Last week, my family and I went to Damansara Jaya to have one of the best claypot chicken rice I've ever tasted. It is better than most claypot chicken rice because it is moist and have this rather delicious unique taste, unlike the usual dark soya sauce taste. It is not any oilier than others. The portion, both rice and chicken, is rather generous. We chose to add Chinese sausage, which I personally wouldn't do that since I generally don't eat it, and salted fish, which I believe is a must for claypot chicken rice. The restaurant is clean and airy, ample tables and chairs. Still, it's advisable to go there early if you want to lunch there. We were there just after 12 noon, I believed. It was a little crowded by 12.30pm. Anyone knows what does "charcoal burn" means? Does it mean the rice is slightly burnt on purpose?