Melbourne's well-loved Claypots restaurant has landed in Singapore
The wok hei effect
To those unfamiliar with the Claypots group, it's not what you're expecting. Contrary to our existing memories founded from dining at hawker stalls, the pots are served neither charred nor with burnt rice sticking to their bottoms. Instead, the Claypots name thrives on serving up bold Mediterranean Asian flavours concealed within fresh seafood.
Dubbed Claypots Full Circle, it represents the homecoming of Singaporean owners Melvin Yeo and Elaine Lim. Before launching the original Claypots, its Australian founder Renan Goksin scoured the whole of Southeast Asia — including Singapore — to discover flavours that eventually made their way back to Australia.
Its Singapore outpost is executed in a grungy shophouse, sporting just the right amount of exposed brick, dark wood and vintage lamps. The signature spices, rich flavours and intensity of the wok hei are celebrated here, while still catering to the local palate. Let's just say if you love your chilli, you won't be disappointed. Fresh catches are the main heroes here, accompanied with healthy carbs like basmati rice and pide, a Turkish flatbread.
Most plates are portioned for sharing, which works best if you're feeling especially greedy. Their Moroccan Claypot seals in a medley of fish fillets, mussels and clams atop a bed of couscous, laden with a spicy tomato sauce. Letting the produce speak for itself, seasoning is kept to a minimum at Claypots Full Circle. Case in point? Their Full Circle Port Arlington Mussels, flown live from Australia in small batches. Fresh, plump and deftly spiked with a garlic sambal gravy, the pide comes in handy to soak it all up. We also encourage stuffing yourself with more flatbread, which is best dipped into their tiger garlic prawns that come with a coriander and sambal olek emulsion.
Noteworthy sides include lady's fingers tossed in a piquant dried shrimp rempah as well as a guilt-inducing (but necessary) caramelised halloumi cheese. We'll consider that dessert and call it a day.
103 Amoy Street, Tel: 6203 2203
Opening hours: (Mon-Fri) 10.30am-12am, (Sat) 5pm-12am
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