Reopen recently but was rather surprised that the price has increased by so much. Prawn paste Chicken use to be $8 now $12. Seafood tofu was $7.50 now $14.sweet sour pork $7 now $13 😩😩😩 almost 90% increase Dishes still delicious except hor fun lack wok hei. Notice less crowded probably due to price hike. One of the best Cantonese delight in town. Ps: I saw they have 2 separate order list so they don’t follow proper queue system. only eat when you can wait

My favourite tze char stall. Be prepared to go early or your order would be rejected(happened 3-4 times to us) . Very delicious claypot spring onion and ginger fish slices and they have tasty old school dishes like fried prawn fritters as well as traditional Cantonese style shark fin soup. Be there latest by 10am.

Was surprised that I didn't have to wait too long even though I was there during peak hours. The salted fish fried rice was amazing, full of wokhei and great value at $6. Unfortunately the Hor Fun was not nearly as good. The pork ribs and sambal kangkong were great too. Will be back again.

Be prepared to wait if you want to try cheap and delicious food. The 80+ year old chef Hong gor is the only one preparing all the food. The quality of the food beats a lot of restaurants in Singapore. My only regret is only knowing about them in 2020. Edit: Added photos of the different dishes from my visits so far.

砂煲小厨 Claypot ＆Cooked Food Kitchen: Delve into Classic Cantonese Mastery | Singapore Hawker Food https://youtu.be/sFb9Cr4euVU Meet Uncle Ho, the culinary mastermind in his mid 70s! After a 7-month hiatus due to leg surgery, his return has been a joy for loyal customers who've missed his signature cooking. His dedication to his craft is evident in every dish he prepares. Tucked away in a bustling hawker centre, the stall is a treasure trove of traditional Cantonese Zi Char delights! With decades of experience, Uncle Ho is a one-man show, serving up dishes that will transport your taste buds back in time. Like a mini restaurant, old-school dishes are served, such as beansprout with salted fish, sambal Kang Kong steamed Pomfret and Grouper fish, braised Snapper fish head and more. All-time favourite dishes served in claypots include sweet & sour pork and pork liver. Cooked to perfection, the liver is tender and creamy bursting with robust flavours. With talks of retirement on the horizon, time is of the essence to experience these unique and irreplaceable flavours. Uncle Ho's culinary legacy is a rare find in today's hawker centres. So what are you waiting for? Be there early, as orders are usually closed by 11am. 🍜 Stall Name: Claypot & Cooked Food Kitchen 砂煲小厨 🕗 Operating Hours: 10.30am to 2pm (Closed on Saturdays to Mondays) 📍Address: Chinatown Complex Food Centre, #02-83, Singapore 050335