In a quiet corner of Pudu, once the sun sets and the air cools, something magical begins to sizzle at 168 Coffee Shop. This humble kopitiam comes alive in the evening with the unmistakable aroma of charcoal-fired claypot rice, drawing in locals and late-night foodies like moths to flame.
The star? A generous, no-frills Claypot Chicken Rice that’s as soulful as it is smoky. What sets it apart isn’t just the portion or the perfectly marinated chicken, but the traditional cooking method that’s becoming rare in KL — each claypot is fired over real charcoal, allowing flames to gently kiss the rice from the bottom up.
As the claypot arrives at your table — lid still steaming — you’re greeted by the intoxicating scent of caramelised soy sauce, smoky wok hei, and rich Chinese sausage. Dig in and you’ll find the holy grail of all great claypot rice: that glorious crispy rice crust at the bottom, known fondly as fan chiew.
Toss everything together: the tender chicken chunks, salty-sweet lap cheong, bits of salted fish, and you’ve got a dish that crackles with texture and bursts with old-school flavour. No shortcuts. No gimmicks. Just flavour layered with fire and time.
It’s the kind of supper that makes you pause. The kind of dish that tastes like stories — of grandmothers who knew their charcoal, of kitchens that refused to rush. And it’s served nightly, at a stall that still believes food should speak of place and pride.
📍 168 Coffee Shop, Pudu
🕐 Opens nightly (usually from 5:30 PM onwards)