If I have to choose between the widely popular claypot rice featured in food blog or reviews verses this stall. I will go for Nan Xing for its rice burn ends this stall has produced that is the key flavours of what claypot rice should have.

Nan Xing serves the similar ingredients as most claypot rice does and ingredients are generous even for one serving. The owner also serves claypot vinegar pig trotters ( need advance order) and bah kut teh.

Unlike most stall who uses only gas , Nan Xing way of cooking is that rice is cooked in gas and finishes off on charcoal to achieve the burnt rice effect that produce the crackling that is addictive.

Not many will appreciate the burnt end but this is how claypot rice should be back in the old school days in Singapore and one will finish off with pot of Chinese tea to pour into the pot with final bits of burnt rice so to soften the rice but to transform in it into similar to chazuke ( Japanese way of eating rice in tea) to overcome hangover.

One can also add salted eggs n salted fish or other extra condiments like Chinese sausages n pork belly or chicken but is not necessary as the existing ingredients served are sufficient.

The dark soy sauce n chilli sauce that comes with it are equally good with dark soy sauce has consistent of sweetness that blend well with savoury of the rice n meat drizzle with their homemade oil that is nutty.

As singaporean, chilli sauce is necessity and it has very nice flavour that is close to chicken rice chilli sauce that goes well either the meat.

Price starts from $8/- and waiting time is around 15 mins and they do have combo meal which comes with all kinds of meat.