Best Claypot Rice in Singapore

A guide to claypot rice in Singapore

Claypot rice in Singapore is a slow, filling hawker meal. Rice is cooked in a small clay pot, topped with meat and finished with sweet dark soy sauce. It takes time to make, so it suits a relaxed dinner. This guide explains what is in it, how to eat it and where to find it.

What is claypot rice?

Claypot rice is a Cantonese dish. The cook puts rice and water in a clay pot and heats it over a strong flame. Some stalls use charcoal, and others use gas. When the rice is nearly done, the toppings go on top and steam in the pot.

The heat from below forms a crispy, golden crust of rice at the base. Many people think this crust is the best part. Locals scrape it off and mix it with the soft rice above.

Common toppings

• Chicken: pieces of marinated chicken, often on the bone.
• Chinese sausage: called lap cheong, it is sweet and a little fatty.
• Salted fish: a small amount adds a strong, salty taste.
• Waxed meat: called lap yuk, this is cured pork belly.

Most stalls offer a set mix of toppings. Some let you add extras or leave out the salted fish. Many also sell a plate of green vegetables or a bowl of soup on the side.

How to order and eat claypot rice

1. Order first, then wait. Each pot is cooked from scratch. You may wait 20 minutes or more, especially at busy times.
2. Choose a size. Many stalls sell small pots for one or two people and larger pots for groups.
3. Add the sauce. The pot comes with dark soy sauce, and sometimes oil or chilli. Pour some over the top.
4. Mix well. Stir the toppings, sauce and rice together. Then scrape the crispy layer from the bottom and sides.
5. Take care. The clay pot stays very hot for a long time. Do not touch it with bare hands.

For more on mixing and the crust, see our step-by-step guide, How to Eat Claypot Rice. Other local dishes are covered in Hawker Dishes Explained.

Where to eat claypot rice

Claypot rice is sold at hawker centres, coffee shops and some Cantonese restaurants. It is more often a dinner dish, and some stalls open only in the evening. Check before you travel across the island.

Lau Wang Claypot is a Cantonese spot in the Balestier & Toa Payoh area, listed among our hawker favourites. While you are in the area, you can also try Boon Tong Kee (Balestier) for Hainanese chicken rice. Another option is Founder Bak Kut Teh (Balestier) for peppery pork rib soup. See more on our Balestier & Toa Payoh page.

To fill a day nearby, visit the Sun Yat Sen Nanyang Memorial Hall, a heritage site in the same part of town. Want more Cantonese food? Browse our Cantonese list or the wider Hawker Favourites list.

Prices and tips

• Rough cost: a small pot at a hawker stall often costs around S$6 to S$12. Larger pots for three or four people cost more. Prices change, so check the menu board.
• Share a big pot: a large pot shared between a few people is good value. Add soup or vegetables on the side.
• Allow time: skip claypot rice if you are in a rush. It is a meal to sit and wait for.
• Diet notes: most versions contain pork, soy sauce and salted fish. Ask the stall if you need to avoid any of these. Read Eating at Hawker Centres With Food Allergies for more tips.

FAQs about claypot rice

Why does claypot rice take so long?

Each pot is cooked from raw rice when you order. The rice needs time to cook through and form a crispy base. Most stalls do not cook it ahead.

Is claypot rice spicy?

No. The dish is savoury and slightly sweet from the soy sauce. Some stalls offer chilli on the side if you want heat.

Should I eat the crispy rice at the bottom?

Yes. The golden layer is a big part of the dish. Scrape it off and mix it with the rest. Leave any black, bitter bits.

Can I order claypot rice for one person?

Yes. Most stalls sell a small pot for one or two people. It is a full meal on its own.