Heun Kee Claypot Chicken Rice — Restaurant in Kuala Lumpur

In the heart of Kuala Lumpur, Restoran Huen Kee Chicken Claypot Rice has earned its place in the prestigious Michelin Guide for 2024. Revered by locals and food critics alike, Huen Kee offers an unparalleled claypot rice experience that melds tradition with impeccable technique.

Charcoal vs. Gas: The Essence of Authentic Claypot Rice

Originating from the Guangdong province in southern China, claypot rice is a dish steeped in tradition and craftsmanship. The cooking method significantly impacts the final flavor and texture. Traditionally, claypot rice is cooked over a charcoal fire, a technique that imparts a distinctive smoky aroma and deep, layered flavors. Charcoal provides an even, gentle heat that ensures the rice cooks perfectly, with a crispy, caramelized crust forming at the bottom, known as the "socarrat."

Conversely, cooking with gas, while more convenient, can fall short in replicating these nuanced flavors. Gas heat is often too direct and intense, which can lead to uneven cooking and a less defined crust, resulting in a dish that lacks the authentic character that makes claypot rice so beloved.

The Huen Kee Experience

During my recent visit to Restoran Huen Kee, the renowned chicken claypot rice did not disappoint. Cooked over a traditional charcoal fire, the dish featured tender, flavorful chicken atop perfectly cooked rice, exuding a delightful smokiness that is the hallmark of authentic claypot rice. The crispy socarrat at the bottom added a wonderful textural contrast, making each bite a true delight.

While waiting for the main attraction, I started with their signature seafood beancurd. This dish was a stellar introduction, with its delicate, crispy exterior and rich, savory filling that tantalized the taste buds and set high expectations for the meal.

I also sampled the daily soup, which, to my palate, had a noticeable MSG presence that slightly detracted from its overall appeal. However, this minor hiccup did not overshadow the excellence of the claypot rice and seafood beancurd.

Conclusion

Overall, my dining experience at Restoran Huen Kee was outstanding, living up to its Michelin recommendation. The use of charcoal in cooking their signature claypot rice truly distinguishes this restaurant, offering a depth of flavor and authenticity that is hard to find. I highly recommend Huen Kee to anyone looking to savor traditional claypot rice in its most authentic form. This is a culinary journey worth embarking on, and I look forward to returning for another round of...

This decades old eatery is located in an equally mature neighborhood near the Pudu wet market. Rows of charcoal stoves and claypots fired to intense heat lined the front area of the restaurant. As it takes at least 30 minutes for your claypot chicken rice to be cooked, be prepared to wait up to 45mins for a table. Alternatively, you can call them to place order for your food before physically heading down to the shop... this may cut down some waiting time. Otherwise, just take Grab - cos limited parking availability - hop off, get a queue ticket from the 'receptionist' and then wait at the five-foot alley for your number to be called.

Upon being seated, our drinks and side dishes were served first. Recommendations include the fried tofu/beancurd made in-house, stir-fried veggies and soup. The beancurd is mixed with seafood and fish paste, and deep fried till crispy on the outside. They went well with the homemade special chilli sauce served on the side. The claypot rice was served some 15mins later... the moment the waiter placed the claypot on our table, we could smell the fragrant aroma of charred rice and dark soy sauce. The rice was nicely cooked, chicken remained tender and the salted fish elevated the overall taste. Loved the crispy bits of rice at the bottom of the claypot! The small size was just about right for 2 pax but I will definitely go for the bigger size next time. Don't worry - after queuing and waiting for so long, you can certainly finish it, together with the side dishes, even if you are a small eater!

The air-conditioned dining environment was clean and well-maintained but can be alittle cramp and noisy when packed with diners. Staff were friendly tho they can be somewhat eager to execute quick turnover of the tables... which may make some diners feel slightly uncomfortable, having to rush through their meals. Nevertheless, the food is truly up to mark and worthy of the Michelin star... and I'll make a trip to Heun Kee more often if I stay nearer and the waiting time...

3.5 stars Venue: Not close to CBD. But, not easy to find a way. It's like under the bridge Better to come by car. Or 10 mimutes walk from Chan Chow Lin MRT station (yellow line). There are 2 lines: one for walk-in and another one for telephone reservations. They charcoal cooked the claypot rice outside the restaurant. Aged interior decor. Very causal Chinese setting. Bright and tidy. Big tables. Not packed. Well air-conditioned. Wet toilet floor. --- 6.8/10 Service: No need to queue before rush hours. We came at 5pm Friday. A claypot rice chef was very nice. He invited me to enter directly. To be seated. Menus given. Place orders at the table. Then, given us chili and plates. There are utensils, toothpicks, and soy sauce on the tables. No tissues/serveitte. Drinks and food served fast in proper sequences. Claypot chicken rice (small) was served ~20mins after ordered (so order this dish when you line up). Paid at the cashier. --- 7/10 F&B: Bilingual menu. Normal presentation. Good portion. Resonable price (extra +6%SST). Umbra Juice with Sour Plum 沙梨酸梅, MYR 6: very good. A must for me. Lime Juice with Sour Plum 桔子酸梅, MYR 6: Good. Homemade Seafood Tofu 自製海鮮豆腐, MYR 15: served with mayo and chili sauce. Delicious. --- 8/10 Pig's Stomach Pepper Soup胡椒豬肚湯, MYR 12(S): served in claypot. Good portion. Can share with 4 people. Very strong flavor of pepper. --- 7/10 Claypot Chicken Rice瓦煲鷄飯, MYR 16(s): Made to order. About 20-30 minutes cooking time. There were about 6pcs of chicken bone on, Chinese sausage, and salted fish in a small tin. Already well-seasoned. (Claypot rice chef asked me to) Mix well ASAP when served but too much rice on the bottom was still burnt. [Or better not dig out the rice sticky to the bottom, just leave burnt rice there]. Chicken and chinese sausage slices (lap Cheong) wasn't overcooked. Chicken was still moist. One piece of salted fish wasn't strong in...