Sunday dinner at Kok Sen. The last time was in Sep 09, almost 2 months ago and I remembered I gave rather good review on them. This revisit was not as good as expected. The cooking style seem to be different and lack of the "wok hei" that was so good on our first visit or maybe the dishes we ordered were different. Anyway, here's what we had:
Golden Dragon Chicken
Highly recommended by the staff and only available during the weekend. The chicken meat was removed and replace by seafood paste and deep fried. Seem liked a lot of works but we don't really appreciate the idea. It's a bit too bland for our liking. And it pretty expensive, I think about $30 plus for this dish. Not very worth to try.
Curry Fishhead
Not very nice, no assam taste and too many fried bean curd. The fishhead was rather small for S$22.00 and not very authentic as long bean was added.
Braised Pork Ribs w/Bittergoud
Claypot Yong Tau Foo
Another one of their signature's dish, the seafood paste taste almost similar to the Golden dragon chicken. Some of us like it and some don't. I don't really like sauce, a bit like sweet & sour sauce.
You Mai w/Fermented Beancurb Sauce
The last time we ate this was really good but that day it was a bit bland.
Kok Sen Restaurant
No 30-32 Keong Saik Road
Singapore 089137
Operating Hours:
Lunch: 11.30am - 2.30pm
Dinner: 6.00pm - 10.30pm
(Closed on Mon)
No 30-32 Keong Saik Road
Singapore 089137
Operating Hours:
Lunch: 11.30am - 2.30pm
Dinner: 6.00pm - 10.30pm
(Closed on Mon)
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