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Set in the outdoors along traffic-laden Jalan Sultan, Hong Kee is a dinner destination meant for breezy evenings. But even if it's a little hot and humid out, their Claypot Chicken Rice (from RM11) is still worth breaking a sweat for; just be sure to dress down — lose the tie and don the shorts! — to sate your cravings with a few friends here. Each order is fired individually, so expect a brief 15- to 20-minute wait for dinner. Imbued with the smoky aroma of charcoal fire, the rice is tasty and tender on top. Beneath, you will find the crisp, crusty layer that's a hallmark of the claypot dish. Dark soy sauce and sesame oil play a big part in bringing out the flavours here, as well as pork lard. Along shiny lap cheong, chicken chunks and a sprinkling of scallions, expect nothing short of a mouthwatering meal!
Avg price per person: RM10
Photo by Burpple Tastemaker Kaelyn Pu
Claypot Chicken Rice - It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready. RM11
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