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Telephone
6224 9920
Introduction
Swee Kee Fish Head Noodle House is an establishments that has various celebrities and prominent figures from Singapore, Hong Kong, Taiwan, and to as far as America as their customers. Some of their specialties are Fish Head Noodle Soup, Prawn Paste Chicken and Deep Fried Frog Legs. continue reading
Opening Hours
Today
12:00 - 14:30
17:30 - 22:30
Mon - Sun
12:00 - 14:30
17:30 - 22:30
Restaurant Website
http://www.ka-soh.com.sg
Signature Dishes
Fish Head Noodle Pai Gu Wang Prawn Paste Fried Chicken San Lo Hor Fun
Review (7)
Level1 2015-09-20
238 views
The restaurant is cozy and the waitresses are friendly and efficient. Not many people were there at 8.20 pm on a Saturday, so our food came quickly. The sliced fish noodles is always so tasty. You must drink the soup. The fish head  and sliced fish is famous. The fried bee hoon is unusual. Outside I always get them soaked in sauce. Here they sit at the bottom and the sauce and meat poured on them. You have to mix them and soaked the bee hoon with the sauce .So the result is crunchy bee hoon with delicious sauce.The Hor fun and the hui fan are delicious, just Cantonese style. We ordered one dish of vegetable - oyster sauce, garlic fried lettuce. Ordered it all the time. It's our favourite, simple and delicious.                                                                         continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
This restaurant has a humble beginning from a Cantonese Zi Char joint in the 1940s. In 1970, it moves to its current establishment in Amoy Street. Many generations of Singaporeans grew up tasting their famous snakehead fish noodle soup, pork chop and their generous condiments of fried pork lards. The most interesting part, this restaurant is popularly known as Ka-Soh instead of Swee Kee. My first encounter with this place was in 2003, a good friend of my in-laws, Uncle E, who brought us here for lunch. Till today, I still vaguely remember the yummyness of their soup. Unlike many fish soup restaurant that add milk into their soup base, Swee Kee broth are made from lots of fresh snakehead bones and simmer over a long period creating the creamy milky colour in the robust soup. This time around, we stop by for a unplanned quick lunch. For 2 person, we had Fish slices with noodle soup (Signature fish) ($7.50), Hor Fun with dark sauce ($7.50) and Hong Kong Kailan Beef ($8.50).While waiting for our order to come, we were served some condiments to accompany our dishes such as Acar (Peranakan spicy pickled vegetables), red chilli, green chilli and pork lard. The noodle soup is as good as I remembered. The soup is milky and robust. You can tell from the taste, it is due to long cooking process that extract the goodness from the bones of the fish. The thick bee hoon is springy in texture while the fish tasted very fresh. The best part, it goes well with the pork lard he..he..he.. The presentation of the Hor Fun simple yet effective. Topped with raw egg on top, this will ensure the fried hor fun will be smooth for consumption. Stir-fried the traditional way, it might seems slightly oily but it is fragrant, delicious and strong wok-hei presence in the dish. Hong Kong Kailan Beef is supposed to be a combination of tender beef with crunchy Kailan. Although the beef already coated with flour, it is still slightly chewy. A simple complimentary dish. Simple and slightly ageing is the decoration of this place. Marble tables are the standard table during that time and still serve them well until today. Service staff is efficient. Cantonese is the main language here, but not to worry they understand Chinese and English as well. Overall, Swee Kee or famously known as Ka-Soh serve a traditional cantonese cuisine. It is simple, unpretentious and follow the old ways of cooking. Price is very reasonable. So if you feel like traditional cantonese fish head soup or hor fun, do drop by at Ka-Soh. Cheers!!!For full review and more photos, please visit http://www.chubbybotakkoala.com/2013/08/swee-kee-ka-soh-fishead-noodle-house.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-06-19
164 views
I don't know about you.But I LOVE pig's liver here.Never a fan but this was a show stopper on the table. Everyone was eating it. Even the spring onions were eaten up. YUM!And how could I miss out on some comforting fish soup.With a milky exterior, it didn't have the thick taste of evaporated milk. But of course. It was just boiled with the bones of the snakehead fish for 4 hours till all the goodness is culminated in that translucent soup base. Don't worry about running out. They can always give you an additional top up for the soup. MMMMMmmmm. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2011-10-12
96 views
i went with a couple of friends on a food trail. We went to try all kinds of delicious food. One of the top few in our list is ka soh fish soup. Their milk fish soup is extremely delicious! it is so milky yet so tasty. the fish slices are so fresh and very smooth. this is one of the nicest fish soup I have ever eaten. Strongly recommend this place to those fish soup lovers! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2011-08-26
74 views
I was feeling kind of down with the weather, I barely had appetite to eat so my mother suggested the family had something light to eat. My dad drove all of us to swee kee (ka sou) fish head noodle house. I ordered their milk fish slices soup. The soup was so milky, very warm, made me feel really much much better. The fish slices were so fresh, you can taste the sweetness of the fish. They added plenty of vegetables inside as well, making the entire dish very refreshing. The soup is so tasty, it is rich in flavor too! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)