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There’s something about claypot cooking that just seems to make food taste better. Gunkee Claypot, a relatively new arrival on the restaurant scene in Chinatown, specialises in various Hunan dishes served in claypots.
Gunkee Claypot claims that their claypot cooking methods not only enhances the flavour of their food, but it also preserves the nutritional value of each ingredient. Claypot cooking allows a more even distribution of heat, which helps retain the overall integrity of the dish, allowing a healthier end result.
They also prioritise using locally-sourced, organic ingredients wherever possible, which also helps to support local farmers and ensures their dishes are more fresh and environmentally-friendly.
One of Gunkee Claypot’s signatures is the Honghu Lotus Root with Superior Pork Broth (S$24.90), which has freshly-made pork broth that’s been slow-cooked for at least 3 hours. The dish is only limited to 50 servings a day, so it’s a must-order when visiting.
Seafood lovers can try the Black Tiger Prawn Balls with Vermicelli Pot (S$22.80). The recommended way of eating is to wrap each piece of prawn in the flavourful vermicelli before taking a bite.
Other dishes to order include the fiery Chongqing Spicy Chicken (S$21.90) and Braised Beef Brisket with Tomatoes (S$22.90). Both are “rice thieves”, but not to worry – at Gunkee Claypot, you can have as much rice as you can eat.
They use Heilongjiang Wuchang rice (S$1.60 per bowl with free refills), which originates from Wuchang City in Heilongjiang Province, and is regarded as some of China’s best rice.
Need something to refresh the palate? There’s Hong Kong Iced Lemon Tea or Perfume Lemon Tea. Available in 2 sizes of 800ml (S$3.60) or 1,000ml (S$4.60), it’s enough to quench any thirst.
There’s also a dessert bar with unlimited helpings of homemade ice jelly, plus an assortment of toppings for you to customise your dessert as you wish.
If you’re in the Chinatown area, why not give Gunkee Claypot a visit?
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