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22, Jalan Puteri 2/4,
Bandar Puteri Puchong,
47100 Puchong, Selangor.
Tel: 012- 918 3866
Business hours: Weekdays, 11.00am-10.00pm,
weekends, 10.00am-10.00pm

[mappress mapid=”31″]

PASSION and experience are LSY Pot’s secret ingredients to making fluffy rice relished in its Oriental Claypot Chicken Rice.

Co-owner Chan Weng Seng talked with great enthusiasm about the choice of rice grains in ensuring the rice would not get soggy or clumpy in the earthenware.

“We use a mixture of local and imported rice, and when each batch of rice arrives, I test them to see how moist the grains are to determine how much water to add.

4BDC166A1AF748799867C1A8D165E7BDNo easy feat: The claypot delights are cooked over charcoal fire.

“There isn’t a hard-and-fast recipe that dictates how much water one should use. It all depends on experience,” he shared.

Chan, who was an architect by profession, is now devoting all of his time satisfying customers with his Claypot Chicken Rice prepared over charcoal fire.

He first opened an outlet at Bercham near Ipoh, Perak five years ago, before entering the Klang Valley market in January this year.

Chan insists that certain ingredients, such as the oyster sauce and light soy sauce, must only come from Ipoh.

“They are of the best quality and it’s really worth it to pay extra for the transportation,” he asserted.

Having absorbed the flavours from the sauces, chicken, salted fish and waxed sausages, the rice was a treat on its own.

A variation of the Claypot Chicken Rice was the Claypot Steamed Chicken Rice, featuring a plate of steamed chicken sans the dark sauce over a pot of white rice.

There was also Claypot Loh Shu Fun, or “whale’s fin” as Chan’s cousin-cum-business partner Alfred Tham puts it.

Thickened with cornstarch and egg, the dish contained prawns, pork liver, minced pork balls, fish cake slices and Chinese cabbage.

The menu at LSY Pot now includes Tom Yam Noodle and Prawn Mee.

“Making the sambal is not an easy feat. Since we make it in a large quantity every three months, we have to keep stirring the mixture for about two-and-a-half hours to prevent it from getting burnt,” Chan said.

Other side dishes offered included Braised Pork Belly with Yam, Vinegar Pork Trotter and Braised Chicken Feet.

“For the braised pork belly, I used a combination of Chinese and Western sauces and herbs for a unique flavour,” Chan said.

Besides the positive feedback from the customers, Chan saw an invitation to set up a stall at Resorts World Sentosa in Singapore as a testimony to his signature dish, the Oriental Claypot Chicken Rice.

“From what I heard, a team from Resorts World Sentosa went around the country to scout for the best food, and we were selected,” he said proudly.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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