J-emine's reflexionando

Kian Seng, is the to-go restaurant for traditional Teochew and seafood dishes for the family and family friends for years now. Whenever the family friends from China, Hong Kong or Taiwan drops into town, Dad is surely to make reservations for a table of 10-15 max. I like the fact that the restaurant (non air-conditioned setting) located in Ang Mo Kio Industrial Park is spacious enough to sit large groups and tables are nicely apart to accommodate all the loud noises and ruckus coming from each table.Many patrons not only head there for a traditional, Asian gastronomic meal but also to celebrate birthdays (especially for the elder folks) and alumni/association/company dinners (especially during Chinese New Year). Reservations is definitely needed during the festive seasons and be prepared for the hike in prices.

There’s various specialities and must-orders – such as the sucking pig (which I don’t touch but heard it’s greasily delicious), braised goose, crab with salted egg, longevity fried noodles, mini buddha jump over the wall and, last but not least, steamed shark’s head.

Shark’s head is always on the menu when entertaining family friends – the flesh is very soft and jelly-like; Dad always tells the ladies around the table it’s filled with tons of collagen-goodness. There’s not much taste to the fish itself, so you’ll find most of the flavour coming from the seasoning used such as garlic, ginger, and light soya sauce. I’m not a fan of this delicacy, so usually a very small slice will do for me – to keep the Dad and Uncles’ mouth shut.

And, while everyone is busily filling their plates and stomach with delicacies, I, on the other hand only have eyes for the bowl of chinese spinach with 3 eggs broth or the vegetarian noodles, specially prepared for Auntie.

Being frequent Kian Seng patron, Dad will always leave a bottle of cognac/whisky with the restaurant, so that he or the Uncles would not need to bring it to dinner, we have a smokey feeling there’s not just one bottle stored with Kian Seng…but let’s not burst their bubble heh.

Come August, we’re heading over to Hong Kong for 2 days to celebrate Dad’s birthday. His old pals and “brothers” are flying into the country to feast and drink with him for his 60th birthday. We got seafood at Sai Kung on the list, and I betcha…there’s a few bottles of cognac/whiskey at the Sai Kung restaurant they frequent waiting for him too.

Kiang Seng Seafood Restaurant
Blk 4013 Ang Mo Kio Ave 10
Ang Mo Kip Industrial Park 1
# 64582552