Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered steamed chicken rice from the Chong Kee Hainanese Chicken Rice stall, which costs RM11.00 per plate. Normally, this plate would cost RM12, but now they are having a 1st anniversary promotion.
This plate of steamed chicken rice from Chong Kee Hainanese Chicken Rice showcases one of Southeast Asia’s most beloved comfort foods. The dish features tender pieces of steamed chicken with a slightly yellow, silky skin — a sign of proper poaching and the use of quality chicken. It is served over aromatic rice cooked in chicken stock, ginger, garlic, and chicken fat, giving the grains a glossy texture and savoury depth.
Fresh spring onions add brightness, while the side of cool cucumber offers a refreshing crunch. The meal is completed with a clear chicken soup and a classic Hainanese chilli sauce — spicy, tangy, and fragrant with ginger and garlic.
Hainanese chicken rice traces its origins to Hainan Island in China, where the Wenchang chicken style first emerged. Migrants from Hainan brought the dish to Southeast Asia in the late 1800s and early 1900s, especially to Malaysia and Singapore.
In Malaysia, Hainanese cooks adapted the recipe using local flavours and ingredients, eventually turning it into a national favourite. Over time, the dish evolved, and the chicken became softer and more delicately poached. The rice grew more aromatic with the influence of Malay and Cantonese cooking. The chilli sauce — now a hallmark — was introduced in Southeast Asia.
Today, Hainanese chicken rice is considered a cultural icon, known for its simplicity, purity of flavour, and the skill required to prepare it well.
Chong Kee continues this tradition in Pavilion Mall with a clean, classic presentation that stays true to the roots of authentic Hainanese cuisine.
