I've always enjoyed the sliced fish soup at Kasoh at SGH. The branch at Tanjong Pagar was a good alternative near my office but I would definitely go back to the SGH branch if time permits!
I usually order the signature sliced fish noodles soup whenever I go to Swee Kee Eating House (aka Ka-Soh), but I decided to try out other items on the menu this time round. Ka-Soh Signature Pork Ribs ($9.50) remind me of a more flavourful version of Ding Tai Feng’s pork cutlet. It comes with a sweet dark sauce dip at the side which complements the savouriness of the juicy pork ribs. Pretty pleased with my new find at Ka-Soh:)!
I usually order the signature sliced fish noodles soup whenever I go to Swee Kee Eating House (aka Ka-Soh), but I decided to try out other items on the menu this time round. Ka-Soh Signature San Lou Hor Fun ($10.50) is a simple dish of hor fun stir fried with bean sprout and fish slices, but the taste is on point. It is super wok-heiy and garlicky, and the fish slices are very fresh. Pretty pleased with my new find at Ka-Soh:)!
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
One of the best san lou hor fun around!
I love eating at Ka Soh. You’ll know that you’re gonna have a great comforting bowl of noodles, no matter which one you order. It probably has to do with the restaurant being around for almost five decades.
I had its Ka-Soh signature san lou hor fun which can be shared or consumed by an hungry individual. I was the hungry individual. One can smell the noodles before it even arrives at your table due to its distinct wok hei aroma. The starchy noodles are packed with fresh fish slices and crunchy bean sprouts. Sprinkle some slices of green chili and you’ll have an awesome comforting dish.
Though the fish broth is thick, i find that there is a fishy taste to it. I still prefer the fish used by Han Kee
Rich Fish broth w pork lard fried to perfection! Fish slices were really really fresh too. Nothing to shout about for the achar and pork ribs (not pictured) tho
The milky appearance is due to long hours of cooking fish head bones in a simmering broth. Such flavourful soup that brings out the sweetness of the fish meat. Loved the home-brewed chrysanthemum tea also though it’s a tad overpriced at $2 per pax.
Sliced fish with fish soup noodle is always comforting. Their fish soup is unlike the usual one where no milk is added and you can taste the fish in the soup. The fried hor fun has a lot of wok hei and very tempting!
Many people would visit Ka-Soh for their sliced fish noodle soup, and it's a really comforting dish. But for some hearty wok hei, go for the dry sliced fish horfun. It's a generous portion, definitely sufficient for a hearty appetite, and I liked how it was not too salty.
Really delicious way to stir fry vegetables. Throw in a few pieces of their home specialty fried bak yew (pork lard), this dish itself was enough to clean up my bowl of rice!
Always thought this is cze char favourite has such a poetic name, like the reflection of the moon on the river in a mid night (dark) river in this case.
Their signature dish. Soup have been simmer for hours therefore resulting a milky soup base.
The sister outlet at College Street received a Michelin Bib Gourmand, but this outlet at Amoy painted a totally different story for me.
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We ordered this since as their signature dish, but found that the fish was old (tough) and fishy.. therefore tainting the seemingly diluted soup with its fishiness. Three of us shared a bowl, yet we didn't finish it.
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I'm curious too, because I've heard good things about the fish soup here. Probably cos we went in the evening when the fish was no longer fresh.
Warm comforting bowl of fish soup for a cold rainy day. No idea why there's lard served but it took an immense self-control to resist so I popped a few pieces in and what was supposed to be healthy became otherwise.
Have you ever had san lou hor fun with crispy fried pork lard? I swear the combination is awesome! If you are there, try the fish soup too!
Despite the slice fish noodles being their specialty, their Tze Char dishes actually shined more! The sweet and sour pork is a must order. One of the best I've tasted.
The best dish at a fish soup restaurant is actually it's har cheong kai!! Smells great. Tastes great. Juicy and tender is what I would say :)
Contrary to the plethora of praising reviews, we've had a bitterly disappointing dinner at Swee Kee.
First off, the food is just regular fare - many hawker stalls can top their quality. The prices...that's a whole different story. These guys charge an arm and a leg for no good reason.
Take for instance this plate. It is the saddest plate of prawn paste chicken on the island. It costs $8. And it looks like the leftovers of a scrawny little chicken who wasn't loved enough by its hen mom.
We did get something free: extra hairs (from unidentified body part) curling around our noodles. Too gross to post.
I've paid my sucker tax tonight, and I'm not going back there ever again.
People go to Ka Soh for its infamous sliced fish noodle soup but I realised that its signature deep fried pork ribs are really one of the best I've tried.
They come either lean or 1/2 lean. I definitely recommend 1/2 lean because you get that juicy fat that adds so much flavour to the pork. It also comes with a sweet dark sauce that enhances its savoury taste. If you add this to an egg fried rice, it would make the ultimate comfort food.
