Geylang Claypot Rice - 44 Years of Charcoal-Cooked Tradition

For more than four decades, Geylang Claypot Rice has built its reputation on one unwavering method: cooking each pot of rice over an open charcoal fire. The restaurant, now housed in a modernised shopfront along Beach Road, continues to prepare its claypot dishes the old-school way, with every order taking a minimum of 25 minutes to cook so that the rice develops its signature smoky depth and a layer of crisped grains at the base of the pot.

Beyond its claypot specialities, the menu has expanded into a fuller tze char spread of braised, steamed and charcoal-grilled dishes. Here is a closer look at what defines the experience.

Beef Bone Marrow Claypot Rice — $42

This dish features beef short ribs marinated and slow-cooked in a rich, savoury sauce, placed atop the rice and cooked over charcoal so that the juices and fats seep into the grains while caramelising at the edges. Once the short ribs are lifted out, two egg yolks are stirred into the rice along with charcoal-grilled beef bone marrow, which is used in place of the oil typically added to claypot rice. A final dash of dark soy sauce finishes the dish, leaving the rice infused with beef fat and a pronounced charcoal-smoked aroma, with the characteristic crisped layer forming at the bottom of the pot.

Signature Chicken Claypot Rice — $22.80

The restaurant’s longstanding specialty layers chunky, marinated boneless chicken leg with Chinese sausage (lap cheong), salted fish and smoked pork belly over rice, all cooked together in a clay vessel set over charcoal. The salted fish lends a savoury depth to the dish, while the two types of sausage add textural bite. As with all claypot orders here, the rice closest to the pot’s walls develops a crisp, lightly charred crust that is considered an essential part of the dish.

French Beans with Dried Shrimps

This stir-fried vegetable dish pairs French beans with crisped dried shrimp, giving the beans a savoury, umami-forward finish alongside their natural crunch. It is one of the restaurant’s longer-running zi char items, appearing on the current ordering menu alongside the claypot rice and other side dishes, and is typically ordered as a lighter counterpart to the richer claypot mains.

Braised Lotus Root Duck — $18.80 (quarter portion) / $34.80 (half portion)

The duck is braised until fork-tender, with the meat pulling easily from the bone, and is served alongside lotus root that absorbs the braising liquid. The seasoning is kept mild, making this a deliberately subtle dish meant to complement the heavier, charcoal-smoked flavours of the claypot rice rather than compete with them.

Prawns with Homemade Tofu — $14.80

The tofu used in this dish is made in-house, resulting in a custardy, tender texture held together by a delicate outer skin that absorbs the surrounding gravy. Fresh prawns are paired with the tofu, and the dish is finished in a light sauce that allows the texture of the homemade tofu to remain the focal point.

Beancurd Skin Roll — $11.80

Made fresh daily, this roll combines minced pork, water chestnuts, shrimp and diced mushrooms wrapped in beancurd skin. The water chestnuts contribute a crunch that contrasts with the otherwise soft filling, and the proportion of vegetables to meat is kept balanced rather than meat-heavy.

Fresh BBQ Crabs — Male Crabs $18 (or 2 for $34) / Female Crabs $28 (or 2 for $54)

Prepared to order with only limited portions available daily, the crabs are grilled over charcoal to add a layer of char to the shell before serving. Male and female crabs are priced separately and offered individually or in pairs, giving diners a choice depending on preference and group size.

Geylang Claypot Rice has spent over forty years refining a single technique, and that consistency is what continues to draw diners to its Beach Road shopfront. From the charcoal-cooked claypot rice to the freshly made tofu and beancurd rolls, the menu rewards those willing to wait the 25 minutes it takes for each pot to cook properly.

Address: 361, 363, 365 Beach Road, Singapore 199576
Opening Hours: Daily, 12pm – 2:30pm, 5pm – 10pm
Tel: +65 6744 4574 / +65 6744 3619 / +65 8082 4018
Facebook: facebook.com/geylangclaypotrice
Instagram: instagram.com/geylangclaypotrice