A vegetarian option on the claypot menu that is made of Shimeiji mushrooms, baby bok choy - A great dish for mushroom lovers 》$7

The waiting time has significantly shortened when Chef William uses a par-boiling technique to quicken the process. The rice is precooked, left to cool and rinsed so any additional starch is washed away while maintaining a consistent bite to the texture. Starch are removed so it doesn’t feel too full/heavy. The rice are also more light and fluffy compared to traditional claypot.

Thanks @burpple for the Eatup and Maryanne for hosting.