Kok Sen Restaurant

2258 Wishlisted
What We Love
  • Small coffeeshop with tight spacing
  • Zi char classics with numerous signature dishes
  • Claypot Yong Tau Foo, Big Prawn Hor Fun, Three Egg Spinach

30-32 Keong Saik Road
Singapore 089137

(open in Google Maps)

12:00pm - 02:15pm
05:00pm - 10:45pm

12:00pm - 02:15pm
05:00pm - 10:45pm

12:00pm - 02:15pm
05:00pm - 10:45pm

12:00pm - 02:15pm
05:00pm - 10:45pm

12:00pm - 02:15pm
05:00pm - 10:45pm


12:00pm - 02:15pm
05:00pm - 10:45pm

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From the Burpple community

First time trying this out and it was absolutely delicious. Didn’t have to queue here on a rainy Sunday night at 8pm. Prawns were huge, service was prompt and the wok hei was on point.

The only downside, if any, is the price tag of $20 for a one pax portion of hor fun.

We thought that having white rice alone would be boring and hence, we decided to order the beef fried rice as well! The fried rice was really fragrant and came with a decent amount of wok hey, which gave the dish a slightly smoky flavour. We also liked that the rice was not overly wet/clumpy, unlike some of the fried rice sold at eateries outside. The beef was diced into small pieces and coated with black pepper sauce, hence there is no need to be afraid of the gamey taste and it will be concealed by the sauce. The sauce went pretty well with the fried rice, I must say!

This is the small portion, which is around enough for 3 persons to have one bowl of rice each! For $8, we think it is fairly reasonable. Kok Sen was thankfully not very crowded when we reached at 7.30 pm on a weekday evening and we were able to get a table fairly quickly; however, we can imagine that they will be pretty crowded on weekends and given that they do not take reservations, you have to be prepared to queue!

The big prawn hor fun is one of the signature dishes at Kok Sen and although the hor fun tasted pretty ordinary, the gravy was not! It was full of wok hey, which imbued the dish with a slightly smoky and charred taste. We also liked that it was slightly sweet, probably because it was cooked with a decent amount of prawns! The prawns were also great and they were really huge - each piece you see in the picture is HALF a giant prawn! Kok Sen was nice to help us split each prawn into half so that it would be easier to eat the prawns without us having to use our hands! 😁

Overall, this is a pretty great dish and it is unique to this tze char eatery - hence we would strongly encourage everyone to give it a shot even though $18 for the small portion may seem a little steep! For us, we will probably try out the big prawn bee hoon soup next time as it is also a signature dish that receives rave reviews!

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Sambal Kang Kong is a must-try dish at any tze char restaurant for us and given that we had 3 pax, we decided to go with the medium portion today! The Kang Kong was great - it was served piping hot and the serving size was pretty generous. We also liked the sambal chilli as it was decently spicy and because it was sufficiently tossed with dried prawns before serving, we thought it gave quite a bit of fragrance to the vegetables!

The medium portion cost $14++, which is quite expensive for a vegetable dish even by most tze char standards. Given that Kok Sen is on the Michelin bib gourmand, prices there are definitely above that in your average tze char restaurant and that is something you may wish to take note of before dining there.

This isn’t a flattened chicken - it’s fish paste / fish cake and covered with the crispy fried chicken skin.

Kok Sen is closed for 2 weeks from 1 March 2021 for renovations. So we braved the Friday dinner crowd for its Tze char fare. This claypot dish was one of their signatures, and we saw it on every table around us! They use fish/sotong paste to fill their vegetables (chilli, capsicum and brinjal) and stuff their tau pok. Being a more Hakka YTF kinda guy, it lacked the meaty bite of minced pork for me. The 汁sorta compensates as it definitely adds to the umami! Overall Kok Sen is the cheapest thing to eat along Keong Saik, but it‘s a little pricier for Tze Char.