Heun Kee Claypot Chicken Rice has been around since 1985
that began with Madam Heun May Lan. What started as a small stall in a wet
market at PJ Old Town has now turned into a business attracting people from all
walks of life. Dubbed as one of the best places in KL for a bowl of Claypot
Chicken Rice, there is not a day where business at Heun Kee is slow. Even
though the location of the restaurant is at one of the most notorious traffic
jams in all of KL, nothing would ever come in between a man (or woman) and good
food for his (or her) stomach.
The secret to Heun Kee’s celebrated success is the
cooking method used for every bowl of claypot rice. Still practicing the
traditional charcoal cooking to this day, the applied two-way heat system to
cook the dish is what established this restaurant in people’s hearts. The first
heat is used to slowly cook the rice from the bottom and the second heat is to cook the marinated chicken by placing burning charcoal on an iron lid, and
then placed on top of the claypot. This will ensure that all the juice stays
and moisten the chicken and at the same time perfectly charred the chicken in
contact with the lid.
Although
Claypot Chicken Rice is the most famous and the most obvious option here, other
things on the menu have, in time, gain popularity with the customers as well. There’s
the Stewed Chicken, Homemade Seafood Tofu, Pig’s Stomach in Pepper Soup, Pig’s Trotters,
Groupa Fish Head Curry, and Claypot Kampung Chicken in Chinese Wine. There may
not be a lot to offer but with the quality of each dish, Heun Kee doesn’t lose
out to anyone.
