In New York’s competitive culinary scene, Hainanese chicken rice has long been a beloved dish. However, recent complaints about declining quality at Nyonya, once hailed as the city’s premier destination for the dish, have sparked concern among food enthusiasts.

Patrons report that the restaurant’s signature Hainanese chicken rice no longer meets its former standards. The once-tender meat has been replaced with fragmented pieces and excessive bones, a stark departure from its previous excellence. The texture and flavor of the dish, once a standout, now fall short of expectations.

Other menu items have also drawn criticism. The stir-fried squid, once celebrated for its wok hei (breath of the wok), now appears to lack freshness, with some diners suspecting the use of pre-prepared ingredients. Over-salting has further marred the dish’s appeal. Even the stir-fried water spinach, a simple staple, has been described as tough and made with aging ingredients.

While Nyonya’s Bubur Cha Cha—a dessert of taro, sweet potato, and sago in coconut milk—remains a bright spot, the overall dining experience has noticeably deteriorated. The decline in quality at such a prominent establishment could reshape the landscape of New York’s Hainanese chicken rice market, potentially creating opportunities for competitors.

As diners voice their disappointment, many hope Nyonya will address these issues promptly to reclaim its former reputation. For now, the restaurant’s future as a culinary leader hangs in the balance.