Aun Kheng Lim Salt Baked Chicken: Tasty down to the last morsel

Aun Kheng Lim is something of a tourist attraction in its own right.

With the easing of the Movement Control Order, interstate travel is allowed again and many KL-ites are making plans for some long overdue time with family.

For those travelling north, Ipoh is a good place to take a break for R&R and pick up some excellent food to bring home or to treat the family.

An excellent choice would be Ipoh’s famous salt baked chicken from Aun Kheng Lim, located in old town Ipoh right by Jalan Theatre.

Aun Kheng Lim is somewhat of an institution and a bit of a tourist attraction in itself and there is only one item on the menu – chicken stuffed with Chinese herbs and baked in coarse salt, also known as Salt Baked Chicken (fresh or frozen, RM21 a pop).

The soft and moist flesh has herbal notes and the saltiness is just right to enhance its taste.

Orders are to go only, the shop does not have a dine-in area, nor does it offer any fancy side dishes. Line up, ask for the number of chickens wanted, take them and eat at your leisure.

The chicken can be eaten at room temperature, but warming it up in a microwave oven for two to three minutes is best.

Each bird is probably just a little over 1 kg, not terribly big, perfect for two people with moderate appetites if one is going all paleo and without rice.

The combination of herbal notes and the saltiness brings out the taste of the bird, so satisfying to gobble down with a glass of ice-cold water (or beer).

Whether the road trip is heading north or south, a stop in Ipoh to “tapao” some Aung Kheng Lim salt baked chicken is a must.

Aun Kheng Lim (main branch)
24 Jalan Theatre
Taman Jubilee
30300 Ipoh, Perak

GPS: 4.594825, 101.083322
Tel: (05) 254 2998

This article was first published here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at