Ka-Soh Restaurant

Ka-Soh Restaurant One of Singapore's oldest independently owned restaurants, Ka-Soh is the pioneer and home of the Cantonese style fish soup.

The menu features a predominantly Cantonese fare and classic local zichar dishes since 1939. For outlet operational hours and rest days, please visit our website at www.ka-soh.com.sg

Our Outlets:

šŸ“ Ka-Soh (Outram)
2 College Road, Medical Alumni Association S169850
ā˜Žļø 64736686

šŸ“ Ka-Soh (Greenwood)
22 Greenwood Avenue S289218
ā˜Žļø 87547481

07/10/2026

Home-based business has its limits, but we try to make do!

One of the main limits is freezer space, so f i can turn around the freezer space, i can also produce more! But, it also takes at least a day to freeze the soups and each batch thereā€™s a limit to how much i can freeze.

So for producing frozen soups for group buys above 30 packs, i would generally need to split the cooking and freezing over 2 days!.

Any group buy enquiries, do drop us a DM!

06/10/2026

Cleaning is mandatory after each cooking session. Surfaces are wiped and the stoves are also cleaned. All pots used are also cleaned properly for the next use.

Facebook likes to remind us what happened in the past. 5 years ago with the pandemic and lockdowns, F&Bs were forced to ...
03/10/2026

Facebook likes to remind us what happened in the past. 5 years ago with the pandemic and lockdowns, F&Bs were forced to be creative to survive.

With the 2nd lockdown looming, we took swift action to R&D frozen items as an added revenue stream. It didnā€™t bring in a lot, but at that point, every bit extra helps.

Fast forward to today, F&Bs face yet another challenge. Constant increasing costs across the board in running costs from ingredients, salaries (and manpower) and rents, coupled with rapid change in consumer patterns and also never-ending increasing competition because even though costs to start and F&B is high, the barrier for entry is low.

Despite the challenges in the F&B industry, many still dream of being an F&B owner.

After weathering pandemics and economic crises, we ultimately closed our final outlet and pivoted to being a home-based business selling our signature soup in frozen form.

To every F&B owner and operator still grinding through the storm today, I see you, and salute your hustle. And to our loyal customers who followed us from the restaurants to our home kitchen, thank you for keeping the flame alive.

01/10/2026

Turn your favorite Ka-Soh fish soup into a zesty Tom Yum Nam Sai (Clear Tom Yum)! šŸŒ¶ļøšŸ‹

Not only is the base packed with protein, collagen, and calcium, but giving it a Thai twist is surprisingly easy.

How to make it:

* Simmer Ka-Sohā€™s fish soup base with lemongrass, shallots, kaffir lime leaves, chilli padi, and lime until the fragrant oils release.

* Toss in your favorite veggies and protein.
* Boil until cooked and enjoy!

Healthy, comforting, and full of flavor right at home. āœØ

There seems to be a slew of apology posts recently about fake reviewsā€¦Check out what some of our customers who bought ou...
30/09/2026

There seems to be a slew of apology posts recently about fake reviewsā€¦

Check out what some of our customers who bought our frozen soup packs has to say!

Orders are open, drop us a DM to order šŸ˜¬

30/09/2026

Has it already been a year?

Itā€™s a strange feeling, knowing it has been a full year since we closed our last doors, yet the memories remain as fresh as yesterday.

Looking back, itā€™s easy to wonder if things could have gone differently. There are moments I carry the weight of feeling like I failed, even when the circumstances were entirely out of our hands.

In 2020, the pandemic delivered the perfect storm that forced us to close our main restaurant on Amoy Street.

Then 2025 brought an entirely new slew of pressures: dwindling footfall in Greenwood, relentless cost increases across ingredients, utilities, and staffing, compounded by a potential rent hike that would have broken us overnight.

Closing the final location was the hardest, yet most logical, decision to make.

What can never be taken away, however, are the lifetime of memories I have growing up with not just our restaurants, but this brand and everything it represents. 86 years of history leaves a mark that doesnā€™t fade easily.

Now, in 2026, we are looking forward. This year has brought a space to reflect, and more importantly, an opportunity to rebuild the brand from the ground up.

Itā€™s a chance to do things differently, honor our roots, and write the next chapter.

Hopefully, Iā€™ll have some exciting news to share with you all in due time.

Thank you to everyone who has stood by us. Hereā€™s to the journey ahead.

26/09/2026

Donation to National Heritage Board is complete.

Never expected to feel slightly emotional handing over the items for conservation, but at the same time, iā€™m heartened that my familyā€™s name and the restaurant has a place in Singaporeā€™s history.

Our collab with TANGLIN COOKHOUSE is still on-going! Drop by their Tanglin Mall or PLQ3 outlets if you miss our Prawn Pa...
23/09/2026

Our collab with TANGLIN COOKHOUSE is still on-going!

Drop by their Tanglin Mall or PLQ3 outlets if you miss our Prawn Paste Chicken šŸ”

22/09/2026

šŸšØ Customer Review šŸšØ

Happy to hear your family likes our fish soup ! šŸ„°

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