It was Yeok Kai Seng who began the business in ’65. Fast forward 50 years, and the little stall set up along Jalan Klang Lama has branched out into a chain of chicken rice shops in the city. It’s a comforting, simple dish: a plate of silky smooth steamed white chicken in a pool of savoury soy sauce, with fluffy round rice cooked in chicken stock, and a small bowl of clear soup.
Photo: Daniel Chan
This simple meal of rice, cucumbers and steamed or roasted chicken is one of the most popular dishes across the country; no neighbourhood is complete without having at least one chicken rice shop, which rarely fails to draw in a crowd during lunch time. Here are our favourite places for a hot steaming plate of chicken rice in the Klang Valley.