We tried Singapore’s best-rated claypot rice
After visiting and sampling several best-rated food establishments on Google, I’ve come to a conclusion that even though a stall has a high rating, the food may not be that good. For the next instalment of our best-rated series, claypot rice takes the spotlight, and my investigative digging led me to Golden Chef SG (金师傅) at 256 Yishun Ring Road.
“Huh? Just a 1-month-old stall and it already has a 4.9 star rating out of 5 with a total of 153 reviews (at the time of writing)? Did they bribe the customers with free food?” That was exactly what I thought when I first discovered how new they were.
To test its authenticity, I was more discreet than usual. I revealed my camera only after I made payment and finished the food. Because, ahem, I was once a chef, and we tend to cook more carefully when we notice someone snapping photos of our dishes.
Golden Chef SG is setup by 3 young dudes from Johor Bahru: Yu An, 26, Huan Rong, 23 and Marcus, 23. Yu An and Huan Rong (pictured above) got to know each other while they were chefing at Jumbo Seafood for over 2 years.
Yu An not only wanted to sell his childhood-favourite claypot rice, but also wished to create something that no one else has ever attempted. They decided to venture on their own, and later roped in Marcus, who has experience in Western cuisine.
What I tried at Golden Chef SG
The Cheesy Half Shelled Scallops & Fresh Prawn Claypot Rice (S$9.80) looked like something that claypot traditionalists might consider blasphemous. If lasagna and baked rice had conceived an infant that took a nap inside a claypot, it would look like this.
The claypot rice was served with a couple of half-shelled scallops, 2 peeled prawns, broccoli, tomato sauce, then topped with torched cheese. As I attempted to toss everything, the rice at the bottom had already stuck to the base of the claypot, requiring some effort to separate it.
I was then rewarded with chunks of smoky, crispy charred rice clusters, flavoured with the slightly tart tomato gravy and juicy bits of onion.
The prawns were surprisingly plump and succulent, almost akin to those served in restaurants (if only there were more).
The scallops didn’t disappoint either; they were cooked to perfection. The cheese tied everything together, making each spoonful more decadent and rich. Overall, it was like a fusion of tomato baked rice, infused with the smokiness coming from the claypot.
Moving on, it was time to try what everyone is familiar with, the Signature Chicken Claypot Rice (S$8.80). The rice had chunks of chicken, Chinese sausage slices and green veggies, with an artfully-drizzled dark soya sauce on top. On the side, a small saucer of homemade chilli was served.
After mixing everything, the white grains of rice gradually transformed into what my colleague calls a ‘milk tea’ shade. From the first mouthful, I was already sold. It had all the traits that a good claypot rice possesses: flavourful, smoky, aromatic and lots of charred crispy bits.
The chicken was not only tender, but the seasoning managed to penetrate the flesh thoroughly— definite plus points for that! My dining partner commented that the Chinese sausage served at other establishments sometimes has an unpleasant oily taste. Thankfully, the lap cheong here was delicious and got his approval.
There were also tiny but mighty pieces of salted fish which weren’t overly salty, but provided a gentle savoury kick that uplifted the dish.
As for the house-made chilli, it was a sneaky little ninja. It initially tasted like the typical lime-flavoured chilli dips often served with chicken rice. But nothing prepared me for the surprise burst of heat that made me cough a little.
It was like a tiny stick of dynamite had exploded in my mouth. I glanced at my other dining partner, and her expression mirrored mine exactly.
Strangely, the overwhelming spiciness somehow urged me to keep going back for more. It was addictive and shiok. However, for those who can’t handle the heat, I strongly advise you to tread cautiously.
Final thoughts
The bulk of good reviews for Golden Chef SG comes from its good service, la la claypot and claypot rice.
These 3 guys not only manage to find the right balance between innovation and fusion, but also tackle the classics pretty well. After enjoying both varieties of claypot rice, I feel that they have the potential to go far. However, the 4.9 rating to me is a little too perfect, so I’d bring it down to a more reasonable 4.5.
If you’re on the hunt for a new claypot rice spot to check out, here’s a good place to start.
Expected damage: S$8.80 – S$9.80 per pax
Order delivery: Deliveroo
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