Geylang Claypot Rice

How many of you have trouble deciding what to eat when it comes to meal time? Is it a blessing or  a curse? Half glass full or empty? Life is the same is it not in successful or less successful countries? Your problem is you do not know what to eat despite being spoilt for choices. Others have less or nothing to eat. So having a meal and food on the table is a constant reminder of your blessing.

But if you live in Geylang, you have everything, including the dark side and back alleys but plenty of good food. Do you like clay pot rice? Then you could check this out.

They do pork ribs, fish-maw, sea cucumber, different types of steam fish like garoupa, soon hock, threadfin and their signature fish clay pot.

The food here reminds me of Joo Hing Restaurant at Joo Chiat.

The dishes are typically local not leaning towards any particular dialect group but a combo of all. You will find a mixture of  Hokkien, Teochew and Cantonese influence here and there.

We started with a simple but delectable lotus soup that tasted entirely like home made. 

This home made tofu with large, sweet and crunchy prawns is so easy to eat and always a favourite. 

They even have soft shell crab that we tried.

You should not come to a clay pot restaurant without ordering clay pot rice. The usual ingredients of chicken, chinese sausages,vegetables, some salted fish for flavour, quality dark soy sauce in a clay pot and it comes up with a fragrant and delicious meal with a distinct burnt taste. In fact, some people love to eat the burnt parts. 

This is a popular food not only n Singapore but also in Malaysia and of course the southern region of China. This is a simple and traditional food that is a great concoction. 

I like to dip all the meat in dark soy sauce with red cut chilli. I finished the soup and revisited the pork rib and found that the meat was very soft and tender.

Savoury food at Geylang Lorong 33.

Because I too have occasions that I know not what to eat so I have to move elsewhere in search of food. Food, oh glorious food.

Comments

Post a Comment

Popular posts from this blog

Uncle Choo

Image
Preface It has really been awhile since I have last written and published an article on my blog with the last being in October last year. Before that I have been writing and publishing non-stop for 15 years since 2008.  I was not suffering from writer's block. They say running water never grows stale. So I have to move on to other things since the pandemic has ravaged and torn all asunder. No matter how passionate you are about anything, you will find that after an absence for sometime, the engine gets cold and you find it harder to start.  Just too darned busy and being too busy with one thing means one becomes lazy with the others. The law of compensation. A hiatus if you must.  Covid made it worse as there was no more travelling since borders were closed and eating locally and overseas were curtailed. So I could not write about these things. In fact, I laid out my travel luggage, sat down and spoke to them - "We are not gonna travel for a few years". They have since be
Read more

The Kallang Roar! (Part Three)

Image
Back in the good old days, we have four other national teams. Besides the National Team (The Lions), we also have a B team (The Cubs). Then we also competed in the Sultan's Gold Cup fielding a team called Singapore Malays. We have the Singapore Indians playing in the Bardhan Cup and the other being the Singapore Chinese team also competing aga inst Malaysian state teams in the same format and also the Ho Ho Cup triangular among Singapore, Malaysia and Hong Kong. In 1976, Englishman Trevor Hartley became responsible for the Singapore team at age 28. I can't remember which year Singapore beat Malacca 6-2 and Lee Bee Seng was sent off for punching an opponent who must have trampled on him. Here is Bee Seng with Brian Rozario. In the same match Quah Kim Song was sent off too for fighting. And I said wow! Malaysia Cup is like that? I like! (Pix - Lee Bee Seng with Brian Rozario). And can you believe this? Before all these we have Mike Walker who played Kim Song a
Read more

The Hainanese

The Hainanese are people from Hainan who originated from Hainan Island - the smallest province of China at the Southern most tip. They were originally fishermen from Fujian and Guandong and later settled over there. The Hainanese, part of the Chinese dispora migrated to different South East Asian countries including late comers to Singapore worked in ships as sailors, opened their own coffee shops or restaurants, bakeries or bars and worked as cooks and chefs and others at local hotels.  Hainanese in Singapore made up 7% of the Chinese population. The Hainanese came to Singapore much later than the Hokkiens and Teochews who are already well entrenched in trade and commerce. Originally they also have problems communicating with other dialect groups as their language seems unintelligible to the others but they began to carve out a name for themselves working for wealthy Europeans including as canteen operators for military bases.  Hainanese are especially with food and beverage.
Read more