{"id":44961,"date":"2017-05-15T07:45:28","date_gmt":"2017-05-14T23:45:28","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=44961"},"modified":"2026-05-04T17:48:00","modified_gmt":"2026-05-04T09:48:00","slug":"ka-soh-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/05\/15\/ka-soh-singapore\/","title":{"rendered":"Ka Soh, College Road: Michelin Bib Gourmand Cze Char & Fish Soup Noodles"},"content":{"rendered":"\n
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Ka Soh <\/strong>is situated within Alumni Medical Centre at College Road<\/strong> where I ran into two doctor friends.  Ka Soh has 2 outlets in Singapore, 2 in Malaysia, and 1 in Indonesia, but only this one at College Road received the Michelin Bib Gourmand<\/a>.<\/p>\n\n\n\n

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The aircon was humming noisily and on the walls, there are photos of 90s Hong Kong celebrities who have visited the restaurant. When Ms Atas arrived, she asked, “Why does Michelin Guide award these… dilapidated old restaurants?” [See Whole Earth<\/a>.] Haha, but I like restaurants that look like they are in the 80s.<\/p>\n\n\n\n

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Ka Soh is best known for their sliced fish noodle<\/strong>\u00a0($7.50 individual portion + $3 for extra fish). And it is very good. If you are specifically hunting for the Best Fish Soup Singapore<\/a>, this is one of the more well-known spots, though styles can vary quite a bit across different stalls, especially in terms of broth richness and freshness. The soup is boiled with fish bones for at least 4 hours; it is milky and thick and sweet. Known for their healing properties, the snakehead fish slices are very fresh.<\/p>\n\n\n\n

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The Hong Kong kailan with beef<\/strong> ($18) is another excellent dish. The kailan is cooked well, crunchily. The beef is flavorful and tender with a nice bite. The starchy sauce is nicely balanced, not overly gooey. As a carnivore, I approve this vegetable dish.<\/p>\n\n\n\n

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The prawn paste chicken<\/strong> ($15.50), a specialty of Ka Soh, is one of the best we have tasted in Singapore. The hae bee<\/em> (fermented prawn paste) flavor is extremely strong; the skin is very crispy; and it is very slightly chao tah<\/em> which is a good thing, adding a slight bitterness to the pungent flavor.<\/p>\n\n\n\n

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The spare pork ribs<\/strong> ($18.50) is recommended, but it is just so so. Not crispy enough and slightly tough. It is not marinated well.<\/p>\n\n\n\n

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Our least favorite is the oatmeal prawns<\/strong> ($24), which is recommended on their menu. It has no crunch and the prawns are too hard.<\/p>\n\n\n\n

A pity that they were not serving their speciality, fish intestines<\/strong> ($20), on the day we went. I was intrigued to see what it tasted like.<\/p>\n\n\n\n

But the menu is extensive but it’s clearly segmented and there are “Recommendation” symbols, so it is easy to know what you want to order. The service staff comprises of ladies sitting lackadaisically around, reminding me of restaurants in the 80s; the service is friendly and attentive. On the whole, the food is excellent and I love the old-school ambience. Please do not renovate. Worth coming here a couple more times to try more things on the menu.<\/p>\n\n\n\n

We paid $100 for three persons<\/strong>, but we over-ordered and over-ate. We should have gotten rid of the oatmeal prawns and then we would have pay only about $25 per pax, a reasonable amount. Best to come here in big groups although we saw mostly couples here.<\/p>\n\n\n\n

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MENU<\/strong>
\n\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n\n\n\n

\n\n\n\n
Ka Soh<\/strong><\/a>
\n2 College Road, Alumni Medical Centre, Singapore 169850
\nTel: +65 6473 6686
\n11.30am-2.30pm, 5.30pm-9.30pm
\n
\"\"<\/a><\/figure><\/address>\n\n\n\n

Food: 6.75\/10
\nPrice: 7\/10
\nDecor\/ambience: 6\/10
\nService: 7\/10
\nOverall rating: 3.344\/5<\/p>\n\n\n\n

\n\n\n\n

You may be interested in…
\n–New Ubin Seafood, Hillview Ave: How I Spent $80 on Cze Char<\/a>.
\n–Cze Char Craze: Review of 8 Cze Char Stalls Including Bib Gourmand Kok Sen<\/a>
\n–JB Ah Meng, Geylang: Michelin Bib Gourmand Cze Char<\/a>
\n–Whole Earth, Tanjong Pagar: VERY SMELLY, Expensive But Excellent Food at the Only Vegetarian Restaurant to Be Awarded by the Michelin Guide<\/a><\/p>\n\n\n\n

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Written by A. Nathanael Ho.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ka Soh, which is awarded Bib Gourmand by Michelin Guide, serves decent cze char and fish soup noodles. 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