Nestled amongst several high-end restaurants along Keong Saik, old school tzichar restaurant, Kok Sen, is a reminder of the yesteryears.

My first visit to Kok Sen was nearly 5 years ago and their signature claypot yong tau foo was unfortunately sold out on that day. I was therefore quite excited to try it on my recent visit.

The yong tau foo is all made in-house and stuffed with prawn, squid and fish paste. It is drenched with a brown braising sauce and served in a claypot. The yong tau foo is really good and the braising sauce terribly addictive with rice.

The only problem is the price. It's not cheap to be honest. Yes, it's really good but pricey as well.