We were told that Kampar is famous for its delicious Claypot Chicken Rice, with many restaurants scattered around town—some run by second or even third-generation owners, keeping the tradition alive.
Today, we followed a recommendation and tried Heng Kee. We ordered two versions of their claypot rice: black and white.
The black version is the classic style, with soy sauce, chicken, and Chinese sausage cooked together in the pot. Every bite carried that deep, savory taste infused into the rice. The white version, on the other hand, was something new to us—simple claypot rice with a light touch of burnt caramelized fragrance, while the chicken and salted fish were served separately.
Both versions won our approval. Each carried its own unique umami, preserved through Heng Kee’s traditional cooking methods. A must-try spot in Kampar for...
Read moreThis restaurant was recently moved to a new location. Fantastic renovation being done to the restaurant. Clean, modern colours and some antiques were displayed throughout. I can safely say that the washroom was very clean.. The best part was the traditionally charcoal fired clay pot chicken rice. Simply the best since the 50's. Traditional cooking is hard to come by nowadays. The pot of rice was very well balance with the soya sauce, oil and other ingredients. Side dishes are simple and taste great and goes when with the whole meal. Well worth the detour off the main highway for an amazing meal. Look forward to my next trip for delicious...
Read moreDo you know Claypot Chicken Rice got white version?
Claypot White Chicken Rice is a delightful and aromatic dish featuring tender chicken. The slow cooking method ensures that the flavors meld perfectly, with the chicken juices for a rich, savory taste. Enhanced with ginger and a touch of sesame oil, this dish offers a comforting, home-cooked feel. The slightly crispy bottom layer of rice, a signature of claypot cooking, adds a unique texture. Garnish with green onions for a complete, satisfying meal that’s both flavorful and...
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