Ka-Soh Review: Michelin-Approved Fish Soup, Har Cheong Gai And More In Bukit Timah

Ka-Soh in Greenwood Avenue for famous fish soup and prawn paste chicken

Originally a humble pushcart stall in the 1930s, Ka-Soh has now become a famous zi char restaurant with over 80 years of history. The heritage eatery may be known for their traditional Cantonese-style fish soup, but foodies have also touted their signature Prawn Paste Chicken AKA har cheong gai as some  of the best in Singapore. While their Michelin-recommended flagship outlet has since closed their doors, patrons can still visit their other outlet at 22 Greenwood Avenue.

Food at Ka-Soh

Ka-Soh’s extensive menu features a variety of zi char fare, including noodles, fried rice, and side dishes. We went straight for their Slice Fish Noodles Soup (from $9++), the restaurant’s most raved-about dish.

I was impressed by the noodle soup’s generous portion, which was large enough to feed two people. The white rice noodles seemed to disappear under the thick, cloudy broth, which is said to be boiled for up to four hours to give it a richer flavour.

As I took my first sip, I could immediately discern the broth’s distinct fishiness. While I didn’t mind the strong flavour, my colleague was not a fan and commented that adding more ginger would’ve helped mask the briny taste.

As for the fish slices, they were thick and came with a smooth, slippery skin. The meat was tender and melted in my mouth—a testament to its freshness. The bouncy noodles soaked up the broth well, and I liked the addition of soft-boiled vegetables as they added some crunch and sweetness to the dish.

The Prawn Paste Chicken (from $16++) came next. The chicken wings were deep-fried to a golden brown and were served piping hot. I sank my teeth into the crispy skin, eyes widening as each bite induced an ASMR-worthy crunch.

While the chicken was tender and packed with flavour, it was not too oily and retained its crunch despite being left out for more than 15 minutes. I especially enjoyed the distinct hee bee (fermented prawn paste) flavour.

We also had the Seafood Hor Fun (from $9++), which came highly recommended by the staff. The noodles were coated in a thick, moreish gravy, with each bite offering a kiss of smoky wok hei. While the gravy erred towards the salty side, I thought the sweet vegetables and fish slices helped temper the heavy flavours.

Ambience at Ka-Soh

My colleague and I visited Ka-Soh after the peak lunch hour and found the restaurant relatively empty. There were ample seats, so we chose a table under the air-con, right next to a wall plastered with left-over CNY decor. Ka-Soh looks like a typical Chinese restaurant, though there are clear efforts to modernise the interior with industrial-style ceiling lights and chic wooden furniture. The restaurant’s signature yellow door was seemingly popular with diners, as we noticed a few snapping pictures of it.

Ka-Soh is an 11-minute walk from Tan Kah Kee MRT Station.

The verdict

While I initially came to Ka-Soh with high expectations for the fish soup, I was even more impressed with the Prawn Paste Chicken, which was undoubtedly the highlight of our meal. The fish soup was also delicious, though I personally prefer a broth that’s less fishy. If I were to return, I would order the har cheong gai again, but this time, it would be an upsized portion.

For other good food in the area, check out our 24 Beauty World food places guide. If you’re looking for more delicious fish soup, read our First Street Teochew Fish Soup review

Address: 22 Greenwood Avenue, Singapore 289218
Opening hours: Tue-Sun 11:30am to 2:30pm, 5:30pm to 9:15pm
Website
Ka-Soh is not a halal-certified eatery.

Photos taken by John Lery Villanueva.
This was an independent review by Eatbook.sg