Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered fried chicken chop rice from the Chong Kee Hainanes Chicken rice stall, which cost RM15.00 per plate.
This set features a generous portion of deep-fried chicken chop, golden and crunchy on the outside while remaining juicy and tender within. It’s served alongside fragrant chicken rice, cooked in chicken stock and fat, typical of classic Hainanese preparation. Accompanying the dish is a small bowl of light, clear chicken soup, made from slow-simmered bones and aromatic herbs. On the side is Thai chilli sauce, offering a sweet-spicy kick that complements the savoury crunch of the chicken chop.
Although Hainanese chicken rice originates from the Chinese province of Hainan and is traditionally served with poached chicken, the fried variation reflects Malaysian and Singaporean creativity. Over time, vendors began offering roasted and fried options to cater to local tastes, especially for those who enjoy crispy textures. The “chicken chop” itself is a colonial-era creation, inspired by Western-style cutlets, adapted with local spices and cooking techniques. The fusion of these elements has made fried chicken chop rice a local favourite across food courts and hawker stalls.
Chong Kee adds its touch by maintaining the signature Hainanese rice and soup while giving diners the crispy satisfaction of a well-executed chicken chop.
