In a heartfelt message posted on Facebook, Ka-Soh has announced it will close its Greenwood Avenue location, marking the end of an era come September 28, 2025. This decision comes after years of serving sumptuous Cantonese-style zi char dishes, beloved in both Singapore and Malaysia for their homey appeal and shared dining experience, as recognized by the Michelin Guide.
Ka-Soh is particularly famous for its signature fish soup, a culinary masterpiece featuring a velvety, milky broth crafted from hours of boiling fish bones. And let’s not forget the prawn paste chicken — a dish that many loyal patrons hail as the best in Singapore, proving that food can inspire both nostalgia and deep cravings.
In its announcement, Ka-Soh expressed immense gratitude to its loyal customers who have supported the restaurant for generations, moving with it from Chin Chew Street to Amoy and out to Outram before settling in Greenwood.
Cedric Tang, the third-generation owner at the helm, shared his struggles with survival in today’s competitive food landscape. Just this month, he revealed to The Straits Times that the restaurant has been grappling with slim margins, admitting that he has had to take a salary cut while the earnings have dwindled to barely breaking even, a significant shift from the once-thriving profits of 30-40% seen decades ago.
The journey of Ka-Soh began in 1939 when Cedric’s grandfather, Tang Kwong Swee, launched the original eatery, Swee Kee. Following the disruptions of World War II, he reinvented himself as a street hawker along Chin Chew Street before eventually securing a shophouse to reopen his business. As demand grew, he hired a head waitress and her daughter-in-law, who helped shape the restaurant’s character, lending their name to what would become “Ka-Soh,” meaning “daughter-in-law” in Cantonese.
The restaurant transitioned to Cedric’s father in the 1980s, relocating to Amoy Street in 1996, and saw a new chapter in 2007 with the launch of Ka-Soh as a slightly more upscale offering. At the peak of its popularity, Swee Kee attracted a blend of local patrons and international celebrities, including Hong Kong’s Four Heavenly Kings — Jacky Cheung, Andy Lau, Aaron Kwok, and Leon Lai — who dined there after their performances in Singapore, according to MustShareNews.
Over the years, Swee Kee operated six outlets, including its flagship location on Amoy Street, earning multiple Michelin Bib Gourmand awards for providing quality food at reasonable prices. Yet, as economic realities set in, including increasing operational costs, Ka-Soh had to make the painful decision to close, nearly all of its outlets falling to the wayside, leaving just one standing.
In a candid interview with 8days, Cedric articulated the harsh truths faced by traditional eateries in Singapore. Rising costs, persistent staffing challenges, and evolving customer expectations create a perfect storm of difficulties, particularly when price adjustments become necessary. “Being a heritage brand doesn’t pay the bills,” he lamented. Despite the emotional weight of closing the restaurant, Cedric remains hopeful that the spirit of their culinary legacy will endure, acknowledging the hard work he and his brother Gareth have poured into it.
“Of course, it’s not easy,” he concluded somberly. “But we know we gave it everything we had.”
What is the significance of Ka-Soh’s closure for the local dining scene?
Ka-Soh’s closure represents the loss of a beloved heritage brand that has served Singaporeans for decades, highlighting the challenges traditional eateries face in a rapidly changing economic landscape.
How did Ka-Soh become popular in the first place?
Ka-Soh became popular due to its authentic Cantonese-style zi char dishes, particularly its acclaimed fish soup and prawn paste chicken, attracting a loyal customer base over its 86-year history.
What challenges is the restaurant industry facing today?
The industry is grappling with rising operational costs, staffing issues, and shifting customer expectations, making it tough for heritage brands like Ka-Soh to adapt and thrive.
