Saturday, October 11, 2025

Cambodian-owned Burd Chicken Rice to take over Yang Chow 2.0 space in Long Beach

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Burd Chicken Rice, launched by Cambodia-born entrepreneur and former realtor Dee Meas in West Covina, will come to Long Beach. Taking over the soon-to-be-former Yang Chow 2.0 space—which will see its last days in “mid-late October,” according to owners—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, Meas 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, he is ready to take on Long Beach.

burd chicken rice long beach
The “Classic Burd” from Burd Chicken Rice, a riff on bai mon, or what many know as Hainan chicken. Photo by Brian Addison.

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.

yang chow long beach
Yang Chow is closing its Long Beach concept in “mid-late October.” Photo by Brian Addison.

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. SonoratownThe Win~Dow. Philz Coffee. L’AnticaHoley 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 will be located at 2930 Clark Ave.

Brian Addison
Brian Addisonhttp://www.longbeachize.com
Brian Addison has been a writer, editor, and photographer for more than 15 years, covering everything from food and culture to transportation and housing. In 2015, he was named Journalist of the Year by the Los Angeles Press Club and has since garnered 30 nominations and three additional wins. In 2019, he was awarded the Food/Culture Critic of the Year across any platform at the National Arts & Entertainment Journalism Awards. He has since been nominated in that category every year since, joining fellow food writers from the Los Angeles Times, the New York Times, Eater, the Orange County Register, and more.

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