Makan News - After 20 years in Outram, the flagship Ka-Soh restaurant will close on June 26. The brand is best known for its traditional Cantonese-style fish soup with a rich, milky broth achieved by hours of boiling. This outlet - located at the Alumni Medical Centre at the. Read more at www.tnp.sg
SINGAPORE After 20 years in Outram, the flagship Ka-Soh restaurant will close on June 26. The brand is best known for its traditional Cantonese-style fish soup with a rich, milky broth achieved by hours of boiling. This outlet located at the Alumni Medical Centre at the Singapore General Hospital has been a recipient of the Michelin Guide's.
January 09, 2021
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Who doesn’t love a hearty bowl of umami fish soup? It’s comforting for the tummy and soul (especially on a cool day), and is undoubtedly one of our favourite hawker dishes in Singapore.
Generally, there are two kinds of sliced fish soup available in Singapore. The Teochew-style fish soup features a light, clean broth with fish, vegetables and beancurd, accompanied with rice or bee hoon.
Then, there are the milky broths (condensed milk is usually added) that contain boiled and deep-fried slices of batang (mackerel), toman (snakehead) or pomfret and in some cases even a fried fish head. These more robust soups are typical of a Cantonese-style fish soup.