Heun Kee Claypot Chicken Rice @ Taste Enclave, Avenue K
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| Another great time joining Jackson and other foodies for food tasting at Taste Enclave, Avenue K. I have not been to Avenue K for quite some time and this place is having more new shops and restaurants openings. Pretty exciting to check out this new eatery place and my first review for food court area. Taste Enclave is just another concept that combines all well known street stall gather under one roof.
Here have the famous Pudu' Heun Kee Claypot Chicken Rice. Established in 1985 by Madam Heun May Lan, they are using the traditional charcoal
cooking method when preparing claypot chicken rice. The secret recipe here is they actually applying ‘2 heats’ cooking method derive from
years of perfection. The ‘1st heat’ which is cooking the rice slowly
from the bottom and ‘2nd heat’ which she uses a iron lid with burning
charcoal on top of the claypot to cooked the marinated chicken. The double heat systems ensures the chicken meat is juicy and more fragrant.
Once
the pot of rice started boiling and the stock has partially seeped into
the rice, the claypot is covered and hot glowing charcoal are then
heaped on top of the lid. This method of “double heat” from top and
bottom is Heun Kee’s signature process… the bi-directional heat locks in
the juices and flavours from the marinated chicken as well as creating
that layer of charred rice at the bottom of the pot. - See more at:
http://pureglutton.com/heun-kee-in-pudu-awesome-claypot-chicken-rice#sthash.fGj1ruR2.dpu
Once
the pot of rice started boiling and the stock has partially seeped into
the rice, the claypot is covered and hot glowing charcoal are then
heaped on top of the lid. This method of “double heat” from top and
bottom is Heun Kee’s signature process… the bi-directional heat locks in
the juices and flavours from the marinated chicken as well as creating
that layer of charred rice at the bottom of the pot. - See more at:
http://pureglutton.com/heun-kee-in-pudu-awesome-claypot-chicken-rice#sthash.fGj1ruR2.dpuf
Once
the pot of rice started boiling and the stock has partially seeped into
the rice, the claypot is covered and hot glowing charcoal are then
heaped on top of the lid. This method of “double heat” from top and
bottom is Heun Kee’s signature process… the bi-directional heat locks in
the juices and flavours from the marinated chicken as well as creating
that layer of charred rice at the bottom of the pot. - See more at:
http://pureglutton.com/heun-kee-in-pudu-awesome-claypot-chicken-rice#sthash.fGj1ruR2.dpuf
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| Taste Enclave food court provides comfortable seats and the place is clean and well maintained. |
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Once
the pot of rice started boiling and the stock has partially seeped into
the rice, the claypot is covered and hot glowing charcoal are then
heaped on top of the lid. This method of “double heat” from top and
bottom is Heun Kee’s signature process… the bi-directional heat locks in
the juices and flavours from the marinated chicken as well as creating
that layer of charred rice at the bottom of the pot. - See more at:
http://pureglutton.com/heun-kee-in-pudu-awesome-claypot-chicken-rice#sthash.fGj1ruR2.dpuf
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| Varieties menu available here |
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| Valuable set that comes with soup and vegetables |
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| Soup of the day - Cha Choi Soup with chicken feet, red dates, tomatoes and pork meat.Cha choi is a preserved vegetable that are naturally taste salty . I recommend trying this, very appetizing and delicious. The soup choices will rotates daily and depends on availability. You can expect a big serving of the soup. |
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| Preparing the fried seafood taufu |
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| Charcoal Claypot Chicken Rice - Traditional one pot meal, with fluffy rice, and flavorful marinated chicken meat, adding with slices of waxed sausages (lap cheong), and salted fish .Aromatic and balance amount of the dark soy mixture that covers up the whole claypot chicken rice. I enjoy the layers of the burnt crack rice on the bottom and do remember to stir well while it is still hot. Need preparation time of 20 minutes for the pot of 2-3 person serving and i think it is worth waiting. I highly recommend to add on garlic (which have been mixed with some drops of vinegar) to punch up the taste of the chicken rice. |
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| Fried chicken wing - Next we try on the side dish. The chicken wing is deep fried, crispy and the meat is tenderly soft, but i find it quite oily and the food presentation could be better. |
Claypot 'Lap Mei'-Served with Chinese waxed duck and waxed
sausages - Tribute to slow-cooking charcoal stove and close monitoring that
makes this Lap Mei rice fragrant and taste awesome. The 'Lap Mei' is a seasonal
dish that is only available from Nov- March and imported from Hong Kong.
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| The Thai Taufu is just taste average to my liking. Crispy taufu skin layered with generous portions of the peanuts and homemade chili sauce. |
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| Watching closely on the double heats with the charcoals |
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Once
the pot of rice started boiling and the stock has partially seeped into
the rice, the claypot is covered and hot glowing charcoal are then
heaped on top of the lid. This method of “double heat” from top and
bottom is Heun Kee’s signature process… the bi-directional heat locks in
the juices and flavours from the marinated chicken as well as creating
that layer of charred rice at the bottom of the pot. - See more at:
http://pureglutton.com/heun-kee-in-pudu-awesome-claypot-chicken-rice#sthash.fGj1ruR2.dpuf
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Heun Kee
Taste Enclave
Food Atrium @ Avenue K
L2-6B, L2-8, L2-9 & L2-10, Level 2, Avenue K,Taste Enclave
Food Atrium @ Avenue K
No. 156, Jalan Ampang,
Kuala Lumpur
Heun Kee (Pudu Main Branch)
No 59, Ground Floor,
Jalan Yew, Pudu,
55100 Kuala Lumpur.
Tel: 03-9200 1603
Website : http://www.heunkee.com/
Facebook: www.facebook.com/Heun.Kee
Current Deal Link : http://www.mydeal.com.my/deals/kuala-lumpur/claypot-chicken-rice-set-2-persons-heun-kee-chicken-rice-avenue-k-kl
