Claypot Rice

Chinatown is also about food, Chinese food. In the old days, 1960s, in the evening, one could find tables decked out on the streets and one could order many kind of food. One of the popular ones must be the claypot rice (called sar-poh fan in Cantonese). Rice with an assortment of ingredients and add-ons, depending on the orders, are cooked in a claypot, first on a stove with very strong charcoal fire, and then, moved to the next stove, progressively, with each stove giving less heat.

These days, squeezed in a small stall space in the Chinatown Food Centre (along Smith St), it was quite feat handling it and meeting diners' demands in a small space. For those of us who enjoyed the claypot rice, the patience to find a place and wait for the pot will pay off.

I tried this at the Chinatown Food Centre, the stall named Lian He (Ben Ji) at 02-128, Chinatown Food Centre, facing the Sago Road side. While it may not be the best, well, it is surely something synonymous with the old Chinatown.