[Kuala Lumpur] A few different Malaysian friends prompted me to try Heun Kee Claypot Chicken Rice, even though it was not originally on my book-marked list.

Renowned for its traditional charcoal claypot chicken rice, it has earned a Michelin Bib Gourmand distinction – one of the 20 restaurants and stalls in KL awarded.

However, having to queue and having ‘heaty’ Claypot Rice in the hot weather wasn’t exactly in my plans.

Being a local favourite since its inception in 1985, waiting times can be disproportionately long during weekends and peak hours.

According to online reviews, customers need to take a queue number (wait about 30 minutes); and another 30 minutes or so after ordering due to the time needed to cook rice in the claypot.

But as I went during an off-peak hour, I was surprised I could walk right through. And hey, aircon.

This eatery has garnered acclaim for its traditional cooking method, using charcoal stoves, which is believed to impart a better flavour and aroma to the dish.

It has a ‘two-way heat system’, where the heat from the bottom cooks the rice, while the heat from the top cooks the marinated chicken.

You would spot the workers fanning and transferring extremely hot claypots right in front of the shop. This was quite a sight.

Heun Kee offers a variety of portion sizes to accommodate different appetites, with the standard bowl of Claypot Chicken Rice at RM16, and a larger size at RM28.

Additional options such as extra egg, Chinese sausages, salted fish and HK Wing Choe Liver Sausage and Cured Duck Leg are available.

The use of charcoal cooking provides a smoky aroma and ensures that the rice is cooked evenly, maintaining its fluffiness without becoming mushy.

But do be ready to wait for your food, as each dish is made to order over charcoal. A waiting time of 25 to 30 minutes is to be expected.

Ah, the moment of truth. Their chicken was well-marinated in a mix of soy, sesame oil, Chinese wine, and a hint of ginger.

Meaty though quite bony at the same time.

I liked the salted fish which was served separately on top of the rice, so that you can choose to include that distinct salty flavour in the mix without being overpowering.

The rice was soft, fluffy, but perhaps slightly mushy due to the addition of egg.

I was slightly surprised it was not as flavourful as initially imagined (due to the high praise from many).

Aside from the famed Claypot Chicken Rice, Heun Kee also offers a variety of other dishes.

The Braised Chicken in Homemade Sauce (RM17), Pig’s Stomach Pepper Soup (RM12), Black Vinegar Pig’s Trotters (RM18), Grouper Fish Head Curry (RM38), and Claypot Kampung Chicken in Chinese Wine (RM35) have also gained popularity.

The Homemade Seafood Tofu (RM15) acted as a good nibble or sharing dish to have while waiting – mildly crispy and different from the usual fried tofu cubes.

With its dedication to the use of charcoal stoves and the menu’s diversity, Heun Kee Claypot Chicken Rice has firmly established itself as a must-visit destination for Claypot Rice aficionados.

Heun Kee Claypot Chicken Rice
59, Jln Yew, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Opening Hours: 11am – 9pm (Mon – Wed, Fri – Sun), Closed Thurs

Google Maps – Heun Kee Claypot Chicken Rice

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