This restaurant has a humble
beginning from a Cantonese Zi Char joint in the 1940s. In 1970, it
moves to its current establishment in Amoy Street. Many generations
of Singaporeans grew up tasting their famous snakehead fish noodle
soup, pork chop and their generous condiments of fried pork lards.
The most interesting part, this restaurant is popularly known as
Ka-Soh instead of Swee Kee.
My first encounter with this place
was in 2003, a good friend of my in-laws, Uncle E, who brought us
here for lunch. Till today, I still vaguely remember the yummyness of
their soup. Unlike many fish soup restaurant that add milk into their
soup base, Swee Kee broth are made from lots of fresh snakehead bones
and simmer over a long period creating the creamy milky colour in the
robust soup.
This time around, we stop by for a
unplanned quick lunch. For 2 person, we had Fish slices with noodle
soup (Signature fish) ($7.50), Hor Fun with dark sauce ($7.50) and
Hong Kong Kailan Beef ($8.50).
While waiting for our order to
come, we were served some condiments to accompany our dishes such as
Acar (Peranakan spicy pickled vegetables), red chilli, green chilli
and pork lard.
 |
| Condiments: Acar, red chilli, green chilli and pork lard. |
 |
| Yummy Pork Lard |
The noodle soup is as good as I
remembered. The soup is milky and robust. You can tell from the
taste, it is due to long cooking process that extract the goodness
from the bones of the fish. The thick bee hoon is springy in texture
while the fish tasted very fresh. The best part, it goes well with
the pork lard he..he..he..
 |
| Fish slices with noodle soup |
The presentation of the Hor Fun
simple yet effective. Topped with raw egg on top, this will ensure
the fried hor fun will be smooth for consumption. Stir-fried the
traditional way, it might seems slightly oily but it is fragrant,
delicious and strong wok-hei presence in the dish.
 |
| Hor Fun with dark sauce |
Hong Kong Kailan Beef is supposed
to be a combination of tender beef with crunchy Kailan. Although the
beef already coated with flour, it is still slightly chewy. A simple
complimentary dish.
 |
| Hong Kong Kailan Beef |
Simple and slightly ageing is the
decoration of this place. Marble tables are the standard table during
that time and still serve them well until today. Service staff is
efficient. Cantonese is the main language here, but not to worry they
understand Chinese and English as well.
Overall, Swee Kee or famously
known as Ka-Soh serve a traditional cantonese cuisine. It is simple,
unpretentious and follow the old ways of cooking. Price is very
reasonable. So if you feel like traditional cantonese fish head soup
or hor fun, do drop by at Ka-Soh. Cheers!!!
Food
& Drink: 8/10
Value:
8/10
Service:
6/10
Ambiance:
6/10
Alumni Medical Centre
2 College Road
Singapore 169850
T: +65 6473 6686
OH:
Wed - Mon: 11.30 - 14.00; 17.30 - 21.00
Closed on Tuesday.
Other Branches:
Ka-Soh (Greenwood)
Other Branches:
Ka-Soh (Greenwood)
22 Greenwood Ave
Singapore 289218
T: +65 8754 7481
OH:
Previous Location:
Tue - Sun: 11.30 - 14.00; 17.30 - 21.00
Closed on Monday.
Previous Location:
96A Amoy Street
Singapore 069916
Singapore 069916
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