Lou Yau Kee
Chinese restaurant · Midtown East
230 Park Ave, New York, NY 10169
Highlights
Tender Hainanese chicken rice with flavorful sauces
Tender Hainanese chicken rice with flavorful sauces
"A Hainan chicken rice stand that has relocated following the news that Urbanspace Union Square is kaput and will be replaced by Time Out Market; described as the former food hall’s "crown jewel," it can now be found at the newly owned Vanderbilt Market inside Grand Central. Owner Raymond Kiang — the son of Kiang Joon Toh, who helped create one of Singapore’s most famous dishes — first came to New York to launch a Hainan chicken stand inside Urban Hawker before breaking off on his own to launch this stand." - Emma Orlow
"I noted Raymond Kiang has opened Lou Yau Kee near Union Square." - Emma Orlow
"This stall in the Union Square Urbanspace food court turns out some of the best Singapore-style Hainanese chicken rice in the city, at comparative bargain prices. Pick roast or poached chicken, or a combination, and the scented rice and cup of broth come along with — and there’s plenty of seating with a view of bustling 14th Street, or in the back on an outdoor terrace." - Eater Staff
"Lou Yau Kee makes excellent Hainan chicken rice out of a closet-sized stall in the Urbanspace food hall near Union Square. For $15, you can get a poached chicken plate, on a bed of rice cooked in chicken broth. There’s also yu choy, a few cucumbers and cherry tomatoes, and a cup of warm chicken broth on the side. It is a deeply comforting lunch, the kind that could put even a food hall hater at ease—the poached chicken is tender and deeply flavored, and the side of dark soy sauce that it comes with is a nice addition, but mostly unnecessary. It’s the sort of quick lunch that can drastically improve a day, and they sell their whole chickens as well, in case you decide you must do it all over again for dinner tonight." - Willa Moore
"A cold-poached chicken “master” opened Lou Yau Kee in Union Square, and the place centers its menu on Hainan chicken." - Eater Staff
