispy slightly browned crispy rice crust 锅巴
. This is possible only by cooking slowly over charcoal fire with skill. (Otherwise, there will be no crust or it is charred.)

The dish is a marvellous blend of layers of savouriness from the well marinated chicken, waxed belly pork, regular lup cheong, liver lup cheong, salted mackerel fish and dark soy sauce. The ingredients are all tender with their rich flavours all well infused into the rice. 

The tender rice was slick and moist yet nutty. Mixed with the crispy rice crust, it is marvellous to me.

If you are in the mood for claypot chicken rice, I suggest you may try Geylang Clay Pot Rice 芽笼瓦煲饭.

A short video I made with German GEO magazine about Geylang Clay Pot Rice.


Restaurant nameGeylang Clay Pot Rice 芽笼瓦煲饭

Address: 639, Geylang Road, Lorong 33, Singapore 389570
GPS1.314292, 103.887898
Hours: 11:30am to 4:00pm (Lunch) | 5:00pm to 12:00 midnight (Dinner) (Closed on Monday)
Phone: 6744 4574

Non Halal

Date visited: 21 Apr 2015

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