chicken rice

Restoran Kar Heong SS14 – best chicken rice in Subang!

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I am a huge fan of chicken rice. I had a dark (?) period in my life where I ate poached chicken rice every single day for lunch for almost a year. And I enjoyed it! Haha. There was a really good chicken rice place at Pusat Bandar Damansara back then. I’ve also eaten Michelin Bib Gourmand award winners in Singapore like Tian Tian Hainanese Chicken Rice and Tiong Bahru Boneless Chicken Rice. I consider myself a bit of a chicken rice connoisseur.

Restaurant Kar Heong in SS14 is one of my favorite chicken rice places around my condo (the other being Kong Sai). It has a stellar reputation among Subang-ites and their white chicken is very tender and juicy! The best benchmark for great poached chicken lies in the breast – it should be soft and succulent instead of dry and stringy. Kar Heong does perfect white chicken with moist meat and slippery skin. We shared ½ chicken between the two of us.

The chicken rice here is also extremely flavorful. There’s so much taste packed into every grain that it’s almost like an umami bomb. This is the 1% of chicken rice – rich, superior and piquant. A lot of people drizzle black sauce or their chicken gravy on top. I prefer the latter – I adore the combination of soy sauce, sugar and coriander stalks that makes up the sauce you see at the bottom of poached chicken. It’s perfect with rice. Kar Heong has good garlicky chilli sauce too.

Mandy also ordered a side of roasted pork. The roast pork here is decent but not the best I’ve had. I feel like the fat to meat ratio is a bit off. I don’t enjoy overly fatty pieces of pork belly. It’s not the worst, but doesn’t rank among the best siu yuk I’ve had in Klang Valley.

Kar Heong is my favorite place to have chicken rice in Subang. I can’t vouch for their roasted chicken though coz I only like poached chicken so that’s what I always order. I also enjoy Restoran Kong Sai in Puchong (their original shop is in PJ). This place has the edge in the chicken rice while Kong Sai’s dipping sauce is better. I haven’t found a better place, but if you know of one, please leave a comment below.

1 Michelin star Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle (Hawker Chan)

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Hawker-Chan

This was the very first street food/hawker stall in the world to ever win a Michelin star. Not Bib Gourmand, a proper star. It’s a common misconception that Michelin rates ambience and decor when giving out stars. They have always maintained that the star is awarded for food only, and that includes things like the chef’s personality coming through clearly. They have a separate icon for comfort/ambience (fork and spoon) which rates how luxurious the restaurant is but star ratings are always based on the quality of food alone.

Liao-Fan-Hong-Kong-Soya-Sauce-Chicken-Rice

I was in Singapore with a mission to try out this much hyped soy chicken rice stall. I made sure to go to the right one. People have the false impression that the Michelin star travels with the chef and applies to all outlets he opens. That’s simply not true. The Michelin star is rated for that restaurant only. The only Hawker Chan with 1 Michelin star is their original shop at Chinatown Complex Food Center. The modern and air-conditioned new premises opposite only has a Bib Gourmand.

Hawker-Chan-Queue

I went early with my dad before they opened and thought I was lucky enough to be first in line. There didn’t seem to be a queue. I confidently walked up to order, only to be told the queue was behind me. It was only then that I spied a long snaking line of people looking displeased at me. Haha. I honestly didn’t see them. The queue starts from beside the opposite stall so they don’t block foot traffic. It even has a velvet rope. Very proper.

Hawker-Chan-Selfie

The wife of Chan Hon Meng manages this stall and she was friendly enough to take a photo with me. Service is quick and the line moves along well so don’t worry about having to queue up.

Hawker-Chan-Menu

I ordered the flagship dish of soy sauce chicken rice. It’s SGD 2.50 for the drum portion. The meat was marinated beautifully, with a sweet soy glaze that permeates the gelatinous skin of the chicken. It’s surprisingly flavorful and robust. I can taste cinnamon and other spices in the marinade. The inside is still soft and juicy. I love this perfectly cooked chicken. 10/10. However, the chicken rice I got was lumpy and mushy. Maybe they were having an off day but I’m not a fan of this rice, which seems to have the fundamental error of having too much water mixed in.

1-Michelin-Star-Chicken-Rice

The soy chicken is delicious though. Would I return? For sure, to try the noodles next time. I hear it’s pretty good too. You need to set your expectations right for Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle. It’s a soy chicken rice stall so don’t expect fireworks and novel molecular gastronomy executions. They’re good at what they do and that’s soy chicken.

Hawker-Chan-Order

Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle (Hawker Chan)
335 Smith Street #02-126, Singapore
(don’t go to the wrong one, this is located inside the Chinatown Complex Food Center)

Basmati Chicken Rice in a Rice Cooker

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Rice Cooker

I have had the craving for chicken rice for a week now but I had to finish my meal prep before I can cook a new batch of food. I also didn’t have a rice cooker. I needed a big one coz this recipe chucks everything – rice, chicken etc into the pot at once. I dropped by Citta Mall yesterday and picked up a large 2.8 liter rice cooker for just RM 146. Good price.

Chicken Rice Ingredients

You need:

  • Chicken leg (drum and thighs)
  • Basmati rice (you can use any rice but I only have basmati)
  • Chicken stock
  • Spring onions
  • Coriander
  • Ginger

Chicken Rice Pot

I also bought some side greens coz I want to consume enough fiber. It’s optional. Some people like to eat this with a garlic chilli mixture but I’m particular to the sweet dark soy sauce from Indonesia so I got that inside. The prep is really easy, just wash the rice, put it into the rice cooker as if you’re cooking rice. Next, salt the water and dissolve in a few chicken stock cubes. Spread the ginger slices all over the rice. Finally layer the chicken on top and put a few stalks of spring onions to add an aromatic note to the rice.

Chicken Rice Cooker

Press the rice cooker button and the whole thing will be done as soon as the rice finishes cooking. I usually eat skinless chicken breast but the chicken rice gets most of its flavor from chicken skin so I feel that using chicken leg is better in this recipe, even though it’ll increase the fat content by quite a bit. Some people also put a bit of sugar into the water but I don’t have any at home. I’ve quit eating sugar for almost a year now.

Chicken Rice

It’s actually very delicious, yet simple to cook. I’m very fond of Hainanese style chicken rice though, so your mileage may vary. 1.8 kg of chicken leg makes 7 portions, each with a drum and thigh each. I’m not sure of the macros on these things though. I’m on clenbuterol right now so I can afford to be a bit fast and loose with my food intake, at least till I cycle off at the end of the week.

5 popular street food we ate in KL over the weekend

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Lot 10 Hutong

Hutong Lot 10 has some of the most established and famous stalls from all around Klang Valley located in one convenient place. If I recall correctly, the criteria for getting a stall here is very high – your street food stall needs to be a household name and it has to be in operation for at least 2-3 generations.

Famous Street Food KL

This is the best of the best street food KL has to offer, and we ate here *every meal* during our staycation (our hotel was right beside Lot 10). Here’s five of our favorites:

1. Cheras Woo Pin Famous Fish Head Noodles

Cheras Woo Pin Famous Fish Head Noodles Stall

This is the distinctive fish noodles cooked with fresh milk that’s famous over here. The broth of the fish head noodles is almost white in color, due to the addition of either fresh milk or evaporated milk. It offsets any “fishy” taste and to top it off, the fish is fried, making this a very friendly dish for people who don’t like fish.

Cheras Woo Pin Famous Fish Head Noodles

Woo Pin Cheras Fried Fish Noodles (RM 10.85) comes with a few pieces of fish head and part of the fun is digging out the flesh from it. There’s also an option where you can add more fried fish slices for RM 21.30. My better half ordered this, I actually prefer a clean broth and blanched fish to fried fish – the latter destroys the taste but I know a lot of people like it and I’m trying to get over my discriminatory thinking. smirk

2. Pin Qian Klang Bak Kut Teh

Pin Qian Klang Bak Kut Teh Stall

This is one of the best BKT or “pork rib tea” I’ve had. There are a lot of Klang Bak Kut Teh outlets around nowadays but not all of them do the dish justice. Pin Qian has been operating since 1986 and they also have an outlet in Hutong Lot 10 (at ridiculously high prices).

Pin Qian Klang Bak Kut Teh

I had a small mixed bowl of fat and lean pork belly with a side of rice for RM 18.20 (over RM 20 after tax and the mandatory tissue packet). There’s always a long queue to get this though coz it’s absolutely fantastic – the meat is fork-tender and the herbal soup is so thick, it’s divine!

3. China Town Seng Kee Claypot Chicken Rice

China Town Seng Kee Claypot Chicken Rice Stall

This is the sister outlet of the famous place in Petaling Street. It was actually the first place I ever tasted “KL style” Claypot Chicken Rice as a kid. We were living in Sibu and came to KL for a family vacation and my dad brought us here since he missed eating this from when he was himself a university student.

China Town Seng Kee Claypot Chicken Rice

I love the crispy caramelized rice at the bottom of the sizzling hot claypot which you have to dig out! I ordered it with an extra egg cracked on top for RM 14.25. It’s delicious but China Town See Keng in Petaling Street is more famous for their Claypot Loh Shu Fan, which they also serve here in their Hutong Lot 10 branch.

4. Imbi Road Original Pork Noodle

Imbi Road Original Pork Noodle Stall

This is an awesome place to eat if you love pork although I still think the original outlet in Jalan Imbi is better. The RM 9.90 bowl of pork noodles here is made by foreign cooks and although the same process and recipes are used, as you can see in this video:

It somehow tastes better at the founding outlet.

Imbi Road Original Pork Noodle

This isn’t my taste buds playing tricks with me or ambiance issues, there is also another famous noodle stall at Hutong Lot 10 – this time dedicated to our bovine instead of porcine friends – Soong Kee Beef Noodles, and it tastes the same as the first outlet.

5. Tai Lei Loi Kei Macau

Tai Lei Loi Kei Macau Pork Chop Bun Stall

Yup, the wildly famous Macau establishment which everyone goes to for the esteemed Macau Pork Bun has an outlet at Hutong Lot 10 too! They had a loop of Anthony Bourdain visiting their original Macau outlet in Tai Lei Loi Kei Taipa playing on a TV in an episode of No Reservations.

Tai Lei Loi Kei Macau Pork Chop Bun

The RM 13.90 Choapa Bao (Pork Chop Bun) here is decent, but not as good as the one I had in Macau. We ordered one to share and found the pork chop itself to be slightly overcooked and overseasoned. I did find one inch of juicy meat though but unfortunately the rest of the (rather large) pork chop was dry.

Wild flower honey and dates marinated free range chicken rice from scratch!

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chicken rice dates

I’ve wanted to cook Hainanese style chicken rice with fresh and dried dates still on the branch for a long time. Unfortunately, I keep getting veto-ed by my better half who thought it’ll be an unsavory dish. Pun not intended. smirk

chicken marinade

We had gotten two free range chicken legs for RM 18.50 from our trip to the wet market last week and one of them is still in the fridge. The other has been cooked into a wonderful Hainanese style chicken rice and I wanted to do the very same dish – except mine would be a sweet version. I finally convinced my honey with the same.

Witticisms aside, you will need:

date rice recipe

  • One whole chicken leg
  • Rice
  • Wild flower honey
  • Dates on branches
  • Fresh dates

fresh date rice

I did this with two types of dates – the sweeter dried dates and the fresh ones still on their branch I got from the Ramadan bazaar a while ago. The latter is used to flavor the rice. I measured one cup of rice and added 1 ½ cups of water to it.

drumstick honey rice

This method of cooking and marinating is what I learned from my dear. The dried dates are opened up and the tiny seed taken out before being smashed for the flavor to come out. I used a whole branch of Tunisian dates, which is a sweet variety with relatively good moisture content.

wild flower honey

I then took a good gunk (which is about 3 heaped tablespoons if you want exact measurements) of New Zealand wild flower honey – chosen for it’s refreshing and light nature – and mixed it with the mashed up dates and massaged the mixture into the chicken leg for a good 3 minutes.

marinating chicken

I made sure to molest caress every fold and curve of the chicken leg like a gentle lover to massage the dried dates + honey marinade into the smooth skin until it’s moist and tender.

honey dates marinate

The marinated chicken leg is then sealed into an air-tight baggie and left in the fridge for 24 hours.

cooking fresh dates

The fresh dates goes into the rice before it’s cooked. I made sure to poke multiple holes into each date before it went into the pan. I also used a fork to pick apart the fresh dates so that the maximum surface area will be exposed with tiny bits going with the rice before setting it to boil.

cooking dates rice

The dried dates + wild flower honey chicken leg is placed on top of the rice just as the water starts to get hot. Don’t wait for it to boil!

honey date rice

The pressure pan is closed for 5 minutes on low heat to cook the chicken leg and rice. I was amazed by the fragrant sweet smell when I opened it!

our date rice

The fresh date rice is mildly sweet with bits and pieces of dates embedded into the fluffy grain. It’s fragrant and goes very well with the dried date + honey marinated chicken leg. It’s sweet, but not overpoweringly so, it’s a very subtle nuance.

dried dates chicken

I liked it but I think marinating the chicken for 48 hours would do better in absorbing the sweet dried dates and wild flower honey right into the bone! 🙂

I’m back in Sibu to vote! (and Foochow chicken rice)

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ling hb sibu

I’m in Sibu! I flew back with Ling early this morning and arrived at the airport so I can spend some time with my family (mom is flying back later tonight) before we all go to vote tomorrow. I think we might be voting for different parties but that’s the beauty of democracy ain’t it? 🙂

chopsticks sibu

Anyway, I noticed that Chopsticks Chicken & Rice now has a new signboard. This is a place that has been around since my childhood! I remember eating the mixed rice there as a kid and chu cha (dai chow in Cantonese) when they moved over to Pedada.

chopsticks pedada

However, what they’re really famous for is their chicken rice. My dad is a huge fan of it. There are scores of Sibu people who loves the chicken rice here. Lunch time will be *packed* with people ordering chicken rice and it’s sold out real soon.

chopsticks chicken rice

They’re doing so well that they dedicated an entire shoplot just for it. That place was previously Peppino’s Pizza (also by the same owner).

roasted chicken

There’s a bunch of things you’ll expect from a chicken rice place – char siew, roasted chicken, duck, innards, siew yoke, braised egg and also some that you won’t.

foochow curry chicken

…like this Foochow style curry chicken.

braised egg

It’s the same thing I’ve eaten as a kid – there used to be three compartments (not including your rice) and I’ll have curry chicken for all of them). Arthur ordered this one for us – he was kind enough to pick us up from the airport. It’s milder (in spiciness rating) than regular curry yet more intense (they put a lot of the curry powder). A peculiarity of Foochow cuisine.

char siew

The signboards are new and there’s a lot of people eating there but what I really crave is kampua mee. Unfortunately, everyone was sold out then (must be the people coming back for elections!!!) so we had lunch here.

chicken rice

It’s not too bad though, I think most people come here for the rice – it’s fragrant and what makes Chopsticks Chicken Rice special! The char siew is also good – glazed with honey and with no color additives that makes it radioactive red.

ling in room

We’ll be staying a night here – she’s already met my grandma and we’ll have dinner together and vote tomorrow! 😀

Chik kut teh with oily chicken rice

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Bah Kut Teh Recipe #1: Chicken bak kut teh with oily chicken rice

chick-kut-teh

Bak kut teh or pork bone soup is a hearty herbal delight that’s very versatile and delicious. We’ve come across a routine that can make the same BKT soup last for 3 meals with three very different recipes. However, I hear you asking – Why chick kut teh?

Well, for one thing, pork is damn expensive in KL. It’s really cheap in Sarawak. However, the main reason is coz this is fast and easy to cook without compromising on taste!

I remember when I was a kid, there was this huge Nipah scare and everyone stopped consuming pork. Chik-kut-teh outlets practically sprouted like mushrooms overnight! There were even dedicated chick-kut-teh restaurants when people started saying that it tasted just as good as pork. However, they were all gone within a year and people went back to eating real pork bak kut teh when the outbreak was over. Heh!

Note that this recipe is still not halal since we found the BKT package in the non-halal section of the hypermarket.

You will need:

chicken drumsticks

  • Yew Chian Haw Bah Kut Teh herbal mix
  • OXO cubes chicken stock
  • Quintessence Garlic & Parsley infused oil
  • Chicken drumsticks
  • Garlic
  • Salt

bak-kut-teh herbal mix

This was actually inspired by the photo on the BKT package. You can use any brand you like but we found that this is the best tasting one we’ve come across so far. Yew Chian Haw BKT mix can be located hanging beside the open meat refrigerated shelves in the non-halal section. The ingredients are fresh and the bak kut teh package has to be put in the fridge (crisper section) so it won’t go bad, unlike regular ones which can be stored at room temperature. It serves 4-6 people and that’s how we managed to extend this into three meals.

water

It’s the second time we’ve cooked this. Drumsticks are the best cut of chicken that you can use – BKT soup requires a bone based meat for flavor. The trick is in the marrow that leaches out after boiling. 🙂

bak kut teh soup

First off, bring about 3 liters of water to boil and dump in the contents of the bak kut teh package. Put in two whole bulbs of garlic and add 2 heaped tablespoons of salt to the pot. The garlic tastes great when eaten like that. Unfortunately, we only had about 3/4 of a bulb left so we put in the cloves of garlic instead.

chik-kut-teh soup

It’s important to note that you should not peel the garlic or it’ll disintegrate during the boiling process.

bak kut teh chicken

Let the soup boil for about an hour on high heat and turn off the stove. Add in the chicken drumsticks and continue to let it simmer for another half hour on low heat. You can put in as many chicken drumsticks as you want – we put in 5. I usually eat 3 drumsticks and my girlfriend eats two.

oxo chicken cubes

While all that is happening, prepare the oily chicken rice by dissolving an OXO chicken cube into some water and adding it to the rice. We use 1 chicken stock cube for every two cups of rice.

garlic parsley oil

Pour about a teaspoon of oil into the rice and chicken stock mixture and turn on the rice cooker.

oily chicken rice

The garlic infused oil makes the rice taste richer and the bits of parsley lends a bit of much needed color into the entire shebang.

chicken bak kut teh

Scoop out the chicken drumsticks after the 1 1/2 hours of boiling is up and serve it with the oily chicken rice. You can chuck the BKT stock in the fridge for future use – it’s only going to get better each time as it absorbs the essence of each meal. 🙂

chik-kut-teh-century-egg

The garlic and parsley infused chicken rice goes very well with the piping hot chik kut teh. The drumsticks have absorbed the herbal notes of the BKT soup and it’s delicious! The meaty herbal soup complements the oily chicken rice and it’s great for those rare cold nights.

chik-kut-teh dinner

It’s a simple but rich treat that easy to make and delicious to boot!

Rice Bowls Restaurant, Pusat Bandar Damansara

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rice bowls chicken rice

Rice Bowls Restaurant is hands down the best halal chicken rice in the world. I happen to hold the Mayorship on foursquare for this place for one simple reason – I eat here almost every day. However, a couple of weeks ago, I got a piece of shocking news – they’re closing down coz the proprietor is moving to Australia.

rice bowls restaurant

I was horrified. It took a couple of hours for the realization to sink in. Where am I going to eat lunch now? There’s nothing remotely as good as this chicken rice place in Pusat Bandar Damansara. It was a shining beacon in the rat race – a sanctuary I look forward to every single day. I’ll have to go hungry and die of starvation. 🙁

rice bowls chicken rice meal

Dejected, I started eating at other places again until someone told me the good news. Rice Bowls is open! It lives again! It’s the modern resurrection! I could scarcely believe my ears. I had to see it with my own eyes, being the Doubting Thomas that I am.

Behold! It’s true! Rice Bowls is open under new management. Shout it from the hills! It’s back, and so is the chef and the people working there.

rice bowls staff

I always eat the same thing over here so when I walk in the staff will just smile at their regular and go “Biasa?” and prepare my order. It’s apparently more renowned for the roasted chicken but I prefer their steamed chicken. My usual is the drumstick chicken rice with an extra bowl of rice and iced tea. I love the oil and sauce that goes into the steamed chicken and the chilli sauce is fucking awesome as well.

rice bowls chicken rice mine

My routine for eating it is to dump the extra bowl of rice in the plate and pour the chicken + oil + sauce on top. It’s almost like a ritual. I’ll eat 3/4 of the rice + sauce and save the 1/4 virgin chicken rice for eating with chilli sauce. I’ll down the hot soup after that and finish the meal with the iced tea.

rice bowls chicken

It used to cost RM 8.10 for a drumstick with chicken rice and an extra bowl of rice (free) plus iced tea, but under the new management, there is no more free extra rice. It costs RM 9.60 for my regular meal now so that makes an extra bowl of chicken rice RM 1.50.

rice bowls lunch

I don’t mind though. It is indeed the best halal chicken rice in the world and I’m glad to see that it’s back!

Wiya Chicken Rice, Kota Kinabalu

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wiya chicken rice

Wiya Chicken Rice is the oldest and most established nasi ayam outlet in Kota Kinabalu. I remember eating their pyramid shaped chicken rice with gusto, savoring every single delicious grain of rice and morsel of chicken when I first got out of rehab a couple of years back. I was determined to patronize this outlet again when I went to KK last weekend.

wiya chicken rice meal

We took a cab down to Segama for the chicken rice (BTW, KK taxis rips you off when you depart from a nice resort, going back is always cheaper) coz I REALLY wanted to eat it during the first day we arrived in KK.

wiya chicken rice stall

Wiya chicken rice was just as I remembered it – packed and busy, with heaps of people waiting for their acclaimed pyramid shaped chicken rice.

wiya chicken rice crowd

Actually, the sole USP of the place is their rice which wouldn’t look out of place in Egypt. It’s actually very simple – they have a pyramid shaped scoop.

wiya chicken rice pyramid

I’m not sure what it does for the taste, or whether the pyramid shape gives it mystical properties, but aesthetically it looks good and the rice is just like I remembered it – soft, fluffy and full of oily chicken essence so you can taste the rice.

wiya chicken rice chicken

The chilli sauce at Wiya Chicken Rice can hold its own against most other similar establishments too.

wiya chicken rice char siew

We also ordered a plate of char siew – take my advice and avoid this. In the words of Jerine: “This char siew doesn’t have any taste to it”. It’s true. It’s bland and dry. Just pass on that, you’ll thank me for it.

wiya chicken rice pyramid rice

However, their chicken is pretty succulent and the flavorful rice more than makes up for the char siew disaster. It costs RM 20.40 for the both of us inclusive of drinks.

wiya chicken rice us

It’s the favorite of locals and travellers alike for all the good reasons – they serve awesome chicken rice in a King Tut package! 🙂

Hoe Kee Chicken Rice Ball, Melaka

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Hoe Kee Chicken Rice Balls

I just came back from a Melaka trip with 11 other people. It was great fun and just before we came back, a detour to eat chicken rice balls in Jonker Street was made. The most established chicken rice ball shop in Melaka is Chung Wah. I was there last year and it was good.

Hoe Kee Chicken Rice Ball

This time we headed to a different outlet – Hoe Kee Chicken Rice. We were there for lunch just now and the unique selling point of this chicken rice ball establishment is their Asam Fish Head.

Hoe Kee Chicken Rice Ball stall

The aroma of the Asam Fish Head wafted out to Jonker Street and it was pleasing to my olfactory senses.

Hoe Kee Chicken Rice Ball Asam Fish Head scoop

Wah, got accolades from Astro AEC some more:

Hoe Kee Chicken Rice Ball Astro

Anyway, like most other chicken rice ball establishments in Melaka, they have a disclaimer saying that loose chicken rice will be served together with rice balls on weekends and public holidays due to demand exceeding supply.

Hoe Kee Chicken Rice Ball interior

However, one amazing thing about this outlet is the sheer speed at which they process your order. We had a room to ourselves due to our large party of 12. We initially ordered 1 whole chicken and 1 Asam Fish Head with two big plates of loose chicken rice and two of chicken rice balls (we added on another plate of chicken rice and 1/2 a chicken after that).

Hoe Kee Chicken Rice Ball chicken

As soon as we ordered, I was about to walk out of the room when the dishes started coming in – all at once! It’s as if they’ve already read your mind and prepared the food before you step into the restaurant. Jesus, if McDonald’s/KFC/Burger King is considered fast service restaurants, I don’t know what to call this.

Hoe Kee Chicken Rice Ball Asam Fish Head

The chicken wasn’t anything to write home about. I’ve noticed something about Melaka chicken rice ball outlets – it’s not their chicken that’s good but the glutinous chicken rice balls that makes everything taste awesome. However, it is pretty decent, it’s just that the chicken is a bit anorexic (with a thin layer of skin) compared to the hormone boosted chicken-on-steroids I’m used to having here.

Hoe Kee Chicken Rice Ball hit

However, the Asam Fish Head really takes the cake. Everyone loved it and we even considered ordering a second helping. The gravy is thick and flavorful, without being overtly spicy, and the hints of spices tempered with the okra is a lesson in perfection. The fish does not have any pesky bones and is tender and juicy. The sauce was a big hit!

Hoe Kee Chicken Rice Ball eat

I would recommend Chung Wah if you want an authentic taste of one of the oldest chicken rice ball shops in Melaka but if you’re looking for something beyond the ordinary, check out Hoe Kee Chicken Rice – it has that zing/oomph/whatever-you-call-it factor due to their house specialty – the Asam Fish Head.

Hoe Kee Chicken Rice Ball Asam Fish Head dish

Hoe Kee Hainam Chicken Rice is located at Jonker Street in Melaka. Lunch for 12 of us, inclusive of drinks, came up to RM 151.50, which is pretty reasonable.



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