The first time I went to Kok Sen was entirely by luck and - Kok Sen Restaurant Singapore - Buy Reservations
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🙂 4/5 - The first time I went to Kok Sen was entirely by luck and
By 👻 @May L., 05/12/2015 3:00 am
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The first time I went to Kok Sen was entirely by luck and was the first week I arrived in Singapore. We just had a few rounds of drinks at Vida Vino across the street and was craving some real hot food. Then we saw Kok Sen on the opposite side of Keong Saik Road. The food was typical cz char fare but they were all well executed, esp. the stir-fried. I went back last week. It was a Wednesday night but the place was packed with people. However, turnover was quite fast so we got a table after 10 mins. I have to say the quality was pretty consistent and the stir-fried dishes are really good. I agree with one of the prior reviews, that the dishes have good "wok-hei" which I don't really know how to translate exactly but it means capturing the good "chi" from the wok. To have good "wok-hei", you need superb stir-frying skills with good control of temperature and intensity of the stove fire. We had the big prawn bee-hoon, the soup was so full of prawn flavor it's like a prawn juice, I guess umami is the word for this. We also had the pork steamed with preserved prawn paste. This can be a bit salty on its own, but the way we Cantos eat it is to down each little piece of pork with plain rice. However, I must warn you that preserved prawn paste is not for everyone given its very strong aroma (kind of like salted fish) but if you like it it's paradise. Their harcheung chicken is also very well done - crispy and flavorful. Again the stir-fried veggies were well executed, another evidence of the superb stir-fry skill of the chef. The place is not fancy at all but serves good old home-cooked meals, which is an increasingly rare find on keong saik road.
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