December 2013
From its humble beginnings of an ordinary rice stall started in 1965, to the popular two-shop lot it is today, Tek Sen has never lost its extraordinary flavours. This is evident in the high turnover of diners they get daily at both lunch and dinner.
Clean and charmingly simple interior wise, the restaurant’s menu offers a good range of Chinese style pork, chicken, seafood and vegetable dishes that will please delicate and discerning palates alike. Our choices include the signature double roasted pork with chilli padi stir fried in sticky-sweet sauce sprinkled with sliced chilli padi at RM12 for a small serving. The dainty chunks of pork have a firm texture and just enough fat to give it that ‘oomph’ without being, for want of a better word, fatty.
To complement the roasted pork chunks, the bitter gourd stir-fried with salted eggs and minced pork perfectly balances out with a touch of saltiness. The other dishes that quickly become our favourites include the stir-fried potato leaves and prawns in taucu sauce that is ferments whole soya beans that lend a distinct and salty flavour to the vegetables, along with their homemade tofu steeping in thick egg-based sauce that will please kids and those with a delicate palate.
A little adventure can be had with dishes such as assam curry fish, stir-fried prawns with tamarind sauce and deep-fried chicken with sour plum sauce. The common thread between these three dishes are the light tang you will derive from them that can cause an addiction. We certainly recommend you trying each one of them.
Dishes come in three sizes here and they start from RM10 for a small plate of vegetable good for two while it depends on market price for seafood. In short, you'll be hard-pressed to find anything that's not tasty here. There's something to please any palate. Yes, even the fussy ones. Kitty Kaye