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Telephone
6458 2552
6481 3783
Introduction
Kian Seng Restaurant was set up in the 1970s. They serve Teochew dishes like Steamed Vegetable with Dried Scallops, Braised Whole Sea-Cucumber with Pork Fillings, Braised Duck with Chestnut Fillings and Yam Paste with Pumpkin.
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Opening Hours
Today
11:00 - 14:30
17:00 - 23:30
Mon - Sun
11:00 - 14:30
17:00 - 23:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
The fried beehoon here is very tasty and very value for money given their huge portion. I usually share it with my friend and this dish only cost $4. the beehoon is very well fried and a lot of ingredients are given such as cabbage, pieces of crabmeat, egg, carrot and bean sprouts. The beehoon is not too oily that you make will feel sick. also the egg and crabmeat taste really delicious with the beehoon. i highly recommend this dish.
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It was a night for seafood feasting! Ordered black pepper crayfish, salted egg crab ( not in the picture ) and chilli crab with fried mantou. Let's talk about the black pepper crayfish first. Smells really good when it arrived at my table. Love the aroma of the black pepper! Crayfish was very fresh and easy to get the meat out. Very enjoyable!For the crabs, we ordered 2 versions (chilli and salted egg but no picture taken ). Salted egg one was good and tasty but the crab could have more flesh. Chilli one was perfect with lots of flesh for the crabs, gravy is nice and it's very shiok to dip the fried mantou into it.
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My husband was introduced by his friend to this Zi Char place that serve reasonable price food and taste fairly well so he brought me here.I was taken aback as the place is relatively huge and very crowded even during a Monday Blue! It was the decorations that really made it outstanding - very old school but warm. A few tables were being reserved in 10 seating. I would say quite a popular spot to book table for celebration or gathering. They don't serve curry fish head though but that's Assam Fish.He insisted of having the Herbal Prawn ($18.00) which he claimed to be a MUST try. I felt it was okay - not the signature dish.Prawn Paste Chicken ($8.00) not that really fragrance, just lack that little kick. Fu Rong Egg ($6.00) very home cook feel.Prawn Roll ($8.00) the dish that is the outstanding one among the four.Overall: A great place still, as we are a pair and there's a limit to what we order - it will be good if you go in big group. Service wise, don't expect much.
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Have a very big feast at this Chinese restaurant as we wanted to celebrate our auntie's birthday and at the same time this restaurant is just one block away from her house. Quite crowded in the evening and fortunatiely we have called to reserve a table. The best among all the dishes will be their roasted suckling piglet. The roasted skin is very crispy and not too oily. The fragrant is so nice that even after you have finished it for several hours, the taste is still left in your mouth. The price is also quite affordable too as compared with other Chiniese restaurants.
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Expensive but delicious. It may sound too ridiculous and spendthrift to spend so much on a dish and in fact a pig, but it's worth it. For people who appreciates this premium dish and understand the hard work and efforts involved in preparing the dish are willing to spend much for it, and especially during festive season.It's our family usual practice and a yearly affair to order a sucking pig for Chinese New YEar reunion dinner.Crispy blistered pig skin with a thin layer of fats below. Yummy...
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