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After shuttering its final outlet in Sep 2025, an 86 y.o. seafood zi char brand has made a comeback. From now till 31 Aug 2026, Ka-Soh will be offering its fish soup and prawn paste chicken at Tanglin Cookhouse as part of the latter’s Tanglin Heritage Series.
Behind this effort to celebrate Singapore’s vibrant food culture is Cedric Tang, the third-generation owner of Ka-Soh, and Creative Eateries, the parent company of Tanglin Cookhouse. Creative Eateries is co-owned by actor Andie Chen and his brothers.
I visited the pop-up at Tanglin Cookhouse’s Tanglin Mall outlet, but it is also available at their Paya Lebar Quarter (PLQ) branch.
To experience the classics of Ka-Soh and Tanglin Cookhouse together, my dining companion and I tried some items on the Tanglin Heritage Set Menu (S$58++ for 2 pax, U.P.: S$93++ for 2 pax).
We started with the Prawn Paste Chicken Mid Wings as the appetiser, and it was love at first bite, especially with the crispy skin.
Not a single part of it was soggy, yet it wasn’t too oily or over-fried to make us jelak. It was so good that we were even eating the tiny remnants of skin that fell on the plate!
The interior of the skin was so tender that the meat easily detached from the bone, even though I was eating it with my cutlery instead of my hands.
We moved on to our first main, the Signature Fish Noodle Soup, which came in a milk-coloured broth. Nope, Ka-Soh doesn’t add milk; they simmer their fish bone soup for hours to achieve this milky texture.
While the fish soup stays close to Ka-Soh’s original flavour, the usual snakehead fish is replaced with grouper fish in this version. It is boiled with chicken bones as well to match the flavourful profile of Tanglin Cookhouse’s dishes.
I’ve heard some say Ka-Soh’s fish soup has a fishy smell, but it wasn’t in my experience. Instead, the broth brings out a comforting fish umami flavour.
Although I love fish over any other meat, I usually avoid the skin because of its inherent sliminess. However, the fish was so fresh that the layer of slime was almost non-existent!
For the second main course, diners can choose between 7 dishes at Tanglin Cookhouse. We recommend the Indian Butter Chicken.
I enjoyed the enhanced fragrance of the pilaf rice after drizzling it with the buttery tomato chutney. With the cranberries in the rice, there was also an added hint of sweetness!
Want something international? The Tiger Prawn Spicy Aglio Olio is worth a try, too. It uses spaghettini, a thinner version of spaghetti, which allows it to absorb the spices better.
I also enjoyed the large, snappy prawns and the low spice level of the pasta.
We ended our meal with the Heritage Gula Melaka Sago Pudding and Warm Yam Orh Nee. Although I enjoyed both desserts, my favourite was the Gula Melaka Sago Pudding.
Its pearl sago was pleasantly chewy, didn’t stick to my teeth, and had its flavour enhanced with the mildly sweet gula melaka and fragrant coconut milk.
After enjoying this satisfying meal, I’d say that the Tanglin Heritage Series has kicked off with a bang. Would I be back for more before 31 Aug? Definitely.
Order Delivery: foodpanda
