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Reliable zi char cooking at the newly revamped Kok Sen

It may have moved to a bigger and nicer space, but the old-school eatery still serves up familiar favourites

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Jaime Ee

Published Thu, Dec 15, 2022 · 08:49 PM
    • Kok Sen's new premises are far more comfortable and cleaner than the old space.
    • Big prawn hor fun is rich in gravy and wok hei.
    • Crunchy and juicy prawn paste chicken wings.
    • Claypot yong tau foo is on the greasy side.
    • Homey bitter gourd pork ribs.
    • Deep-fried pomfret in a tangy sambal sauce.
    • Kok Sen's new premises are far more comfortable and cleaner than the old space. PHOTO: JAIME EE
    • Big prawn hor fun is rich in gravy and wok hei. PHOTO: JAIME EE
    • Crunchy and juicy prawn paste chicken wings. PHOTO: JAIME EE
    • Claypot yong tau foo is on the greasy side. PHOTO: JAIME EE
    • Homey bitter gourd pork ribs. PHOTO: JAIME EE
    • Deep-fried pomfret in a tangy sambal sauce. PHOTO: JAIME EE

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    RESTAURANT REVAMP

    Kok Sen Restaurant 4 Keong Saik Road Singapore 089110 Tel: 6223-2005 Open for lunch and dinner Tues to Sun: 12pm to 2:15pm; 5pm to 9:15pm. Closed on Mon.

    IF you’re looking for an analogy about ageing and being relevant in a fast-changing world, look no further than Kok Sen. It’s so old, if it were a person it would have outlived its CPF retirement account and be arguing with the Grim Reaper: “I don’t even know who I am anymore, so technically I’m not the person you’re looking for.”

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