How delicious claypot rice is made - Yew Chuan Claypot Rice

I am on a bit of a claypot rice hunt lately and found Yew Chuan Claypot Rice at Golden Mile Food Centre. They have been around for 21 years and are still using charcoal to cook the claypot rice. Their chinese sausage and duck sausage are good and I like their chunky salted batang fish. Good amount of rice crust!

I muse about the fact that in Hong Kong you can get Claypot Rice with different toppings like pork and beef but in Singapore, it seems that there is only one flavour! I think there is an opportunity here for someone to innovate and introduce Claypot Rice with different toppings! What toppings do you think would be a hit? Write your comments below and hopefully, some young hawker might just latch onto the idea!

Yew Chuan Claypot Rice
#01-73 Golden Mile Food Centre
505 Beach Road, Singapore 199583
12pm - 8pm
Closed: Mon, Thurs

Happy Eating
#sgfoodie #sghawker #claypotrice

[cookingwithfluffytiny]

My hk ex colleague said after add soya oil cover back for 1 min. Then can eat, why I don’t know, it seems the oil will crust more rice at bottom. I don like chicken clap or, I agree must have choices.

[karmadekye]

Depending on their mood. Most of the time the aunty there always shout at customers. Waiting time 30 min. 😮

[genghissu]

Is that thick Soya Sauce Ketjap Bengteng Manis? it looks like one the many Indonesian thick Soya Sauce 😋😛😜🤪