Neighbourhood institution serving charcoal-fired clay pot rice
Clay pot Hong Kong style
Clay pot rice is a must-try Hong Kong delicacy, especially in winter! The rice is put in an earthen pot with a treasure trove of toppings (like eels and frogs) and cooked over charcoal until warm and fluffy. The Tam brothers set up Kwan Kee in 1983 and made clay pot rice their speciality.
Success lies in details
"You have to pay attention to all the details. Obviously, ingredients have to be fresh. Rice must be from Golden Phoenix, ideally cooked the night before, to ensure every grain has the same softness," the Tam brothers explain. "Soy sauce is key. We add our own touch by cooking it with chicken feet and pork bones, adding ginger and scallion to create our signature taste." Kwan Kee also uses porcelain pots that are more durable and more efficient in heat transfer.
You can eat clay pot rice all year round in Hong Kong, but winter is the best-selling time for this hearty dish! Just imagine the steaming hot rice amped with a touch of special soy sauce to warm you up from the inside out on a cold day... White eel and chicken (HKS100) clay pot rice are the most popular items on the menu, frog (HKS100) is definitely more unique. Whatever your pick is, pair it with the signature pork bone soup for an extra indulgent warm meal.