Four Seasons Pot Rice 四季煲仔飯

Hong Kongers say any stall along Temple Street has good claypot rice but I wouldn't know because I've only tried Four Seasons. I personally think the taste is nothing to shout about but this place's charred rice (the layer of rice stuck to the pot) is really yummy. The one with preserved wax sausage seems more fragrant but I cannot understand why they don't cut it into smaller pieces because it is too hard to be bitten off.

The claypot with lid is served to you and you are suppose to add however much soy sauce and/or fish sauce, cover it back and let the sauces permeate the whole pot of rice before tucking in. Be careful when lifting the lid though, because they obviously don't provide you with a cloth or napkin even when it is scalding hot.

Yay or Nay? Yay

But? Be prepared to wait about 15 mins because they are slow cooked using charcoal.

To try? Generally anything with 臘腸 (wax sausage). Their side dishes (like the oyster egg) is pretty famous too.

Address? 46 Arthur Street

Nearest MTR? Yau Ma Tei Exit C