Local Zi Char joint specializing in traditional claypot rice as well a variety of wallet-friendly, Malaysian-style stir-fried dishes. Sembawang’s Traditional Claypot Rice ($8.80/$13.80/$19.80) comes with generous amount of chicken, slices of Chinese sausages, salted fish and vegetables, and each claypot is made a la minute, so expect to wait at least 15 minutes for it. San Lou Bee Hoon ($4.80/$8.80) is equally popular among patrons at Sembawang, a dish of smoky, flattened bee hoon (rice vermicelli) that is surprisingly moist within despite the charred exterior, and is filled with slices of pork, prawns, vegetables and egg.
Go in a big group, so you could try other specialties, like the Da Lu Mian ($4.80/$8.80) also known as KL Hokkien Mee, a noodle dish braised in a dark, fragrant, savoury sauce with deep-fried bits of flavourful pork lard, as well as the spicy Curry Fish Head Curry ($22.80) in a rich gravy that’s perfect with rice. For meat and seafood zi char dishes, consider crowd-favourites like Crispy Salted Egg Sotong ($12.80), and Garlic Fried Chicken ($12.80), featuring chunks of turmeric-seasoned chicken deep-fried with a large amount of smashed garlic.