In Sungai Chua, Kajang, lies a culinary enigma that we here at MFT initially perceived as quite a food conundrum. Cham Kee Chicken Rice is a 70-year-old eatery serving gravy chicken rice and has become the epicentre of mixed reviews and heated debates.
With a mere 3.4 stars on Google and a barrage of recent 1-star ratings lamenting everything from arrogant seller to subpar food, one has to wonder—why on earth is this place still packed to the brim?
Even on the day we dined, we were surprised to find ourselves navigating through a throng of hungry patrons. We were eager to uncover the secrets behind this controversial establishment. The rest, likely lured in by the unmistakable aroma of savoury gravy.
Could it simply be that regulars are returning? Or perhaps, despite the online reviews threatening to tarnish its legacy, there’s actually something special about this spot that keeps the masses coming back for more? Regardless, we were ready to uncover the truth behind Kajang’s famous 1954 gravy chicken rice.
Chicken & gravy with an Asian twist
While chicken and gravy might conjure images of a hearty Western fare, this version borrows from a classic—chicken rice—and is further steeped in local flavours, transforming it into something uniquely Malaysian.
A quick Google search for chicken and gravy in Malaysia reveals just how rare this dish is, underscoring its Kajang-born exclusivity.
Its uniqueness sets it apart from other chicken rice. This is probably one of the reasons why people can’t decide whether to love it or hate it. Just like the slimy Hainan curry rice in Klang, another decade-old polarising dish.
Serving homemade roasts for over 7 decades now, the dishes here follow cherished recipes passed down through three generations.
Its singularity, combined with the comforting familiarity of pork and chicken rice, likely plays a significant role in drawing crowds, despite the mixed reviews. Locals can’t help but be curious by what this place has to offer.
Though surely after 70 long years of operations the hype of its unique offerings would have died down?
MFT’s Review
Jumping right in, the gravy here is more special than you might think. It’s not your typical gravy but rather, a bak kut teh infused one that adds an elevated twist to the dish.
This brown gravy features subtle, herbal, bak kut teh flavours, with tender pieces of pork bones and meat simmering to enrich the taste.
Diners can choose between two varieties: the chicken curry, or the signature gravy. Each plate comes with your choice of meat, whether it’s roasted chicken, char siu, braised pork, or chicken curry.
We decided to try a variety of options: the Char Siu Roasted Chicken Rice (RM9), the Roasted Chicken Curry Rice (RM12), and the Char Siu Pork Knuckle Rice (RM10).
Starting off strong, the Char Siu Roasted Chicken Rice featured tender roasted chicken that easily soaked up the aromatic gravy, accompanied by a portion of glazed char siu which was admittedly on the smaller side.
The gravy surprised us with its thicker consistency, achieved using cornstarch. It is reminiscent of a rich ‘claypot tofu’ sauce, but more heavily infused with local herbs and spices to give it that bak kut teh effect. We found it savoury and flavour-packed, and overall, it paired beautifully with the meat and steamed basmati rice. The gravy does indeed boast a flavour profile that is hard to replicate.
On the other hand, although spicy with a nice kick, we found the chicken curry diluted and rather underwhelming. If pork knuckles are your preference, then the third option might appeal to you.
We’d highly recommend sticking with the signature Char Siu Roasted Chicken Rice, as it was the dish we enjoyed the most.
Kajang’s moot 1954 gravy chicken rice
Despite the chorus of discontent surrounding this restaurant, we enjoyed our meal, particularly appreciating the uniqueness of the gravy.
We will say that while the prices are reasonably affordable, the meat portions are on the smaller side, so if you’re a big eater, you may not feel satisfied.
Nonetheless, it is a distinctive meal that you may not be able to find anywhere else, which does indeed play a part in drawing large crowds. Having tried it ourselves, we think that the good flavour is also what keeps people coming back for more.
That still begs the question though: why the scathing critiques?
Cham Kee Chicken Rice
Address: Jalan Kwan Tung, Bandar, Sungai Chua, 43000 Kajang, Selangor
Operating Hours: 8:30am – 2:00pm, Closed on Mondays
Food Status: Non-halal
Contact: 012-2583039
You should also check out: Heard of slimy curry rice? This Hainanese place in Klang is either a yay or nay for most.
