Old School Claypot Rice
Lian He Ben Ji Clay Pot Rice 联合本记砂锅饭
Why locals love it
Seldom do you still get claypot rice cooked over charcoal (the original method of cooking), most just cook over gas, or some even in a rice cooker then served in a claypot (gasp!). Lian He Ben Ji uses a combination of gas and charcoal, the former for efficiency while the latter to retain the unforgettable flavours of yesteryears.
Why you should visit it
The rice is first boiled over a gas flame to evenly cook each grain, then ended off over a charcoal flame to infuse the smoky tones and to crisp the rice bits on the bottom of the pot which is what many believe to be the best part. You have a choice of either chicken or preserved pork with salted fish in your claypot rice, both are equally good.
Special tip
Also try the traditional Cantonese boiled soups, each portion is good for two to three to share.
Mon-Su: 16:30-22:00