Sembawang Traditional Claypot Rice is a family business run by Don Giam, his wife, Doris Wu and his son, Adrian Giam.
This humble restaurant is barely 2 years old and it’s already drawing in the crowds with its mouthwatering dishes.
Traditional Claypot Rice 原味沙煲饭 is one of the signature dishes here. Cooked in the traditional way with premium raw rice, chicken, salted fish, Chinese sausage, vegetables and their special recipe made using 10 spices and herbs, cooked over a charcoal stove. Stir in the dark soy sauce and sesame oil, and you have a bowl of fragrant Claypot rice that is a meal by itself.
San Lou Bee Hoon 三楼米粉 is another of the restaurant’s signature dish.
Salted Fish, Minced Meat Bean Curd 咸鱼肉碎豆腐
If you thought Deep Fried Salted Egg Bitter Gourd 咸蛋苦瓜 will make eating bitter gourd a less painful experience, you are in for a surprise. Although the sliced bitter gourd has been deep fried and coated with fragrant salted egg sauce, it does little to camouflage the bitterness of the bitter gourd.
Crispy Salted Egg Sotong 咸香苏东 is definitely the highlight of the meal. The battered sotong (squid) is deep-fried and bathed in a delicious salted egg sauce. Savoury salted and satisfyingly-crunchy with a soft inside, this dish makes the Western version calamari lose colour.
I had high hopes for the Cereal Prawns 麦片虾 but it was a letdown. The cereal is a little dry but still crunchy and the prawns are juicy, but the two just does not come together. They are simply, cereal and prawn, not cereal prawn.
Although Sembawang Traditional Claypot Rice has its hits and misses, I believe that it is still a good place for families and gatherings with its spacious design and wallet-friendly prices.
Sembawang Traditional Claypot Rice
Address: 4 Jalan Tampang
Opening Hours: 11am – 10pm