The presenter introduces the location of Hingay restaurant and begins the process of preparing Clay Pot Rice with the chef, FICO.

• The presenter introduces the location of Hingay restaurant on Temple Street.
• The chef, FICO, begins the process of preparing Clay Pot Rice, preparing 20 pots simultaneously on a stove.
• The process is likened to playing a double-layered xylophone.

The chef demonstrates the process of preparing Clay Pot Rice, explaining how the rice absorbs flavors from the toppings.

• The chef demonstrates the importance of controlling heat during cooking, moving the pot around to ensure even cooking and crisping of the rice.
• The rice absorbs flavors and fats from the customizable toppings, which include over 60 options.
• The chef explains the philosophy behind the preparation of Clay Pot Rice, emphasizing that the dish is a reflection of his technique, craftsmanship, philosophy, and style.

The presenter explains the process of finishing the dish, allowing it to rest before tasting.

• The dish is allowed to rest for a minute or two after garnishing before tasting.
• The presenter provides a taste-by-taste breakdown of the flavors and textures experienced, highlighting the distinct taste of the rice and the flavors absorbed from the toppings.

The presenter shares his personal connection to Clay Pot Rice, revealing it was the first dish he learned how to cook.

• The presenter shares his personal connection to Clay Pot Rice, revealing it was the first dish he learned how to cook.
• He also mentions that Clay Pot Rice is possibly his favorite dish in Hong Kong.