The Uncle Sam's Claypots @ CityVibe (Clementi)

When it comes to the word “claypot”, the first thought for most Singaporeans will be claypot rice.

Cooked under intense temperature and usually layered with Chinese sausages, chicken meat, some leafy vegetables and maybe a few cubes of salted fish, this earthen dish has been around for a long long time (supposedly 2000 years). Although a great favourite for the older generation, I was never a great fan of this dish, supposedly because of the salted fish (I really dun see the reason why people like salted fish, salted eggs etc. Give me smelly tofu, century eggs anytime!!).

My affair with this dish started in Kuala Lumpur, Malaysia one evening when I (plus a few people of whom my old memory cannot recall) was walking along Petaling Street. A waft of pungent, burnt smell lingered in the air and right in front was a crowded roadside stall with around 20 burners, filled with claypots. I had to have it (a hungry man is a despo one) and the rest was history.

Today, I am not going to compare Malaysia claypots versus Singapore claypots; each has its good and bad.

I am going to review this particular famous claypot specialized restaurant with roots in CBD (next to the only MPH in CBD and near to the SIA building) and branches in Clementi (City Vibe). It was quite nostalgic since I always passed by the shop in CBD whenever I needed a free meal from my sister, who coincidentally used to work in the building opposite the shop. But no, I never did try it because I was never a big fan, remember? Read paragraph 2!

A few dishes were ordered:

Boneless Chicken Claypot Rice

If you are looking for separate sesame oil and dark soya sauce to go with your claypot, you will be disappointed . Not only was it added for you before serving, the taste was also not as "tasty" as what most have been accustomed to. By "tasty", i mean sweet and oily. Hence, the claypot you get here is not too sweet and neither too oily, which should definitely make a few people happy.

BUT, the burnt rice (known also as guo ba) layering the bottom of the pot was so marveliciously crispy!! Older people should be mindful of that (the teeth and the dentures, if any)! And you can see from the first picture (above), every rice

*post note* i spoke to a few friends who had patronised the shop and most of them commented that the claypot was not so flavourful compared to others. However, i maintained that it was still the healthier choice without the immense sweetness and oiliness usually found.

Price: $8.00

Crab Bee Hoon Claypot

How bad can crab bee hoon be? So long a fresh crab was used, the sweet taste of seafood will definitely thrive in any normal broth. This dish was no different from those served in Mellben, Uncle Leong. Oh, it contained clams by the way! A nice addition and was definitely a booster to the broth.

Price: $15.80

Thai Otah

Although it might have looked meaty, it was really nothing great, nothing fanciful, nothing notable... without charcoal. Give me the otah from yishun block 700+ (opp yishun mrt station) or jalan kayu anytime!

Price: $4.00 for small (4 pieces)

Stir Fried Kai Lan

Crunchy and the no-expense-spared fried garlic complemented the dish so well!

Price: $6.00

Chendol

Laden with rich, sweet, fragrant gula melaka, this dessert was quite expensive at $2.50 per bowl. It is, however, one of the better chendol i had.

Price: $2.50

Note:

• Citibank cardholders have 15% .
• Members (of Uncle Sam Claypot) have 10% on weekdays and 15% on weekends.
• To sign up for the membership, it is free (as of 16 September 2009) so long you spend $40.

Will I Go Back?

Most Likely!

i want to try other types of claypots!