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There are two famous claypot rice joints near Mongkok, Hing Kee Claypot Rice Restaurant and Four Seasons Pot Rice. The decision was pretty easy. One was outside in the open air and the latter had indoor seating. On that particular night it was cold so we chose to go with Four Seasons Pot Rice in Yau Ma Tei.
Claypot rice is essentially rice grains slowly cooked with your choice of toppings over a high heat charcoal fire. It is served piping hot and the bottom layer of the pot has a crunchy crust with a slightly smoky taste.
A bottle of sweet soy sauce is presented at the table before the claypot arrives. Once the claypot arrives at the table, take off the lid and quickly put in the seasoning. Add it liberally. Then close the lid so the flavours penetrate into the rice.
What I like about the Hong Kong claypot rice is having the flexibility to adjust the seasoning to your own preferences allowing the combination of flavours and textures to be infused together. The portions are generous in size and each pot can easily be shared among two people.
We also ordered a side of vegetables.
Four Seasons Pot Rice restaurant is an unpretentious and cheap eatery that serves excellent claypot rice. Go early and be prepared to queue for a table.
The line stretched all the way down the street when we left. I've heard that the waiting time could be up to an hour or even longer.