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2013-08-03
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The place is a short walk from Tiong Bahru MRT. A rather simple looking restaurant in the centre of a row old shophouses, surrounded by HDB blocks at the back.Signature Stone Restaurant served claypot rice dishes in stone bowls. Why use stone bowl? The stone bowl is heated until very hot, so that the food served can remain hot through out the meal. Because of the high temperature of the stone pot, layer of rice crisps can be created while one is eating the dish. Besides the traditional chinese v
The place is a short walk from Tiong Bahru MRT. A rather simple looking restaurant in the centre of a row old shophouses, surrounded by HDB blocks at the back.Signature Stone Restaurant served claypot rice dishes in stone bowls. Why use stone bowl? The stone bowl is heated until very hot, so that the food served can remain hot through out the meal. Because of the high temperature of the stone pot, layer of rice crisps can be created while one is eating the dish. Besides the traditional chinese version of claypot rice, the restaurant also served modern fusion versions such as Stone Pot Cheese Rice (2 versions : Bacon and Ham), Stone Pot Marinara Rice (4 different versions : Mushroom, Chicken, Pork and Seafood), and Stone Pot Garlic Herb Salmon.
In a mood of having something new , I am having the Bacon & Cheese Stone Pot Rice. The staff is very helpful, in helping me to mix the rice. For a stronger taste, I am advise to add the black soya sauce to the rice. Remember to eat while the dish is still hot, as the rice get quite dry and hard when cool.
Some of us are having the Chicken with Salted Fish Stone Pot Rice and the Pork with Salted Fish Rice. I take a bite of the pork version is very delicious with rather tendered pork slices. Should have order that.
Accompanying the rice is Longans & Black Bean Soup which has very well flavoured soup. The dried longan is soft and juicy. There is also assorted mushrooms in the soup. The black beans could have been softer if cooked longer. The chicken pieces taste a bit tough.For Side Dishes, we are having
Wine ChickenThe version is not what one usually have as the chicken used here are in small cube forms. As there is dried chillies in it, the soup has a hint of spiciness aftertaste. I would prefer a stronger wine taste, especially the chicken do not taste of the wine.
Onion Cheese Mushroom OmeletteAlthough there is cheese in the dish, but it is not overwhelming.
Lastly we end the meal with creamy mango ice-cream made by the lady boss, which has interesting texture with minced mango bites in it.These days it is difficult to find air-con places that sell good traditional claypot rice and no need to wait too long. I think I will be back for the Asian Flavour Sliced Pork Rice which has such tender pork. Thank you OpenRice for inviting me to this Food Tasting Session.
張貼
