Boasting savoury marinated meat and vegetables atop rice slathered with flavourful sauces, clay pot rice is a popular dish in Singapore that’s traditionally cooked over a charcoal stove to give it a distinctive smokey wok hei flavour. Geylang Claypot Rice is one of the last few on the island to cook the dish using charcoal, and also one of the most popular. So much so that it was approached by the Zouk Group to make its Vegas debut, alongside Springleaf Prata Place and Boon Tong Kee at Famous Foods Street Eats, a hawker-inspired food market at Resorts World Las Vegas.
The brand first opened four decades ago in a coffeeshop in Geylang Lorong 33, before moving to Beach Road in 2019 and also earned a Michelin Plate in 2016. The Weekly got in touch with second-generation owner Chris Chang, who tells us more about showcasing the brand’s dishes overseas, new innovations, and how he thinks hawker culture can be preserved.