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Kuala Lumpur - Dinner at Heun Kee Claypot Chicken Rice (禤记瓦煲鸡饭)

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A KL colleague brought me to this place, which reputedly serves the *best* claypot chicken rice ("Nga Po Kai Fun") in Kuala Lumpur. Located near the busy, massive Pudu wet market, this place is literally Canto-central: no other Chinese dialects (nor English) are spoken here. But the large picture posters on the wall, bilingual menu and the friendly service staff are all one need to order what one wants to try.

Besides the claypot chicken rice, the other much-recommended item is the claypot fish-head curry - but we skipped that dish this evening since its spicy curry flavour would have clashed jarringly the claypot rice's salty-sweet 'soysauce-sesame oil-Chinese rice wine' flavours.

What we ordered this evening:

- the famous claypot chicken rice: cooked from scratch once the order is received. Rice grains would be boiled in the claypot over traditional charcoal-fired stoves together with marinated chicken pieces. Brought over the boil over high heat, slivers of Chinese waxed sausages would be thrown in, plus the seasoning. The claypot chicken rice will be ready in less tan 30 minutes, and served topped with chopped scallions, and a tiny decanter containing a piece of salt fish ("Ikan kurau" fish fillet) soaked in oil. Mince the salt fish with the oil and pour the fragrant, salty-tangy oil into the claypot and mix the whole rice-chicken concoction thoroughly. There was enough Chinese rice wine to lend a nice aroma. It was utterly delicious, moist and bursting with flavours - the best claypot chicken rice I'd had in a long while.

- a very peppery slivered pig's stomach and chicken feet soup - works very well to undercut the rich claypot chicken rice.

- a tasty stir-fried "Yau Mak" (baby Romaine lettuce) dish, flavoured with "fu yue" (fermented beancurd), garlic and red chillis.

- steamed silken-soft tofu, drizzled with oyster sauce and vegetable oil, and topped with crisp-fried dried shrimps, shallots and chopped green scallions. Very nice.

Address details
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Heun Kee Claypot Chicken Rice (禤记瓦煲鸡饭)
59, Jalan Yew
Pudu
55100 Kuala Lumpur
Tel: +603-9200 1603

 
 
 
 
 
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  1. The rice was cooked from scratch upon order - note the burn scars on the chef's arm.

     
     
     
     
     
     
    1. man that looks good, i love bo zai fan...the singapore / malay version is so rustic compared to the HK version which is much more refined looking (as to be expected). I really like the idea of the oil and salted fish, never had it like that but sounds amazing