Four Seasons Clay Pot Rice — Restaurant in Kowloon

📍 四季煲仔飯 Four Seasons Pot Rice

G/F, 46-58 Arthur Street, Yau Ma Tei 油麻地鴉打街46-58號地舖 1-min walk from Exit C, Yau Ma Tei MTR Station

In the realm of culinary delights, claypot rice reigns supreme🍚. Slowly cooked over a searing charcoal fire 🔥, each grain is infused with the essence of the chosen toppings, resulting in a symphony of flavors that tantalize the taste buds 😋🤤.

Four Seasons Claypot Rice stands tall among its peers, offering a culinary journey that is both comforting and captivating. Within its walls, time seems to stand still. Traditional calendars adorn the walls, while handwritten edited menus whisper tales of culinary traditions passed down through generations.

As you settle onto weathered stools 🪑, the aroma of claypot rice fills the air, beckoning you to embark on a sensory adventure. Each bite is a revelation, a testament to the mastery of the chefs who have honed their craft over countless hours 👨‍🍳.

If you seek an authentic and unforgettable claypot rice experience, look no further than Four Seasons 🍚

Budget: 80-90 HKD per head

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We visited around 7 pm on a sunday evening. There was a pretty long line, but we only waited about 10-15 minutes for a table. The tables are shared and quite cramped , the service not particularly friendly and the place pretty loud but that’s pretty much what you’d expect from this kind of a place and it’s not much of a concern for us. You pay for your order upon the reception of your clay pot rice dishes. We tried the chicken rice and the chinese sausage and assorted meats and rice. (178 HKD)

This was our frist clay pot rice experience, so we’re not experts but we weren’t very impressed. There wasn’t any crusted rice at the bottom of the pot, which is a big part of the appeal from what I understand. Also the rice and meat itself wasn’t very flavorful and needed lots of soy sauce. The chicken I had was mostly bone and fat, so it wasn’t great. Overall, we weren’t thrilled with this particular spot, but it appears to be very popular so I might be missing something. I intend on trying more clay pot rice places in the future in order to compare.

#claypotrice...

Arrive at the yellow-signed entrance of this local joint at high time (7:30 on a Saturday as luck would have had it) and be prepared for about a 40 minute wait to eat at one of Hong Kong’s most well-known clay pot rice restaurants. Frayed plastic menus are passed out to hungry waiting customers - soups and clay pot rice dishes amounting to Chinese sausages, frog legs, salted preserves duck legs, and a famous fried duck egg omelette dish.

The omelette comes crispy and greasy, with fat juicy oysters studding each bite, while the clay pot rice is topped with our choice of duck leg and chicken. Unfortunately, the rice had too much moisture to crisp well at the bottom and create the brown charred bottom so well sought after in a great bowl of clay pot rice. Despite the too-wet granules of the clay pot dish, the bean curd tong choy is perfectly salty and savoury, and the just-right foil to white rice.

Worth a 30 minute wait, but no more. There are other spots that get the rice texture right, but the food is...