Zheng Kee Restaurant 正记鸡饭 @ Taman Kok Doh, K.L
This was my Sunday’s brunch which I rather enjoyed.
Zheng Kee is a long-standing establishment that has been satisfying customers with its trusty plate of chicken rice for more than 40 years in Kepong and the nearby areas (Jinjang and Segambut). Started from a road sidestall has now moved to proper shop that occupied two shoplot.
The setting of the restaurant is less exclusive but it is still a comfortable place to dine in with decently clean environment.
The menu is simple and straightforward. Beside the chicken rice (roasted and poached), Zheng Kee also offers roasted pork (Siew Yoke), BBQ pork (Char Siew), blanched vegetables, spicy and sour mustard green (Chai Boey), as well as their another signature food – double boiled soups.
Watercress Soup (RM10.00)
Came with generous amount of pork ribs, the watercress soup was scrumptious and well flavoured.
The light yellow tinged rice wasn’t as flavourful as I was expecting.
Pork Lard Rice (RM10.00)
Serve on a “posh” gold rim plate, the pork lard rice was topped with chunks of fried pork lard, chopped spring onion, shredded chili and halved salted egg served on side.
The fried pork lard didn’t turn out to be the crunchy treat that I would have hope. Perhaps due to the insufficient frying time or the size of the pork lard, the crunchiness was quite minimal (but not soggy). The soy sauce and pork lard oil were also not enough to flavour the rice.
I had the poached chicken wings and instead of whole chicken wing (drumette + wingette), I was served with 3 pieces of wingette. I’m not complaining since I prefer wingette to drumette. ( ^∀^)v
The chicken was tenderly smooth and succulent with a very delectable savouriness that I never came across on poached chicken. Unlike the usual poached chicken that we have, Zheng Kee version wasn’t served with soy sauce dressing, but only a little of chicken jus to moist the meat further. The ginger and spring onion sauce was quite mild and easy on palate. ヽ(･∀･)ﾉ
Roasted Chicken & Char Siew Rice (RM13.00)
The roasted chicken breast was equally soft and tender. The Char Siew given was more on a lean cut but the it wasn’t coarse with a good bite texture. The Char Siew sauce was thick with good balance of sweetness and savouriness. Although it wasn’t the caramelized Char Siew that I prefer, but it still a decent rendition that I enjoyed.
Pickles that served along with our chicken rice, very appetizing and I love it!
Verdict: Hits and misses, I really fond of the poached chicken and the double boiled soup. The pickles certainly earn extra brown points to the meal.
Zheng Kee Restaurant 正记鸡饭
19 & 20, Jalan 17/42, Taman Kok Doh, 51200 Kuala Lumpur.
Tel: +6012-383 0621
Operating hours: Thurs – Tues: 10.00am to 2.45pm, close on Wednesday
Facebook: https://www.facebook.com/ZhengKeeChickenRice/
I find that chicken wings are not so worth it because there is very little meat on it. I would prefer the thighs. I also love pickles, they are so appetizing.
PH, chicken wing is my favourite part. 🙂
I’ve never seen such big cubes of pork lard beforore. I prefer smaller cubes coz if it’s not crunchy (due to its large size), it’ll probably have an oily mouthfeel. I certainly won’t mind leaner char siew though the sauce looks more reddish than usual…and I love double-boiled soups, especially watercress.
Kris, this big pork lard didn’t crunchy and lucky didn’t have oily mouthfeel as well.
If the lean Char Siew doesn’t coarse texture, I don’t mind, hehe. 😛