Kallang Claypot Lala – For Lovers of Classic, No-Frills Claypot Lala

Claypot lala has become a sizzling trend in Singapore, with many new eateries offering their own take on this popular dish. One such place is the newly opened stall at the industrial canteen along Lor Bakar Batu—Kallang Claypot Lala.

With claypot lala being so widely available, what sets this stall apart? The answer becomes clear as soon as you witness the Friday evening crowd, eagerly queuing for a taste of their jumbo lala, which is almost the size of a palm. And if stocks run out, don’t fret—the medium-sized clams are just as succulent and bursting with flavour.

For those familiar with the Johor Bahru style of claypot lala, where the clams are cooked in front of you in a lively, theatrical manner, Kallang Claypot Lala opts for a different, more refined approach.

They first boil the fresh lala in a wok to ensure the clams are cooked evenly. Then, they stir-fry the lala with ginger over a blazing fire before immersing them in a robust broth. A splash of Chinese wine elevates the dish, adding depth to the flavour profile. The final flourish of fried garlic sprinkled on top intensifies the dish’s aroma and enhances both the clams and the soup. This thoughtful preparation brings out the natural sweetness of the lala, creating a perfectly balanced dish that is fragrant, garlicky, and deeply satisfying.

The Signature Claypot Lala is a standout—fresh, tender clams in a savory broth enriched with ginger, Chinese wine, and the irresistible crunch of fried garlic. The broth has layers of flavour, slightly sweet from the lala, with a garlicky undertone that lingers long after each bite. You can also customize your pot with ingredients like prawns, pork belly, mushrooms, fishballs, and cabbage to further enrich the broth. And don’t forget to try their homemade sauce—a tangy, spicy, umami-packed concoction that pairs beautifully with the clams.

In addition to the signature claypot lala, the eatery has expanded its menu with sizzling plate options, offering different styles like Chilli Lala, Sambal Lala, and Kam Heong Lala. These variations allow diners to explore the clams in different flavor profiles—from the spicy, bold sambal to the fragrant, savory kam heong. The sizzling plate adds a visual and auditory element to the dining experience, making the meal all the more exciting.

The Sambal Lala brings a smoky, earthy spice to the table. Coated in a thick sambal sauce, the clams are enveloped in a rich, aromatic flavor that lingers long after the meal. The sambal is not overwhelmingly spicy, but rather well-balanced, allowing the clams to shine.

The Chilli Lala here is reminiscent of Singapore’s iconic chilli crab, with a slightly sweet and savory sauce. It’s not overly spicy, making it accessible for those who prefer milder flavors. Kam Heong Lala is a more straightforward, aromatic dish, with the clams absorbing the mild heat and spices from the curry powder.

Whichever dish you choose, the essence of all these plates lies in the freshness of the lala. The tender, juicy clams serve as the perfect canvas for any sauce, and each dish manages to highlight their natural sweetness while bringing something unique to the table.

No visit to a lala expert would be complete without ordering the Lala Bee Hoon. The vermicelli soaks up the rich flavors of the broth, creating a slurp-worthy dish that’s light yet deeply satisfying. The noodles are cooked perfectly, absorbing just the right amount of the clam-infused soup, making it a perfect dish for sharing.

Whether you’re indulging in their signature claypot lala or exploring the new sizzling plate options, the quality of the lala is undeniable. And with customizable ingredients and a variety of sauces to choose from, each visit feels different. For anyone craving hearty and flavourful lala dishes, Kallang Claypot Lala is a must-visit.