Heng Ji Chicken Rice is Singapore's oldest standing chicken rice stall, serving authentic Hainanese chicken rice for nearly 70 years since the 1950s. Originally founded by Kai Chok Heng along Smith Street's famous food alley, this family-run establishment relocated to Chinatown Complex in 1983 and is now operated by the second generation. Unlike many modern chicken rice stalls that offer variations, Heng Ji stays true to tradition by specializing exclusively in old-school "white chopped" poached chicken rice. Their simple yet perfect preparation has earned them a devoted following of longtime customers who queue daily from their 3pm opening time. The stall maintains affordable pricing with chicken rice starting from .70, reflecting their commitment to serving the local community. Operating Monday to Saturday from 3pm to 8pm (often selling out earlier), Heng Ji represents a living piece of Singapore's culinary heritage, offering visitors an authentic taste of traditional Hainanese chicken rice in its purest form.
This is a stall with some history and was handed over to a new generation in recent years. I walked past it a couple of times and they were recently featured on a YouTube channel, so I decided to try it for lunch.
We got a whole chicken and a plate of bean sprouts to share. It worked out to around $8.45 per pax, which I think is quite affordable.
The rice was a little disappointing as they were no longer in whole grains. I quite liked the chicken tender, it was quite tender. I also like the sliced cucumber that they lined the bottom of the plate with, and because of how they were sliced, they really absorbed the sauces well.
Worth a try if you are in the area.
Travel Foodies
Heng Ji Chicken Rice presents impeccably tender and juicy chicken, subtly infused with a delicate soy sauce aroma that enhances its refined texture.
The fragrant, flavourful rice complements the chicken exquisitely. If you come late, expect the prized drumsticks, gizzards, and liver to have already been sold out.
Kai Xuan Goh
One popular chicken rice stall in Chinatown Complex many years ago before they went on a prolonged hiatus, but came back with a new generation. Currently still pretty popular considering that a queue formed up as soon as it opens.
They only sell steamed chicken rice and plates their rice in their iconic small blue bowl. The chicken was tender and the sauce was a good mix of soy sauce and chicken oil, not too overly salty. The rice came out hot, had a good chicken flavour and good amount of oil. There is no need to drench the rice with the chicken sauce or the other sauces as itself alone is already flavourful. In chicken rice, the rice should always be more savoury than the chicken and this is the case here at Heng Ji.
I wish that the rice I ate today would be a little more fluffier as I felt the rice was a bit overcooked. The rice was clumping a little bit texture wise.
I am glad that their stall legacy has been passed on to the new generation and they have managed to retain mostly the quality of the dish.
zeppe linz
Chicken feels like home, chili was nice and has ginger oil. And they pluck their beansprout, like probably the first chicken rice stall i know to do so..
Patrick Kam
Currently this is my best chicken rice in Sg.The rice is perfectly cooked n chicken is tender n juicy. Including the beansprout also good. 👍👍 The price also reasonable and only point to feedback was they don't provide soup but it's OK for me.
