KOK Sen Restaurant

Mei Yu

a week ago

We had a quick dinner at this restaurant, and were pleasantly surprised by how promptly the dishes were served, almost as soon as we placed our orders. The speed of preparation was impressive, with barely any waiting time. We tried the 月光河粉 (Moonlight Hor Fun), fermented paste 油麦菜 and bittergourd pork rib stew. The seafood in the hor fun was succulent with a delightful bite and crunch. The dishes were savoury with a slight touch of saltiness, but the ingredients were fresh and the portions generous. Overall, a satisfying meal and a pleasant dining experience. We would certainly be back to explore more of their signature dishes.

Pauline

a week ago

very tasty food. recommendations: - big prawn hor fun. excellent. delicious egg gravy. full of prawn flavour. nice char on the hor fun. - fish head curry. my favourite thing here. full of good stuff. plenty of fish meat and lots of vegetables all incorporated. pineapple even. get extra rice if you get this. - yong tau foo. great. bouncy meat. eggplants very savoury.

T EA

3 weeks ago

Everything is great here. Fish was fresh. Squid and prawns all cooked to perfection. Stuffed yong tau foo is also very good, the prawn and squid stuffing is different from the usual ytf. The chunky fish meat is most satisfying. Fried rice has intense wok hei and very flavorful. All great, except the prawn roll. Don't order it unless you like starchy stuffings.

Stephen Chan

4 weeks ago

Kok Sen Restaurant delivers a satisfying and authentic Cantonese-style zi char meal, living up to its strong reputation with robust wok hei and bold flavors across traditional favorites. * Big Prawn Hor Fun: Features large, succulent prawns coated in a signature spicy, savory egg gravy that clings well to the wok-charred flat noodles. * Signature Poultry & Meats: The Golden Phoenix Chicken and Prawn Paste Chicken (Har Cheong Gai) are fried to a crisp without being overly greasy, while the Bittergourd Pork Ribs offer tender meat in a well-balanced, fermented black bean gravy. * Dessert: The Orh Nee (yam paste) serves as a traditional, satisfying finish, boasting a smooth texture and balanced sweetness.