Village Chicken restaurant serves no ordinary chicken

Going cluck: Village Chicken's signature dish of chicken rice is made with specially bred 120-day-old kampung chicken.

It's hard to grow old gracefully in the Klang Valley if you’re a restaurant. Filled with notoriously finicky diners and eateries that come and go before they get a shot at making a lasting impression, surviving more than 30 years – let alone 10 – is a major accomplishment.

That’s why Village Chicken, with its frayed pink tablecloths, tattered bilingual menus and old-school furniture, sports its age proudly, like a badge of honour.