Burd Chicken Rice, the second location of the independent space of husband-and-wife team Dee Meas and Channy Chor, is a far more appropriate outside brand to take over the East Long Beach than its predecessor, the underwhelming Yang Chow 2.0.
Burd Chicken Rice—like many Cambodian-American endeavors—is quietly tied to Long Beach.
It is hard for nearly anything associated with Cambodian culture to not have, in some capacity, a link to Long Beach. And as it was, Burd Chicken Rice’s owner, Channy, was a marshal in Long Beach’s much-loved Cambodian Parade when she had her real estate business here before moving to Bellflower.
“Long Beach has always been in our heart,” Channy said. “To now have a Long Beach location after opening in West Covina? It’s genuinely a special moment.”
Before opening the restaurant, Dee and Channy worked in commercial real estate and was familiar with restaurant site selection and build-out logistics. He utilized those skills to leverage a decision to convert a modest strip-mall location at 148 S. Glendora Ave into Burd Chicken Rice.
And now, they are ready to take on Long Beach.
What to expect from Burd Chicken Rice in Long Beach.
Channy and Dee both draw deeply from their childhood connection to bai mon, Cambodia’s version of poached chicken over rice. And, particularly following an assortment of nut and fish allergies amongst family members, adapts it for a broader, modern palate while honoring its roots.
That means no prohok here. Or fish sauce. Or sesame oil. Rather, you have well-made, simple, and straightforward chicken and rice dishes that vary between flavors—from steamed to fried to their stellar lemongrass version. And all made to order with a fast-casual model that Dee hopes will let them expand even further as the future nears.
For those feeling a little more fatty (or snacky), their fried chicken skins are locally loved for a reason. Dried and double-fried, these wonder skin chips are as addicting as they are easily re-heatable in the air frier.
And, honestly, a burrito that feels distinctly Long Beach: the Lemongrass Burrito. A crisped flour tortilla is stuffed with dark, lemongrass-tinged chicken, their yellow rice, a scallion sauce, cilantro, cabbage, and a giant stick of cucumber. Surprisingly refreshing and light though filling, it is a wonder of wrap.
Exploring some of the menu at Burd Chicken Rice..
Easily approachable. Easily adaptable (especially when it comes to heat and health).
Mix Burd: Pick any two chicken styles: “Classic” Hainan Chicken; Grilled “Lemongrass;” or and “Krispy” deep fried chicken | yellow rice | side of soup | ginger-scallion sauce | chili-ginger sauce
Lemongrass Burrito: Dark chicken meat | ginger-scallion sauce | yellow rice | cilantro | cucumber | flour tortilla
Chicken Congee: Slow-cooked congee | poached chicken | stir-fried garlic | fresh ginger | cilantro | green onion
Cracking Skins: Fried chicken skin | Chili-ginger sauce
Ginger Soy Wings: Chicken | Garlic soy butter sauce
Burd Chicken Rice is located at 2930 Clark Ave.
