When it comes to local claypot rice, Lian He Ben Ji is probably the biggest name that comes to mind. It is after all the proud holder of a Michelin Bib Gourmand, with a history that stretches back more than 40 years. The last I tried Lian He Ben Ji was almost 30 years ago with my Dad, hence I was looking forward to trying their highly-touted claypot rice once again.
The owner is a Mdm Lim, who was busy tending to the neat array of claypots steaming over charcoal fire when I visited. Indeed, this traditional method of cooking gives the rice the alluring, smoky flavor that draws in so many regulars over the years. As the rice is cooked in each claypot from scratch (rather than using pre-cooked rice like most stalls in food courts do to cut time), one order typically takes approximately 40-45 minutes of preparation time. Thankfully, you may pre-order by calling in and stating your arrival time - just make sure you arrive punctually or your order will understandably be given to the next customer-in-line.
My dinner party of 4 pre-booked for 6.30 pm on the day. We arrived slightly before and the claypot rice arrives at the table at 6.30 pm sharp. Amazing precision, that must have come from years of experience repeating the same preparation cycle.
Our $30 portion was fairly reasonable in terms of size and yielded about two full bowls per person. All the essential ingredients were present - large chicken pieces, chinese sausages, waxed meat and cai xin. Ideally, you should remove the ingredients at the top layer on to the side plate, then add in the dark sauce and oil to the rice according to your preference; give it a good stir and then you're ready to dig in.
Taste-wise, we all felt that the rice was lacking in a stronger aroma of the salted fish. In fact, we thought it was missing entirely until we clarified with Mdm Lim who mentioned that we could have mixed it in with the rice inadvertently. Nevertheless, it simply meant that the flavor was not strong enough. I could taste the chinese wine in the chicken pieces, but would have appreciated if there were more skin as I felt that they were a little too dry for my liking. Still, the rice had a nice smoky flavor that I liked. I love my 饭焦 or 锅巴 - the crispy rice at the bottom of the claypot but today, it was unfortunately too charred to be consumed.
Overall, I would say given its reputation, it was a little underwhelming for us on the day. Yet it has a strong following of regulars who swear by it; perhaps, we had caught them on an off-day. Hopeful of a better experience next time!
Do check out my TikTok clip here to have a closer look at the food!
Lian He Ben Ji Claypot Rice 联合本記沙煲饭
Chinatown Food Centre #02-197/198/199
Opening Hours: Opens 4pm to 9pm, Closed on Thursdays
Date of Last Visit: 20th June 2022
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