Claypot & Cooked Food Kitchen – Authentic Cantonese Delights Available Only for 3 Hours!

Claypot & Cooked Food Kitchen, a hidden gem led by the seasoned Cantonese chef, Uncle Hong, stands as a beacon for authentic, traditional zichar cuisine. Revered for its old-school charm, this renowned hawker stall in Chinatown has gained widespread acclaim, especially for signature dishes such as sweet and sour pork and braised fish head. But, here’s the kicker – this joint is only open for a quick three-hour window, making it a legit challenge to snag a plate of goodness.

After hearing the buzz online, we decided to hit this spot for brunch. We rolled in at 9:30 am, placed our orders, and lo and behold, the feast hit the table at 11 am! The wait wasn’t in vain, though. We met a whole crew of Uncle Hong’s regulars who spilled the beans on his cooking skills.

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Uncle Hong started working in the kitchen at the age of 17. He honed his skills in Cantonese cooking at distinguished establishments such as the Hilton hotel and the iconic Lai Wah restaurant, founded in 1963 by the legendary “Four Heavenly Kings of Singapore Cantonese cuisine.” After working alongside esteemed Hong Kong chefs and gaining international experience, Uncle Hong decided to venture into the hawker scene, starting his own stall.

Now, let’s talk about that sweet and sour pork – a sizzling claypot of magic for just $7. The secret? Hawthorn sauce. It’s sweet, slightly zesty, and great when paired with crunchy bell peppers, onions, and juicy tomatoes. And don’t even get me started on the pork liver – perfection simmered in a claypot with scallions and julienned ginger.

The sea cucumber stew is like a warm hug in a claypot. Expect roast pork, mushrooms, and cabbage, all bathing in a savory sauce. The sea cucumber delivers a delightful crunch and robust flavours. The braised fish head, priced at a reasonable $25, features a fried fish head doused in a tasty gravy, a delectable mix of vegetables, crispy-fried taro pieces, tofu, cabbage and capsicum.

Uncle Hong’s rendition of prawn paste chicken stands out. Fresh chicken pieces are marinated in a light batter with a mild prawn paste flavour. This might get some mixed opinions, but worth a try.

We love the Salted Fish Char Siew Shrimp Fried Rice, it is full of wok-hei! The dish, adorned with fresh prawns and real char siew has received some serious wok action. They say we’ve gotta try his hor fun next time. Looks like round two is in the cards!