Loy Kee Chicken Rice and Porridge

by thuanvu86 27.05.21 19:05

A food visit to the Balestier area isn’t complete without a stop to whampoa market . Sometimes known as Whampoa Drive Food Centre, the huge complex is split into two blocks and a wet market, where you’ll be spoiled for choice by the variety of stalls. The “Morning Market” at Blk 91 serves the early birds, while Blk 90 next door only gets busy later in the day. But no matter the time of day you drop by, there’ll always be something open, even if it’s at 2am on a Sunday night (except when it's closed for cleaning, of course).

This guide focuses more on the hidden gems of Blk 90, where most of the stalls are open from late afternoon onwards, thus its other nickname as the “Night Market”.

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Stretching over two stalls in Block 91 is Loy Kee Chicken Rice & Porridge, one of the oldest chicken rice establishments in Singapore and also one of the Heavenly Kings of Chicken Rice. Most say that the taste of Loy Kee has slightly changed after changing hands to its current second generation owners, but they still seem to be doing quite well with a few branches and restaurants around town. While the flagship Loy Kee Chicken Rice is about 5 minutes walk away along Balestier Road, the prices are slightly cheaper over at their Whampoa stall.
Having piqued my interest and looking forward to its preceding reputation, I ordered a plate of roasted chicken rice ($3.50) and a roasted pork and char siew rice ($3.50). Other than meats, Loy Kee also has porridge and vegetables on their menu - a hearty but smaller selection compared to their restaurant branch.
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The roasted chicken rice was a decent lunchtime plate of chicken rice, price-wise and taste-wise. The rice could do with more fragrance, and it felt just oily without much hints of pandan or garlic. The chicken wasn’t dry, but its juiciness mostly came from the sesame oil. We’re always talking about the condiments because the chilli can make or break a dish. Here, the chilli and garlic were chunky and was the saving grace of Loy Kee’s chicken rice.
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The roasted pork belly had an equal ratio of fat to meat, with a slightly crispy skin. The char siew sauce was a bit too sweet and cloying, and its taste overpowered the meat. It’s best just to stick to the chicken rice at Loy Kee; after all they’re known for that.