It was Yeok Kai Seng who began the business in ’65. Fast forward 50 years, and the little stall set up along Jalan Klang Lama has branched out into a chain of chicken rice shops in the city. It’s a comforting, simple dish: a plate of silky smooth steamed white chicken in a pool of savoury soy sauce, with fluffy round rice cooked in chicken stock, and a small bowl of clear soup.
|Venue name:||Nasi Ayam Chee Meng||Contact:|
50 Jalan Bukit Bintang
|Opening hours:||Daily, 11am-10.30pm|