When Alan Choong moved to New York in 2022, he had one goal: “to expand Singaporean culture worldwide.” He started in Midtown at Urban Hawker, where his Singapore-born Prawnaholic Collections served Hokkien-style prawn noodles and Singaporean street eats. The food caught the attention of former New York Times restaurant critic Pete Wells, who praised the “magnificent broth” and called Choong’s wok-fired oyster omelet a “masterpiece.”
In 2023, Choong launched Lou Yau Kee, turning the spotlight to Hainanese chicken rice, one of Singapore’s most beloved dishes. It’s a bold move to build a concept around a single dish, and it suggests real confidence. A dish like this has nowhere to hide, and Choong has chosen to put it front and center.
Now at Time Out Market Union Square, Lou Yau Kee continues Choong’s mission of introducing New Yorkers to the flavors and traditions of Singapore. The approach is approachable and deeply rooted comfort food, the kind that feels familiar even if you’re trying it for the first time. It’s a welcoming entry point for anyone curious about Singaporean cooking.
If you haven’t tried Hainanese chicken rice, this is the place to start. If you have, it’s worth seeing how Choong handles a dish he’s built a name around. Either way, you’re eating food backed by a clear mission and a critic’s praise. Order it, settle in at a communal table, and see what the fuss is about.