The Place Now housed along 365 Beach Road in an air‑conditioned shophouse space, Geylang Claypot Rice relocated from Geylang to Beach Road a few years ago and it has decades of history (44 years to be exact) in Singapore. It started as a humble street-side stall before becoming a Geylang institution and earning a Michelin Plate in 2016.
The Beach Road space spots a contemporary interior which breathes a new lease of life into the brand — cleaner layout, more comfortable seating, but still retaining that unmistakable “traditional claypot rice” character that regulars swear by.
The Food Today, it continues to cook the old-school way, each claypot prepared from scratch over charcoal.
Despite being an old brand, it still tries to innovate, and their latest creation is the Beef Bone Marrow Claypot Rice (S$42). It was my first time having claypot rice in this flavour and this version features beef short ribs marinated and slow cooked in a rich, savoury sauce.
Egg yolk and bone marrow are separately added and mixed with the rest of the ingredients along with dark soy sauce, and it is a very rich flavour profile.
