Luckily we were told by other patrons that they were not the authentic and we went ahead with Hing Kee Staff and there she brought us to the entrance near the back alley and walking up into a frail wooden stairways that I felt may collapse any time. Hing Kee's Claypot Rice popularity is evident as they have a few shops and it was fully packed.
Besides claypot rice, they are also serving other Chinese cook dishes. Menu contains 3 languages, Mandarin, English and Japanese.
While waiting for the pot of rice to be ready we had these oysters cake to fill our stomachs. Though a layer of grease paper was placed at the bottom to adsorb the excess oil, before the oil can be fully absorbed by that piece of paper, they were already down into our hungry stomachs.
Afterall, it was a good experience for me as we seldom get to see this happening in Singapore. As a whole experience, their rice was skillfully cooked and hearty. However, I'm still not very use to the Cantonese Style of Claypot Rice and find it an average fare. I prefer the few popular ones back home instead.
蠔餅(細)$30， 其實非常一般，魚露3催4請先提供。蠔仔肉係有但不多，粉漿炸起吃不到美味只有脆。朋友覺得台灣蚵仔煎更佳，而小弟就更愛德記嘅蠔餅(始終人哋係潮州菜酒樓)
蝦醬通菜炒鮮魷: 最正常的小菜。或者我去興記食小菜都無咁嬲
終極地獄食物-陳皮黃鱔煲仔飯:50幾蚊食呢個見到都想的煲仔飯。開頭見到話有陳皮都怪，但不知好彩還是不好彩，我又聞唔到陳皮味喎。我無諗過黃鱔咁粗好似白鱔咁(傳說中打激素的黃鱔才能咁粗大)，最慘情的是黃鱔未有劏只是橫切成1塊塊..
連腸臟都見到晒，米飯瘦弱欠飯香，我好難相信係炭爐火煮成! 其實小時在油麻地一帶自修溫書，小弟是曾經親眼見過興記夥計在後巷用腳洗米(穿拖鞋工作，不是酒莊擠葡萄的場景),且是用煤氣爐將米煮熟才放炭爐加餸再略煮，著實不能說百分百炭爐。真的不知自己時運低定膽生毛，今次親眼見有幾不堪，以後可以更肯定無下次了。
同期加送萬年油炸蠔餅一相
嚟呢度当然要点佢地嘅煲仔饭啦，我比较中意呢个腊肠滑鸡煲仔饭，做得比較正宗，双拼可以食到两种口味，滑鸡做得比较好，蒸得刚刚够时间，好滑，腊肠我都好中意，瘦肉多肥肉少，煲仔饭当然要食埋个底，呢个先系精货，做得好香脆。
炒花甲就感觉一般，无咩特别，但都不过不失，味道还可以，中意食海鲜嘅朋友仔可以试。
椒盐濑尿蝦，做得都算唔錯，蒜頭炸得好香，味道都幾好，不過分量唔大。
煎蠔餅嚟到就一定要試，料足，好多蠔肉，又新鮮，煎得又香口，調味又適合，總之就系好好食啦。
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