Kallang Claypot Lala is now serving Singapore Giant lala claypot with zi char dishes such as the popular chilli crab sauce lala hotplate. You can now enjoy a simmering seafood charcoal table top stove claypot with sizzling hotplate, various zi char omelette, lala beehoon, add-ons seafood, shabu shabu meat and more into this lala base hotpot experience in a claypot.
Kallang Claypot Lala is a hotpot in a claypot served with 1kg of lala in a savoury Special Lala Broth ($22.80) and atop a hot charcoal base. Claypot is used as a hotpot here as the claypot simmers the ingredients gently, rendering more flavourful, tender and juicy bites.
This is why Kallang Claypot lala is unique. For each claypot, 1kg of live lala are used and measured by a weighing machine to ensure you get 1 kg worth of lala. These lala are handpicked by their chef, washed and poached. They are then stir-fried with aromatics such as garlic, ginger and more to bring out the savoury sweet flavour with wok hei and seal in the juices in the lala. These giant lala are then simmered in a 5hrs old broth made of chicken and pork bones and served immediately to hungry diners to enjoy.
If you are looking for giant size lala claypot in Singapore, you can give Kallang Claypot Lala a try. The chef has proudly showed us their Jumbo lala compared to the normal size lala we see every day. We were also told that these giant size XL lala are seasonal and now they are in season, so head over to try these Jumbo lala soonest. If you want more than 1kg of lala, you can add on additional 500grams of lala at ($9.80).
They also served various hotplate dishes to pair with Kallang Claypot Lala hotpot. We tried one of their popular Chill Crab Sauce Lala Hotplate ($16). The hotplate is served sizzling hot with a billowing white steam to our table. As with all hotplate dishes, this dish needs to be enjoyed piping hot off the hotplate.
The clams are coated with a sweet and savoury sauce used in our Singapore Chilli Crab with traces of tender egg laces. Delightful morsel of juicy clams with an addictive gooey sauce best paired with a bowl of steamed rice.
Here’s Kallang Claypot Lala review after trying some of their popular recommendations. Many locals have tried similar giant lala claypot across the straits in JB, but this giant lala claypot is now conveniently available in Singapore minus the hassle of travelling overseas. For giant lala lover, this is good news. We also enjoy the variety of add on ingredients such as the Hokkaido scallops, freshly sliced shabu shabu meats and carefully curated zi char dishes that we can get all at once.
This is how you enjoy this hotpot lala claypot. Remove all the ready to eat piping hot lala to a serving single bowl to enjoy the lala at its peak texture and juiciness. Enjoy the lala while sipping on the comforting lala soup base to enjoy the hint of char smokiness in the original broth.
Next, head over to their free flow condiments to create your own dip for the lala and any add on ingredients. The condiments includes black vinegar, soya sauce, chopped chilli, sesame oil, lao gan ma sauce, black pepper sauce, Thai sweet chilli sauce, Thai green chilli sauce, coriander, fried crispy garlic, fried shallots and more. Our pick is their black pepper sauce for meat and red chilli sauce for seafood.
We enjoyed the lala with their Thai green chilli sauce and red chilli sauce with coriander. The spicy, peppery and tangy flavour of the sauce heightens the sweetness of the lala clams, making them more delightful.
Next, after enjoying the lala, get your hands on their free flow Hua Tiao Cooking wine and add as much wine as you like to power up the soup. You can also get free flow broth in a flask back to your table to top up your claypot broth to add more ingredients.
After adding the wine, the broth takes on a more briny, fruity flavours and now is a good time to add on more ingredients to soak up the broth once you finish all the lala clams in the broth. Remember not to pour all the wine in, taste test as you add a little at a time.
This is Kallang Claypot Lala menu for add-on ingredients, hotplate and zi char dishes.
We tried a variety of ingredients such as prawns, prawn paste, pig skin, beancurd skin roll, Hokkaido scallop, various meats such as Iberico Spain pork collar, premium US beef, crispy fish skin, lobster balls, you mai cai and yee mee. The prawns are sweet and crunchy with springy scallops. The crunchy fish skin and yee mee also adds a nice umami crunch when lightly cook with the lala broth.
We used the lala claypot broth to enjoy a savoury hotpot of meat, seafood and carbs with a rich base of cooking wine. They have over 60 items which you can order as add-ons to customise this claypot.
We also tried this chef recommendation dish White Bee Hoon ($5.80) with various ingredients such as lala, shrimps, scallions, egg and coriander. The silky bee hoon soaks up the savoury eggy sauce with the sweet tasting juices from the lala and citrusy kick from a freshly squeeze lime. This is best enjoyed with their red chilli sauce from their condiments counter.
Fried Garlic Pork Belly ($12) is a tender pork cutlet with a crisp crust and tender inside. Coat these with their gooey Thai sweet chilli for a caramelised sweet crispy bite.
Lastly, chill and relax with their all you can eat ice cream next to their condiments counter.
Head over to Kallang Claypot Lala located at 10 Lor Bakar Batu – a popular giant lala claypot hotpot in Singapore with your love ones today. They are housed in a spacious food hall, a hidden gem in a serene industrial estate with aplenty parking adjacent to the food hall.
Kallang Claypot Lala address:
10 Lor Bakar Batu
Singapore 348744
For enquires, pls call: 8944 4066
Opening Hours : 12 pm to 10 pm daily
Post brought to you by Kallang Claypot Lala