About

Loy Kee was founded in 1953 by Mr Loy Nie In, a Hainanese immigrant who started at Raymond Market before the family moved to Balestier Road in 1994 when the market was demolished for the CTE expressway. Three generations of the same family have run it. Few chicken rice stalls in Singapore can say the same.

The stall serves steamed, roasted, and soy sauce chicken. Regulars and reviewers consistently point to the roasted version as the standout. The skin has a proper Cantonese-style char and crispness, and the meat retains its juiciness underneath. The rice is solid, and the chilli is respectable. Balestier Road has several chicken rice restaurants within walking distance (Boon Tong Kee is just up the road), and Loy Kee more than keeps up.

The kopitiam setting is old-school and no-frills. Balestier is now the sole outlet (Woodlands branch closed). Open 9:30am to 9:30pm daily, so timing is flexible.

ShiokScore Breakdown

Scored across 5 dimensions specific to chicken rice. Learn what each means →

Rice Fragrance 83

Aroma and flavour of the rice. Pandan leaf, chicken fat, garlic oil. Should smell before you taste.

Chicken Texture 87

Between silky and dry. The collagen 'jelly' layer under the skin is a sign of quality, not a defect.

Chilli Quality 81

Every stall's secret weapon. Ginger-forward vs lime-forward vs garlic-heavy. Balance of heat, acid, and flavour.

Sauce Balance 84

Dark soy sauce sweetness, ginger paste sharpness, and how they complement the chicken and rice together.

Portion Value 80

Amount of chicken relative to price, rice quantity, and overall value compared to hawker norms.

Style: Cantonese Roasted

Char siu-style glaze, crispier skin, bolder flavour. Darker meat with caramelised edges. More forgiving of less-fresh chicken.

Learn about all 4 chicken rice styles →

Loy Kee Best Chicken Rice

About

ShiokScore Breakdown

Style: Cantonese Roasted