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Uncle Ray's
Chinese
The poached chicken arrives slippery and silky, its fat shocked into a jelly under the skin, but the fragrant rice cooked in chicken broth is what keeps Singaporeans texting each other excitedly. This is a no-frills chicken rice shop on Ninth Avenue doing a very specific thing very carefully, rooted in a family recipe that traces back to a legendary Singapore original. The New York Times named it among the 100 best restaurants in the city.
The awards strongest first
- The New York Times 2026 · 1 star, Critic's Pick · Restaurant Review
- The New York Times #85 · The 100 Best Restaurants in New York City
- The New York Times 2025 · Poached Chicken Rice · Our New York Restaurant Critic Names Her Favorite Dishes This Year
One number, weighted & current 68
How we scoreThe dishes from the writeups
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Chicken rice
“Raymond Kiang is a second-generation chicken rice chef from Singapore who relocated to New York to work in the city’s food halls.”
The New York Times, 2026 -
Boneless chicken rice
“At this unassuming storefront, Raymond Kiang honors the legacy of his father, Sergeant Kiang, one of the chefs behind the legendary boneless chicken rice recipe introduced at Chatterbox in Singapore in the early 1970s.”
The New York Times, 2025
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