“We serve authentic charcoal-fired claypot chicken rice — one of the few remaining masters of this traditional craft and the last frontier of true old-school flavours.”
MYVOW PLT (LLP0006252-LGN) [MYVOW PLT - LLP0006252-LGN]
OUR STORY
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Heun Kee Claypot Chicken Rice
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At Heun Kee Claypot Chicken Rice, we’ve been serving rich, aromatic flavours since
1985 — a legacy founded by Madam Heun May Lan. What started as a humble hawker stall at PJ Old Town’s wet market has grown into a well-loved institution near Pudu’s wet market, famous for authentic charcoal-cooked claypot rice. The Secret Behind Our Signature Taste
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At Heun Kee, quality and tradition are everything. We use premium rice and the freshest chicken, marinated in a secret blend of sauces perfected over decades. Our identity lies in the traditional charcoal fire — the source of our deep aroma and rich flavour. Our Unique “Double-Heat” Cooking Method
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Madam Heun perfected a rare cooking technique that ensures perfectly smoky rice and juicy, tender chicken every time:
1️⃣ Bottom Heat
Rice is slowly cooked over charcoal to create that signature crispy crust.
2️⃣ Top Heat
A custom iron lid holds burning charcoal on top, cooking the chicken evenly and sealing in every drop of flavour. This craftsmanship makes every Heun Kee claypot an experience of its own. Beyond Claypot Chicken Rice
Our menu features signature specialties including:
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🔥 Claypot “La Ya” (Waxed Duck) Rice
Available seasonally from November to March, made using premium Hong Kong-imported waxed duck cured with salt, sugar, and fragrant spices.
🔥 Claypot Smoked Pork Belly Rice
A flavourful delight featuring tender pork belly infused with a smoky aroma —
Exclusively available at Taman Connaught and Cheras Traders Square. Whether you love classics or crave new flavours, we have a claypot for you. Led Forward by New Generation
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Today, Heun Kee is proudly helmed by Mr. Ray Teoh, CEO of Heun Kee Group. With over 20 years of experience in F&B, Ray served as Consultant Chef for Resorts World Sentosa by Genting Singapore (2011–2021). With strong culinary expertise and a passion for brand development, Ray continues the legacy — preserving heritage while expanding the Heun Kee experience for future generations. Awards & Recognition
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🏅 Michelin Bib Gourmand — 2023, 2024, 2025, 2026
🏅 ASEAN Trusted Award — 2024
These accolades represent our unwavering commitment to authenticity, flavour, and trust. Our Vision
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To bring Heun Kee’s traditional charcoal-cooked claypot chicken rice
to every corner of the world. From a single pot in a wet market to a name celebrated across Malaysia — our fire continues to burn strong. Taste the Tradition Today
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Visit us and enjoy a claypot meal prepared with heart, patience, and the timeless warmth of charcoal.
我们的故事
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禤記瓦煲雞飯
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自 1985 年以來，禤記瓦煲雞飯始終堅守「炭火傳香」的精神——這一切源自創辦人香美蘭女士（Madam Heun May Lan） 的用心與堅持。
她於 80 年代初開始創業，從售賣娘惹糕、椰漿飯與炒麵起家，從 八打靈舊城巴剎 的小小檔口，逐步成長為位於 半山芭巴剎 附近家喻戶曉的瓦煲雞飯老字號。
傳承炭火的好味道
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好味道源於好用心。
我們選用上等米與每日採購的新鮮雞肉，搭配歷經多年調配、獨家秘製的醬汁。
最重要的是，我們堅持以傳統 炭火慢煮。
30 分鐘的等待，只為呈現每一鍋都香氣四溢、粒粒分明、入味暖心的瓦煲雞飯。
獨創「上下雙炭火」烹煮技藝
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香美蘭女士精心研發的獨特烹調方式，成就禤記獨有的靈魂味道：
1️⃣ 底部炭火慢煮
讓米飯吸滿湯汁，形成焦香鍋巴。
2️⃣ 上蓋放炭加熱
使雞肉內外同時受熱，鎖緊肉汁與香味。
這份手藝，是時間淬鍊的味道，也是欣記最珍貴的傳承。
經典之外的精選美味
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除了招牌瓦煲雞飯，我們還推出特色瓦煲美食：
🔥 瓦煲臘鴨飯
每年 11 月至翌年 3 月限定，精選香港進口風乾臘鴨，鹹香入味。
🔥 瓦煲煙燻五花肉飯
煙燻五花肉香氣撲鼻、肥瘦均勻、回味無窮
— 只限 Taman Connaught 與 Cheras Traders Square 分店供應。
多款瓦煲料理，總有一款合你口味。
承先啟後 · 新世代領航
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如今，禤記由张鑫龙Ray Teoh擔任 CEO，
擁有超過 20 年餐飲經驗, 曾任新加坡雲頂聖淘沙名勝世界（2011–2021） 顧問主廚。
他秉持初心，以創新帶動傳統，讓禤記在傳承中蛻變、在發展中升級。
榮譽與肯定
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🏅 米芝蓮BIB GOURMAND推薦 — 2023、2024、2025、2026
🏅 2024 東盟誠信品牌大獎（ASEAN Trusted Award）
每一個獎項都是對我們品質與堅持的見證。
願景 VISION
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把炭香帶向世界, 讓全世界每一個角落，都能品嚐到禤記傳統炭火瓦煲雞飯。
從一個小檔口到全馬家喻戶曉，
禤記的炭火，將繼續為每一鍋熱騰騰的瓦煲飯注入溫度與幸福。
歡迎到店品嚐真正的炭火滋味
禤記，煲煮用心 · 讓味道說話。
