Claypot rice specialist Claypotfun beefs up its menu to include all-day dim sum, congee and cheong fun.
Contributed By Dawn Seow
If you love steamed milk pudding, you might just want to drop by Claypotfun, which serves up a surprisingly authentic version of the Hong Kong specialty. While it does not have the special top layer of skin that is actually curdled milk (also known as ‘double skin’), the taste of the pudding is authentic, with the same sweet and thick, milky flavor. The steamed milk pudding is one of the offerings in Claypotfun’s revamped menu.
The two-year-old establishment, which started out with its signature claypot rice and home-brewed soups, has unveiled a new, all-day dining menu which includes homemade cheong fun (steamed rice rolls) and savory dim sum as well as quintessential Hong Kong desserts, concurrent to the expansion of its seating capacity from 55 to 150. Even so, it has retained its old world charm, with an interior decked out in ‘60s memorabilia such as a vintage turntable, typewriter, basin and glass Coke bottles.
One notable newcomer is the Pan-Fried Yam Cake (S$3.50), generously stuffed with portions of dried shrimp and yam; for an extra kick, eat it with Claypotfun’s sambal belacan. The Pan-Fried Carrot Cake (S$3.50) and other popular classics like the Hong Kong ‘Bolo’ Bun (S$2.50), Crispy Bun With Butter And Kaya (S$2.50), and Crispy Bun With Butter And Condensed Milk (S$2.50) are also part of the new menu.
The star, however, is the cheong fun, which is handmade from scratch the traditional way. Firstly, old rice grains are milled into flour, then mixed with water and turned into a paste before being steamed into silky, fine-textured white sheets. This Hong Kong-styled cheong fun is thicker than the regular local ones, and tastes best when eaten with the superior soy sauce concoction.
Several fillings are available, including Fresh Prawn with Leek (S$4.50), Luohan Vegetarian (S$4) and Mushroom And Sliced Chicken (S$5). The most interesting filling is the Fried Fritter Cheong Fun (S$4), which is essentially cheong fun wrapped around crisp you tiao.
There is a wide array of claypot congee (S$5.50-S$7.50) to choose from. Prepared with whole short-grain rice, the congee is cooked with fish stock to a smooth consistency yet with some remaining bits of rice for bite. Choose between the nourishing and fragrant Ginseng Chicken Congee With Wolfberries to Sliced Fish Congee which consists of both fresh and fried fish pieces for textural contrast, Pork Liver Congee, Salted And Preserved Egg With Pork Congee and Frog’s Legs Congee.
If a nostalgic meal amidst the relaxed surroundings of East Coast is what you’re looking for, give Claypotfun a try.
902 East Coast Parkway
Block B #01-11
+65 6440 7975