Burd Chicken Rice, launched by Cambodia-born entrepreneur and former realtor team Dee Meas and Channy Chor in West Covina, is officially opening its first Long Beach location on Mar. 15.
Taking over the former Yang Chow 2.0 space—which closed last year—off Clark Avenue, Burd Chicken Rice promises to bring its famed chicken ‘n’ rice plates, burritos, and bowls of fried chicken skin.
Meas draws deeply from his childhood connection to bai mon, Cambodia’s version of poached chicken over rice. And he adapts it for a broader, modern palate while honoring its roots. 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.
Wait—so what exactly is Burd Chicken Rice? And what will it bring to Long Beach?
From moment one, Burd Chicken Rice placed emphasis on ingredient simplicity, technique, and flavor nuance all surrounding classic chicken’n’rice dishes from Asia.
Its menu features multiple preparations of chicken—poached, grilled (marinated with lemongrass and ginger), and even fried skins—as well as rice cooked in the same aromatic broth used for poaching. Meas also supplies each order with two signature dipping sauces: a ginger-allium oil and a spicy chili-ginger vinegar. And yes, he even has burritos that layer lemongrass seasonings with yellow rice and cold veggies. To stand out further, he’s trademarked specialty sugarcane drinks to pair with the fare—fresh-pressed cane juice blended with coconut water, passion fruit, and kumquat to complement the savory simplicity.
Though relatively new, Burd Chicken Rice has already become part of what food writers term the “Hainanese chicken rice wars” in the San Gabriel Valley—an ongoing competition among eateries offering their own spin on the dish. Its emergence adds to a vibrant local ecosystem of chicken-rice purveyors, inviting comparison while carving out its niche with Cambodian inspiration and unique drink pairings.
Why did Yang Chow 2.0 not work out?
There is absolutely no shortage of outside brands coming into Long Beach, both strong and hot. Sonoratown. The Win~Dow. Philz Coffee. L’Antica. Holey Grail. And, upcoming via announcements just this week, Sunrise Shack out of Hawaii and Sweetgreen out of L.A. (though it was admittedly born in D.C, it eventually moved its headquarters to L.A.).
Which is why it speaks volumes as to why Yang Chow 2.0 failed. And the reason the brands mentioned earlier are succeeding is that they didn’t bring in a half-baked or limited version of their brand. It’s that simple—especially with the weight of a brand like Yang Chow. People were expecting a classic array of Cantonese dishes. And should they have brought that, it would have succeeded. Just look at EA Seafood (rightfully) stealing their thunder...
If you’re coming to Long Beach, bring our brand. Not half of it. Not a whittled down version.
Burd Chicken Rice is located at 2930 Clark Ave.
