Foong Lian Claypot Chicken Rice, Pudu
Restaurant interior
I spotted another claypot chicken rice restaurant in Pudu called Foong Lian when we dined at Heun Kee not too long ago. Foong Lian claims to serve claypot rice cooked over charcoal fire, a method that produces a smoky aroma and flavour.
I like their foo chuk yee mai
Claypot chicken rice (medium) with salted fish and egg
On a recent weekend, we tried the claypot chicken rice (RM15.50 – medium) and added an egg (RM1) and salted fish (RM1) for extra oomph. Portion was fairly generous; a medium pot came with tender chicken slices and lap cheong, topped with chopped scallions.
Salted fish for extra oomph
It’s best to mix it up immediately to allow the gravy and ingredients to mix well. I was quite disappointed with the egg – it was overcooked and didn’t do anything for the rice. The salted fish however, gave a savoury-pungent flavour to the rice.
Tender chicken slices. Unfortunately, the egg was overcooked.
Unlike the version at Heun Kee, this claypot chicken rice had a less prominent charcoal aroma and flavour. While the claypot had black rings around that indicated they were prepared using charcoal fire, this didn’t come through in the rice.
Mix everything up evenly
It tasted like a normal, albeit fairly decent claypot chicken rice. But not one I would drive all the way to Pudu for. The chicken pieces were tender and well-seasoned, while the lap cheong slices were thick and crisp.
Tasty lap cheong
All in, it was an alright claypot chicken rice. Not something I would recommend driving all out for but if you’re around the area and Heun Kee is closed, this would be the next best thing.
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Ambiance: 6/10
Price: 6/10
Food: 5/10 (non halal)
Verdict: A decent claypot chicken rice.
Foong Lian Claypot Chicken Rice
55, Jalan Yew,
Pudu, 55100
Kuala Lumpur
Tel: 03-9287 2294
Website
5 Responses
If you head down the street, keeping the claypot rice on your left hand side, You will find a shop that sells hockchew noodles and fishballs on your right at the end of the row of shop houses. Pretty decent rice wine chicken noodles to be found there as well lar 😉
Yeah, I heard about that foochow place. But hor, I get to eat foochow food at home and mum’s red wine mee suah rocks. 😉
That’s why I haven’t really eaten foochow food outside.
I know. My mother rolls eyes if we go out and eat nyonya (eventhough she’s not nyonya). She balks if we order “jiu hu char” outside. Hahahah! But mom’s Jiu Hu Char is the best lar 😉
Hahaha agree! Nothing beats mum’s cooking. 😉
Hi Sue Lynn,
First of all, we thank you for the opportunity given, but sorry that we were not up to your expectation.
You are right and spot on. The consistency on charcoal cooking is the weakest link of all. The temperature is not easy to control and it is highly depend on the cook’s experience and mood.
We are really appreciate the feedback that you provided. We are listening and we will tighten up our QC and improve. Hopefully, one day, it is worthy for you to have a trip to Foong Lian just to have it claypot rice. 🙂
Regards,
Foong Lian Claypot Foods Cafe