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Heun Kee Claypot Chicken Rice, Kuala Lumpur |
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Tuesday, 20 June 2006 |
Many months earlier, someone had told me that underneath the elevated Sungei Besi road, there was an awesome claypit chicken rice. I sampled the rice at Restoran Foong Lian which was purpoted to be the awesome claypot chicken rice and it was actually not good at all. Of course, this casted a doubt on subsequent recommendations from the said person but I just recently found out that it was not his fault.
What happenned was that the original claypot chicken rice at Foong Lian had moved when the coffee shop owner saw how much well she was doing and decided that they could do the same thing or at least ride on the goodwill of people who had gone there before.
I am glad to report that where the original claypot chicken rice had moved to is just a few doors away. Look out for the sign that says Heun Kee Claypot Chicken Rice. It's located next to the Sg. Besi & Pudu road roundabout. Parking is not terribly difficult if you get there before 1230 in the afternoon.
Now on to the rice. What makes the claypot chicken rice here special is that the rice is cooked with a soup poured into it. Usually most places will cook the rice with water but here the added taste to the rice comes from the soup. The rice is firm and not overly burnt at the bottom so you don't end up with a thick layer of crust at the bottom of the pot. The salted fish is soaked in sesame oil before you mix it up into your rice. That gives it an extra oomph as well.
We also had a pepper pig stomach soup which was excellent as well. The smell and the taste of the soup was simply terrific and the pig stomach simply to die for. We later found out the secret was in the ingredients. The pig stomach is brought in from Canada and the pepper used - only Sarawak Pepper.
Madam Heun has been in this business for 21 years and she says that eventhough her children are now all grown up and have asked her to retire, she is still in it for the pleasure and joy of seeing people enjoy her food. Thank you Madam Heun for giving back to mankind.
Between the months of November and December, she also serves Waxed Duck Rice. Why only then? Because the waxed duck she uses comes from China and waxed duck tastes best after the north wind has blown through it. Something to do with the north air adding in extra flavours to the waxed duck. I know where I am going for lunch in November.
Heun Kee Claypot Chicken Rice
59, Jalan Yew
Pudu
55100 Kuala Lumpur
non-halal
tel: 03-92001603
terms: cash
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