Ayam percik — chicken marinated in a coconut milk and spice paste, then grilled over charcoal — is one of the signature dishes of Kampung Baru, and the roadside stalls and simple restaurants along Jalan Raja Muda Musa cook it as well as anywhere in KL. The best versions involve slow-roasting over real charcoal until the skin is caramelised and the marinade is slightly charred on the outside while the meat inside stays moist. Served with rice and acar (pickled vegetables) and eaten at pavement tables.
Several stalls compete on the same stretch of road, with slight variations in the marinade spicing. Ayam Percik Mak Cha has been cited as one of the originals, though competition keeps standards high across all the neighbouring options. Best for lunch and dinner; the Saturday market means evening queues on weekends.