Ng Kim Hock started his claypot cooking career in 1979 in Chinatown, and since then he's enjoyed so much sucess that, not only has he moved his stall to bigger premises in Geylang, he's also moved from behind the stoves to behind the cash register.

That's not to say the talented towkay has lost touch with the food though; in fact, Geylang Clay Pot Rice serves up the best version of the dish of the many we tried. The claypot rice (from $8 per portion) is cooked partway using gas, then finished on a charcoal stove so the grains on the sides of the pot are nice and crispy.

Meanwhile, the rice as well as the generous portions of waxed meat and chicken are fragrant and full of flavour from being seasoned with the premium soya sauce that Mr Ng is particular about using.

He's also fussy about the quality of his sausages, and buys the most expensive liver ones available as he feels it "makes a difference" in his food.

Added benefits for diners include an air-conditioned seating area, which Mr Ng opened two years ago next to the original premises, as well as a more-than-decent zi char menu (must-tries include the Thai soft shell crab and the Hong Kong-style steamed fish).

Rating: Die, die must try!

They have expanded and taken over the next shop but the waiting time remains as it is still the same little busy kitchen churning out the food. The little window by the side that provides ventilation for the charcoal-fired claypots brewing the rice is a visual treat. Their rice comes very smoky and soft, and when doused with the oil and lard with the dark soy, it becomes a mean traditional Cantonese rice meal, especially when you top it with their smooth and juicy stewed chicken, salted fish, Chinese sausages and mushrooms. The rice is of a good grade. Try the other dishes like soft shell crabs, lotus duck, prawns with beancurd and soups. They also have a wide range of chilled cooling teas and concoctions. You should call in advance to place your orders.

What they have to offer can be best described as heaven in a clay pot. Using only the finest of ingredients - which include marinated chicken bits, Chinese sausages and salted fish, the dish is cooked to order. So, do expect to wait at least 25 minutes for your meal.