The 1st thing I saw is the shack with Malaysian flag. I guess they did not take it down since Hari Merdeka. The sign board is one of it's kind, the name of "Renowned Beggar Chciken"is written on a few plank wood.
Basically, they would burn the charcoal till ashes. The they would buried the chicken wrapped in glazed paper and cook for 8 to 10 hours. That's why you need to call in advance to book the dish.
After 8 to 10 hours of cooking, the chicken is so tender. Flavoured with Chinese herbs, it really add distinct smell and taste to the meat. Because of the slow cooking, the juice of the chicken would subtly fuse with the Chinese herbs and absorb back in the meat. I just love the fragrance.
Apart from the Beggar Chicken, they have Beggar Lamb, Beggar Duck, Beggar Pork Trotter, all cook in the same manner. Apart from that from the beggar stuffs, their herbal chicken soup and boneless fish are very well received here. The meat of mackerel is scrapped from the bone and skin. The the chef would de-bone the fish and leave a vacuum to stuff the fish meat early which already mixed with seasoning. After the stuffing, the fish is fried golden crisp before it is served.
Generally, the food has never failed me. Apart form the quality, the shack is built on stilts on swamp which give the ambient a refreshing touch. Feel like going back to nature! They only serve lunch; AND lunch starts at 1 pm. So if you want to taste the Beggar Chicken, 2 things must remember: 1) Book in advance, or else you would not get any Beggar Chicken. 2) Make sure you have good breakfast coz lunch only served at 1 pm.
