New Heong Kee Restaurant | Beggar Chicken, Ampang

New Heong Kee Restaurant is a historic restaurant that requires one day advance booking due to the complexity and time needed to prepare most of the dishes.

The ground oven is the restaurant’s signature, for cooking the Beggar Chicken.

The mud is for covering and sealing the chicken before burying it under the hot ground oven.

The Beggar Chicken（叫化鸡）(RM52) wasn’t bad, it’s just that I felt the herbal aroma was a little mild. In general, the meat was soft and tender but some parts were a little dried out.

Winter Melon Soup（冬瓜盅）: Tasty herbal soup boiled in a winter melon. The melon is cooked in a closed metal container above the coal.

New Heong Kee Restaurant Boneless Country Fish

Country Fish（家乡鱼-无骨鱼）: Ever get frustrated with bones while eating fish? Now you can eat a ‘whole’ fish without having to worry about the bones! The fish meat was made into paste, mixed with spices and other ingredients, before shaping it back to a fish body and connected with the fish’s head and tail.

Pipa Tofu（琵琶豆腐）: The name comes from the shape similar to a Chinese music instrument, Pipa. It is made with a mixture of tofu, meat, fish, shrimp and seasonings, steamed and then deep fried with flour.

New Heong Kee Restaurant Bamboo Leaves Oyster Rice

Oyster Rice（枕头饭）(RM30): Instead of having white rice, you should order their delicious glutinous rice with dried oysters, mushrooms and dark soy sauce, wrapped and steamed in bamboo leaves.

P.s. New Heong Kee Restaurant entrance was pretty hidden so be prepared to turn left into the place right after passing by the petrol station, else you might miss it and have to make a round.