Deng Wen Ji 鄧文记 @ Haig – New Outlet Offers Delicious Smoky Charcoal Claypot Rice & Wanton Mee

Deng Wen Ji 鄧文记 has recently opened their second outlet at a HDB block on Haig Road!

The restaurant prides itself on their charcoal-cooked claypot rice and house-roasted char siew wanton mee, but also offers other dishes as well.

The restaurant has a bright white and yellow exterior, and is furnished with white marble tables.

I tried the Claypot Rice Charcoal Cooked (regular $13, large $23), which features a generous portion of chicken chunks, lup cheong (Chinese sausage), and salted fish. Each dish is cooked over a charcoal fire upon order, and there’s a waiting time of 30 minutes so be prepared to wait!

The chef shared that every ingredient that goes into the claypot is made from scratch, and the use of charcoal promises that each pot has a satisfying charred crust at the bottom. Once the ingredients are all loaded into the claypot, the chef drizzles the dark sauce over, and mixes everything together until all the components are evenly coated in the sauce.

The thick chicken chunks were tender and juicy, and the lup cheong a nice savoury addition. The rice grains weren’t difficult to carve out from the bottom of the pot and had a smoky crisp. The regular portion is good for 2 pax.

Next, I tried the Prawn Noodle with Pork Ribs (Dry/$6)  The yellow noodles were coated with lard oil and had a QQ texture. The prawns were fresh and crunchy, and the pork ribs were tender. However, the soup was a tad too salty.

Last but not least, I tried the Dry Wanton Mee (regular $4.50, large $5.50). The char siew, which was made in-house, had a juicy and slightly smoky flavour that complemented the springy noodles and fried pork lard to a T. The wanton mee came with a bowl of dumping soup which had a peppery kick.

Although the restaurant is still young, its charcoal claypot rice is well-executed and definitely worth making a trip for!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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