Dinner @ Kok Sen Restaurant

September 30, 2018 in Chinese by thywhaleliciousfay

My girlfriends and I have been so busy that we celebrate one another’s birthday 2 months late. Our latest trend. Haha. So although my birthday was in August, we only managed to find time in September to celebrate. Keke. And because we were a big group of 7, I suggested heading to a zi char restaurant for us to order many dishes. Yeah!

It’s also the fact that we were dining as a big group that it was a must to make reservation at the popular and famous Kok Sen. However, it proved to be a real challenge to to even get through the line. Despite calling thrice, no one picked up my call. And since I was in the area for brunch, I popped by the restaurant and made reservation for dinner on Sunday.

On the day of our dinner, my girlfriends and I arrived at the restaurant at 6.30pm. And from the menu (pages 1, 2), we ordered:-

1) Sambal squid, $23 (medium) (above)

2) Prawn paste chicken, $26 (medium) (above) – With a whole chicken used, this was unexpectedly bad; Very dry. My girlfriends and I were shocked the dish was executed so poorly because prawn paste chicken is almost a ‘will order’ dish at zi char restaurants. So we honestly expected more, especially from Kok Sen since it’s even read from Michelin Singapore website that Kok Sen marinate the chopped chicken overnight in a secret prawn paste batter blended by the chef and freshly fried to order. We certainly tasted no prawn paste. My girlfriends and I joked that the main chefs must be busy with the signature dishes and left this dish to be cooked by the junior staff.

3) Claypot yong tau foo, $23 (medium) (above) – We ordered this as it’s strongly recommended by one of my girlfriends who dined at Kok Sen before. It’s also a signature dish of Kok Sen. And this was different from our usual yong tau foo. For the paste, Kok Sen used a mixture of squid, prawn and fish. And they are very generous with the paste stuffing, which was also what that introduced the firmness to the soggy vegetable pieces like eggplant. Do come early to try this dish as I read the dish (does) sell out before closing.

4) Black bean sauces fish head, $23 (medium) (above) – Stir-fried with bitter gourd, this was really good. I liked the sauce a lot.

5) Crispy noodle surface with shrimp omelette, $19 (medium) (above)


  

6) Big prawns hor fun, $36 (medium) – A must order since this was the other famous dish at Kok Sen besides the claypot yong tau foo. And this was seriously good. The sauce… Wow. My girlfriends and I concluded we could only satisfy our craving at Kok Sen should we crave for this rendition of hor fun. We haven’t tried something similar at anywhere else.

Our dining experience at Kok Sen Restaurant was superb. Highly recommended. We came for the food and it didn’t disappoint. My girlfriends and I were raving over every dish with the exception of the prawn paste chicken of course. Keke.

And in all honesty, I wasn’t expecting much of the service especially after our bad experience with J.B. Ah Meng‘s staff. But the service at Kok Sen Restaurant surpassed my expectation; My girlfriends got me cake but at 8.30pm, cafes in the area were closed for us to proceed with ‘Part 2′ after our meal. Since it was 2 slices of cake (bought from Keong Saik Bakery before our dinner), we decided to have it at the restaurant. All while silently praying that we won’t get chased out. And because we required new set of utensils to share the cake among ourselves, we requested for extra forks. And that’s when the staff surprised us by passing us disposable plates and forks. Wow. That honestly touched us.

But one shouldn’t expect much of the ambience. There was no air-conditioning although we didn’t sweat much because of the fans.

KOK SEN RESTAURANT
30-32 Keong Saik Road, Singapore
6223 2005
Overall: 7
Opening hours:-
Food/Beverage: 8
Tues – Sun : 12:00 – 14:00 (Lunch)
Ambience: 5
Tues – Sun : 17:00 – 23:00 (Dinner)
Value: 8
Service: 7
* Closed on Mon