Eight months spent testing takeaway containers
The take-home claypot service is also available at Ai Shan’s Hong Kong outlets and was later introduced in Singapore.
In the TikTok video, Bom explains that conventional takeaway containers affected the texture of the food. As the rice cooled, moisture accumulated inside the box, causing the brand’s signature scorched rice crust to lose its crispness and become soggy by the time customers reached home.
An Ai Shan rep later tells 8days.sg that the team spent nearly eight months testing several options, including aluminium foil containers, disposable claypots and reusable ceramic ones.
“We evaluated heat retention, leak resistance, how well the crispy rice crust was preserved during transport, cost and the overall customer experience,” says the rep.
The brand eventually settled on reusable ceramic claypots as these best preserved the intended texture of the rice during transport.
Weighing around 650g, each single-serving claypot is roughly the diameter of a personal pizza.
The brand says most customers who take home the claypot are locals. Tourists usually opt for a lighter takeaway box as it is more convenient to carry with their luggage.
Claypot costs “significantly more” than $1
While customers pay only $1 extra to take home the claypot, the charge does not cover its cost.
“Our custom-made claypot costs significantly more than $1,” the rep tells 8days.sg. “The $1 charge is merely a symbolic handling fee to prevent unrestricted free collection of pots and is not intended for cost recovery.”
Ai Shan absorbs most of the cost to keep the meal affordable. The take-home claypots also serve as a form of brand exposure.
“We hope customers can bring home the warm vibe of claypot rice dining [at an affordable price],” the rep adds. “We are happy to absorb most of the cost because creating a memorable customer experience is our priority.”
The $1 option is available with every claypot rice dish.
The rep adds that the heat-resistant ceramic pot can be reused on gas stoves and electric hobs for cooking rice or making soup. However, customers should avoid heating it while empty or exposing it to sudden temperature changes.
Customised machine cooks 10 claypots at once
Instead of relying on chefs to manually control an open flame at the stall, Ai Shan uses a proprietary customised machine to produce a consistent layer of golden scorched rice in every pot.
A blend of Chinese Silk rice, a slender long-grain variety, and Ivory rice, a specialty grain commonly used for congee and fried rice, is first soaked before being cooked using a multi-stage temperature programme.
The machine cooks the rice in stages, concentrating heat at the base of the pot at the end to create an even, crispy crust. Adapted from a commercial claypot rice cooker, it was reprogrammed to suit Ai Shan’s rice blend, pot size and desired texture.
The flameless machine produces more consistent results than traditional open-fire cooking and can prepare up to 10 pots at once, with each batch taking around 12 to 14 minutes to cook. It automatically stops heating when the cooking time is up, reducing the risk of burnt rice.
However, staff still monitor each batch, adding oil and ingredients and making minor adjustments to achieve the ideal golden-brown crust.
The claypot rice here is cooked by local staff. The Singapore team trained at Ai Shan’s Hong Kong headquarters for a month before opening, and staff from Hong Kong later flew here to oversee the setup.
The toppings are stir-fried separately over high heat before being served over the rice, combining traditional Cantonese-style claypot rice with the wok hei and bolder flavours associated with Hunan cuisine.
Hong Kong brand’s first overseas outlet
Founded in Mong Kok in 2018, Ai Shan currently operates three outlets in Hong Kong. Its Jewel stall marks its first overseas foray.
A second outlet is already planned for Food Republic at Ion Orchard and is expected to open by end September. Other potential locations are still under discussion.
The Singapore menu retains the chain’s signature dishes, though the spice levels of selected items have been toned down for local diners. A small number of Hong Kong-exclusive items were also removed to suit the faster service model of a food court.
Popular options here include the House Special Four Treasures Claypot Rice ($12.80), topped with chicken, pork ribs, Chinese sausage and salted duck egg.
There’s also the Ai Shan Hainanese Chicken Claypot ($11.80) and Braised Beef Brisket Claypot Rice With Special Sauce ($11.80). The rice can be paired with the brand’s special sauce and house-made chilli for extra flavour.
The stall also offers slow-boiled soups such as Stewed Black Chicken Soup With American Ginseng ($4.80), made with ginseng and ginseng flower, and Stewed Old Chicken Soup With Tea Tree Mushroom ($4.80).
Ai Shan Claypot Express is located at #B2-238/239 Food Republic, Jewel Changi Airport, 78 Airport Blvd, S819666. Open daily 10am–10pm.
Top In Asia
