Restaurant Son Fook Kee is the continuation of a famous legacy of the town's famous claypot chicken rice.

Barry Tung runs the show here, carrying on his father's legacy of cooking pots of delicious chicken rice found at the famous and original Fook Kee restaurant in Kampar.

Ensuring each pot of chicken rice is cooked to perfection takes patience and precision; too little or too much water could ruin the dish.

The chicken is marinated for long hours before being cooked.

Years of experience have allowed Tung to withstand the heat of the pots he works with which most other people would find too hot to handle.

Tung's claypot chicken rice is cooked atop a charcoal stove, giving it a distinct taste that is hard to beat.

On a single day, Tung can easily sell over 100 pots of chicken rice.

Prepared with chicken pieces, slices of Chinese sausage, and bits of salted fish, the claypot chicken rice has a delectable aroma and a taste to match.

At a time when many traditional hawker foods are at risk of extinction, Tung is the increasingly rare story of a son carrying on their hawker parent's legacy.

Given that the old residents of Kampar approve of his cooking, it is safe to say Tung will be cooking for many years to come.