The Big Prawn Hor Fun offers the biggest saving at 50% off, while the Claypot Yong Tau Foo features vegetables stuffed with prawn and squid paste. For something crispy, choose the Egg Crispy Noodles served with egg gravy.
Image from Kok Sen
What else is worth ordering?
Besides the three S$10 promotional dishes, other items worth ordering include the City Square Mall-exclusive Crispy Smoked Tea Duck from S$25, which takes more than 10 hours to marinate, air-dry, smoke and deep-fry. The non-spicy Big Prawn Thick Bee Hoon White Soup starts from S$19 and draws on a Wong family recipe, while the S$35 Golden Dragon Chicken combines crispy chicken skin with prawn and squid paste. The latter is prepared in limited quantities, so advance booking is recommended.
Other favourites include Deep Fried “Yu Gai” from S$20, featuring Toman fish with a house-made dip; Roasted Pork with Black Sauce from S$18; and fragrant Spring Onion Prawn from S$22.
One of just 17 decade-long Bib Gourmand holders
Only 17 establishments have retained the distinction across all 10 editions of the Singapore guide, placing Kok Sen alongside names such as Tian Tian Hainanese Chicken Rice, Song Fa Bak Kut Teh, A Noodle Story and True Blue Cuisine. Founded on Keong Saik Road in 1970, the family-run Cantonese zi char restaurant is now led by its third generation and has expanded to City Square Mall.
