"Meng Kee" is rather quite a common name for restaurant. You can probably find quite a handful of "Meng Kee" in Klang Valley. I have to say most of the Meng Kees are pretty good of what they do such as Meng Kee Charsiew in Tong Shin (branch at Glenmarie), "San Meng Kee" Charsiew and Roast Duck restaurant at Taman Connaught just to name a few.
The "Meng Kee' that I am talking about is located at Taman Segar. I may possibly be the first one who blogs about it. The discovery of this gem was quite random as initially we were meant to go for another stall along the same roll for the infamous steamed tilapia. Since it was super pack when we were there, we decided to give this claypot rice stall a shot even though I am not a big fan of claypot rice. Somehow, I firmly believe that no one in the right mind would mess with cooking with charcoal if they are not good. I am fully aware of how difficult it is to control the temperature with coal fire.
Since it is cooked with coal fire, it takes longer than usual for the food to be served. It takes from 15-25 minutes depending on the crowd. But trust me, it is worth the wait! When it is served, make sure you quickly stir it evenly to nicely blend the sauce, chicken, salted fish and chinese sausage. Coal powered rice gives you the fragrant that gas cooked version can never come close. I tell you even just by eating the rice alone is so satisfying.
Small pot = RM6.5
Big pot = RM13
Add salted fish = RM1
Gerai 30A, Jalan Manis,
Taman Segar, Cheras
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| Extraordinary food with a ordinary name. |
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| Charcoal used to slow cook the claypot rice. |
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| Stall owner patiently preparing the food. |
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| Note that the wet cloth used around the rim of the claypot to "lock" the flavor in the pot. |
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| By far the best claypot rice I have tasted in Klang Valley. |
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