"Writer Mahira Rivers highlights East Village Cantonese restaurant Clay Pot in the Times’ Hungry City column this week — where the main dish is bo zai fan, a comfort food dish made with crispy rice. Named after the vessel the dish is served in, Clay Pot zeroes in on a rice meal traditionally eaten throughout Hong Kong, in which rice is made crispy at the bottom of a clay pot and served with toppings like scallions, shrimp, and “succulent” chicken." - Carla Vianna