"A go-to for tender Hainanese chicken, showcased as an example of the city’s excellent affordable essentials rooted in diasporic cuisines." - Eater Staff
"Look around in this small diner in Thai Town, and you’ll see Thai-style hainan chicken rice on every table. That’s probably why you’re at Heng Heng Chicken Rice in the first place—it’s some of LA’s best. The juicy dark meat is lightly seasoned to balance the bold garlic rice, funky chili fish sauce, and a side of chicken broth with enough white pepper to send a tickle up your nose. It’s a beautiful plate of poultry, but still second to Heng Heng’s less famous but superior crispy zaab chicken: A pile of chopped fried chicken (or fried pork belly) coated in a lime-lemongrass-fish sauce marinade that’s zippy and so deliciously punchy that we inhale the entire plate in minutes." - brant cox, arden shore, garrett snyder, sylvio martins
"Heng Heng Chicken Rice’s titular dish is worth a visit to East Hollywood. This Thai take on Hainanese chicken rice comes with the choice of fried or steamed chicken atop garlicky rice with the option of adding on liver and gizzards, too. The dish is served with a side of comforting chicken broth and a fragrant ginger sauce. For heat seekers, be sure to also get the zabb crispy rice, a medley of pork belly, fried chicken, and herbs coated in a spicy and sour fish sauce dressing." - Kat Thompson
"Though Hollywood’s Heng Heng specializes in poached Hainanese chicken available in both white and dark meat, the fried chicken is also a standout. Order the half-and-half over rice to get the best of both worlds and rest assured it still costs under $20." - Eater Staff
"The Meal: Hainan Chicken Rice, $13 There’s something pleasant about sinking into a diner-esque booth and zoning out over some good chicken. It’s our version of R&R, and Heng Heng Chicken Rice is a place to do just that. This casual Thai Town spot specializes in succulent Thai-style hainan chicken, gently poached until visibly moist and lightly seasoned. The mellow flavor of the poultry works because everything else in this dish slaps you with flavor: a mound of fluffy garlic rice, funky chili fish sauce for dipping, and a small bowl of rich chicken broth with enough white pepper to make your forehead glisten." - brant cox, sylvio martins