Claypot & Cooked Food Kitchen - Serving Cantonese Delights @ Chinatown Complex Market & Food Centre

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Claypot & Cooked Food Kitchen at Chinatown Complex Market & Food Centre specializes in Cantonese-style tze char. The modest menu included their signature claypot pig's liver, har cheong gai, sweet & sour pork, salted fish minced chicken tofu pot, tofu & roasted meat among others.

In the days following up to my visit, I was actually quite looking forward to have their har cheong gai (prawn paste chicken) because honestly, is there anyone who does not like fried chicken?

When the day eventually arrived, I visited the stall with much anticipation but I was taken aback when the lady told me in her heavily Cantonese-accented Mandarin that the har cheong gai is a sauce-less dish which would be too dry to have with rice and refused to process my order.

To be fair, she did not say it outright but I got the signals from her body language. I was waiting for her to give me suggestions on what other dishes to try, however, she turned her back on me, not willing to carry the conversation further.

For a moment, I stood there dumbstruck, trying to comprehend what has just happened. Have I just been told that I am unable to have har cheong gai with rice because it is too dry?

"Huh... then... how?" I asked, totally puzzled by the logic.

"Choose something else" she replied curtly.

I looked up at the signboard and had a quick browse at the menu before I decide to add on a vegetable dish to my fried chicken.

"One kai lan with oyster sauce and one har cheong kai. With rice."

It was only then she picked up the pen and wrote down my order on a piece of paper.

I do not understand what is the issue here with having fried chicken with rice? Is it because I am ordering only one dish therefore she is not too keen in my patronage? I hope that is not her bid to make me spend more because I came alone so how much food can I actually eat?

The har cheong gai ($8) come in the form of chopped chicken parts instead of wings and drums with some pieces larger than the others. The skin is not the crispy type but rather, more on the chewy side that oozes oil with every bite (now who says its dry???). I wished a lime is given to cut through the greasiness.

However, the meat is juicy and well-seasoned while the pungent har cheong flavor is not too overwhelming.

On the other hand, the kai lan with oyster sauce ($6) fared so much better with its pronounced wok hei. I particularly love that sheen which makes the vegetable so appetizing-looking!

Kai lan is a rather tricky vegetable to get the stems cooked without yellowing the leaves. I would say the kai lan here is well-executed with tender stems while the leaves remained bright and green.

The kai lan from some places are so tough to chew you had to spit out the fibrous parts but no such problem here.

The thing about this stall is that their dishes are available in only one size which could feed approximately 3 to 4 people. This is the reason why I only intended to order one dish and even bought along a lunch box to pack the extras.

As you can see, I have filled up my lunch box with the chicken and vegetable but there is still enough left for my meal.

Whilst the food here is certainly value for money, it is probably more suited for smaller groups than lone customers.