Kok Sen Restaurant - Giant Prawn Hor Fun Michelin Bib Gourmand Zi Char

There are zi char places, and then there is Kok Sen. Tucked along the storied stretch of Keong Saik Road in Chinatown, this third-generation family restaurant has been dishing out bold, wok-fired Cantonese zi char for over 40 years — earning its well-deserved spot on the Michelin Bib Gourmand list year after year. Regulars call it “Kau Kee,” a nod to the restaurant’s founder, whose son later lent the place its current name. Today, the Wong family continues to run the show, and the food still speaks for itself.

After over four decades operating from a traditional open-air coffee shop, Kok Sen reopened in 2022 at a refreshed location just doors down the same road. The new setup at 2-4 Keong Saik Road now features air conditioning, warm wood furnishings, and a more comfortable dining environment — all while holding onto that familiar, homey zi char energy. Queues are still very much a reality, especially during peak lunch and dinner hours, so coming early or calling ahead is the smart move.

Big Prawns Hor Fun — The Dish That Started It All

Walk into Kok Sen and you’ll clock this dish on virtually every table. The Big Prawns Hor Fun (from $19++) is the restaurant’s undisputed signature and the main reason diners queue up rain or shine. Silky flat rice noodles are wok-tossed with fierce heat, resulting in that elusive smoky wok hei that sets Kok Sen apart from the average zi char joint. What tops it all is the thick, glossy gravy — rich with prawn stock, a lick of spice, and raw egg folded in for body — poured generously over the noodles. The prawns themselves are monsters: thumb-thick giants that are lightly charred on the outside and sweet within. It’s the kind of dish that makes you want to order a second round before you finish the first.

Claypot Yong Tau Foo — A Kok Sen Original

This isn’t your average yong tau foo from the hawker centre. Kok Sen’s Claypot Yong Tau Foo (from $15++) is an entirely different beast. Eggplant, capsicum, tofu puffs, and beancurd are all meticulously stuffed in-house with a house-made prawn, fish, and squid paste — giving every piece a dense, bouncy bite that you simply can’t get elsewhere. The whole lot gets braised in a claypot with a rich, savoury brown sauce that infuses every ingredient with deep, umami flavour. It arrives at the table still sizzling. Diners consistently rave about the gravy — smooth, fragrant, and absolutely worth spooning over a bowl of steamed rice.

Prawn Paste Chicken — Addictively Good

Kok Sen’s Prawn Paste Chicken (from $15++) takes an interesting approach by using chopped chicken chunks instead of the more common mid-wings, allowing the har cheong marinade to penetrate the meat all the way through. The result is a deeply seasoned, crispy-skinned chicken that’s deceptively addictive. The outer crust is shatteringly crunchy while the meat inside stays juicy, making it a crowd-pleaser that keeps regulars coming back order after order.

Bittergourd Pork Ribs with Black Bean Sauce — Comfort in a Claypot

For those who appreciate the more old-school Cantonese side of zi char, the Bittergourd Pork Ribs with Black Bean Sauce (from $13++) is a must-order. The pork ribs are braised low and slow until fall-off-the-bone tender, soaking up the robust black bean sauce. Bittergourd slices are cooked just right — mildly bitter and refreshing — offering a palate-cleansing contrast to the richness of the dish. It’s the type of dish that calls for rice, plain and simple.

Weekend Special: Golden Dragon Chicken — Book Ahead or Miss Out

Available only on weekends, the Golden Dragon Chicken (from $43.80) is proof that Kok Sen doesn’t rest on its laurels. A whole chicken is deboned, stuffed generously with prawn paste, then pressed flat and roasted until the skin turns lacquer-crisp. Think har cheong gai, but dialled up to a level that renders the original obsolete. Pre-ordering is strongly advised since this one sells out fast.

Kok Sen is the kind of place that earns its Michelin recognition through honest, consistently good cooking over decades — not gimmicks or trends. Whether it’s the wok hei-charged hor fun, the bubbling claypot yong tau foo, or the gloriously crispy prawn paste chicken, there’s a reason this address has stayed on Singapore’s foodie radar across three generations. It’s zi char done the Cantonese way: bold, unfussy, and deeply satisfying.

Address: 2-4 Keong Saik Road, Singapore 089110
Contact: +65 6223 2005
Opening Hours: Tuesday to Sunday, 12pm – 2:15pm | 5pm – 9:15pm (Closed Mondays)