Zi Char

A must-order dish from my fave neighbourhood zichar. I love how the beancurd is a little firmer (and therefore doesn't just fall apart when it's not supposed to). And the gravy, so much meaty gravy and loads of enoki mushrooms. I can't get enough!

Massive fresh prawns sitting in a pool of nutty and buttery sauce. Shiok!

It's been a long time since I last had this. My favourite part of curry fish head is not the fish, but rather the lady fingers, tau pok, and the curry that they are soaking in. 🤤 This curry hit the spot for me - super thick, tangy and (just nicely) spicy. The fish was nice too, we cleaned it off - eyeballs included.

My only gripe about this place is that for a zichar place, the food took a lot longer than average to be served. We were soooooo hungry by the time the food came.

I actually prefer the marmite chicken over the team fave of coffee ribs mostly because the flavours are more subtle and it is not as jelak. Also, I love all things marmite. These are deeeelicious, sticky and I could happily just have this with a bowl of rice.

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Rich, sticky, sweet and sooo addictive. Defo a crowd favourite.

This is the ultimate favourite snac- I mean dish for my team to order when we come to KEK. If the other dishes don't arrive soon enough after this is served, half of the sotongs would be gone before we even start the meal. So moreish, so crispy.

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($14/$21/$28)

Another fave from Kok Sen. Not very sure how to describe it, it's just damn good. (Unless you don't like bitter gourd)

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This saucy noodle has been a consistent order for me since first visiting Kok Sen years ago. I typically go for the classic horfun noodle but, my brother visiting Singapore loves egg noodles and wanted to try this version.

We got the medium between 3 of us. My brother was quite impressed by the generous number of large prawns that came with it. The sauce was on point as always - spicy, eggy, prawny. I don't particularly think the crispy noodle goes very well with the thick sauce, horfun is still the better choice (it's famous for a reason, eh?). But, still tasted very good.

Kok Sen has yet to disappoint me. Defo one of my fave zichar places.

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If you asked any of us at the dinner table what we thought of the stingray, we'd just say, "ok lor".

Apparently a signature dish, the sambal stingray had quite a nice slathering of sambal on top (with decent 🌶 kick too) but the stingray itself was... meh. Not a thick cut considering the price, and not particularly flavourful.

Actually, the whole experience at this hawker zi char place was just ok. Salted egg yolk pork ribs & sambal kangkung was good but the sambal sotong was only ok and cereal prawns had zero flavour.

🤷🏻‍♀️ I wouldn't come back in a hurry but, it is conveniently located if you tried to get a table for 10 at one of the popular zi char restaurants nearby but forgot to make a reservation.

From about $16 for a plate, you probably want to have a group to share this delightfully sinful dish with. Although, every time we've been, we've never had a say as to what size we get because the staff always decide for us.

The pile of perfectly deep fried fish skin is drizzled with salted egg yolk sauce and sprinkled with (some kind of) meat floss. Just what you need to feed your soul and clog up your arteries.

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