(CLOSED) Amazingly good CLAYPOT RICE from this hidden hawker gem in Chinatown!

[@marcusneoify]

Probably THE most well-spoken food vlogger with the most extensive old school vocabulary. If only more local content creators communicate like you do

[@Ccb88888]

Greg uses quite a few English expressions that Singaporeans don’t use, which leads me to believe he’s spent time in the U.K..

[@catherinehui795]

Yes, lah but, most Malaysian s/Singaporeans no matter how long in UK, never lose their accent!!!

[@andys4317]

Commenting so that your video gets picked up by the algorithm! Your channel deserves so many more views and subscribers

[@GregoryLeow]

Thank you bro! Appreciate the effort 🙏

[@celestialstar124]

Yes i agree. Haha this is my favorite channel to share link to my overseas friends who is coming to sg and asked for food recommendations. I alway tell them this channel show them the most real local food that we locals will eat daily. Haha

[@andys4317]

@@GregoryLeow Just had this for lunch. It was indeed well hidden and there was no queue at 2pm! Really flavourful with many huge chunks of meat. This has become my go-to for claypot rice! (used to be Yew Chuan which you have made a video of as well haha.)

[@JS-ev4xc]

Zhaoji has more depth in flavour over Lianhe. The chicken is smoother and more slippery too. But as said, it's minimal order is $10 but portion is sure much more than Lianhe $7 set.

[@horriblehector8595]

Wow the glistening, sticky texture and the burnt bits.. Nice! Hey your kids are ultra cuteness. They really put a big smile on my grumpy face.

[@williamc9578]

Greg, canto style, always pour some oil one round on the inner edge of the bowl, add Black Sauce as one wishes, then close the cover (if the stall owner leaves the cover for you :) ) for 1-2 mins, then mix and dig-in.

[@heahkl]

Thorough review! Always a pleasure to watch your analysis of food.

[@momoba123]

I like the fact that Greg paid for all the meals unlike another faceless blogger who leech on the goodwill of the hawkers. Please lor the hawkers already charging so reasonable. Thanks for your great recommendations!

[@tsyeo1828]

We’ve been ordering from this stall, now the secret is out! Goo job Greg for sharing vi your channel. The location of this stall is pretty hidden and blocked by a pillar. But worth searching for it.

[@georgecopley3403]

Greg another enjoyable segment on hawker food in Singapore, can't wait for all this covid-19 to finish, as this will be the second year not being able to fly to Singapore. Greg I really enjoy your video's besides that it is so bloody cold and wet here in Perth

[@kq3422]

Thank you Greg for for yet another amazing recommendation!

[@xeenslayer]

Thanks for the recommendation Greg! I tried Zhao Ji finally yesterday and yes it's fantastic! The rice is well done and I agree with you the chicken was the highlight for me, very smooth and fatty, and in rather substantial portions too. Thanks!

[@zenniz1992]

I prefer this over the more popular claypot rice in the same complex. Less crowded as well.

[@zacaintmyname]

Greg, do you have a spotify playlist? Love your opening song choices (even the classics you used to use)

[@tomblackhurst721]

A great vlog again Greg, thank you. I have just finished listening to you being interviewed on 'The Singapore Noodles' podcast which was very interesting.

[@SparkzMxzXZ]

omg your kids getting cuter and cuter even as they grow up. precious

[@peterng5379]

try the one at blk 59 coffee shop facing changhi rd run by hongkong man and cost $6 with decent amount chicken, lap cheong, salted fish n veg, quite good plus their steam soups great

[@GeographySingapore]

How does this measure up to the one at Holland V? Loved the chunk of charred rice. Looks amazing.

[@whereiskenneth]

The top of my bucket list is to eat everything you have vlogged.

[@peterng5379]

i hv tried the 2 stalls at china town, long queue years ago,sometimes car park issues, tks update

[@simplyme3306]

Interesting! I should try this and compare with the Lian He some day

[@pops1507]

I'm dying here, Gregory!

[@lengchuah6531]

Thanks for doing all these food reviews. Save me the resources having to look for them.

[@sebastyc]

Been eating at this place since 2000 but the previous "头手" no longer manning the stall. The chicken is not as nice before. The chicken now all lack of bones.

[@muspasuta]

excellent review as always!

[@TimmyPinder]

Have you tried the claypot chicken at Lian He Ben Ji, amazing from there!

[@songren]

Hi Greg, how would you rate Zhao Ji compared to New Lucky at Holland?

[@davidgreenfield2329]

I wish I was eating there with you

[@stretchyme]

Mark Wiens just visited this place in his latest video from Singapore. He might be taking inspiration from his favourite Singaporean foodie ;)

[@srichajati7528]

Some ppl here don't want the rice get dry and sticking to the pot.

[@crystalong3591]

Amazingly claypot rices u very nices eat thank,好好吃Thankfully ⭐⭐⭐⭐⭐👍🏻👍🏻👍🏻👍🏻👍🏻

[@pops1507]

Great intro! I went. They were ON BREAK! :-0

[@cant461]

no raw egg?

[@noproblematallmate]

charcoal don't give smoky aroma... smoky aroma come from charred rice like smoking with rice. even when bbqing over charcoal... you don't get smoky flavor unless something (fat or juice) drips into the charcoal and flares up onto the food above.

[@blzy3333]

For the longest time I thought it was “Gregs B Eats”

[@paksinglow9318]

Thanks for sharing

[@MsConfoundit]

Good food!

[@maryngshwuling9916]

Thanks for sharing 🌻

[@Daniel-cx2me]

Commenting for better algorithm

[@brucelee7075]

Changi village also best claypot

[@maxdc988]

Don't eat too much salted fish. It's carcinogenic.

[@chicheongfun]

great vlog greg!

[@BELLAPHONTOO]

Quite clearly another #gregworthy video!

[@ryanchew9229]

Cannot believe you sniff over the communal oil dispenser in Covid times😳

[@ahbai1976]

This stall claypot rice is more expensive than 联合本纪。

[@shinlee3921]

nice

[@eugenefoo7082]

Delish!

[@terencetez]

Bro. You ever see pll roast with apollo jn the house? You wanna see?

[@tryanize]

Thanks for recommending this stall. But I must give you my comments: This is not how you eat claypot rice! You are supposed to take out the meat and veg, leave them on the empty dish. Then pour in the oil and dark sauce to the rice and mix them up. Then put the meat and veg back into the rice! By pouring the oil and sauce directly onto the meat, you actually changed the original taste. Also, there are different grades of lup cheong. It is not just "lup cheong is lup cheong lor".

[@catherinehui795]

It's so DELISH!!, don't think I can wait digging in with all that 'serving ceremony', it all goes down the same way anyway!!! But thanks for your tip!!! This on my list 2022 for sure.

[@pjacobsen1000]

"Wax pork". I've heard before that Singaporeans call cured pork 'wax pork'. It's kinda funny. Wax = 蜡 = La.....sounds the same as: Cured = 腊 = La, and the characters look a bit similar. By the way, the 'lap' in Lap Cheong is the same as the 'la' in Cured Pork.

[@limbernard5010]

Wa lao ai u again cannot do blog in English well still insist of doing ....I suggest u go n do ur dialect version lah...mei sai suay lah

[@GregoryLeow]

Hi Bernard, you’re correct. I actually have a stammer and am rather shy so I consider myself quite bad in public speaking. This vlog is my way of trying to get better at it. I’ll try and do better. Apologies if it is not to your liking 🙏

[@limbernard5010]

@@GregoryLeow yes I suggest u do a dialect one better thanks

[@safpsy]

@@GregoryLeow My mother was an English teacher and she would love your blog. I actually never noticed a stammer. Keep up the great work!!!

[@xeenslayer]

@@limbernard5010 Ninabei don't be an asshole lah. What's wrong with Greg's videos and his articulation? His videos are all presented very well on top of his great content. Bloody troll bugger off lah, mai sia suay singapore lang lah.

[@limbernard5010]

@@xeenslayer ninabei too ..ler ho eh kang kah chng si bo....ler Lai Kam wa ai lan lah