New Seasonal Claypot Rice Menu by Master Chef Dai Lung is Back at CHOP CHOP in Fortress Hill

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CHOP CHOP, a modern take on a traditional Cantonese siu mei (Chinese barbecue) restaurant in Fortress Hill, introduces a new menu of seasonal autumn and winter clay pot rice.

Clay pot rice is an age-old remedy for combating the chill of colder months and is one of the most classic delicacies Hong Kongers enjoy when the temperature drops.

CHOP CHOP uses the highest quality rice from a variety farmed in Wuchang City, Heilongjiang Province, where longer winters allow for only one harvest per year, making it famously precious with clear grains and a delicate fragrance.

For eggs, Chef Dai selects locally produced ‘firstborn eggs,’ also known as ‘smart eggs,’ laid by young hens.

The smaller-than-average eggs have more protein and nutritional value, richer yolks, and a more transparently clear egg white.

While the sauces are made entirely of natural soy sauce, with no MSG or artificial additives, and are fermented for two years for a rich and aromatic soybean flavour.

From now until the end of February 2022, Hong Kong’s “God of Cookery” Chef Dai Lung presents eight flavourful and nourishing interpretations of clay pot rice.

White Eel and Black Bean (HK$125 dine-in, HK$135 takeaway) and Frog Leg with Ginger and Scallions (HK$125 dine-in, HK$135 takeaway) are included in the new seasonal clay pot rice flavours on the menu.

Other classic clay pot rice and toppings available include Chicken, Chinese Yam, and Shiitake (HK$85 dine-in, HK$95 takeaway), Black Bean Pork Ribs and Chinese Sausage (HK$85 dine-in, HK$95 takeaway), Minced Pork with Salted Fish and Water Chestnut (HK$85 dine-in, HK$95 takeaway), Waxed Duck Leg (HK$85 dine-in, HK$95 takeaway).

A clay pot rice combo option for two people is also available, priced at HK$178 per two guests for dine-in (or HK$198 for takeaway). The set comes with two signature clay pot rice options, lettuce with oyster sauce for sharing, and two daily soups.

For extra enjoyment, add Shiitake Mushroom (HK$8), Japanese Egg (HK$10), traditional Liver Sausage (HK$10), Chinese Red Sausage (HK$10), Chicken (HK$15), and Pork Ribs (HK$15) to your clay pot rice.