This modern Chinese place (5 Wallich Street #01-13, 6996-0880) had a big sign in front of it showing their lunch specials, one of which was a bowl of rice with a clear vial sticking out of it, and with some kind of clear liquid inside. The caption said that it was a pork lard fried rice dish, and my eyes immediately lit up. Ooooooh, could this be something like the elusive pork lard rice that is difficult to find even in Hong Kong?
Nope. It turned out that the pork lard was just that little solidified cube in the bottom right corner, and was used to lube up the scalding hot stone pot first before you threw in the rest of the items in a counterclockwise sequence. The little vial was last, and that was just a truffle oil that hardly tasted of truffle. It was still tasty though, and the pot was hot enough to give the rice a nice scorched texture.
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