Thursday, April 10, 2014

Cze Char Birthday Dinner with The League at Kok Sen

Hitting a popular cze char place for dinner means having to wait for a table but the 20-minute wait was worth it...cos it's moo birthday lah. Moohaha.

The food at Kok Sen, was we later found out, was overall pretty good.

I like that the Prawn Paste Chicken ($18 for medium) featured different parts of the chicken rather than purely the wings. Crispy and aromatic, these were scrumptious and I was tempted to go for a second plate but we had several dishes lined up.

A deceivingly simply dish of Bitter Gourd with Pork Ribs ($20 for medium) was outstanding. The rich, savoury flavours with pleasantly bitter notes beckoned for rice. A nice touch of smokiness here too.

A seemingly popular dish here, the Big Prawn Bee Hoon Soup ($30 for medium) was a robust soupy dish with the orangey-brown broth imbued with prawns and sambal. Quite spicy and sedap though the big prawns were a tad overcooked.

The dry version presented itself as Big Prawn Hor Fun ($30 for medium) which had a thicker, starchy gravy with a beaten egg stirred in. I found this too heavy and mooch preferred the soupy version. :)

Mooving on, while the 3 Eggs Spinach ($17 for medium) was bland, the Fu Rong Omelette ($10 for large) was very good. Fluffy, deliciously greasy and dotted with bits of char siew, I would have been happy with just this omelette and rice. #truestory

To end the meal, the Claypot Yong Tau Fu ($19 for medium) arrived. Big pieces of pipping hot yong tau fu slathered in a tasty unknown brown sauce saw this dish disappear before one can even spell m-o-o-h-e-h-e.

T'was a great dinner with good friends...and I think this photo sums it all up.

Kok Sen Restaurant
30-32 Keong Saik Road
Tel: 6223 2005

Chew On This:

Kok Sen offers "back lane al fresco dining" complete with graffiti-sprayed walls amidst the conserved two-storey shophouses. A sure sign of the new hip quotient of the once red-light area.

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