Ol' Skool Makan #24: Nasi Ayam Chee Meng -- Comfort Food Done Right

One of my all-time comfort foods is the humble nasi ayam. Yes, indeed. And I count myself very lucky because, for most of my life, I’ve had someone making the perfect plate of chicken rice -- first my late mother, and after I got married, my lovely wife. Once you grow up eating nasi ayam like that, the bar is set rather high.

Outside the home, of course, there are a handful of chicken rice stalls I keep returning to more than others. One of them is the evergreen Nasi Ayam Hainan Chee Meng.


Nasi Ayam Hainan Chee Meng began its journey in 1965, founded by Mr Yeok Kai Seng. Back then, it was known as Chee Meng Kai Fun, literally meaning “popular chicken rice”, starting out as a modest chicken rice and porridge stall along Old Klang Road. In 1988, the business was officially registered under the name Nasi Ayam Hainan Chee Meng, marking its transition from a humble stall into a more established operation.

After nearly four decades of hard work and consistency, Nasi Ayam Hainan Chee Meng has grown into what it is today -- a familiar chain of chicken rice restaurants serving the Klang Valley community. It is also JAKIM halal-certified, which explains its broad, loyal following across generations and communities.

There are now several branches, but these days I usually drop by the Jalan Klang Lama outlet. Yes, that branch -- the one that was awarded the prestigious Michelin Bib Gourmand in 2023. (Although, to be honest, I generally dislike driving to Jalan Klang Lama. But some things are worth the traffic.)


So, what’s good here? Duh -- the nasi ayam, obviously. The real question is: steamed or fried chicken? My personal preference leans towards the fried version, but let’s be fair -- both are excellent, and you really can’t go wrong either way.


For sides, I almost always go for the kerabu mangga, which adds a refreshing zing and crunch that balances the richness of the chicken perfectly. There are plenty of other options too, from sotong goreng to udang sambal, depending on how indulgent you’re feeling that day.


The meal is rounded off nicely with their comforting soup, punchy sambal, and that essential ginger dip -- small details, perhaps, but crucial ones in any proper nasi ayam experience.

It’s almost always crowded here, so coming early is a very good idea. And yes, it still attracts an old-school, multi-racial crowd with unmistakably old-school personalities -- though I’ll politely refrain from naming names. Let’s just say you never know who you might spot at the next table.

But ultimately, this is Malaysian comfort food at its best: familiar, reliable, and deeply satisfying. Sometimes, that’s all you really need on a plate.



About Ol' Skool Makan

Ol' Skool Makan is my little tribute to Malaysia’s timeless eateries -- the ones that fed us before hashtags, food apps, and fancy plating. It’s about real food, real people, and memories that still smell like sambal and kopi-O.


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Dapatkan buku 'Kisah Hidup & Budaya Pop Anak Gen-X' di SINI

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