Read and curious about Hua Shu Fire Steam Chicken 华叔火蒸鸡, I dragged along eight guinea pigs to Kulai to try the unusual dish (I am so bad 🤭 ) - I have not seen anyone else does chicken this way in Johor or anywhere else.
Located along the Jalan Kulai - Kota Tinggi trunk road, look out for this signboard. Anyway, GPS will take you here easily.
Turn in, and you will see a large shed and warehouses. Drive all the way in, there's plenty of parking space 🤭
Hua Shu Fire Steam Chicken 华叔火蒸鸡 is tucked away at the far, deep end. We were here on a hot but quiet Thursday afternoon.
The dining area was spacious, bare cement floor, reasonably well kept. Beyond, the surrounding environment was somewhat unkempt, warehouse, industrial type feel but we didn't have any trouble with flies, or other insects.
One forlorn looking bird basking in the hot El Nino of Oct 2026. I am told that on weekends, at least two dozen birds will be on parade sun bathing.
The birds are marinated and sun dried.
The birds are baked in these wood fired brick ovens (but these looked disused).
Larger batches of more than two dozen birds are baked together at once in a large wood fired steel drum / oven (no picture).
Before serving, the baked bird is splashed with chicken soup.
Making fire steam chicken is quite an involved, time consuming process - marinate, sun dried, blanched with hot water, bathed with sauce, air dried, wrapped in aluminium foil, baked in the steel drum with wood fire, splashed with chicken soup and served, but does it taste nice?
I like it.
The meat was fall-off-the-bone tender, moist, and the flesh had a unique blend of toasty, savoury, sweet flavours. Smells nice too.
If I am in Kulai already, swinging over for a fire steam chicken is worth the side trip in my opinion. A change from the usual Hainanese chicken rice or fried chicken.
Nine of us can't just share one bird to taste, so we ordered a couple more dishes.
This saucy stewed pork belly over a mountain of fried bee hoon (rice vermicelli).
I like this dish too
The stewed pork belly was tender and porcine sweet savoury. The sauce loaded with lard seeped through the huge mound of stir fried bee hoon, drenched and infusing every strand it touched with porcine sweet and savoury flavours. So sinfully delicious.
But, there was simply too much bee hoon. It looked like they unloaded a whole packet of bee hoon on this one serving, some of the strands did not get bathed in the sauce, so lacked flavour.
Sambal petai prawn.
Minus some points for the quick freeze shrimps but everything else was good in this dish.
Nice crunchy fresh stinky beans, chili and mild umami savoury belacan.
A good rendition of four heavenly kings (assorted vegetables).
Lady's fingers, long beans, petai, and brinjal stir fried in sambal belacan. The vegetables retained their crunch and natural flavours which were not overwhelmed by the umami savoury spicy sambal belacan.
Not a typical restaurant but if you are a bit adventurous, your reward is a unique style of baked chicken. The other dishes are okay too, though we didn't try many.
Restaurant name: Hua Shu Fire Steam Chicken 华叔火蒸鸡
Address: 94, 81000 Kulai, Johor, Malaysia
Tel: +60182623740
Hours: 10 am - 3 pm | 5 pm - 9 pm (Mon off)
Read more 👉
True blue Singaporean review of Singapore Michelin guide hawkers
Follow me on Facebook & Instagram
Written by Tony Boey on 3 Oct 2026
No comments:
Post a Comment
No censorship. All comments with genuine identities are published