The newest stall to be opened at the Chinatown Plaza food court, Claypot King fittingly enough specialises in serving a good range of claypot dishes. All of their dishes came with what seemed like an egg soup making it a complete meal by itself.
The slices of Chinese sausage in their Chinese Sausage and Smoked Pork Claypot were of a generous size and had a delectable sweet-savoury flavour. The pieces of smoked pork added a touch of saltiness and firm texture to the dish, and the bok choy provided some freshness. To best enjoy the dish, mix all the ingredients up to spread the flavour throughout the rice.
Chinese Sausage and Smoked Pork Claypot (Photographed by Jonathan Phoon)
The pieces of chicken in their Cashew Nut Chicken with Mushroom Claypot were juicy and had a savoury flavour from the sauce they were cooked in. Shiitake mushrooms imparted an earthy taste to the dish and the cashew nuts scattered over the chicken added a bit of crunch. Much like the Chinese Sausage and Smoked Pork Claypot, the dish is best enjoyed by mixing everything thoroughly before consuming.
Cashew Nut Chicken with Mushroom Claypot (Photographed by Jonathan Phoon)
When dining at Chinatown Plaza food court, customers have the freedom of choosing the type of seatings they prefer - from seats within a pagoda-like structure, booth seats, bench seats and the more normal table and chairs. The stalls in this food court remain open later than those in Market Plaza food court, allowing for those that primarily visit Chinatown during dinner time to enjoy their dishes.