In search for some hearty and hot Claypot Rice to comfort the soul, I chanced upon Deng Wen Ji 鄧文记 at Haig Road.
The casual eatery is of walking distance from KINEX shopping Mall and Haig Road Market and Food Centre, a long walk from Paya Lebar MRT.
Deng Wen Ji is one of those interesting eateries that specialises in both Charcoal Claypot Rice and Wanton Mee in a single place, also selling food items such as Prawn Noodles, zi char dishes, and Roasted Duck. Everything also sell ah.
Therefore, you would even find dishes of Claypot Cai Pu Tofu ($12), Claypot Sweet and Sour Pork ($10), Prawn Paste Chicken ($8), Ngor Hiang ($15), Sambal Kang Kong ($8), Onion Omelette ($8), to Stir-Fried Sweet Potato Leaves ($8).
Amazing how a small kitchen can dish out so many things.
As I was reading the menu, the Chinese name of the star dish called “Ah Ching Charcoal Claypot Rice” got me intrigued. ”Who is Ah Ching?”
Then I found out they have another outlet at East Village Upper Changi Road.
Apparently, the shop is helmed by Chef Chong Hoi Ching who was previously an ex-chef from the famed Geylang Claypot Rice, and he has more than 20 years of cooking experience.
As Claypot Rice requires time to prepare from scratch and cook under the charcoal fire, it is recommended to drop them a call (+65 6222 9096) for dine-ins or picking up your orders.
Otherwise, it would be about a 30 minutes or more wait.
The Claypot Rice came in $13 for regular, and $23 for large, cooked with thin fragrant rice which would absorb flavours from the ingredients better, included with fresh chicken, waxed meats cheong and salted fish.
The serving staff would actually help to pour the condiments such as dark soya sauce within, to let the saltiness of the sauce mix and penetrate better with the rice.
I loved the flavours of the rice which wasn’t so salty; and the guo ba at the base of the pot was just nice and not overly burnt or hard. Another winning element were the tender pieces of boneless chicken, soft and succulent.
Perhaps because I went during the opening days, I wished the pot overall could be more ”xiang” or fragrant.
Curious about their Wantan Mee ($4.50), I had an order and found tasting so like ENG’s. My suspicion was confirmed when I asked for chilli and they passed over that iconic spicy-chilli bottle.
Okay, here’s the thing: Just so you know, there are two different “ENGs” selling Wanton Noodles in Singapore which branched out from the famous wanton noodles stall at Dunman Food Centre known for its fiery chilli sauce.
There is ENG’s Wantan Noodle (chain stall with the green plates), while this is related to Eng’s Char Siew Wantan Mee.
If you are craving a good old-school bowl of Wanton Mee, then you can head over here. Give it a good toss, and you should enjoy the flavourful mix, pork lard fragrance, and of course the fiery chilli sauce.
Deng Wen Ji 鄧文记 – Haig Road
26 Haig Road Road Singapore 438735
+65 6222 9096
Opening Hours: 6am – 10pm Last order 9:30pm (Mon – Sun)
Deng Wei Ji 鄧文记 – East Village
430 Upper Changi Road #01-08/09 (East Village) Singapore 487048
+65 8723 5099
Opening Hours: 8am – 10pm Last order 9:30pm (Mon – Sun)
Other Related Entries
10 Must-Try CLAYPOT RICE In Singapore
Geylang Claypot Rice (Beach Road)
Lian He Ben Ji Claypot Rice (Chinatown)
New Lucky Claypot Rice (Holland Drive)
Sik Bao Sin (Geylang)
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