Hong Kong: Four Seasons Claypot 四季煲仔飯

8 Jun

My sisters-in-law previously ate at Four Seasons Claypot 四季煲仔飯 and brought us there for a light dinner one day. It’s a very old-school place with dubious hygiene by Western standards – but it seemed very popular with locals. I like how they conveniently stuck their “sign” under the “Stop” signpost :P

The eatery was full of locals despite the early dinner timing (before 6pm). Complimentary jugs of tea were provided on each table.

We ordered the Oyster Cake, which is similar to Singapore’s Orh Jian. It was so well deep fried that the batter bits were airy and cripsy, and the oysters were fresh! Quite good. The chilli on the side was far too salty though. I think it’s better without it.

The Fishball and Tofu Soup was served in the oldest looking pot I have ever seen served in a restaurant. But looks aside, the coarse fishball was very tasty with a strong fish taste. The soup broth was light and moreish, but not in the MSG-laden way.

We ordered the Mushroom with Chicken Claypot and the Salted Fish and Sliced Pork Claypot. The salted fish was surprisingly not too salty but because of that, the rice was not particularly tasty. I would have also preferred if the fish was minced up and scattered throughout the rice to cook. Flavour wise, we preferred the mushroom chicken one more. Both claypots also didn’t have a burnt layer of rice at the bottom, so that was a little disappointing. I’m not sure what it’s supposed to be like in Hong Kong or if it was just our batch. Some of the other patrons’ claypots came with a raw egg to crack though, and I wish we got that since a sweet raw egg would add more depth to the flavour.

Still, it was an interesting local experience and an inexpensive meal. Wouldn’t mind going back if I was craving for some simple rice fair in Hong Kong!

Price: $
Location: 46-58 Arthur Street, Yau Ma Tei, Kowloon

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