This place holds fond memories for me as I remember when I was my dad used to buy this home from supper every time he worked late.
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I love the traditional method used to cook this whereby the kitchen would first deep fry the snakehead fish bones before cooking the stock for hours till it forms a white milky base. Many places improvise by adding canned evaporated milk to give that creamy mouth feel, but Ka-Soh still use the labour-intensive way.
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The soup is paired with simple ingredients of thick white rice noodles and crunchy vegetables before being finished with Chinese wine which adds a subtle depth of flavour.
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The fish is sliced quite thinly and it costs $7.50 but that broth is a winner..... and the lard too