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2014-03-06
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The outlet is located a bit of distance from NEX shopping mall, away from the main road. From morning 7.30am to 5pm, the outlet is running a noodle business by Mee Pok Master. But from 10.30am onwards, Lau Wang Claypot Delights which is next to it will start operation. Both businesses are by Mark who looks quite young for a boss. Its recipes can trace back its origins from a outlet in Johore Bahru 20 years ago. 10 years ago the outlet expands its business to Singapore with an outlet in Ang Mo Ki
The outlet is located a bit of distance from NEX shopping mall, away from the main road. From morning 7.30am to 5pm, the outlet is running a noodle business by Mee Pok Master. But from 10.30am onwards, Lau Wang Claypot Delights which is next to it will start operation.
Both businesses are by Mark who looks quite young for a boss. Its recipes can trace back its origins from a outlet in Johore Bahru 20 years ago. 10 years ago the outlet expands its business to Singapore with an outlet in Ang Mo Kio Ave 10, followed by another in Bishan Block 504. Currently besides this outlet, there is also another outlet in Yishun under the Lau Wang Claypot Delights' branding. Both are opened about a year ago. Through trials and errors, Mark has refined the recipes to bring out the flavours in simple home cooked food.
Business is quite good with good flow of customers. One can see the aunty who is doing cooking, busy over the stove.
Looking at the menu, I notice that all the main dishes are served in claypots.
Frog Leg Herbal Soup ($8.00/ 1 frog) For 2 frogs, the soup will costs $15. The soup tastes of a strong herbal taste. Personally I would prefer additonal of cooking wine to kill the frog's fishy taste. There seem to have a aftertaste on the meat. There is a lot of chinese herbs used in this dish.
Claypot Dried Chilli Chicken ($4.50/ small) It is also available in non spicy version which is Claypot Sesame Oil Chicken and costs $6.50 for big size. I am quite surprised when this is served. I am expecting something that is quite dry as the kind ususally served in Zhi Char stalls or the type served with little but very thick sauce. The amount of sauce in this dish is quite a lot. And the spicyness of the dish come from fresh chillies, instead of dried chillies. The chicken is soaked in sesame oil overnight before been used for cooking. Quite tender and tasty.
Claypot Dried Chilli Sliced Fish with Bitter Gourd ($4.50)Similar to the above Chicken dish, this also available in non spicy version and costs $6.50 for big size. The sauce used here is the same. I like it that the sliced fish is quite fresh and big in piece.
Claypot Dried Chilli Liver & Kidney ($4.50)Similar to the above Chicken dish, this also available in non spicy version and costs $6.50 for big size. Compare to the above 2 dishes, this still have much more to improve on. As it is served in hot claypot, the liver and kidney get overcook easily. The bigger pieces of kidney also have a rather strong porky aftertaste.
Sambal Seafood ($7.00)Inside this dish, there is lots of items such as prawn, sotong, fish, mushroom, crabstick, and ladies finger. It is really full of fresh juicy seafood.
Sambal Kang Kong with minced meat ($4.00) Seldom do I see a dish of Kang Kong with minced meat. As there is quite an amount of sauce and minced meat in this dish, I feel that it will do very well with a bowl of pain rice. If there is more chopped garlic in it, I feel it tastes even better.
Overall I like the fact that dishes are served in pipping hot claypots, but there seems to have a lacking of vegetable dishes for a well balanced meal. Thank to OpenRice for inviting me to this food tasting session which I have enjoyed very much and have time to catch up with fellow OpenRicers. I look forwards to try the other non spicy claypot dishes the next time I come.
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