Loy Kee 黎记 @ Balestier

My “staycation” series continues with the chicken rice stores along Balestier. Today, we visited one of my favourite and one that I missed.

In 1953, Mr Loy Nie In and his wife, Mdm Qua Tee got their first permanent stall in Raymond Market and started Loy Kee Best Chicken Rice. This shop has been here since 1994, opened by second generation James Loy and his wife, Jane Tan. Three generations later, nothing much has changed.

Besides the poached chicken rice , which we lovingly called white chicken 白鸡, they also serve the roasted chicken 烧鸡, their signature and IMHO the best among the chicken rice stores, and soy sauce chicken 油鸡 (after the style of the Chinatown soy sauce chicken.)

Furnished with wooden tables, old-style chairs, and swirling fans, Loy Kee at Balestier road still remains its old-day look after renovation. There used to be a branch in Woodlands that we frequented, but since Covid, this is the only Loy Kee. The tau chew 头手 (Hokkien for sous chef) was from Woodlands, and now works here in Balestier. It’s good to see a familiar face!

In Singapore, chicken rice is not just a dish. The muse for local film productions, like the ‘Chicken Rice War’, this simple but scrumptious dish holds a special place in the hearts of Singaporeans. Every chicken rice store worth their salt in Singapore will take pride of three things – the silky smooth poached chicken, the flavourful chicken flavoured steamed rice and the chilli sauce. The chicken has been quite consistent across the land, but it’s the rice and chilli sauce that differentiate between them.

Loy Kee’s flavoured rice is fragrant with garlic and chicken broth flavours. I like it as it is still quite full and complete, not like the ones from Wee Nam Kee. In fact, Loy Kee’s rice was my favourite among all the chicken rice sellers, not too oily or overpowering with chicken taste (aka MSG). The combination of chilli sauce, ginger paste and dark soy sauce makes up a perfect condiment to go with chicken rice. No doubt, this is the thing that makes or breaks the meal. This is the Achille’s heel of Loy Kee, which was not great chilli and a bit too sweet for my taste.

Also their plate of bean sprouts 豆芽 was simply blanched and poured with the same seasoning of the chicken. Nothing outstanding or surprising.

And what’s chicken rice with the “spare parts” of the chicken – gizzards and livers. They were quite good, not overcooked and complete the simple meal.

Some might find the flavours too light, but I enjoy the chicken, being lean and tender with a slight touch of oil and succulence. They stick to what they do best – chicken rice – and did not try to become too fanciful like the rest. Still one of my favourites.

Loy Kee Best Chicken Rice 黎记海南鸡饭
342 Balestier Rd Singapore, Singapore 329774
Tel : +65 6252 2318 (Order Online)

Visited May 2025