The Buzz Around This JB Import
When a Johor Bahru food establishment makes waves across the causeway, Singaporeans take notice. Ubi Claypot Lala has brought the viral claypot lala experience to our shores, and it’s generating quite the buzz among hotpot enthusiasts and Malaysian food lovers alike. But does this industrial estate gem live up to the hype? Here’s everything you need to know.
The Concept: Simple Yet Satisfying
At its core, Ubi Claypot Lala offers a straightforward proposition: fresh clams cooked in a flavorful broth served bubbling hot in traditional claypots over charcoal stoves. It’s rustic, it’s theatrical, and it’s designed for sharing. The experience harks back to the communal dining culture that makes Malaysian food so appealing, where friends and family gather around steaming pots and lose track of time.
The Star of the Show: Specialty Broth
The foundation of any good hotpot is the broth, and Ubi Claypot Lala doesn’t disappoint. Available in two sizes—small at $13.80 and large at $22.80—the Specialty Broth comes generously loaded with lala (clams). These bivalves do more than just fill your bowl; they infuse the soup with a natural sweetness that forms the backbone of the entire meal.
What sets this place apart is the customization options. Complimentary soup refills mean you never have to worry about running dry, while free Shaoxing wine and fried garlic top-ups allow you to adjust the flavor profile to your liking. Want it more aromatic and boozy? Add wine. Craving that irresistible garlic punch? Load up on the fried bits. This level of personalization transforms a standard hotpot experience into something uniquely yours.
The Supporting Cast: 40+ Hotpot Toppings
With over 40 ingredients to choose from, the menu at Ubi Claypot Lala reads like a hotpot lover’s dream. The selection strikes a nice balance between familiar favorites and more adventurous options.
Classic Choices
For traditionalists, all the expected players are here. Shabu Pork ($8.80) provides that essential meat element, while Wawa Cai ($2.80) adds a crunchy vegetable component. Even Maggi noodles make an appearance at just $0.80, perfect for soaking up all that delicious broth at the end of your meal.
Unique Additions
Where things get interesting is in the specialty ingredients. Sotong Flower ($6.80) offers a textural experience that’s part tender, part crunchy. Empress Clam ($8.80) doubles down on the shellfish theme, while Smoked Duck ($8.80) introduces a rich, savory element that’s unexpected in a hotpot setting.
Premium Options
Even premium ingredients remain accessible here. Australian Beef Slices and Hokkaido Scallops both clock in at $10.80—prices that won’t break the bank when you’re treating yourself. The scallops, in particular, would be worth trying, as their sweet flesh should complement the briny broth beautifully.
The Secret Weapon: Homemade Chilli Sauce
According to reports, what truly distinguishes the Singapore outlet from its JB counterpart is the signature homemade chilli sauce. Described as tangy and spicy, this condiment apparently cuts through any fishiness in the seafood while adding layers of complexity to each bite. For those who live for the perfect chili accompaniment, this alone might be worth the trip.
The Setting: Industrial Charm
Located at 179 Ubi Avenue 4 in the industrial heartland, Ubi Claypot Lala embraces its working-class roots. Situated directly opposite ComfortDelGro Driving Centre, the restaurant occupies the kind of neighborhood where authenticity trumps Instagram aesthetics. This is unpretentious, honest food served in a no-frills environment—and there’s something refreshing about that.
The Logistics: Plan Accordingly
Here’s where you need to strategize. The restaurant operates on a walk-in-only basis from Tuesday to Sunday, 12pm to 10pm (closed Mondays). Given its popularity and the narrow roads with limited parking in the area, arriving early is essential. Peak dining hours will likely mean longer waits, so consider coming during off-peak times if you value your time.
The lack of reservations is both a blessing and a curse. While it keeps things democratic—first come, first served—it also means you can’t plan your evening with certainty. If you’re driving, factor in extra time to circle for parking, or better yet, consider public transport or ride-hailing services.
Value Proposition: Bang for Your Buck
In Singapore’s expensive dining landscape, Ubi Claypot Lala offers solid value. The base broth prices are reasonable for what you get, and the ability to refill soup freely means you can keep adding ingredients without diluting the flavor experience. Most toppings hover in the single digits or low teens, making it possible to have a satisfying meal without astronomical bills.
For a group of two to three people sharing a large claypot with a selection of ingredients, expect to spend around $15-25 per person—competitive pricing for a filling hotpot experience.
Who Should Visit?
This spot is ideal for:
- Malaysian food enthusiasts craving authentic flavors
- Hotpot lovers looking for something beyond the usual chains
- Groups who enjoy interactive, communal dining
- Budget-conscious diners seeking good value
- Anyone who appreciates the simple pleasure of fresh seafood
Who Might Want to Skip?
Consider alternatives if you:
- Require halal-certified options (Ubi Claypot Lala is not halal-certified)
- Prefer restaurants with reservations and guaranteed seating
- Have mobility issues (navigating industrial areas can be challenging)
- Dislike seafood or shellfish
- Need extensive parking facilities
Final Verdict
Ubi Claypot Lala successfully translates the JB claypot lala craze for Singapore audiences. It’s not trying to be fancy or revolutionary—it’s simply doing one thing well and letting the quality of ingredients and the conviviality of shared dining speak for themselves. The generous clams, customizable broth, affordable pricing, and thoughtful touches like free refills create an experience that feels both authentic and accessible.
Yes, the location is inconvenient. Yes, you might wait for a table. But sometimes the best food requires a little effort to reach. If you’ve been curious about the claypot lala phenomenon or simply want a satisfying hotpot experience without the usual chain restaurant markup, Ubi Claypot Lala delivers.
Rating: 4 out of 5 stars
The sweet, garlicky aroma of bubbling broth, the satisfying snap of fresh clams, and the warmth of communal dining—this is comfort food done right. Just remember to arrive early, bring your appetite, and prepare to customize your soup to perfection.
Ubi Claypot Lala
179 Ubi Avenue 4, #01-05, Singapore 408793
Tuesday-Sunday: 12pm-10pm (Closed Monday)
Walk-ins only | Not halal-certified
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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