Came by for an early dinner the other day and it was an excellent experience. The interior of the restaurant is clean and appears to have been recently remodeled. There are a few tables outdoors along with counter seating. Started off with the claypot yong tau foo and it was excellent. There were a dozen or so pieces of vegetables stuffed with a blend of shrimp and cuttlefish, flash-fried, placed in a claypot and topped with a very flavorful gravy. Moved on to the kai lan stir-fried with beef and it was also excellent. Kai lan was perfectly stir-fried and the beef was tender and flavorful. There was a queue at the front entrance around 6 pm even though there were numerous tables (that were most likely reserved) $35/head after 1% service charge and 8% GST.

The only thing I loved here was the prawn horfun (wide flat rice noodles). The other dishes which we tried didn't taste that fresh. The stew pork ribs tasted like it was left over from the night before. The stuff vegetables pot was just OK. Over all this is the best prawn horfun I've had. Great flavor.

Talking about quality Cze Char, there is always a queue outside Kok Sen Coffeeshop. They have been serving the usual Cze Char Dishes for about 50 years serving good dishes to family. They are one of those who have been listed under the Michelin Guide months ago. If you are tourist and going to Kok Sen, be prepared that this is not a upscale Chinese restaurant but a typical Singapore Coffee Shop place. In the event that the restaurant may be full, you might be asked to dine in the backlane, just beside a small road. If you have looked through the Menu, there were quite a number of noodles dishes with big prawns under the recommendation. However, we decided to go for plain bowls of rice at $0.70 per bowl to pair with our Cze Char Dishes. One of the recommended dishes will be the Claypot Yong Tau Foo. It tasted special to me with special gravy and stuffing in the Yong Tau Foo. Stuffing consist of meat and seafood which stands out from the mainstream ones from YTF Stall and these married well with the sweet addictive gravy. Claypot Yong Tau Foo 巧手三宝煲 - $15 (Small) Sweet and Sour Pork was better than the average but not the best we had eaten. The general taste of sweet sourness was there and the meat of the pork was significant when we bite down the meat unlike some other places, we were short changed by replacing more fats that meat in the dish. Sweet & Sour Pork 酸甜咕酪肉 - $13 (Small) When asked what to order, their staff recommended us to their Sambal Deep Fried Fish Tail. It was the expensive of all our dishes ordered but we had no regrets ordering this for its taste was outstanding and more than our expectations. Sambal Deep Fried Fish Tail 叁巴油鱼尾 - $53 (Market Price) The deep fried fish was fragrant. The spiciness neutralized with the sweetness of the fish tail and together with the thickness of the flesh, I would say the dish was very well executed. Besides Chilli, this Sambal dish was elevated with onions and even cut of pineapples. They accept reservation for at least 6 pax. Though it is an old school Coffeeshop place, I am quite impressed by their efficiency in serving food. Not only that, prices are friendly if compared to the quality of food.

Classic Singaporean restaurant. The peanut paste fried chicken is incredible. The Brinjal Claypot with Prawns was rich and flavourful. Cheap and incredible street-side Singaporean food. A notch above hawker stalls and a real gem.

Excellent place for Hokkien style cuisine. Had chili shrimp, Kung poa frog logs, Tofu and egg, water spinach, and beef with onion. Everything was full of flavor! The frog legs were in a clay pot with fragrant chilis. The shrimp chili had silky flat noodles in it. The water spinach was mixed with a delicious sambal. The wait staff was friendly and they have air conditioning.

After a year of walking by, crowd watching and drooling over what everyone is eating, we finally had the opportunity to try Kok Sen Restaurant, a local Tze Char restaurant that have had glowing recommendations, even recently receiving a Bib Gourmand recommendation in Singapore's Michelin guide. We were surprised at the queue considering we arrived around 5.45pm. Good thing was, the queue didn't take too long, about 10-15 mins but we were parked at the back ally of the restaurant, which was fine by us as it brought an even older feel to an already old restaurant. The menu is pretty extensive as well, with 98 dishes ranging from meats, eggs, vegetables and seafood. Being our first time here, we had to go with their recommended / blog worthy dishes. Poached Chinese Spinach with Assorted Eggs ($11 or $14) Recommended as one of their must try dishes, the spinach didn't disappoint. Being one of my personal must haves at any Chinese restaurant, Kok Sen does it as perfect as is gets. The spinach was not overcooked, still bright green with a bit of a crunch, which the stock complimented the dish perfectly. Not too salty with the taste of the salted eggs gently infused in and the fried whole garlic adding a bit of a punch, it was really a very well balanced dish. Claypot Yong Tau Foo ($14, $21, or $28) Another well balanced and well conceived dish although I would recommend not ordering it if you were not a brinjal / eggplant fan. It comes with 3 varieties of Yong Tau Foo. Toufu, Capsicum and Eggplant, 3 pieces each. The tofu was nice and soft while the capsicum had a very good punch. But what made this dish special was the stuffing. Unlike regular Yong Tau Foo that uses purely fish paste for the filling, the ones here had a nice blend of fish and prawns, giving it an elevated sweetness that complimented the mildly salty yet very fragrant sauce. A must have with rice. Bittergourd Braised Pork Ribs Black Bean Sauce ($14, $21, $28) The bittergourd was in this dish was braised beautifully with the black bean sauce. It was soft yet juicy with a slight bitterness that complimented the black bean sauce wonderfully well. The pork ribs were very good too, juicy and tender. The only draw back is that they chopped the ribs to very small pieces which was a little disappointing. That and there were bits of bone shards you had to be careful of. Prawn Paste Chicken ($12, $24) One of the best Prawn Paste Chicken (Har Jiong Gai) I've ever had. The prawn past was fragrant without being overpowering. The chicken was juicy and tender and it wasn't overly oily. Key note: it was nearly a whole chicken chopped so you don't get beautiful whole chicken wings but bits and pieces with the bones still attached, which I did like because the bones always have a lot of flavour. Might not appeal to all because not everyone enjoys going through bones the way I do. Overall, I really liked the dishes here. They weren't overly salty and had no or minimal MSG (I am quite sensitive to msg so the fact my body didn't ache after the meal showed that they barely used it if any at all). Despite being a very busy and popular restaurant, there's still something very home cooked about their food which was very nice. We'll definitely be back to try some of their other recommended dishes, like the claypot prawn horfun which was highly recommended as well.

Love at first taste. A friend recommended this very local resto to me some months ago but I never made it here until today. And thank god I did because I tasted the yummiest noodles ever for the first time today. I wouldn't be able to describe their signature big prawn rice noodles as well as it tasted - a brown sauce, kinda spicy and meaty. The noodles were flat and wide silky stuff. The shrimp was fresh and juicy. Think of a horfun x1000000 of wow factor. The shrimp paste chicken was delish. Small bites. Could be one of the better ones in Singapore. It ain't got anything on Ice Cold Beer's but was still noteworthy. Fried eggs were just alright and nothing to rave about. Would order the butter calamari the next time here. Man, I can't wait for dinner tomorrow. It will be here.

One of the best Zhi char places in Singapore. The old guy still manages the place with his son. I can't stress how much I love going to this place. Consistently good. And doesn't break the bank. Must try: Egg Fu Yong (or Furong). It's a deceptive dish that isn't too easy to perfect. And theirs is perfection. Awesome wok hei (heat). Delicious. We fought over it like a bunch of survivors in Hunger Games cos guess what?! We WERE hungry!