Kampar, like many other towns in the Kinta Valley, is famous for several local delicacies, including chicken biscuits and chicken curry bread.

Yet, there is one more chicken dish that foodies gravitate towards when passing through. It’s none other than the humble claypot chicken rice that locals insist is the best in all Malaysia.

Indeed, one of the most respected establishments in town is Fook Kee Restaurant on Jalan Idris, famous for its take on this classic dish.

While it continues to serve hordes of hungry customers on most days, there is another place that folks can consider visiting in the future.

This is none other than Son Fook Kee, located in a newer part of Kampar not too far away from Fook Kee.

As the names suggests, these two restaurants are related; as Son Fook Kee is run by a member of the same family behind Fook Kee.

Danny Tung is the latest of his family of hawkers to take up the age-old mantle and is now manning the fiery stoves at Son Fook Kee.

In a time when many elderly hawkers are struggling to find young blood willing to continue their culinary legacy, the Tungs are the rare exception.

But can this new restaurant hold a candle to the original Fook Kee? As it turns out, it can – both in terms of taste and quality.

The dining experience is also somewhat better at the newer restaurant which has a larger and modern interior.

And now, for the claypot chicken rice itself. The moment the lid is lifted, your senses will be assailed by the aroma and sight of this beautifully presented dish.

Flavourful is the best word to describe it, with a dark crunchy layer lining the bottom of the pot where the rice is charred just right – a ‘must’ in any good claypot chicken rice.

Some customers tend to have an issue with the general oiliness of this dish, something fans of Son Fook Kee don’t worry about as theirs is prepared just right.

The portions are also generous, with a good serving of chicken pieces, salted fish and Chinese sausages to sate everyone’s appetite. The chicken too is so perfectly marinated, you will likely be picking each and every bone clean.

There is also a sprinkling of spring onions which not only adds a touch of greenery to the otherwise meaty meal, but also enhances the dish’s overall taste and aroma.

The restaurant also serves other types of chicken dishes like the fragrant spicy chicken that comes sizzling straight from the stove, complete with chunky bits of chicken glistening in a dark sauce.

For vegetables, try the blanched Romaine lettuce. Though a simple dish in terms of preparation and taste, the lettuce doused in oyster sauce adds a tasty crunch that complements the chicken rice.

Love chicken liver and gizzard with your meal? The portions served at this restaurant are generous, so place an order and feast to your heart’s content.

With such a fulfilling meal, it is no surprise that Son Fook Kee is crowded even on weekday evenings.

It’s safe to say that Kampar’s legacy of claypot chicken rice is secure with a new generation of hawkers cooking up a storm just like their forefathers did.

Son Fook Kee (NON-HALAL)
19, Jalan Tiara 5
Taman Tiara
31900 Kampar
Perak Darul Ridzuan

Business hours: 4.30pm-10.00pm daily

Contact: 012-515 6662