Today I visited Quan Mian Jiain to have lunch. This restaurant recently opened and has a modern, casual Chinese eatery atmosphere that blends traditional elements with contemporary design. The interior features grey-toned walls, marble-top tables, and dark wooden stools, giving it a clean and slightly upscale café-style feel while remaining comfortable for everyday dining. Warm lighting and simple wall posters showcasing signature dishes create a welcoming mood.
After looking at their menu, I decided to order chicken claw noodles, which cost RM9.90 per plate.
The chicken claw noodles are served in a deep white bowl with springy egg noodles as the base. On top, several braised chicken feet are stacked generously, coated in a glossy, dark-brown sauce that reflects slow simmering in soy sauce and spices. The claws appear tender and well-seasoned, with the skin slightly wrinkled and gelatinous, indicating they have been cooked until soft.
Fresh green vegetables, likely choy sum or similar greens, are placed neatly on the side, adding color and balance to the dish. Chopped spring onions are sprinkled over the chicken claws, enhancing aroma and freshness.
The noodles underneath are lightly tossed in sauce, giving them a savory, slightly sweet soy-based flavor. Overall, the dish looks hearty, rich, and satisfying, combining strong umami taste with contrasting textures—soft chicken feet, chewy noodles, and crisp vegetables.
Chicken feet, often called “phoenix claws” (凤爪) in Chinese cuisine, have a long history in Southern Chinese food culture, especially in Cantonese cooking. Traditionally, they were considered a humble ingredient, commonly used by working-class communities who made full use of every part of the chicken.
Over time, braised and steamed chicken feet became popular in dim sum and noodle dishes, particularly in Guangdong, Hong Kong, and later Southeast Asia. They are valued for their high collagen content, which gives them a soft, gelatinous texture when cooked slowly.
In noodle dishes, chicken claws were often paired with soy-sauce braised gravy and egg noodles, creating an affordable yet flavorful meal. This style spread to Malaysia and Singapore through Chinese migration, especially among Cantonese and Hokkien communities.
Today, chicken claw noodles are considered a comfort food and specialty dish rather than a “cheap cut” meal. They represent traditional cooking methods—slow braising, careful seasoning, and respect for ingredients—while remaining popular in modern eateries like Quan Mian Jia.
