Kuala Lumpur Monkiara Seng Kee Chicken Rice (成記雞飯) — Weekend Lunch Incomplete Without Oil Rice

Whenever I have business near Monkiara Solaris on the weekend, my feet almost automatically head to this place. Chicken rice signs hang on every street corner in Kuala Lumpur, but…

Kuala Lumpur · Seng Kee Chicken Rice

Whenever I have business near Monkiara Solaris on the weekend, my feet almost automatically head to this place. Chicken rice signs hang on every street corner in Kuala Lumpur, but I've been returning to Seng Kee (成記) for years. On the building's outer wall is a large sign reading "SINCE 1991" with "新山老字号" (Old Brand from Xinshan) below it. Xinshan is the Chinese name for Johor Bahru. It's an old establishment from Johor Bahru that made its way up to KL. If you're traveling in Malaysia, you must try Chicken Rice and Wanton Mee at least once somewhere, and I recommend this place.

A large dark teal sign on the building exterior. Below large Chinese characters 成記 are SINCE 1991, SENG KEE CHICKEN RICE, and 新山老字号
The building sign. "新山老字號" below indicates the restaurant started in Johor Bahru in 1991.

Lines Start in Front of the Store

When you arrive just after noon, the tables under the eaves are almost full. There's indoor air-conditioned seating, but I prefer outdoor tables. With five ceiling fans spinning and a wall fan, even on days when the temperature hits 33°C, sitting in the shade is bearable. On many days, takeaway bags are piled high in front of the register—it's when neighborhood people come to buy lunch.

Customers dining at outdoor tables under the STEAMED CHICKEN RICE canopy, with takeaway bags piled at the counter inside
Shaded seating. White takeaway bags piled by the counter tell the story of lunch rush turnover.

Signs reading "TAKEAWAY ONLY" and "DINE-IN PAYMENT" are posted side by side on the entrance pillar. It's something first-time visitors often get confused about—whether you eat here or takeout, you pay at the counter first. If you grab a seat and wait for staff, you'll be standing there confused for a while.

The store entrance with a 成記雞飯 plaque draped in red fabric. A customer stands at the counter checking their phone while waiting to order, with a roasted chicken display case on the right
The 成記雞飯 plaque draped in red fabric. Even for dine-in, payment is settled at this counter first.

In the glass display case right next to the register are the day's meats. A steamed chicken hanging there with glossy, pale skin, to its left chunks of deeply roasted char siu and Chinese sausage. Once you see this display, your mind changes when placing your order.

Inside a stainless steel display case hangs a pale steamed chicken, with reddish-roasted char siu and Chinese sausage
On the right is poached chicken like white-cut chicken; on the left are char siu and Chinese sausage.

Check the Order Screen and You'll See All the Prices

When paying, the staff turns the POS screen toward you for confirmation. "Welcome to Seng Kee Chicken Rice (Solaris)" appears at the top. Here's what we ordered that day: Char Siu Wonton Noodle (Dry) RM 12.80, Steamed Chicken Rice with Signature Oil Rice (Small) RM 11.80, plus add-ons like chef's cut, chicken liver, and soy-braised egg at RM 2–3 each. Subtotal RM 29.60, plus tax and service charge RM 4.74, for a final total of RM 34.35. Two adults eating well, with change from ten ringgit.

POS payment screen turned toward the customer. Order details show Char Siu Wonton Noodle RM12.80, Steamed Chicken Rice RM11.80, and total of 34.35
POS screen for order confirmation. Total came to RM 34.35 including tax and service charge (prices may vary; check on-site).

Why Does the Chicken Have This Texture?

The chicken rice plate comes first. Chicken leg meat arrives sliced thickly with skin intact, accompanied by half a soy-braised egg and a few pieces of chicken liver. A handful of cilantro, thin soy sauce pooled at the bottom. If you come expecting Korean steamed chicken, the first bite feels off. The meat doesn't fall apart—it's firm and chewy.

The difference lies in the cooking method. Unlike Korean poached chicken that's slowly simmered, Chinese white-cut chicken (白斬雞) is briefly poached in boiling water, then immediately plunged into ice water. As it cools rapidly, the gelatinous layer between skin and meat sets, creating a texture that's tender yet bouncy. When you see a transparent jelly-like layer beneath the skin, you know it's done right. The chicken liver isn't dry—it's soft like pâté, so I always order extra.

Mohon Kad Ketibaan Digital (MDAC)

Blue and white porcelain plate with sliced poached chicken, half a soy-braised egg, chicken liver pieces, and cilantro. Thin soy sauce pools at the bottom
Chicken, liver, and soy-braised egg in one plate. A hint of the gelatinous layer is visible beneath the skin.

Oil Rice Is Not Optional

What first-time visitors most often miss here. If you order chicken rice with plain white rice, you're essentially leaving halfway satisfied. You must order the oil rice together—what the menu calls Signature Oil Rice. Since it's cooked in the broth from poaching the chicken and the chicken fat that rises to the surface, every grain of rice is infused with chicken flavor. It arrives molded in a half-sphere shape, and when you break it apart with a spoon, the aroma of oil wafts up with the steam. You could finish an entire bowl of this alone with nothing else.

Don't ignore the two small bowls that come with it either. The red chili sauce contains garlic and lime for a tangy kick, while the green pickled chilies (pickled green chili) are sour and peppery. Oil rice is rich, so a piece or two of these pickled chilies keeps resetting your palate.

Blue and white porcelain plate with oil rice molded in a half-sphere, beside it red chili sauce and pickled green chilies, clear broth, and the chicken plate in back
A bowl of oil rice made from chicken broth. The pickled chilies on the left cut through the richness.

Wanton Noodles: Order It Dry, Not in Soup

It would be a shame to eat only chicken rice and leave. Add an order of Wanton Mee (wonton noodles) dry. Thin noodles are tossed in soy sauce and topped with three pieces of char siu and blanched Chinese broccoli. The noodles are drained after cooking so they don't stick—they're springy and clean. The char siu has caramelized edges and sweet fat. Eat the first three chopsticks with just sauce, then top with pickled chilies so it doesn't get boring.

Bowl with blue rim holding dry wanton noodles. Thin noodles tossed in soy sauce topped with three pieces of char siu and blanched Chinese broccoli
Dry wanton noodles. The char siu edges are darkly caramelized with intense sweetness.

When ordered dry, the wontons come in a separate bowl of broth. This broth is more important than you'd think. It's clear with almost no oil, just scallions floating on top. The first sip seems bland, but after eating a few chopsticks of noodles, it tastes perfectly seasoned.

A small bowl of clear wonton broth with scallions scattered on top. Part of the wonton noodle bowl is visible on the left
Clear wonton broth that comes with dry wanton noodles.

The wontons lifted with a spoon have trailing wonton skin fluttering like tails, and the filling is plump with shrimp and ground pork. The skin isn't thick, so if left in the broth too long they'll fall apart—best to eat them right away.

A single wonton lifted on a Chinese ceramic spoon. Thin wonton skin trails in the broth with scallions on top
The thin skin dissolves if left long—eat immediately after serving.

How to Use the Stainless Steel Tray on the Table

A stainless steel tray is placed at each table. The pot with a lid holds soy sauce, the green bottle with a yellow cap is spicy green chili sauce, and the glass cup contains pickled chilies. The small bowls stacked there are for you to portion into. I often see first-time visitors treat this like decoration and not touch it, but the local way is to drizzle the soy sauce pot around the oil rice. It's a light, unsalted soy sauce, so half a spoon isn't a concern.

Stainless steel tray on the table with a soy sauce pot, green chili sauce bottle with yellow cap, glass cup of pickled chilies, and stacked white bowls
Soy sauce pot, green chili sauce, and pickled chilies. All are self-service.

Location and How to Get There

It's on the ground floor of Monkiara Solaris mall. About 20–30 minutes from downtown KL by Grab, though traffic varies significantly. Street parking in front of the shop is available but almost always full during lunch. On weekend afternoons, be prepared to circle. I prefer parking in the nearby Solaris building lot and walking—it's about 3–4 minutes on foot.

Through the glass window of the air-conditioned hall, you can see the outer shopfront row clearly. A dentist, salon, Japanese market—typical Monkiara shophouse scenery all in a row. One minor downside: the seats by this window get direct afternoon sun, so around 1–2 PM it glares. During lunch rush, staff may also ask to seat you with others if it's crowded, so if you want a quiet meal, it's better to come after 2 PM.

View through the restaurant's interior glass window showing the outside. White parked cars and shop signs across the street reflect and overlap on the glass
The view outside from the air-conditioned section. Street parking in front is almost always full at lunch.

Two people ordering chicken rice with oil rice, dry wanton noodles, plus chicken liver and egg add-ons came to RM 34.35. Not many places in KL serve chicken of this quality at this price. If you're staying near Monkiara or passing through the neighborhood, spending lunch here is money well spent. Just remember to order the oil rice—skip it and you'll only experience half of what this place offers.

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