Burd Chicken Rice, a restaurant specializing in Cambodian-inspired Hainanese chicken rice, is set to open a new location in Long Beach at 2930 Clark Ave.
The new location will replace Yang Chow 2.0, which is closing in mid-to-late October 2025, according to Longbeachize. With a reputation for offering flavorful, comfort-driven dishes, Burd Chicken Rice plans to introduce its signature menu featuring poached, grilled, and fried chicken varieties, along with its trademarked sugarcane drinks and signature sauces. Although an exact opening date has yet to be announced, the location will bring a fresh twist to the area’s dining scene with a blend of Cambodian flavors and modern comforts.
Burd Chicken Rice was founded by Dee Meas and Channy Chor, Cambodia-born entrepreneurs who transitioned from commercial real estate to the culinary world. Their concept centers around bai mon, the Cambodian version of poached chicken with rice, which they’ve updated with ingredients like lemongrass-marinated grilled chicken and rice cooked in aromatic poaching broth. The restaurant is part of the “Hainanese chicken rice wars” in the San Gabriel Valley, where it has carved out a niche by blending traditional chicken rice dishes with Cambodian influences.
The Long Beach location will offer a similar menu to the West Covina flagship, including popular items like the “Krispy Burd” deep-fried Hainan chicken, Burd Bombs (crispy chicken skins), and the Lemongrass Burd Burrito. It will also feature unique sugarcane drinks in flavors like coconut water, passion fruit, and kumquat.
Burd Chicken Rice’s signature blend of Southeast Asian comfort food, combined with the dynamic flavors of their Cambodian-inspired offerings, has garnered a loyal following in the San Gabriel Valley. The Long Beach expansion allows them to introduce their unique take on chicken rice to a new audience. The restaurant’s welcoming atmosphere and commitment to fresh, quality ingredients make it an ideal fit for the growing Long Beach dining scene.
“We are a family-focused band that pushes family, hospitality, and community first,” Dee Meas tells What Now Los Angeles. “BCR is family-owned and operated. The dedication of Channy’s family, which drives the day-to-day operations, is what generates our comfort food for our awesome customers and has now become part of the extended Burd family. Channy and I drive the brand forward by focusing on the back end of operations, marketing, and expanding to more units. We love what we do, seeing people’s smiles when they take that first bite of our chicken rice and that sip of our fresh-pressed cane juice. It makes it worth it. The hard work, time, money worries, frustrations, and arguments with working with family fade away when we see all the smiles from our customers. ”
