This dish is basically made up of stuffed yong tau foo. Not a fan of capsicum, lady’s finger nor brinjal so this is just an average dish to me.
Damage: $15
Ordered via oddle eats as usual nicely packed and on time delivery. Food still hot when received. I find the big prawn bee hoon soup too heavy and spicy. Not to my liking. Still prefer the traditional prawn mee soup. I liked the gravy of the claypot yong tau foo. Accompany with a bowl of white rice, good ～😋
Kok Sen is offering takeaway (self-collection) and islandwide delivery.
Delivery rates differ depending on area, so check with the restaurant directly.
Diners can call Kok Sen at +65 6223 2005 or +65 9698 4119 (Chris) one day in advance to place your orders.
Regular popular items there include Big Prawns Hor Fun, Big Prawns Bee Hoon Soup, Claypot Yong Tau Foo, Bittergourd Pork Ribs with Black Bean Sauce, and Stir Fried Beef with Spring Onions.
Do note that certain items on the menu may not be available during this period.
Kok Sen “Circuit Breaker” Opening Hours:
11.30am – 2.15pm, 4:30pm – 9:45pm (Tues – Sun), Closed Mon
bit.ly/circuitbreakersg
#DFDMichelin #DFDCircuitBreaker
This was the best dish on the menu. We love the thick gravy of the ytf and it came with tofu that was crispy on the outside and soft on the inside. Other items include the brinjal and other related vegetables with fish paste.
Well done, flavourful and good texture and variety.
This is a must come for all. That claypot YTF is really no joke. Your family and friends will love it! The friendly neighbourhood zichar place with a famous dish!
If you are not into YTF, do try their other dishes too as it’s still awesome!
Another crowd favourite is the Claypot Yong Tau Foo. The fish meat sandwiched between the brinjal and slathered with the savoury gravy is very flavourful.
Never had anything quite like this - yong tau foo in a claypot with its sauce still BUBBLING as it arrives on your table. This dish totally overturned my idea of yong tau foo (nope, definitely not the healthy bland kind you were thinking of!) The yong tau foo itself was of an interesting variety and their own homemade fish paste seemed to have levelled up with some hints of squid and prawn within, giving it a very ‘springy’ consistency. The sauce was a bit salty but fantastic when mixed with rice.
Pro tip: Do come early as they often sell out early! And also, dress comfortably as it’s pretty much a zichar/coffee shop-ish place with only fans.
Meet your best bet for an after-work group dinner in Keong Saik. Get the Claypot Yong Tau Foo (from $15) and the luscious Big Prawns Hor Fun (from $18). Don’t be put off by the steeper prices — the premium ingredients and great flavours are well worth paying for.
Photo by Burppler Amanda Tay
It’s one of their signature dishes. Homemade fish and prawn paste filling stuffed into beancurd, brinjals, and chillis, cooked in a thick but flavourful sauce.
P.S. Leave some sauce for an extra bowl of rice!
