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Kian Seng Restaurant

AsianChineseSeafood
Located at Ang Mo Kio Industrial Park 1, Kian Seng Restaurant offers a wide range of Chinese cuisine, such as their specialty roasted suckling pig.

Daily: 11:00 - 14:30

Daily: 17:00 - 00:00

+65 64582552
$37 based on 8 submissions
The Baba

Gluttony prevaileth

15 of us ate this place yesterday in order to satisfy our curiosity about steamed shark's head (actually a guitarfish). The high price is probably a reflection of the CNY season prices for some of the dishes. It was even more packed than it used to be, thanks to the feature on 'Makan Places Lost & Found'.

So here's what we had:

Hei chor (prawn rolls): Crispy stuff, and the water chestnuts inside made it crunchy.

Stuffed you tiao (fritters): Soft and tasty fish cake stuffing although I found the dough thick. I prefer the version served at Bee Heong.

Roast suckling pig: Prepared from scratch using a charcoal fire, as shown on TV. It was scrumptious, with crispy skin and a smokey flavour that's best enjoyed without the dip. Served with acar.

Sambal sweet potato leaves and kangkong: Rather spicy stuff. No real complaints or praises, aside from the other table saying that their leaves felt old.

Stir-fried tofu - Pretty ordinary, although they gave lots of mushrooms.

Kong bak pao (Braised fatty pork with buns) - I didn't have a go at this.

Braised goose - Tasty meat that is soft and a little chewy. Goes well with the vinegar dip.

Steamed shark's head - The guitarfish flesh is very soft and jelly-like, a cross between a mass of fat in a roast pork knuckle and a sea cucumber. It has little flavour of its own - that mostly comes from the fried garlic and the soy sauce. The brains and eyeballs are served in the skull as well.

Steamed crab with roe - Steamed in egg whites, the crab is quite big (the carapace being about the size of 2 palms) and sweet. Throw all diet plans out of the window as you devour the roe and the brains.

Crab fried with salted egg - One of the surprising highlights of the night. Repeat what was done for the other crab, and lick the salty, tasty goodness off the shells and your fingers.

Or nee (yam paste) with coconut milk and gingko nuts - quite ordinary. The version that uses pumpkin is also available.

With our cravings and curiosity satisfied, we thought it's worth coming down to try at least once, Reserving tables and food in advance brings a whole lot of convenience.

Pictures courtesy of The Bear.

The HGW community like this place for...

Community submitted Favourites:
Overall
Based on 8 votes
Food/Drink
Value
Ambience
Service
10 Apr 2010 • 150 reviews • 0 follower

Kian Seng

I love their food and find them value for money.My family and i like to frequent this place for special or festive occasion.Their roasted duck,fish maw soup,fuyong egg,chilli crab,thai mango chickens are must-orders.The place is always fairly crowded with uncles smoking and chatting at night,but it is pretty easy to get seats though as the place is big.There is this very friendly aged uncle who takes order, he is very nice and give good recommendation and is not pushy at all.Thumbs up for his good service.However waiting time can be abit long on weekdays perhaps they have less chef on weekdays due to the crowd.
27 Jul 2009 • 220 reviews • 31 followers

school alumni food tasting perusal session

was scheduled for a food tasting session with my school alumni associations committee members, and was promptly seated at about 7pm, the place was pretty crowded as expected. unlike usual visits, this was to try out some of the banquet dishes that they would be whipping up for the alumnus 85th anniversary.

like all food tasting sessions go, there would be positive & negatives, as the dishes do not necessarily please everybody's palettes. nonetheless, the whole session was pleasantly fulfilling.

there was something quite interesting about the suckling pig..... it was a little greasier than what i've tasted in the past, but the sweetened sauce dip to go along glued my mouth shut.

as the management highlighted, some ingredients they use these days were frozen & not live stocks, hence, the tastes is expected to fall short of their glory days.

for a change, the 'chang shou mian' was also something interesting & less common. Especially since, 'ee-fu mian' would be the typical
Suckling pig
18 Jan 2009 • 74 reviews • 3 followers

Gluttony prevaileth

15 of us ate this place yesterday in order to satisfy our curiosity about steamed shark's head (actually a guitarfish). The high price is probably a reflection of the CNY season prices for some of the dishes. It was even more packed than it used to be, thanks to the feature on 'Makan Places Lost & Found'.

So here's what we had:

Hei chor (prawn rolls): Crispy stuff, and the water chestnuts inside made it crunchy.

Stuffed you tiao (fritters): Soft and tasty fish cake stuffing although I found the dough thick. I prefer the version served at Bee Heong.

Roast suckling pig: Prepared from scratch using a charcoal fire, as shown on TV. It was scrumptious, with crispy skin and a smokey flavour that's best enjoyed without the dip. Served with acar.

Sambal sweet potato leaves and kangkong: Rather spicy stuff. No real complaints or praises, aside from the other table saying that their leaves felt old.

Stir-fried tofu - Pretty ordinary, although they gave lots of mushrooms.

Kong bak pao (Braised fatty pork with buns) - I didn't have a go at this.

Braised goose - Tasty meat that is soft and a little chewy. Goes well with the vinegar dip.

Steamed shark's head - The guitarfish flesh is very soft and jelly-like, a cross between a mass of fat in a roast pork knuckle and a sea cucumber. It has little flavour of its own - that mostly comes from the fried garlic and the soy sauce. The brains and eyeballs are served in the skull as well.

Steamed crab with roe - Steamed in egg whites, the crab is quite big (the carapace being about the size of 2 palms) and sweet. Throw all diet plans out of the window as you devour the roe and the brains.

Crab fried with salted egg - One of the surprising highlights of the night. Repeat what was done for the other crab, and lick the salty, tasty goodness off the shells and your fingers.

Or nee (yam paste) with coconut milk and gingko nuts - quite ordinary. The version that uses pumpkin is also available.

With our cravings and curiosity satisfied, we thought it's worth coming down to try at least once, Reserving tables and food in advance brings a whole lot of convenience.

Pictures courtesy of The Bear.