Kampar is a semi-sleepy town, torn between staying in the old world and stepping into the new. While things are changing, courtesy of the nearby UTAR campus, some Kampar things remain the same. Funnily, Son Fook Kee is one restaurant that is a bit of both.
You see, in this former mining town, only one name is considered when it comes to claypot chicken rice. Fook Kee on Jalan Idris has been around for the past 40 years. Almost every local speaks highly of it, encouraging visitors to eat there at least once.
Son Fook Kee, Gen 2.0
Image Credit: Sam Chan on Google Review (Left), Hao Zhi Leong on Google Review (Right)
So, how is Son Fook Kee related to Fook Kee? Is it an impostor of some sort? Not at all! It’s more of a spin-off restaurant, run by the same family behind Fook Kee. Son Fook Kee is run by Danny Tung, whereas Fook Kee is run by his elderly parents.
Now that he is striking out on his own, can the son live up to the standard of cooking set by his parents? The best way to find out is by visiting Son Fook Kee yourself. It is not far from the original restaurant, a five-minute drive at best.
Compared to the traditional decor and age-worn look of the original Fook Kee, Son Fook Kee is a modern restaurant, with bright lighting and a spacious interior. Little wonder that diners like to linger on even after finishing their meals.
The claypot chicken rice
Image Credit: Pang SG on Google Review (Left), CW Lee on Google Review (Right)
Dining atmosphere aside, how is the claypot chicken rice here? Does it hold a candle to that served at Fook Kee? Like father, like son, it seems. The claypot chicken rice here is as good as its counterpart, possibly even better.
The moment the lid is lifted off the claypot, your senses will be overwhelmed by the sweet, salty aroma. Any good claypot chicken rice will have a layer of hardened, crunchy rice sticking to the bottom. It is a good sign that this is plentiful at Son Fook Kee.
Some claypot chicken rice places tend to have rather greasy offerings. Thankfully, the restaurant dials that down a fair bit. In place of oil, you have generous portions of all the goodies that make claypot chicken rice perfect.
The chicken is, of course, the main attraction. It is perfectly marinated, prepared long before it ever reaches the charcoal stove. There are also plenty of salted fish, spring onions and Chinese sausage bits to go around.
Sides worth mentioning
Image Credit: Raymond Hong on Google Review
Other than claypot chicken rice, you can also order some sides to add to your already satisfying meal. Good choices include a fragrant spicy chicken, which is best enjoyed hot off the stove. And of course, you can never go wrong with chicken liver and gizzard.
Worth your time?
Son Fook Kee can get rather crowded on weekends, so consider popping by on a weekday instead. Even then, there is a chance the place will be busy, serving both locals and students alike.
Son Fook Kee
Address: 19, Jalan Tiara 5, Taman Tiara, 31900 Kampar, Perak
Opening Hours: 5 pm – 10 pm daily
Contact: 012-5156662
Halal Status: Non-halal
You should also check out: This Kampar uncle has been selling chicken curry bread for 40+ years now, claims to be the first
Feature Image Credit: Kahwai Low on Google Review (Left), Oursage Memories on Google Review (Right)
