Heritage eatery Ka-Soh returns with limited-time pop-up featuring famed fish noodle soup

The beloved heritage Cantonese zi char brand Ka-Soh is making a temporary comeback, offering fans a chance to savor its signature fish noodle soup once again. From July 15 to August 31, 2026, the eatery will operate as a pop-up at Tanglin Cookhouse, a contemporary British-Singaporean restaurant, as part of its new Heritage Series celebrating Singapore's culinary traditions.

This collaboration marks a significant step for third-generation owner Cedric Tang in his mission to revive his family's 86-year-old brand. Ka-Soh closed its final restaurant on Greenwood Avenue in September 2025, but Tang has since continued selling frozen packs of the signature fish soup from a home-based business.

The limited-time menu at both Tanglin Cookhouse outlets will feature two of Ka-Soh's most renowned dishes: the fish noodle soup and prawn paste chicken mid wings. Founded in 1939, Ka-Soh is widely recognized as the pioneer of Singapore's Cantonese-style fish noodle soup. Its rich, milky broth garnered a loyal following over the decades, attracting celebrity fans such as Jackie Chan, Jacky Cheung, and Andy Lau, and earning a Michelin Bib Gourmand in 2016.

Andie Chen, chief marketing officer of Creative Eateries, the F&B group behind Tanglin Cookhouse, stated that Ka-Soh was the ideal choice to launch the Heritage Series. "Our goal has been to support the small, independent F&B brands that can't compete with the multinational giants," Chen told 8days.sg. "We can use Tanglin Cookhouse as a platform to collaborate with brands we want to keep alive in the industry, so that these flavors don't disappear for the generations coming after us."

Cedric Tang collaborated closely with Tanglin Cookhouse's culinary team to ensure the authentic taste of Ka-Soh's dishes. While the fish noodle soup (S$18) retains its familiar milky broth, made with fish collagen, the snakehead fish slices have been replaced with premium grouper for the pop-up.

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Since we acquired Creative Eateries, our goal has been to support the small, independent F&B brands that can't compete with the multinational giants dominating Singapore's food scene. We can use Tanglin Cookhouse as a platform to collaborate with brands we want to keep alive in the industry, so that these flavors don't disappear for the generations coming after us.