Four Seasons Pot Rice

This place usually has a line and one of the well known clay rice pot restaurants in the mong kok area. A lot of locals and tourists come to satisfy their fire burned white rice with your choice of toppings. I wish I could could this more stars but I felt I couldn’t justify the hour wait.
The staff is friendly enough and move the queue along well. They count how many and seat you according to what spaces they have available. However when we got seated, they got so distracted by trying to find the 1 laminated English menu they forgot to take our order and didn’t take it until we finally successfully flagged someone down, close to 20 minutes later!
The rice wasn’t crispy and even though we let the rice sit for a sufficient enough time, no burnt bottom which is the best part of the rice! The Chinese sausage casing was sooooo tough you could hardly break the skin. Once we finally managed, the meat felt… uncooked? The oyster pancake with egg was delicious but felt overly oily and burnt. Ha. Maybe this is one of the cons of being so busy; it seemed like things were done in a rush and mediocre.
I don’t think I’d go hungry but it it’s BYOB and there’s a Japanese yakitori place next door where you can get snacks and drinks… while you wait because you’re going to need it.

Love the duck egg oyster omelette — a must have! These ingredients are blended very well together and the extra crispiness sealed the deal for me. They provide chili sauce to pair with this but don’t get over enthusiastic about pairing these two together! It’s too salty for me. But still five stars for this! The clay pot rice had more rice than ingredients and would have preferred it to be more burnt. Three stars for the clay pot.

This place was featured in the travel channel in US so very surprised there isn’t more yell action. I found it to b good but not great. We ordered a bok choy, oyster pancake, eel clay pot and chicken and eel clay pot. The rice didn’t have as much flavor as I was expecting and the eel was with bone, which is kind of a pain. The table next to us had a tofu soup and raved about it so might be worth trying. Very efficient and speedy

This is the place for clay pot rice in Hong Kong and it’s a well known factoid amongst HK foodies. There was maybe a 100 meter long line the whole time we were there, but it moves along at a steady clip, and they are geared and organized for the steady crowds. We waited maybe 35 minutes. You place your order in line as you approach the entrance. Seating at bench tables is communal and you sit on stools which is not uncommon in these tight and very casual spaces (i.e., do not expect anything remotely fancy!). We counted that the place holds about 100 people. The value and food quality here is world class awesome — we had two delicious clay pots and a vegetable dish with spicy bean sauce (fu yoew) for 118 HKD or $ 15.23 USD. There’s no tax or tipping, so that’s the whole bill. The flavor is distinctively fresh with the mild burnt flavoring of the rice typifying the fired clay pot cooking. We had one clay pot with eel and chicken and another with liver sausage and pork spare ribs. We’ll probably never have a better clay pot serving anywhere else. Cash only here and they collect when the food is served. Evening hours only, so don’t come here for lunch. If I ever return to HK, I will allot time to stop here again! Unilocal is still growing in HK, but I’m still surprised to be the first to review this place as it shows up on other sites like Open Rice, Four Square, and Trip Advisor.