Ka-Soh Bids Farewell After 85 Years: What’s Next for the Heritage Zi Char Brand?

Singapore’s F&B scene will soon say goodbye to an institution. Ka-Soh, the beloved Cantonese-style zi char eatery known for its milky fish soup and old-school flavors, is closing its final outlet at Greenwood Avenue on September 28, 2025. After 85 years in business, this marks the end of an era for the Tang family and fans of traditional Cantonese comfort food.

But this isn’t just a story of closure—it’s also one of reinvention and resilience.

From Pushcart to Cantonese Culinary Icon

Ka-Soh’s story began in 1939, when founder Tang Kwong Swee started selling fish head noodles from a humble pushcart at the old Great World Amusement Park. As popularity grew, the family opened Swee Kee Eating House on Chin Chew Street, laying the foundation for one of Singapore’s most iconic late-night Cantonese eateries.

Over the decades, the brand evolved, eventually adopting the name “Ka-Soh” in homage to a feisty server affectionately dubbed by patrons as “Ka Soh”—Cantonese for daughter-in-law. Her no-nonsense style left such a mark that the name became synonymous with the restaurant.

By the 1980s and 1990s, Swee Kee had become a culinary landmark, serving celebrities like Jacky Cheung, Andy Lau, and Aaron Kwok after their Singapore concerts. At its peak, the restaurant had multiple outlets and long queues stretching out the door.

Surviving the Pandemic, But Not the Pressures of Modern F&B

Despite its history and reputation, Ka-Soh faced immense challenges in recent years. The Outram outlet, which had earned a Michelin Bib Gourmand distinction in 2016, shuttered in 2021. The original Swee Kee on Amoy Street closed the same year after pandemic restrictions decimated CBD foot traffic.

The final Greenwood outlet, opened just before COVID-19 hit, was Ka-Soh’s last stand. Operated by third-generation brothers Cedric and Gareth Tang, the 60-seater battled through lockdowns, rising costs, and manpower shortages—but ultimately couldn’t escape the harsh realities of Singapore’s evolving food scene.

“Being a Heritage Brand Doesn’t Pay the Bills”

In a candid interview, co-owner Cedric Tang shared the honest reason behind Ka-Soh’s closure: it wasn’t about poor business, but about sustainability.

“We’re not closing because we’re losing money,” he explained. “We just don’t want to keep playing the game.”

That “game” includes rising rents—from S$9,000 to S$12,000, with a looming increase to S$15,000—and a marketplace that increasingly favors trends over tradition. “Zi char food is still expected to be cheap. But we never cut corners or portions even when costs went up,” said Cedric.

The pressures of inflation, staff burnout, and shifting customer expectations all contributed to the brothers’ decision. “Being a heritage brand doesn’t pay the bills,” Cedric emphasized.

A New Chapter: From Restaurant to Home Kitchen

While the Greenwood location is set to close, Ka-Soh isn’t disappearing entirely. Cedric is pivoting to a home-based business, offering frozen versions of their signature Cantonese fish soup. Made without MSG, salt, or sugar, the soup became a favorite during the pandemic for families seeking healthy, comforting meals.

From his Punggol flat, Cedric will produce small batches using traditional recipes—boiled with snakehead fish bones for hours to achieve the iconic creamy texture.

“I’m not a chef,” he said with a laugh. “I just really love cooking now.”

Ka-Soh in the Digital Age

Throughout the pandemic, Cedric and Gareth leaned into their previous corporate skills—PR and IT—to keep Ka-Soh afloat. They built an e-commerce site, organized taxi delivery networks, and maintained a consistent social media presence. Cedric even went viral on TikTok for showing behind-the-scenes realities of running a heritage eatery.

“F&B is mentally draining, and chefs especially suffer in silence,” Cedric said, acknowledging his own battle with depression. “But it was returning to the family business and doing something meaningful that helped me recover.”

He has since been cleared of clinical depression and now prioritizes mental wellness alongside work.

What Comes Next?

Although Ka-Soh’s restaurant operations will end, Cedric isn’t ruling out future ventures. A hawker stall is on the horizon, and his experiments in the kitchen—from black bean bitter gourd to cereal chicken—are slowly expanding his culinary confidence.

Meanwhile, Gareth will return to IT, and their sister has already transitioned into a new career as a veterinary technician. For now, Cedric remains Ka-Soh’s last link to the F&B world.

“I don’t regret anything,” he shared. “We’ve given it our best.”

Must-Try Dishes Before They’re Gone

If you want to savor Ka-Soh one last time, head to their Greenwood outlet before September 28, 2025. Popular dishes include:

  • Prawn Paste Chicken – S$16

  • Sliced Fish Hor Fun in Black Bean Sauce – S$9

  • San Lao Hor Fun – S$10

  • Sliced Fish Noodle Soup – S$9

  • Spare Pork Ribs – S$20

Ka-Soh is located at 22 Greenwood Avenue, Singapore 289218. Open Tuesday to Sunday, 11.30 AM–2 PM and 5.30–9 PM. For updates, follow @kasoh_sg on Instagram.

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