Daily: 11:00 - 14:30
Daily: 17:00 - 00:00
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.
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.
Went to celebrate my dad birthday. Preordered the 498 set as my dad liked suckling pig. For the price of 498 in a coffee shop place I expect a feast of good and gracious amount of food. But I am totally disappointed with the standard of food and the serving portion. I should have taken a photo of the food.
The taste of the shark fin is very watery. The cold dish is the smallest I ever seen. The rest eefumian is like eating rubber.The scallop with nai Bai is the tiniest scallop that any restaurant would serve. The prawn is so small and stingy , like those u fried
with vegetables. The only thing comforting is the suckling pig and fish in my personal opinion.
We expect a better taste and serving but definitely disappointed with the standard with Kian Seng. There are much better aircon restaurant that I ate before (Ban Heng Boon Keng) that serve better food and much cheaper for the same suckling pig set.
think it will be one and only last time to go there unless the standard really Improves.
It's a decent zichar restaurant in a humble corner along Ang Mo Kio Ave 1. The food used to be way better in the past. Despite standards dropping over the years, my family decided to head over to celebrate my father's birthday dinner last week. We ordered some chef's recommendations such as the Assam fish, coffee pork ribs and a few other itmes such as Thai sauce chicken, fish maw soup.
The good part: the fish maw soup was the most decent dish but it is quite expensive at $35 for a medium portion. The rest of the items, namely the chicken and pork had a frozen smell. The fish had a fresh water taste. Perhaps, the tastes were not to our palates but we expected much better food given our impression and expectations. Well, I guess this will be the last time my family will patronize this zichar place until the chefs do some about their quality of food.