KOK Sen Restaurant

Formerly a large hawker stall on the ground floor of two shophouses, Kok Sen received a glow-up in 2022, moving a few doors down into a glass-walled, air-conditioned space with plusher furniture. What hasn’t changed, though, are the crowds spilling out at mealtimes—a clue that this continues to be one of the bastions of local fare. There's a reason why Kok Sen never fails to make it into "best Singapore food" lists: It has a delicious menu of tze char (Chinese homecooked-style fare) dishes.

Even when dining in isn't an option, there's still a queue at this Bib Gourmand-listed restaurant. People just can't seem to get enough of its famous big prawns hor fun (from $20.70). Add its claypot yong tau foo (from $17.25), where vegetables and tofu come stuffed with fish and squid paste, and bitter gourd cooked with pork ribs in black bean sauce (from $17.25) to your order and you’ll understand why people return to this joint time and again.

A Singapore favorite for over 50 years, Kok Sen is now run by the third generation — and still going strong at its new spot just down the road. Known for hearty zi char (home-style stir-fry) dishes, seafood here takes center stage.Expect serious wok hei in every bite. The jumbo prawns are bold and fragrant, and the fish comes in a variety of preparations.

Popularly known for their Big Prawn Hor Fun and Claypot Yong Tau Foo, Kok Sen Restaurant is a zi char stall with close to 40 years of history. The Cantonese-style zi char restaurant’s claypot dish features a wonderful thick gravy and, on top of that, it comes with a thick piece of tofu that is crispy on the outside and fluffy on the inside. Some other signature dishes offered by Kok Sen Restaurant include Big Prawns Horfun ($16, $32, $48), Big Prawns Bee Hoon Soup ($16, $32, $48), Crispy Noodles with Shrimp Omelette ($12, $18 $36), Kung Pao Frogs Stir Fried with Dried Chilli ($20), Cereal Butter Squid ($14, $21, $28), Sambal Kangkong ($10, $14, $18), Black Pepper Beef ($14, $18, $24), and Thai Style Fried Rice ($6.50, $13, $19).

Being featured on the Bib Gourmand list of the Michelin Guide 2016 means snaking queues outside of Kok Sen Restaurant during peak hours, but good food is always worth the wait. Big Prawns Hor Fun ($16/$32/$48) shot this restaurant to fame, and it comprises silky hor fun covered in a rich prawn-based gravy with swirls of egg and four large prawns. Another dish to order is Claypot Yong Tau Fu ($14/$21/$28), which features a medley of deep-fried yong tau fu pieces soaked in a bubbling cauldron of braising sauce.

This is the first time Kok Sen Restaurant (also a Michelin Bib Gourmand contender) opened in a mall after 54 years, and it located on level 4 of the revamped mall. There are new outlet exclusive dishes to City Square Mall like the Crispy Smoked Tea Duck and Kok Sen’s original Big Prawn Thick Beehoon White Soup. Unfortunately, the duck was a tad too dry for me, though you do get that tinge of tea flavour in the meat.

While the Chinatown area has no shortage of Michelin-affirmed hawker stalls, Kok Sen Restaurant at Keong Saik is perhaps one of the biggest standouts — you can expect up to an hour wait queueing for them in the evening. If you’re a fan of seafood and hor fun, you’d probably want to try their beloved Big Prawn Hor Fun (S$18/S$36/S$54) for a hard-hitting mix of wok hei and prawn sweetness. Facebook | Instagram????

Kok Sen is one of those venerable zi char stalls that have served three generations of Singaporeans. They have a couple of signature dishes, but if I were to order just one, it would have to be their yong tau foo. They make their own stuffing from squid and prawns, and the items are braised in a wonderfully moreish sauce so tasty that you would break your low-carb diet and order a bowl of rice to go with it!

Kok Sen is one of those venerable zi chars that which has served 3 generations of Singapore. They have a couple of signature dishes, but if I were to just order one, it would have to be their yong tau foo. They make their own stuffing from squid and prawns and the items are braised in a wonderfully mooreish sauce that is so good that you would break your low carb diet and order a bowl of rice!.

One of Singapore’s most well-known zi char restaurants is located in the food haven of Keong Saik Road. Listed in the Singapore Michelin Guide with a Bib Gourmand, Kok Sen Restaurant is remarkably popular with locals and tourists alike with its consistently flavorful dishes. A crowd-pleasing course is their Cantonese-style Big Prawns Hor Fun with its fresh juicy prawns and spicy broth.

Once again clinching the Michelin Bib Gourmand title in 2023, Kok Sen is a famous zi char restaurant in the Keong Saik enclave. The establishment has been around for over 37 years and one of the staple dishes you have to order here is the Big Prawns Hor Fun, where slippery kway teow is accented with large prawns and a thickened gravy. Kok Sen is at 30 Keong Saik Rd, Singapore 089110.

Kok Sen Restaurant on Keong Saik Road, Chinatown, is a renowned spot for Heritage Chinese Cantonese Food and is featured in the Michelin Guide. Known for its Zi Char dishes, the restaurant offers generous portions and affordable prices. Despite inconsistent service and a casual ambiance, the culinary excellence, highlighted by the signature Kok Sen sauce, makes it a must-visit.

Renowned zi char establishment Kok Sen has finally opened a second outlet at City Square Mall. Yes, you don’t have to travel all the way to Keong Saik to enjoy the brand’s delicious offerings. Fans can expect familiar faces, from the signature big prawn hor fun (from $19) and roasted pork with black sauce (from $18) to comforting claypot yong tau foo (from $18).

Kok Sen is a familiar name in Singapore’s zi char restaurants scene. Housed along Keong Saik Road, there’s almost always a crowd during mealtimes—amplified by the fact that the restaurant has a spot on the Michelin Bib Gourmand lists in 2016 and 2023. The zi char menu features staples such as fried rice, prawn paste chicken, and stir-fried vegetables.

Zi char connoisseurs would know Kok Sen Restaurant for its amazing Big Prawn dishes, such as Big Prawn Hor Fun and Big Prawn Bee Hoon. The latter comes with thick vermicelli and a flavoursome soup, while the former comes with pieces of hor fun in a thick and starchy brown gravy full of wok-hei goodness. Its other star dishes are not to be missed too.

Yet another family-run restaurant, it is a very well preserved tradition and recipe that’s being passed down from generation to generation at Kok Sen Restaurant. Serving zi char classics for almost 50 years now, it has not lost its flavour. They are always put on the map with their listing on the Singapore Michelin Guide with a Bib Gourmand.

Introduction: Kok Sen Restaurant 國成球記菜社 on 30 Keong Saik Road has consistently been one of my favourite zichar places in Singapore. Bring on the Big Prawn Bee Hoon and Claypot Yong Tau Foo. With a history of more than 37 years, it is known to serve different-from-usual wok-fried zichar, with some dishes unique to this restaurant.

This stalwart of the zi char scene has been around for three generations, and the food is still nothing short of stellar. One of the standouts from their menu is the prawn hor fun – wide, flat rice noodles in a thick brown gravy – as they are just about the only place that uses generous, big prawns instead of little shrimp.

Big Prawn Hor Fun (S$16.00), Claypot Yong Tau Foo (S$14.00), Poached Chinese Spinach with Assorted Egg (S$11.00), Homemade Tofu with Minced Pork (S$10.00). Local Delights · Zi Char · Good For Groups Restaurants · Cheap Food Restaurants · Hawker Food · Hor Fun · Chinese · Yong Tau Foo. 4 Keong Saik Road, Singapore 089110

Awarded the Michelin Bib Gourmand, Kok Sen Restaurant is one of the best zi char restaurants in Singapore. The restaurant has been operating for more than 40 years and is currently helmed by the third generation in the family. Located in trendy Keong Saik, one wouldn’t expect a zi char stall here.

Established more than 50 years ago, Kok Sen Restaurant has a legendary reputation for serving delectable zi-char food at reasonable prices. This coffee shop offers the most satisfying, Cantonese-style zi-char experience with back alley dining in a low-key ambience. And looks can be deceptive!

🚪Kok Sen Restaurant 📍 30-32 Keong Saik Road, Singapore 089137 Nearest MRT: Outram 🕐Opening Hours: Monday: Closed Tuesday - Sunday: 12:00pm - 02:15pm 05:00pm - 10:45pm 🌟Overall rating: 4/5 Standard may have dropped slightly but nostalgic vibes are 💯 🍲What we ordered: 1.

This Cantonese-style restaurant’s most famous dish is its Big Prawn Bee Hoon, costing a pricey $15 for a seemingly humble zi char place. Yes, 15 bucks for hae mee!. But quoting L’Oreal, it is worth it, and I have been ordering it almost every single time I come.

The two restaurants making the cut were Kok Sen in Keong Saik, which has been plating up home-style ‘tze char’ classics for more than 50 years (try the prawn paste chicken), and The Coconut Club on Beach Road, which is renowned for its best-selling nasi lemak.

It’s a tough call to decide what to eat at the iconic and third-generation-owned Kok Sen Restaurant because theirs is food that’s always deeply delicious, no matter what you order.

The regulars know the restaurant as “Kau Kee” – the name of the founder, while “Kok Sen” is his son. It is currently helmed by the third generation in the family.