Bo jai fan in Cantonese, and self-descriptive, Clay Pot Rice can be topped with a variety of meat and veggies that flavor the rice underneath, while its crusty bottom layer—traditionally formed from the pot being cooked in charcoal-heated ovens—is especially toothsome and beloved. Kwan Kee is a Michelin Bib Gourmand holder thanks to its "chewy and fragrant" three-rice blend and varieties including white eel and beef and egg with Chinese sausage, while the comparatively sprawling Casserole Buddies (in Tseung Kwan O) offers fusion twists like Hainanese Chicken Rice and Black Truffle Chicken.