This place that I am going to blog about is one of my long time favourite zhi char places that I patronized since young. Its one of those places that even in the heat, we won’t mind making a trip down here just to eat it. Over the years, the workers change, but the standard doesn’t.

Entrance

So today another time of ta bao, we would always order :

Fish Slices with Kai lan

“gui fei chicken

close up: stuffed chicken with paste

Sweet and Sour Pork

Malaysian style Hokkien Mee

Steamed eggs with 3 types of Egg

close up: stuffed chicken with paste

Prawn Bee Hoon

Verdict: 4/4 of us will return definitely.

Although today’s soup was just a little too saltish, but I am not a prawn lover for starters, but I will gladly slurp up the soup. Just for your information, the soup is so red, not because it is spicy hot, but I think the long hours of boiling the stock over and over that made it so red. I would recommend this dish only because you don’t see this else where. This is not just any bowl of prawn noodles. It is REALLY DIFFERENT from the local ones from the hawker centres. There is just something special about the stock. and you know the vegetable swimming inside, they are not nua (soft). They are still CRUNCHY!!!!

The fish slice with veg as well – the stalk is CRUNCHY!!!

Sweet and sour pork without a doubt – still crispy on the outside despite being drowned in sauce.

I know from the picture, the eggs just look quite gross. I can tell you my picture and presentation of the dish does not do justice to the taste of the eggs. They were one of the first restaurants in our zhi char list, that managed to steam their eggs so perfectly.

The chicken was something new that we tried. It was crispy (because of the skin) and nice and chewy inside. Something different from the norm 🙂

Kok Seng Coffee Shop
30B Keong Saik Road