Ho Lee Fook Claypot 口里福

Smooth, wobbly eggy tofu with a slightly crisp exterior, served in a savoury, starchy, and meaty sauce. A simple classic dish that is always a pleasure to enjoy.

This dish can be cooked with sambal or garlic. We chose the garlic style. The eggplant is deep-fried to retain its natural taste and texture before being tossed into a savoury meaty sauce infused with hints of garlic. This preparation helps the eggplant absorb the flavours without becoming too soggy. Appreciated for the effort done.

Tender chicken stir-fried with a rich, savoury, and starchy sauce in the claypot under bold fiery flames. It has mild spiciness, and the bubbling sauce resembles a roux texture, which can be slightly salty. Pairing it with rice balances the flavours perfectly.

Generous portion of pearl rice topped with a flavourful amount of tender chicken, marinated thoroughly, alongside savoury Chinese sausage that adds umami and slight greasiness. Chilli padi and dried chilli provide a spicy kick, though there is an option for no spiciness. A ladle of their secret dark sauce adds a sweet-savoury element, and a sprinkle of spring onions serves as garnish. After mixing, those who enjoy stronger flavours will find it just right. Some, like us, may find it a bit salty, but the flavour is balanced with a slight spicy punch. The texture is chewy, saucy, and smooth, with occasional crisp scorched rice pieces.

Holi F! Not Your Traditional Claypot Rice but a Modernised Take on It!? 🤨

With prices starting from $6.50, you get to savour these zi char-style rice dishes served in a claypot. These claypot rice do not have the burnt crispy bits you might be looking for, nor is the rice cooked from scratch in the claypot in the traditional way. Instead, the rice is pre-cooked to ensure it remains soft and fluffy when placed neatly inside the claypot. The slight crisp texture develops as the rice cooks further in the claypot, but it does not burn at the bottom or sides. While I am a fan of eating 锅巴 (scorched rice or Chao Ta bits), which adds crunch, it can be unhealthy. This modernised preparation feels much healthier, even though it lacks many crispy bits.

They use pearl rice, which has a smooth, starchy, sticky yet firm texture, and it pairs well with the sauces.

Signature Chicken Claypot Rice (S) ($8)
Generous portion of pearl rice topped with a flavourful amount of tender chicken, marinated thoroughly, alongside savoury Chinese sausage that adds umami and slight greasiness. Chilli padi and dried chilli provide a spicy kick, though there is an option for no spiciness. A ladle of their secret dark sauce adds a sweet-savoury element, and a sprinkle of spring onions serves as garnish. After mixing, those who enjoy stronger flavours will find it just right. Some, like us, may find it a bit salty, but the flavour is balanced with a slight spicy punch. The texture is chewy, saucy, and smooth, with occasional crisp scorched rice pieces.

Signature Kung Pao Chicken ($6.50)
Tender chicken stir-fried with a rich, savoury, and starchy sauce in the claypot under bold fiery flames. It has mild spiciness, and the bubbling sauce resembles a roux texture, which can be slightly salty. Pairing it with rice balances the flavours perfectly.

Minced Meat Eggplant ($5.50)
This dish can be cooked with sambal or garlic. We chose the garlic style. The eggplant is deep-fried to retain its natural taste and texture before being tossed into a savoury meaty sauce infused with hints of garlic. This preparation helps the eggplant absorb the flavours without becoming too soggy. Appreciated for the effort done.

Minced Meat Tofu ($5.50)
Smooth, wobbly eggy tofu with a slightly crisp exterior, served in a savoury, starchy, and meaty sauce. A simple classic dish that is always a pleasure to enjoy.

Thank you @holeefookclaypot for the invitation! 🥰

Music Credit:
Modernised Claypot Rice by mehmehfoodventure
Music Generated by SunoAI
.
🚩Ho Lee Fook 口里福, 941 Upper Serangoon Rd, Singapore 534709
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #砂煲饭 #ClaypotRice #mincedmeattofu #mincedmeateggplant #kungpaochicken #chickenclaypotrice #HoLeeFook #口里福 #claypot