Kok Sen Restauran || Michelin Bib Gourmand (Chinatown Area)

"For over 50 years, Kok Sen has been feeding hungry diners with cze char classics, such as their stir-fries boasting exceptional wok hei. Look out for the colourful lightboxes with signature items like prawn paste chicken or fish cooked in various ways. Seating may be a bit cramped, but the round tables and green booth seats work well with a grey colour scheme and pale wood. Given the small number of tables, expect to queue." - Michelin Inspector

Kitchen Language: What Is Cze Char?

"Kok Sen, opened in the 1960s, is one of the oldest surviving cze char outlets in Singapore. It managed to secure a ground-floor shophouse unit, which allowed it to create extensive and elaborate menus." - Stephanie Lim

28 Best Restaurants in Singapore | Condé Nast Traveler

"There's a reason why Kok Sen, perhaps more hawker stall than restaurant, never fails to make it into "best Singapore food" lists: It has a delicious menu of tze char (Chinese homecooked-style fare) dishes. Make a beeline for the signature Big Prawn Hor Fun, flat rice noodles in a gravy cooked for hours with prawn heads so it's rich and briny, then topped with prawns thicker than your thumb. On weekends, there's a special dish of chicken, deboned and stuffed with seafood, that's worth ordering ahead. It gets packed here, but you can make reservations as long as you have six or more people." - Annette Tan

Kok Sen Restaurant, Singapore - Restaurant Review | Condé Nast Traveler

"A must-visit for anyone keen to take their tastebuds on a Singapore culinary adventure The vibe Festive yet homey The drinks Nothing to shout about The food One of the best places for Singapore-style tze char fare The service Surprisingly cooperative, given the crowds" - Annette Tan