Kah-Soh (SGH)

Since this tucked away restaurant is just minutes walk away from my workplace, and since W works in the same vicinity as me, Kah-Soh is a regular lunch place for us. When CM happens to be in the area, she love love loves to go there too. I think if she works here, she might very well eat there everyday. She once came all the way down to Outram Park from home, for no reason at all other than to enjoy their fish bee hoon.

We love it for a simple reason - the sliced fish bee hoon soup. For $6.50, you get a seemingly small bowl of bee hoon soup. But it's a busy bowl of goodness. The white broth is not the result of the addition of milk, the way hawker stalls' fish noodles are. It is the result of hours of boiling fish heads and bones. And it's not just a claim. I really do not taste any milk in the soup, only the rich, savory flavor of a well-cooked broth. In fact, they are so confident of it that they mention in their menu NOT to ask them to add more milk. I think it's an insult to them. CM loves it mainly because of the broth, she drinks every drop of it whenever she goes. The thick bee hoon in that seemingly small bowl is actually adequate too. Like I said, it's a busy bowl. Not like some places that serves you a big bowl of soup with a few strands of noodles floating around. The bee hoon here actually have no space to float.

The fish slices are thin, and I learnt from mom that that's the key to a good texture to your fish. Many hawkers slice their fish so thick, that by the time the centre is cooked, the edges are overcooked and becomes rubbery. Mom's knife skills are so good that her fish is always perfect (Ok, grandparents are fishing people. It's an unfair fight.). Kah-Soh's fish were of almost mom's standard. Because the thin slices can be cooked through very quickly, resulting in a perfect, flaky piece of fish. And they are generous with the fish. First time I ate it, I was quite surprised that I was still having fish after so many slices of them. Unlike hawker stalls' 5-6 pieces, I think Kah-Soh serves up almost 10. I never really counted, so that's really an estimate.

Signature sliced fish bee hoon - look at the amount of fish!

They have a couple of other side dishes that we like. W and me typically order a bowl of fish bee hoon each, and a side dish to share. We usually order either stir-fried Nai Bai (mini bak choy if you will), fried seafood tofu, 虾酱鸡 (Deep fried prawn paste coated chicken) or 排骨王 (spare ribs king - their version is more of a fried pork chop). The tofu is nice and crusty outside, soft and flavorful inside, served with a sweet sauce. The chicken is, well, pretty good prawn paste chicken, a very common Chinese dish. The spare ribs king is a nicely deep fried pork chop, sliced and served with a sweet soy sauce. This was what we ordered on the occasion that I brought my camera.

排骨王 (spare ribs king)

We eat here quite often, especially on rainy days when soupy meals are welcomed. Do be warned. The ventilation isn't the best, so you may come out smelling like the restaurant.