North Region: Comfort Food, unexpected fees

Singapore rarely gets "cold," but a few evenings ago, the rain brought a delightful chill of 27°C. For this Lion Mom, it was the perfect excuse for some piping hot comfort food. And what better way to introduce my Lion Cub to a true Singaporean classic than with claypot rice? There's nothing quite like it – a dish you can customize and cook yourself, right at your table!

We headed to a familiar claypot rice spot near our neighborhood. As the dish arrived, a wave of aromatic steam wafted up, carrying the irresistible scents of rice, chicken, lup cheong, and salted fish. It’s a symphony of flavors unique to this dish. For the uninitiated, lup cheong is Chinese sausage, a preserved delicacy beloved by us Cantonese. Though my palate leans a bit more Hokkien, thanks to my traditional Hokkien Ah Kong (grandfather), that's a story for another time!

That evening, I was truly seeking solace in food. My excitement bubbled as the steaming claypot was set before us. Lion Dad, ever the gentleman, took on the honorable task of pouring in the dark sauce and mixing the rice, ensuring every grain of rice was coated with that rich color and flavor. My favourite part, the crispy rice stuck to the claypot. IYKYK 😉

What truly makes a claypot rice for me is the salted fish. And let me tell you, not all salted fish are created equal! There are different grades, and this particular one was top-tier. (Curious about how salted fish is ranked? Follow me on social media – I’ll spill the beans when we hit 100 followers!)

But then, alas. Despite all the anticipation, the taste of the claypot rice didn't quite hit the mark. The rice was a tad too wet that day. This isn't my first visit, and it used to be consistently good. Perhaps the chef was different, or we simply caught them on an off day.

A Bitter End to a Comfort Meal

We had, in our excitement, slightly over-ordered. So, we asked to dabao (take away) our leftovers. This is where the story took an unexpected turn, leaving both Lion Dad and me quite speechless. We were informed there was a 35-cent fee per plastic container for takeaways!

Call it greed, but it really irked us. Our meal already cost more than a typical zi char stall, and they can't provide containers for leftovers? The alternative, it seemed, was to waste food.

Naturally, I pressed the staff: "What's the alternative if no containers are given?" Her reply? Plastic bags. My "day job instinct" of always asking questions definitely kicked in!

After this experience, I'm doubtful I'll be revisiting this place unless someone else insists, and the food standards significantly improve. But Lion Dad and I are in firm agreement: the container charge for dine-in customers wanting to take home leftovers left a truly bad taste (pun intended). It's highly unlikely we'll be back.

What are your thoughts on charges for takeaway containers? Have you had similar experiences?