The Best Chicken Rice in Malaysia. Or … Was This?October 23, 2011 | 9,392 views
Notice the more saturated tones of yellow on the chicken skin? Compared to the ones with a lighter shade of yellow, the “choy yin gai” (farm chicken) possess a definite advantage in terms of flavour, texture and yeah … monetary values, of course.
Just came back earlier this afternoon from a self-declared heaven on earth.
Yeah it was indeed a very timely excursion to one of the most obscure places in Malaysia, yet brimming with potential, exuding characters unparalleled and just plain screamed for attention, albeit in a subtle manner. Wait for the post in another few days.
For now, let’s talk CHICKEN RICE.
Half a chicken (option of the usual chicken or “choy yin gai”) poached to a marvelous extent; retaining the natural juiciness of the flesh with a toothsome bite (we picked the “choy yin gai” at more than RM30 for half a chicken), garnished with bits of fried shallot and coriander but not before being drizzled lightly in the usual soy sauce-based concoction.
And then here’s the supposedly champion of all champions; Loke Yun Ampang Chicken Rice. But …. seriously?
A very brilliantly done combination of piquant chili sauce (one of the MOST important component in a perfect chicken rice meal), and mashed ginger for you to customize the condiment to own preference. And let’s not forget the oil rice. Never opt for bland white rice. Duh.
This was immediately after Foong Foong Yong Tau Foo, thus we held back on the orders. And this was not even lunch yet.
Loke Yun (they have a website at www.lokeyun.com, but my computer detected a virus when I opened the page, hence I won’t submit the link here) has been hailed many times over by media, critics, food reviewers and bloggers to offer the BEST Hainanese chicken rice not only in the Klang Valley, but in Malaysia.
Crunchy strands of lightly boiled chicken intestines, served in the customary sauce consisting of soy sauce and shallot oil, with a dash of sesame oil detected. Very addictive side dish, and far from being gross. Trust me. I may eat everything and anything but this is definitely not one of those Fear Factor moments.
Verdict? The muscly farm chicken had this definite crunch; a firmer bite compared to the usually softer texture of the usual fowls. And the taste was different too, in a good way. The aesthetically more pleasant appearance of the yellow skin was not of solely cosmetic advantage either. Bouncy and without the scary bits of fats underneath, I managed to finish every part of the chicken without leaving behind a trail of excess.
Aside from the bones, of course.
The rice was fragrant, every grain separated and no lumps detected. The chili sauce lent a punchy kick to the feast, with customizable amount of mashed ginger for adjustment of heat and flavours.
Not the BEST there ever was. But above average, definitely. Though my dining companions were not as agreeable. One commented on the rice being less flavourful, while another was not a fan of the poached farm chicken.
Taste is very subjective, I’d say. To me, Loke Yun projects a very positive image; serving good old Hainanese style of chicken rice in Ampang without compromising on the quality and portions, or falling prey to the lure of commercialization which leads to dilution of quality/values inevitably. (Updated 24.10.2011 – Loke Yun DOES have a branch now at Eat Food Village @ Publika Shopping Gallery)
Tiled walls, mosaic floors and almost elbow-to-elbow tables layout. The back portion had air-conditioning, so you don’t have to sweat profusely while downing their ginger-chili concoction.
158, Jalan Besar Ampang
Pekan Ampang, 68000 Ampang, Selangor
Business Hours: Mon-Wed, Fri-Sun 10:30am–3pm, 5:30–7:45pm
Closed on Thurs.
GPS : 3.148588,101.762371
*A short distance away from the Ampang traffic police station.