The Legacy House’s preserved meat clay pot rice. Three of Hong Kong’s best chefs have elevated the classic Hong Kong winter dish. Photo: The Legacy House
The Legacy House’s preserved meat clay pot rice. Three of Hong Kong’s best chefs have elevated the classic Hong Kong winter dish. Photo: The Legacy House

Wagyu, pork belly, cured meats: clay pot rice goes luxe in the hands of 3 top Hong Kong Chinese chefs, yet rice and crust are still keys to the dish, they agree

  • A Hong Kong winter staple, clay pot rice has been elevated by high-end restaurants around the city. Chefs from three of the best reveal the key to their dishes
  • They talk about the meats they use, the pots they cook the dish in, and whether the crust or the soft rice below it is more important

The Legacy House’s preserved meat clay pot rice. Three of Hong Kong’s best chefs have elevated the classic Hong Kong winter dish. Photo: The Legacy House
The Legacy House’s preserved meat clay pot rice. Three of Hong Kong’s best chefs have elevated the classic Hong Kong winter dish. Photo: The Legacy House
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