Available for lunch and dinner from now to 31 August at White Rose Cafe in York Hotel Singapore, you can now enjoy these hawker favourites that originated from Kuala Lumpur and Klang. My favourite from the four has got to be the Claypot Lao Shu Fen as the piping hot stir fried mee tai mak has the wok hei aroma and the addition of the egg before serving gives it a nice creamy texture. The other claypots include the Tai Lok Mee, Bak Kut Teh and Chicken Rice, which I will also recommend the tai lok mee for the rich and savoury flavour known the dark soy sauce mixture that latches onto the noodle well. Each claypot order also comes with an Air Mata Kucing, a herbal drink made from boiled monk fruit, dried longan and winter melon sugar.