Chuyen Ky opened in the 1950s, tucked into the Old Market on Ton That Dam street. Three generations have passed, but the hand-painted red sign on white tile is still there — bold CHUYEN KY brushwork, the red 專 seal beside it.
The shop does one thing: clay-pot rice. Rice steamed in small earthen pots — soft, fragrant, staying hot. Served with braised sides: chicken, ribs, salted fish, pork kidney, pork intestine — rich Cantonese flavours, no fuss.
The room hasn't changed either: pale-blue tile, ceiling fans, steel tables, plastic chairs. The elderly owner still minds the counter. Western tourists and locals share the same row of tables — everyone eating the same clay-pot rice.
專 — the seal on the sign, and the shop's mark: one dish, done properly.
