Monday, December 24, 2012

Heun Kee claypot chicken rice is tasty but not of five-star standard

[Pixs copyright Ewe Paik Leong]

Several food bloggers and an English daily newspaper have made a big hoo-hah about Heun Kee Claypot Chicken Rice. Its two-way method of cooking -– using red-hot ambers on the metal lid of the claypot which is crackling atop a charcoal stove -- purportedly produces chicken rice that is so scrumptious. I decide to test Madam Heun Kee's culinary kung fu.

Inside the air-conditioned coffee-shop, I order claypot chicken rice (medium) -– S, M and L available -- and garoupa fish head. As I am early, my orders come quickly. A small plate of salted fish sits atop the contents in the claypot. After mixing the rice, salted fish and chicken pieces, I scoop a ladleful onto my plate and take the first bite. Hmmm...Huen Kee is several notches above average (4/5 stars) but -– I search my memory -- Choong Kee (Kampar) Claypot Rice of Damansara Jaya is better.

Side dishes available are claypot chicken with Chinese wine, claypot garoupa fish head, pork vinegar, fried chicken wings, plain beancurd with shallots. Heun Kee is located at No. 59 Jalan Yew, and first-timers to this area can be turned off by the crawling cars, lorries and three-wheeled bicycles. Opens from 11 am to 9:30 pm. Closed on the first and third Thursdays of the month.

Getting there: Travel along Jalan Pudu from the city centre. After passing the Balai Bomba and Post Office, proceed to Sungei Besi roundabout and take a nine o'clock turn. You are now in Jalan Yew under a flyover. A parking field is located across the road so take the first available U-turn. From the parking field, it’s only five minutes’ walk to Heun Kee.


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