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2017-05-03
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As the cold weather rolls away for spring's bleak mixture of rain and sun, there's nothing more comforting than claypot rice. The location is a little far out, nesting inside the cooked food court inside of the wet market – but it's all worth it when it comes down to the food itself. Claypot rice has quite the traditional standing in Hong Kong, and the common contenders are the ones that dominate Temple Street. The usual choices are usually chinese preserved sausages, perhaps chicken, and a gene
Claypot rice has quite the traditional standing in Hong Kong, and the common contenders are the ones that dominate Temple Street. The usual choices are usually chinese preserved sausages, perhaps chicken, and a generous mix of soya sauce. Things to look out for in a good pot of claypot rice: the charred bits at the sides of the pot, full of blackened crispy goodness waiting to end each bite with a satisfying crunch. This place has all of the above: traditional & modern claypot rice offerings, charred bits, friendly ladies, all at a comfortable air-conditioned area. For the price, around $70+ a pot, the size is good for one, and comes with either the soup of the day or a drink.
We got the seafood, which features two huge sweet scallops, and the foie gras with mushrooms. Each came piping hot, and the sweetly-salty smell when the cover was finally lifted, it was enough to wake up any nearby appetites. The sauce was super fragrant, and mixed well with the rice. The ingredients were also plentiful, at least for the foie gras choice.
There could have been more seafood to go with the rice, but they were succulent enough. The winner was definitely the former, because each spoonful of rice was hearty, earthy with the taste of mushrooms, creamy with the chunks of duck liver, and when you hit the crispy bits, you know you've found a winner pot of claypot rice here.
张贴
