Established since April 1997, Yen Sen Seafood is a humble heartland zi char stall in the far flung north of Singapore. With a captive audience and regular footfall, Yen Sen Seafood is well patronised, and their menu is extensive.
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Loved the Hot Plate Venison (SGD $18), with the tender medium thick moist slices of venison tossed with spring onions and ginger. Combined, the flavours of smoky meaty savoury salty vegetal herbal spice are delicious and robust. Served sizzling on a hot plate, so satisfying.
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An uncommon dish, the Fermented Bean Curd Celtuce / Fu Yu You Mai (SGD $9) has crunchy fresh celtuce / you mai, glazed with a light fu yu / fermented tofu bean curd gravy. This has light vegetal savoury sweet flavour, nice.
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The Sambal Sweet Potato Leaves (SGD $8) are well stir-fried, the sambal belachan / fermented shrimp paste chili coating the soft tender sweet potato leaves. This has nice vegetal earthy spicy savoury salty flavour, yum.
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The Cereal Prawns (SGD $13) were well executed, with the crisp juicy shell-on prawns peeling easily. The crunchy cereal oats coating lends an addictive grainy salty savoury spice note to the natural sweet savoury flavour of the prawns.
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Disappointed by the Pipa Chicken (SGD $13), largely because the roast chicken was dry in texture, though it held meaty sweet savoury salty flavour. The gravy carries robust fermented shrimp paste, tasting similar to a rojak gravy.
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Yen Sen Seafood
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