Uncle Ray's Chicken Rice

Uncle Ray’s Chicken Rice - Review - Hell's Kitchen - New York - The Infatuation

"Generally, we prefer the slippery, clean texture of poached chicken at Hainanese chicken rice spots to the roasted version. At Uncle Ray’s in Hell’s Kitchen, it’s the much more flavorful roasted version that has us adding this spot to our Midtown lunch rotation. It comes from the former chef at Lou Yau Kee—a now-closed chicken rice staple—and they’ve got a menu full of comforting Singaporean staple plates, like chashu and fried pork chops. The chickens, which hang up by the counter, are the reason to come here. Served with super fragrant, gingery rice and a clean, savory broth, it’s a classic interpretation of the dish. And we love that they offer combo plates with both poached and roasted chicken, so you don’t have to be bothered to make that difficult choice. photo credit: Will Hartman" - Will Hartman