10/10/2021
Thank you for the feature and gorgeous
Plating! Singapore Food Story
[[Relocated to Fernvale Hawker Centre and Market]] ๐๐น๐ฎ๐๐ฝ๐ผ๐ ๐ฅ๐ถ๐ฐ๐ฒ ๐ฝ๐ฟ๐ฒ๐ฝ๐ฎ๐ฟ๐ฒ๐ฑ ๐ฏ๐ ๐ฎ ๐ฝ๐ฎ๐ถ๐ฟ ๐ผ๐ณ ๐ ๐ถ๐น๐น๐ฒ๐ป๐ถ๐ฎ๐น๐ ๐ฆ๐ป๐ฆ๐ป
Damien Foo and Will Chua first met in Singapore Institute of Management Global Education in 2009. After completing their tertiary education, they started an e-commerce business in 2016 selling Japanese Bath Towels ๐
After 1 year, the rising US Dollar lessened their profits, and they decided to end the business. As Damien's parents operate a Bee Hoon Breakfast Stall at Kovan Market and Food Centre, the pair decided to venture into F&B, selling Claypot Rice ๐
It took Damien 6 months to master the technique and refine his recipe, before he nailed on a winning formula. They opted to use a charcoal stove to prepare their Claypot Rice (even though charcoal costs 3 times as much as gas) as it imparts a nice smokiness to the dish ๐ฅ
Chinese Waxed Sausage (that are imported from Hong Kong) and Long-grain Jasmine Rice are used to to cook the dish. The Chicken Chunks are marinated with Shaoxing Rice Wine, Oyster Sauce and Ginger. Salted Fish, Dark Soya Sauce and Shallot Oil complete the dish. Each Claypot Rice takes 20 minutes to cook upon order, so be prepared to wait for a little while! ๐พ
This is nice Claypot Rice that is flavourful, with charred smokiness and savouriness from the Salted Fish. Even as a takeaway, it is really good with the lingering smokiness from the Charcoal ๐
Prices start from $7.50 for a single portion! Takeaway + 50ยข ๐๐ป
๐ ๐ซ๐ถ๐ป ๐ซ๐ถ๐ป ๐๐น๐ฎ๐๐ฝ๐ผ๐ ๐ฅ๐ถ๐ฐ๐ฒ
Fernvale Hawker Centre and Market
๐ ๐ข๐ฝ๐ฒ๐ป: Tuesday to Sunday 12pm to 8pm (2:30pm to 4:30pm break)
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Tags: Xinxin
