A piping hot claypot of rice topped with white eel and frog, finished with savoury black bean sauce and sprinkled with spring onions and chilli. The white eel was chopped into bite‑sized pieces, the meat smooth and tender, though you need to be careful of the bones. The flavour was savoury and umami, thanks to the black bean sauce infused into it. The frog, on the other hand, was clean, springy, and chewy, with a light yet comforting taste. The rice itself carried no flavour, so it was best to drizzle soy and dark sauce over it. If you do not like charred bits, eat it immediately when served. Otherwise, leave the rice to cook for a few more minutes before opening the lid to enjoy the crispy semi‑charred scorched rice. Compared to SG or MY versions, this one lost out as the taste was plain, no intensity and lacked smokiness and socarrat, but it was still a pleasant bowl to have if you are there.