Kok Sen Restaurant is a third-generation, family-run zi char eatery that’s been dishing out Cantonese comfort food since 1965. This family-run establishment is renowned for its hearty zi char dishes, earning a coveted spot in the Michelin Bib Gourmand guide. The restaurant moved from its original open-air, kopitiam-style spot at 30 Keong Saik to a more modern, air-conditioned space in 2022, but it retains its no-frills charm. Expect long queues during peak hours (30–60 minutes), so book ahead for groups of five or more, or brave the walk-in wait for smaller parties.
We were here on a weekday lunch and we did manage to do a walk-in just before it opened at 12pm. We made the usual order although we should really try something different next time.
Big Prawn Hor Fun: A must-order, seen on nearly every table. The dish features large, fresh prawns atop silky hor fun noodles (we chose sheng mian this round), drenched in a rich, wok hei gravy with a hint of spice and eggy thickness. The smoky aroma and umami depth make it a standout, though there was a hint of chili crab flavour in the gravy.
Claypot Yong Tau Foo: Unlike typical yong tau foo, Kok Sen’s version uses prawn and squid paste to stuff ingredients like tofu, eggplant, and capsicum, braised in a smoky, meaty gravy. Some ingredients such as the capsicum however lost its own flavour as it was only a thin layer of skin which made it hard to eat too.
Ambience and Service
Following a relocation in 2022, Kok Sen’s new premises offer a clean, air-conditioned environment with round tables and green booth seating. Service was no-frills and prompt though there was a confusion of orders with the table beside us. The atmosphere was lively as you could hear everyone chatting away.
Kok Sen does not take flavours lightly so you can expect strong flavours in every dish.
Rating: 4 / 5
Kok Sen Restaurant
Keong Saik Rd., 4, Singapore 089110
Google Maps Link: https://maps.app.goo.gl/EShFQ7u69bcVWWyw6
