‘Wing Kee’s claypot rice is absolutely delicious!’ This phrase has been circulating amongst my foodie friends for ages, but as Tsz Wan Shan is a bit out of the way, it’s always remained on my wish list. Recently, I finally had the chance to arrange a trip with some friends to give it a go. I’ve actually found that it’s quite convenient to take a minibus from the Wong Tai Sin MTR exit, or even to drive there.
Wing Kee has been in business for over 20 years. As well as serving traditional claypot rice dishes, it also launches two or three limited-edition modern claypot rice dishes each year; examples such as the ‘Devil’s Cheese Claypot Rice’ and ‘Sichuan Spicy Minced Pork Claypot Rice’ are all extremely popular. My friend and I ordered two other signature dishes: the ‘Lau Fau Shan Golden Oyster and Dried Prawn Clay Pot Rice’ and the ‘Flaming Rose Beef Brisket Clay Pot Rice’.
Let’s start with the most important part: the rice. Wing Kee really does an excellent job with it; every grain is perfectly dry, and the crispy rice at the bottom of the pot—the real star of the show—is deliciously fragrant and crunchy. I think it’s better than any other place on Temple Street; it’s the best I’ve had in Kowloon so far. If you’re a fan of crispy rice, you simply must give this a try!
‘Liu Fu Shan Clam and Dried Prawn Clay Pot Rice’
At first, I was worried that the claypot rice made with this combination of golden oysters and dried prawns might turn out too dry and unappetising, but thanks to the owner’s skill and the high-quality ingredients, my concerns proved entirely unfounded. It turns out the owner’s wife is a native of Lau Fau Shan, and both the golden oysters and dried prawns are top-quality produce sourced from the local fishing community of yesteryear. Every oyster is large and plump; as they are semi-dried, they are fresh, fragrant and delightfully chewy; the dried prawns are also enormous, bursting with a sweet, savoury flavour. There is also a claypot rice dish featuring dried whitebait, another ingredient sourced from Lau Fau Shan, which I shall save for my next visit.
‘Flaming Rose Beef Clay Pot Rice’
When the lid of the clay pot rice is lifted, the first thing you see is a beautiful ‘rose’—actually crafted from cooked beef neck. According to the owner, the beef is sourced from Li Fai Kee’s premium range. The owner pours a small bowl of rose wine over the clay pot rice, then lights a roaring flame. The heat causes the alcohol to evaporate, leaving behind a lingering aroma that imbues this ‘rose’ with a rich fragrance. Describing this clay pot rice as ‘a delight that lingers on the palate’ is most fitting, and it certainly makes for a superb photo opportunity. It’s important to note that once the flame has died down, you must quickly remove the beef with chopsticks or eat it straight away, otherwise there’s a risk of it being overcooked. I actually think you could try using pork neck instead. Just imagine how sinfully delicious it would be when the pork fat and rose wine are melted by the heat and seep into the rice. Moreover, as pork neck is fattier, it’s easier to control the cooking temperature.
‘Lau Fau Shan Oyster Sauce’
As you get older, you really need to pay more attention to a balanced diet—so how could I not order some Chinese broccoli? Actually, these are all just excuses! My real aim was to try the oyster sauce that everyone says is an absolute must-try. The oyster sauce here isn’t as crystal-clear as the kind I usually eat, and the colour is relatively pale, but the flavour is natural and bursting with umami. It turns out this is the oyster sauce that fishermen in Lau Fau Shan usually make at home for their own consumption. The ingredients consist solely of oyster juice and salt, with no preservatives, colourings, MSG or other additives. This particular oyster sauce is only available at Wing Kee or a few small shops, so do remember to give it a try when you come for the claypot rice.
‘Salty Lime and Plum Cream’
I simply must recommend this drink to you all. When tangy, salty lime juice meets sweet cream, and you add a single Yao Feng salted plum, mightn’t the combination of salty, sweet and sour flavours seem a bit odd? Let me tell you, this ‘Chinese-style mocktail’ is absolutely delicious. Don’t believe me? Try it for yourself.
‘Other Recommendations’
Overall, I was very pleased with both claypot rice dishes I had today. My friend also highly recommended the ‘Sinful Cheese Claypot Rice’ I mentioned earlier. You can choose between chicken, luncheon meat and beef as toppings; I’ve heard the luncheon meat goes best with it. The rice is topped with a generous layer of semi-melted buffalo mozzarella and cheddar, which not only delivers a rich flavour but also creates that signature stringy effect. To finish, a poached egg is added to give the dish an even smoother texture. However, as it’s simply too indulgent, I’ll save it for when I’ve finished my diet.
All claypot rice dishes are cooked to order, so be prepared to wait for over 30 minutes during busy periods. But to enjoy piping hot, delicious claypot rice, it’s well worth the wait!
Address: Shops A-B, Ground Floor, 12 Yuk Wah Lane, Tsz Wan Shan
Telephone number: 852 23289232
Opening hours: Monday to Saturday 06:30 – 21:30; Sundays and public holidays 06:30 – 17:30
Transport: Take the MTR to Wong Tai Sin, then change to minibus route 37M near Sunlight Centre; the journey takes 5–8 minutes.
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