Cover image via 
Follow us on Instagram, TikTok, and WhatsApp for the latest stories and breaking news.
Heun Kee Claypot Chicken Rice, the legendary Bib Gourmand-listed eatery in Kuala Lumpur, has officially permanently closed its Pudu outlet
The closure was announced in a notice shared by the restaurant, thanking customers for years of support and memories, and confirming that operations at the outlet have come to an end.
"After many meaningful years serving the Pudu community, Pudu Heun Kee will be concluding its operations at this location.
"We are deeply grateful for your support, memories, and loyalty throughout the years. It has truly been our honour to serve you," the post read.
According to the notice, customers can continue to enjoy their signature claypot chicken rice and dishes at the Heun Kee Claypot Chicken Rice Taman Connaught outlet in Cheras instead.
Founded by Madam Heun May Lan, Heun Kee began as a small claypot chicken rice stall in Pudu back in 1985
Business was slow in the early days, and Madam Heun admitted the flavour wasn't quite right at first, so she kept tweaking the recipe until it was perfect.
What followed was far from easy. Over the next 16 years, she was forced to relocate her stall six times, often after landlords pushed her out once the business started gaining traction.
Finally, in 2001, she secured the shoplot that became the permanent home of Heun Kee Claypot Chicken Rice, where it would go on to build a cult following.
The restaurant has been listed in the Bib Gourmand category in the Michelin Guide Kuala Lumpur and Penang for several years now, including 2022, 2023, 2024, and 2025
Madam Heun developed her own "two-heat charcoal cooking method", where claypots are cooked over charcoal from below and finished with hot charcoal placed on top of the lid. This technique shortened cooking time while keeping the chicken tender and infusing the rice with a smoky aroma.
Each claypot takes around 30 minutes, rotated over different charcoal stoves every five minutes. At its peak, the restaurant reportedly used about 700kg of redwood charcoal every week.
The result is rice with a fragrant crust that regulars could recognise instantly.
