Yan Kee Claypot Chicken Rice (Formerly Heun Kee Pudu) • Menu & Review 甄記炭火瓦煲雞飯 • 富都桥底瓦煲雞飯 📞 +6016 259 0110

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When I was a living in Kuala Lumpur 20+ years ago, we were regulars at Heun Kee in Pudu. Most people including myself know it as "claypot rice under the bridge" 桥底瓦煲雞飯.

Heun Kee was the iconic "claypot rice under the (Pudu) bridge". Its unconventional, inconvenient location which would scare off some people was also part of its charm. Heun Kee later won itself a spot in KL's Bib Gourmand list from 2022 to 2026.

But, big changes took place in 2025. The "claypot under the bridge" suddenly shuttered in 2025.

Another Heun Kee which opened in Taman Connaught (Cheras) in 2016 remains open.

Then, just as suddenly Yan Kee opened at the end of 2025 in the original "claypot rice under the bridge" location.

Anyway, even though we were regulars, Heun Kee was really my toddlers' preferred claypot rice not mine 🤭 It was the only air con claypot chicken place we know in KL (at that time in 2001) and the taste profile was sweet leaning.

Nevertheless, I came back today because I am curious about the sudden changes at Heun Kee when it was doing so well. It's also a nostalgic, memorable place for me.

Out in front, everything seemed unexpectedly unchanged (for at least a decade) except for the Yan Kee signboard. The layout of the charcoal stoves and the young man leading the crew at the stoves, all looked familiar.

When I stepped inside, it's deja vu again. It's like time stood still.

Nothing seemed to have changed inside, even the way the same wooden tables were arranged in neat straight lines. It was clean, bright, simply laid out, basically furnished, and comfortably air conditioned.

I told Bryant Yan the owner that I was a regular and that he looked familiar, like the young man at the stove about 10 years ago during my last visit. Bryant confirmed that he was working at Heun Kee since 12 years ago.

Heun Kee was started by Bryant's grandma, Heun May Lan. Bryant's uncle-in-law opened Heun Kee in Taman Connaught (Cheras) in 2016 while Bryant re-opened "claypot rice under the bridge" at its original spot as Yan Kee.

I don't remember the old menu.

So I zeroed in on the RM16 small serving. Didn't go for any additional options as my tummy was still full from lunch.

The claypot chicken rice was cooked from scratch with raw rice grains (as it should be), chicken stock, chunks of marinated chicken, and optional ingredients on charcoal stoves.

Yan Kee follows the technique from Mdm Heun May Lan's time - the claypot rice is cooked with charcoal twice. Once from the bottom to boil the rice and a second time with charcoal embers on top to cook the chicken.

Waiting time was thus expectedly long. I waited about 30 minutes.

Choosing the smallest RM16 serving, I didn't set my expectations too high in terms of portion size.

Yan Kee is charging the same price as street side and kopitiam (coffee shop) stalls.

Salted fish is part of the dish (default, no additional charge).

For the price of RM16, I was surprised by the amount of rice, chicken and lup cheong (waxed sausage) in the claypot.

Gave everything in the claypot a good toss, scooped and scraped up the crust. It's a lot of food for one person 😁

The meaty chunks were well marinated, mildly savoury and I was able to taste natural chicken sweetness in the tender moist flesh.

The lup cheong had nice savoury umami flavour and aroma, not those tasteless ones.

I like it that the rice didn't have much visible char but I can feel the crunchy bits mixed with tender nutty grains with every bite.

Overall flavour was savoury with balancing sweetness. This was better than what I remember of the old Heun Kee.

I am wary of carbs but this evening, I threw all caution to the wind because I couldn't resist the taste of Yan Kee today 🤭

Of the three claypot chicken rice places I tasted in Pudu, Yan Kee offers the best value for flavour, portion and comfort.

Next time, I will try Heun Kee in Taman Connaught, another of my favourite KL haunts with its famed pasar malam, and lots of popular eateries.

I came anonymous and paid for my food as any customer. When Bryant noticed me taking photos diligently, he came to say hello. As usual, I didn't mention my social media platforms at anytime.