Wednesday, September 20, 2017

Kok Sen Restaurant : awarded Bib Gourmand by Michelin for 2016 & 2017

Kok Sen Restaurant has been awarded the Bib Gourmand by Michelin for 2016 and 2017. It is an old-school Cantonese-style Cze Char that has been around for more than 37 years and is popular amongst the local, passing down from Kau Kee, the founder to Kok Sen, his son and now to the third generation. 

We were there on a Thursday for dinner and it was still early, there was no queue yet. We decided to go with their signature dishes like Big Prawn Horfun, Claypot Yong Tau Fu and Prawn Paste Chicken. 

Their most popular dish has to be their Big Prawn Horfun, starting from $16 for the smallest portion to $32 for a medium portion and $48 for the largest portion.  You could taste the distinctive wok flavor amidst those nicely charred rice noodles. The gravy was a bit too spicy for my dining companion as he has little tolerance towards spicy food. Those big prawns tasted relatively fresh and we liked it. The portion is good enough to be shared amongst 2 people. 

Though their Prawn Paste Chicken ($12 / $18 / $24) might not be as popular as the other dishes that we ordered, it was quite good though and easily one of the better Prawn Paste Chicken that We have tasted. I liked it enough to want to go back for it. They do not use chicken wings but different parts of the chicken for this dish. It was perfectly fried to crispiness with an intense prawn paste flavor. 

The Claypot Yong Tau Fu ($14 / $21 / $28) is also a recommended dish to order. It consists of assorted pieces of Yong Tau Fu like the beancurd skin, brinjal, chilli and all these came stuffed with fish and prawn paste. I enjoyed the homely taste but my dining companion did not like it as much.

The queue is usually quite long if you come during lunch or dinner and to avoid such a long waiting time, you might consider making a reservation. 

30 Keong Saik Road SINGAPORE 089137
Operating Hours: 12.00 to 2.00 pm / 5.00 pm to 11.00 pm (Closed on Alternate Mondays)

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