Finding real deal Hainanese chicken rice in Manhattan is usually a fool's errand. You either get dry, stringy meat that's been sitting under a heat lamp for six hours, or you get "fusion" versions that try too hard with truffle oil and avocado. Enter Uncle Ray’s Chicken Rice. Tucked away at 790 9th Avenue in Hell’s Kitchen, this place is basically a pilgrimage site for anyone who has ever spent a late night at a Singaporean hawker center.
It’s small. It’s bright.
If you aren't looking for it, you might walk right past the glass storefront where the chickens hang, but that would be a massive mistake. The guy behind the counter, Raymond Kiang, isn’t just some random chef. He’s the son of the late Sergeant Kiang, a legendary figure who helped create the famous chicken rice at Chatterbox in Singapore’s Mandarin Orchard hotel. We are talking about culinary royalty here, folks.
The Real Story Behind Uncle Ray’s Chicken Rice New York
Most people think this is just another trendy Midtown lunch spot that popped up in 2025. It’s not. It actually took over the space formerly occupied by the Filipino restaurant Tradisyon. Raymond Kiang didn't just stumble into this kitchen; he spent years perfecting the craft at Lou Yau Kee in Urban Hawker before finally launching this standalone venture.
The pedigree matters because Hainanese chicken rice is deceptively simple. It is just poached chicken and rice, right? Wrong. If you think that, you've probably been eating the wrong stuff. The magic is in the poaching liquid and the "rice" which is really more of a savory pilaf cooked in chicken fat, ginger, and garlic.
Why the Poached Chicken is a Game Changer
At Uncle Ray’s Chicken Rice New York, the poached version is the gold standard. It’s served at room temperature—which honestly confuses some New Yorkers—but that's how it’s supposed to be. Keeping it cool preserves the "jelly" layer between the skin and the meat. That collagen-rich layer is where all the flavor lives.
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- The Texture: It’s silky. If your chicken rice requires a steak knife, you aren't at Uncle Ray's.
- The Trio of Sauces: You get a dark, thick soy, a punchy ginger sauce, and a chili sauce that actually has a limey "zing" to it.
- The Broth: Don't ignore the little bowl of cabbage soup on the side. It’s meant to cleanse the palate between bites, though some people just pour it over the rice. (Don't do that. Or do. I'm not the food police).
Is the Roasted Version Actually Better?
Here is the controversy. While purists swear by the poached, a lot of regulars in Hell’s Kitchen actually prefer the Roasted Chicken Rice. The skin is thin, brown, and savory. It lacks the "slurpable" quality of the poached skin but makes up for it with a deeper, saltier profile.
If you can't decide, just get the Duo. It’s about $25, and it gives you the best of both worlds.
Beyond the Bird: What to Order Instead
Everyone goes for the chicken, but the menu has some sleeper hits that people totally overlook.
- Coffee Pork Ribs: Sounds weird, right? It’s not. It’s a classic Singaporean "zi char" dish. The ribs are fried and coated in a sticky, bittersweet coffee glaze. It tastes like a smoky BBQ sauce with a caffeinated soul.
- Hainanese Pork Chop: This is the ultimate comfort food. It's breaded, fried, and topped with a tomato-based sweet and sour sauce that usually includes peas and onions. It’s messy and brilliant.
- Char Siu: Their BBQ pork is solid, though maybe not as life-changing as the chicken.
The Price of Authenticity
Let’s be real—Uncle Ray’s isn't "cheap." You’re looking at $22 to $28 for a plate of chicken rice. In Singapore, you can get this for five bucks at a stall. But we are in Manhattan, and the cost of importing that specific expertise (and the rent on 9th Ave) isn't exactly low.
Some reviewers on Yelp complain about the portions. Honestly? It's plenty of food for one person, but it’s not a "Chipotle-style" mountain of calories. It’s about balance. You get the fragrant rice, the precisely sliced meat, and the soup. It's a clean meal.
What You Need to Know Before You Go
It gets packed during the lunch rush. Since it's a cozy space, you might find yourself rubbing elbows with a Broadway performer or a homesick Singaporean expat. They do a lot of takeout and delivery through the usual apps, but the chicken is always better when it hasn't been sweating in a plastic container for twenty minutes.
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If you’re planning a visit, keep these things in mind:
- Check the Hours: They usually open around 10:30 AM and run until 9:00 PM, but they have been known to sell out of the best cuts early.
- Ask for Extra Ginger: The ginger sauce is the secret weapon. It’s bright and cuts right through the richness of the chicken fat.
- Solo Dining: It is one of the best spots in the city for a solo lunch. No one judges you for staring at your phone while inhaling a plate of ginger rice.
The reality is that Uncle Ray’s Chicken Rice New York isn't trying to be fancy. It’s trying to be right. In a city that often prizes "new" over "good," Raymond Kiang is sticking to a family legacy that spans decades.
If you want to experience this properly, skip the delivery apps. Walk into the shop. Smell the ginger and garlic hitting the hot rice. Order the Duo Chicken Rice with an extra side of kailan (Chinese broccoli). Use the spoon and fork—no knife—and mix a little bit of all three sauces onto a single spoonful of rice and chicken. That is how you find the soul of Singapore in the middle of Hell's Kitchen.
Actionable Insights for Your Visit
- Best Time: Visit between 2:00 PM and 4:00 PM to avoid the Midtown office crowd and ensure they haven't run out of roasted chicken.
- Ordering Hack: If you’re with a friend, get one Duo Chicken Rice and one Coffee Pork Ribs to share; the flavor contrast is much better than getting two identical plates.
- Sauce Ratio: Go heavy on the ginger and lime-chili, but use the dark soy sparingly—it's very potent and can easily overwhelm the delicate flavor of the poached meat.