Have you always wanted to have authentic claypot rice that is smoking hot, but hated the long wait in the coffeeshop heat?
Here at Geylang Claypot Rice, you can have the best of both worlds - enjoying claypot rice cooked the traditional way, yet catch up with family and friends over the wait in an air-conditioned environment.
Geylang Claypot Rice is richly steeped in heritage, having operated in Geylang Lorong 33 under its founder Mr Ng (or Ah Tiam) for more than 30 years before shutting temporarily and then re-opening in its current premises since 2019.
The move means ditching its sweltering coffeeshop environment for a swanky place that takes up three shop units. It is a double-edged sword - while the interior is undoubtedly cleaner, brighter, more spacious and boasts a contemporary yet retro facade, the atmosphere, though, has a rather touristy vibe. Thankfully, one crucial thing has been retained - its traditional method of cooking over charcoal fire.
We were told that our order for the claypot rice would arrive in half an hour. With good company, the 30 minutes breezed past effortlessly, and the food arrived as promised - almost precise to the last second.
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| Signature Claypot Chicken Rice (M) |
Claypot uncovered, and the appetizing sight above appeared before us. I scan the circumference of the layer of rice and was delighted to spot a rice crust at the edges that appeared uncharred and crispy. Beautiful.
Here at Geylang Claypot Rice, the addition of the dark sauce and the corresponding mixing is done by the staff - you get to sit back, relax, and take in the sights and smells. Or in my case, an unblocked, "first-row seat" to film the whole process.
But the crux of the matter - how does it taste? All the essential ingredients of good claypot rice were present (something I would expect from a veteran in the industry). Succulent chicken pieces, quality lup cheong, salted fish bits, crunchy chye sim... the major plus point was that they got the moisture of the rice spot-on - neither too mushy nor overcooked, with a layer of 锅巴 at the bottom that was done perfectly. Based on that alone, I would rate it as the top few around for sure. But for me, the chicken pieces could have done with a longer marinade and the salted fish just did not permeate the rice enough (I'm not sure if it was due to the lack of quantity or quality of the salted fish). The accompanying chilli was of the sambal type that I felt didn't complement the rice. Overall, it's one of the better claypot rice I have tasted, but definitely not the best.
Our party of four also went for its zi char dishes.
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| Beancurd with Prawns |
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| Pork Ribs King |
The slices of Pork Ribs King were sufficiently tender even though they were thickly-sliced. Sour more than sweet, it was one of the better dishes on the night.
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| Crabmeat Rolls in Beancurd Skin |
Crabmeat Rolls in Beancurd Skin was a miss though. We couldn't make out any crabmeat and it felt like meat rolls instead. It was a tad over-fried too, and hence lost its juiciness. A no for us.
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| Sambal Kang Kong |
The Sambal Kang Kong was good! The sambal was fragrant and competently spicy, while the vegetables retained their crunchiness. Good skill for this dish. Simplicity at its best. A must-order!
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| Moonlight Hor Fun |
We got the Moonlight Hor Fun to round off our meal. It turned out to taste like a weak version of char kway teow. Open verdict for this one.
All in all, while zi char is not their forte, I would still recommend Geylang Claypot Rice for traditional charcoal claypot rice in a hassle-free, clean and comfortable environment. If your meal party is firmed up, you can also call to order in advance at 6744 4574 to cut your waiting time.
Geylang Claypot Rice 芽笼沙煲饭
361/363/365 Beach Road, Singapore 199576
Opening Hours: 12pm - 2.30pm; 5-10pm. Closed on Sundays
Date of Last Visit: 30th May 2022
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