Tanglin Cookhouse @ Tanglin Mall - Ka-Soh’s Signature Fish Soup Returns in a Heritage Collaboration

Singapore’s food culture is built on generations of hawkers who have spent decades perfecting dishes that eventually become part of our collective culinary memory. Tanglin Cookhouse pays tribute to these heritage names with its new Tanglin Heritage Series, a special initiative celebrating some of Singapore’s beloved hawker icons.

Until the end of September 2026, diners can revisit two of its most familiar creations at Tanglin Cookhouse’s Tanglin Mall and PLQ outlets — the Ka-Soh Signature Fish Noodle Soup and Ka-Soh Prawn Paste Chicken Mid Wings. The collaboration also introduces new dishes inspired by both brands, alongside Tanglin Cookhouse’s existing offerings.

For the first chapter of the series, Tanglin Cookhouse turns its attention to Ka-Soh, the Cantonese-style fish noodle soup institution that has been part of Singapore’s food landscape since 1939.

Ka-Soh’s story stretches back to its beginnings at Great World Amusement Park, then to a humble roadside pushcart in the 1950s, and finally to its last dine-in restaurant at Greenwood Avenue, which closed its doors last September. Despite the closure, generations of diners still remember Ka-Soh’s signature flavours.

Ka-Soh Signature Fish Noodle Soup 4.2/5

The highlight is undoubtedly the Ka-Soh Signature Fish Noodle Soup ($18), a premium take on the classic that stays faithful to the original’s spirit while adding a few refinements. Instead of snakehead fish traditionally used by Ka-Soh, Tanglin Cookhouse uses firm, pristine slices of grouper, which have a slightly more delicate texture while holding up nicely in the hot broth. The fish is paired with thick, silky bee hoon noodles and baby chye sim, adding a subtle sweetness and refreshing crunch to each spoonful. The soup’s natural milky appearance comes from the fish bones. There is no milk involved. The broth gets its creamy, opaque texture from fish bones that are boiled over high heat for hours, creating a rich emulsion naturally packed with collagen and minerals. Chicken bones, fresh Bentong ginger and white peppercorns are then added to build greater depth, while a touch of Shaoxing wine is introduced just before serving. The result is a broth that is rich and savoury without being excessively heavy. A pronounced fish-bone sweetness underlies it, complemented by the warmth of ginger and white pepper. The bee hoon soaks up the broth nicely, making each mouthful comforting and satisfying.

Ka-Soh Prawn Paste Chicken Mid Wings 4/5

The Ka-Soh Prawn Paste Chicken Mid Wings ($15 for 8 pieces) are another must-order. These har cheong gai are marinated generously in fermented shrimp paste, giving the chicken that unmistakable pungent, savoury aroma even before it reaches the table. The marinade works its way into the chicken, resulting in thoroughly seasoned meat rather than relying on the crispy coating for flavour. Deep-fried until golden brown, the wings have a satisfyingly crunchy exterior while the meat underneath remains juicy and tender. The fermented shrimp paste brings plenty of umami and saltiness, making these dangerously easy to eat. They come with Ka-Soh’s Signature Chilli Sauce, which brings a tangy, citrusy kick that helps cut through the richness of the fried chicken. With crisp batter, succulent meat, fermented shrimp fragrance, and bright chilli sauce, this is the kind of side dish that disappears quickly from the table.

Indian Butter Chicken 3.5/5

Beyond the Ka-Soh creations, Tanglin Cookhouse also offers a selection of dishes that work well for a leisurely meal. The Indian Butter Chicken ($28) is served with Turmeric Pilaf Rice studded with cranberries and grilled naan bread. Tender pieces of chicken simmer in a velvety tomato-based makhani sauce that is rich, creamy, and intensely buttery. The sauce combines familiar tomato sweetness with gentle spice, coating the chicken generously without overpowering its tenderness. The grilled naan provides a chewy, slightly charred vehicle for scooping up the sauce, while the aromatic turmeric pilaf adds another layer of fragrance. Sweet cranberries scattered through the rice are a nice touch, bringing occasional bursts of sweetness that help balance the richness of the butter chicken.

Claypot Seafood Soup with Yam Rice 4/5

A new addition created for the collaboration is the Claypot Seafood Soup with Yam Rice ($38 for 2). Served bubbling hot in a claypot, the soup brings together tiger prawns, plump scallops, slices of fresh grouper, Chinese cabbage and tau pok stuffed with house-made prawn paste. There is something particularly comforting about seafood soup served straight from a steaming claypot. The broth carries a natural sweetness from the seafood, while the cabbage contributes additional depth as it cooks in the soup. The stuffed tau pok is a highlight for prawn paste lovers, with the porous tofu puff soaking up the flavourful broth. The mix of seafood and vegetables makes this a hearty communal dish, perfect for sharing.

Two bowls of fragrant yam rice are served alongside, topped with crispy pork lard. The yam lends a subtle earthiness to the rice, while the pork lard adds savoury richness and a crunchy texture that makes it tempting to eat on its own.

Heritage Gula Melaka Sago Pudding 3/5

For dessert, the Heritage Gula Melaka Sago Pudding ($15) brings things back to a more nostalgic style of Singaporean dessert. Soft, translucent sago pearls are paired with creamy coconut and fragrant gula melaka, creating a simple combination that relies on the familiar interplay of rich coconut and caramel-like palm sugar. It is not an overly complicated dessert, but that is part of its appeal. The flavours are familiar, comforting and reminiscent of the traditional desserts many of us grew up eating.

Warm Yam “Orh Nee” 3/5

The Warm Yam “Orh Nee” ($17) comes with gingko nuts, steamed pumpkin and coconut cream. The yam paste has the smooth, starchy texture expected from orh nee, while the gingko nuts and pumpkin add contrasting textures and sweetness. The coconut cream adds richness to the dessert, although I still prefer fresh coconut milk for orh nee. Fresh coconut milk tends to offer a more fragrant, rounded coconut flavour that complements the yam without feeling quite as heavy as coconut cream.

The Ka-Soh Signature Fish Noodle Soup and Prawn Paste Chicken Mid Wings will be available at Tanglin Cookhouse’s Tanglin Mall and PLQ outlets until 30 September 2026. Diners can also purchase packs of Ka-Soh’s Signature Frozen Fish Soup to recreate a little of that heritage at home. For those who grew up with Ka-Soh, this collaboration offers a chance to revisit familiar flavours. For those who never had the chance to dine at the original Greenwood Avenue outlet, it is an opportunity to discover a small but significant chapter of Singapore’s culinary history before this limited-time tribute ends.

Note: This is an invited tasting.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
Tel: +65 6235 9382
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to the destination. Journey time is about 3 minutes. [Map]

Fat Cow @ Camden Medical Centre - Welcomes Spring with a Refined 2026 Spring Shiki Omakase

Embracing the gentle vitality of the season, Fat Cow at Camden Medical Centre introduces its 2026 Spring Shiki Omakase, a thoughtful expression of “shiki,” or the four seasons, where ingredients are showcased at their peak through precision and restraint. Curated by Head Chef Shingo Iijima, the menu reflects a quiet confidence in its progression, allowing each course to unfold with clarity and balance.

Available until 20 June 2026, the Spring Shiki Omakase is offered across three formats: $88++ (lunch), $98++ (dinner), and a more elevated $118++ menu available for both lunch and dinner. For this visit, we experienced the $118++ menu, which presents a more luxurious interplay of premium seafood and Wagyu.

Appetiser 4/5

The meal opens on a soothing note with a seasonal Appetiser designed to gently awaken the palate. A delicate Fish Soup, enriched with sake, offers a clean yet comforting profile, complemented by a quartet of condiments — salted plum, sea salt, seaweed, and spring onions — allowing diners to subtly adjust the flavour to their preference. Alongside, the Kyoto-origin Sweet Chilli, deep-fried before being lightly simmered in soy sauce and bonito flakes, delivers a nuanced balance of sweetness and umami, setting the tone for the courses ahead.

Madai 4.5/5

The Madai (Sea Bream) is a study in simplicity and finesse. Lightly brushed with a house-made white soy sauce — blending soybeans, sake, plum, and salt — the fish’s natural sweetness is gently lifted. Resting atop akasu red vinegar rice, the piece is finished with finely shaved yuzu skin, adding a bright citrus note that lingers elegantly.

Engawa 4.2/5

Next is Engawa, featuring hirame flounder prized for its supple texture and rich mouthfeel. Marinated in soy sauce, sake, and mirin, the fish carries a subtle depth, further enhanced by the aromatic lift of shiso leaves.

Sawara 4.5/5

The Sawara (Spanish Mackerel) continues the seafood-forward progression. Paired with shiro ita kombu (thin strips of kelp) and lightly marinated in white vinegar, the dish carries a gentle acidity that accentuates the fish’s natural oils without overwhelming it.

Hotate 4.2/5

Hotate showcases Hokkaido Scallop marinated in aged tamari soy sauce. The result is a deeper, more savoury profile that still preserves the scallop’s inherent sweetness, creating a harmonious balance between richness and delicacy.

Aka Ebi 4.2/5

Aka Ebi introduces a subtle shift with its Saikyo miso marinade. The fermentation lends a gentle complexity to the sweet red shrimp, while a delicate touch of gold dust adds a sense of occasion without being ostentatious.

Buri 4.2/5

The Buri (Yellowtail) brings warmth into the sequence. Finished with a drizzle of hot sesame oil and topped with fresh leek, it offers a comforting contrast, where fragrance and richness are carefully balanced to avoid overpowering the fish.

Aji 4.2/5

Aji, or Horse Mackerel, is lightly smoked with applewood, imparting a restrained smokiness that complements rather than dominates. Finished with spring onion, the dish retains a clean and refreshing profile, in keeping with the season.

Otoro 4.2/5

A highlight of the menu, the Otoro (Fatty Tuna) is luxuriously rich yet thoughtfully presented. Gently warmed over Himalayan salt, the tuna’s marbling becomes even more pronounced. Served atop bamboo charcoal sushi rice, the earthy undertone provides a subtle counterbalance to the richness, while adding visual intrigue.

Yakiniku Handroll 4.5/5

The $118++ menu elevates the Wagyu course with a Yakiniku Wagyu Handroll. Featuring Kagoshima Akune Gold A5 Wagyu, the beef is prepared simply to highlight its natural depth and buttery fat. Finished with a touch of yuzu kosho, the handroll gains a bright, peppery lift that beautifully cuts through the richness.

Mini Chirashi Sushi 4.8/5

As a final savoury flourish, the Mini Chirashi Sushi arrives elegantly presented in a tin. A luxurious medley of Kagoshima A5 Wagyu, chopped tuna, Hokkaido uni, ikura, and caviar sits atop sushi rice, finished with shiso flower. Despite its indulgent components, the dish remains composed, with each element contributing to a layered yet balanced expression of umami and texture.

Daily Selection of Ice Cream 4.2/5

Dessert concludes on a lighter note with a daily selection of ice cream. For our visit, the Soy Sauce-based Ice Cream offered an intriguing balance of sweet and savoury, echoing the Japanese culinary philosophy of harmony. Diners can also opt for a Japanese-style shaved ice (+$12++) for a more refreshing finish.

With its Spring 2026 Shiki Omakase, Fat Cow once again demonstrates its mastery in expressing seasonality through refined technique and thoughtful sourcing. The experience is neither ostentatious nor overly complex, but quietly confident — allowing the quality of the ingredients and the precision of execution to take centre stage. Whether for a leisurely lunch or an intimate dinner, this omakase offers an elegant and measured journey through the flavours of spring.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to the destination. Journey time about 3 minutes. [Map]

Cafe Quenino @ Artyzen Hotel Singapore - New Concept: Build Your Table The Way You Like. Any Plates, Any Combination

Set within the stylish enclave of Artyzen Singapore, Cafe Quenino introduces a refreshed dining concept that reimagines Singapore's beloved "tze char" culture in a contemporary Orchard setting. Anchored by the philosophy of "tze char comfort for today's table" and a communal format of "plates for the table, shared your way", the experience encourages diners to curate their own feast from a diverse menu of Southeast Asian flavours.

The ordering format is straightforward and convivial. Guests can choose from 3, 5, or 7 plates, paired with sides depending on the selected tier — much like ordering a spread at a traditional tze char establishment. Dishes span starters, mains, larger plates and desserts, all designed for sharing in the middle of the table.

- 3 Plates + Choice of 2 Sides: $88
- 5 Plates + Choice of 3 Sides: $138
- 7 Plates + Choice of 4 Sides: $188

For our visit, we opted for the 5-plate format, with a balanced spread of 2 appetisers, 2 mains, and 1 dessert.

Heirloom Tomato Salad 4.2/5

We started with the Heirloom Tomato Salad, a vibrant medley of coloured tomatoes paired with buffalo mozzarella, basil, shallots and a black vinegar dressing. It was light yet refreshing, whetting the appetite with its bright acidity and clean flavours.

King Salmon Sashimi 4.2/5

Another starter, the King Salmon Sashimi, impressed with its generous portion and quality. The salmon was fresh and buttery, elevated by chilli and black bean accents, while a squeeze of calamansi added a zesty lift that brought the dish together beautifully.

Pineapple Assam Prawn 4.2/5

Moving on to the mains, the Pineapple Assam Prawn delivered robust flavours. The prawns were complemented by cherry tomatoes and okra, all coated in a tangy, spicy tamarind sauce. The balance of sweet, sour, and heat worked harmoniously, highlighting the prawns' natural sweetness.

Ayam Percik 4/5

The Ayam Percik featured half a spring chicken, offering a hearty portion perfect for sharing. The chicken was tender and sat atop a bed of aromatic percik sauce, finished with an onion herb salad that added a fresh contrast.

French Fries with Aioli 4.8/5

Garlic Roasted Baby Potato Curry Leaves 4.2/5

To complement the mains, we had the Coconut Basmati Rice, which paired especially well with the richly flavoured dishes. The French Fries with Aioli turned out to be a standout — crisp on the outside, fluffy within, and highly addictive. The Garlic Roasted Baby Potato with Curry Leaves offered a more aromatic alternative, with earthy notes enhanced by the fragrance of curry leaves.

Coconut Pandan Burnt Cheesecake 3.8/5

The meal ended with the Coconut Pandan Burnt Cheesecake, a localised take on the classic dessert. Infused with pandan and accompanied by coconut whipped cream and grated coconut gula melaka, it delivered familiar flavours. However, the texture leaned denser than expected, lacking the molten centre that would have elevated the indulgence.

Overall, the new concept at Cafe Quenino successfully captures the essence of communal tze char dining while presenting it in a polished, modern format. The flexibility to mix and match dishes across categories makes it an appealing option for groups, offering both variety and a sense of familiarity with a contemporary twist.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards the Four Seasons Hotel. Take the walkway beside the Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Tea Lounge @ Conrad Singapore Orchard - Art of Chocolate, An Indulgent Afternoon of Valrhona-infused Delights

Tea Lounge at Conrad Singapore Orchard has launched a decadent Weekday Afternoon Tea in collaboration with Valrhona, featuring a curated selection of pastries and cocoa-infused creations crafted with Valrhona's signature couverture chocolates.

We started with a warm, creamy, indulgent Hot Chocolate, though a more bittersweet profile might have made for a better opening given the sweets ahead.

Finger Sandwiches

The tier of savoury finger sandwiches was nothing short of elegant and satisfying. The ratio of soft, fluffy bread to fillings was spot on. The Devilled Mimosa Sandwich offered a classic egg mayo filling, while the Cured Cucumber Sandwich delivered a pleasant savoury crunch. The Smoked Salmon Sandwich with Caviar was mouth-filling and luxurious, while the Smoked Roasted Chicken Sandwich leaned more towards a shaved ham sandwich, though still delectable with its tender bite.

Vanilla Moist Layer Cake

The tea cakes and pastries tier showcases some of Valrhona's key couverture chocolates, including Guanaja 70% that goes into making the Vanilla Moist Layer Cake. I learnt that Guanaja 70% is regarded as the world's first intensely bitter chocolate with 70% cocoa, when it was first introduced in 1986!

Crémeux and White Miso Tart

The Crémeux and White Miso Tart stood out the most for me. It features Matcha inspiration, made with Kagoshima matcha and cocoa butter. The savoury white miso tart also draws on umami, reinforcing the creation's Japanese flair. Among the sweets, I thought this had the most balanced sweetness.

Raspberry Crémeux and Coco Biscuit features Opalys 33%, known for its pure white colour and velvety texture. Coconut is infused into the pastry as well, imparting a gentle tropical note. The Hazelnut Travel Cake is a vegan-friendly cake made using Amatika 46%, Valrhona's first vegan couverture. The nuttiness of the cake came through beautifully. Roasted Buckwheat Mandola is created with Hukambi 53% milk chocolate and elevated with a nutty crunch from roasted buckwheat.

Mushrooms Royale and Dark Chocolate Quiche

In between, we were also served Mushrooms Royale and Dark Chocolate Quiche, both of which were among my favourite items. The dark notes of the pastry tart complemented the creamy and savoury filling especially well. The scones are served with clotted cream, salted caramel chocolate jam, strawberry jam, and calamansi curd.

Scones

In addition to the Classic Plain, there is also the Manjari 64% Chocolate and Candied Orange Zest Scone. Studded with chunks of luscious Manjari 64% chocolate in every bite, it was delicious enough to enjoy with just the clotted cream.

Sweet Risotto

Sweet Risotto was served à la minute, with a choice of three flavours — dark chocolate, raspberry, and matcha. During our visit, guest Pastry Chef Arief Rusli of Valrhona was in residence at Tea Lounge, and we had the privilege of having him finish our risotto with a pepper-spiked mousse. Its contrasting peppery note offset the milky sweetness of the risotto, creating a more balanced and nuanced finish.

Beyond the existing selection of teas and coffee, you can also customise your own Gryphon tea at a dedicated tea station with a variety of ingredients to choose from.

Art of Chocolate is available Mondays to Fridays from 30 March to 10 July 2026, 12pm to 5pm.

Pricings
$54++ per adult
$27++ per child with selection of tea and coffee
An additional $50++ per adult for free-flow prosecco and wines
An additional $70++ per adult for free-flow champagne and wines

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tea Lounge
Conrad Singapore Orchard
Lobby Level
1 Cuscaden Road
Singapore 249715
Tel: +65 67253245
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Website
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Mon-Fri: 12pm - 5pm
Sat-Sun: 12pm - 215pm, 3pm - 515pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to the destination. Journey time is about 3 minutes.[Map]

Tanglin Cookhouse @ Tanglin Mall - All-New 90-Minute Nasi Lemak Buffet

Tanglin Cookhouse, known for its contemporary colonial cuisine, has recently launched a brand new Lemak & Co. à la carte Nasi Lemak Buffet. This 90-minute experience offers unlimited servings of 15 classic local nasi lemak dishes, spanning appetisers, mains, and desserts.

Emping Chips with Sambal Belacan

We began with Emping Chips with Sambal Belacan. The crisp belingo crackers, with their subtle bitterness, proved to be the perfect vehicle for the piquant housemade sambal.

Chicken Satay with Peanut Sauce & Condiments 3.8/5

Next came the Chicken Satay with Peanut Sauce & Condiments. While the chicken was well-marinated and tender, it lacked the defining smoky char typically associated with satay. The peanut sauce was decent, though I personally prefer a more savoury profile.

White Rojak Quinoa Salad 4.2/5

The White Rojak Quinoa Salad was my favourite appetiser. Its refreshing mix of jicama, cucumber, and quinoa, tossed in a fragrant ginger flower dressing, made it an excellent palate cleanser and a welcome contrast to the richer dishes.

Ayam Goreng Berempah 4.2/5

For mains, the Ayam Goreng Berempah featured succulent spice-rubbed fried chicken topped with moreish rempah crumbs.

Braised Beef Rendang 3/5

The Braised Beef Rendang, made with slow-braised beef cheek infused with coconut, galangal, and spices, was somewhat disappointing. Some pieces were tender and delicious, while others leaned dry. The gravy also came across slightly too sweet.

Sambal Barramundi with Cincalok 4.5/5

The Sambal Barramundi with Cincalok was my favourite. The pan-seared fish was moist and flaky, crowned with salty fermented shrimp that beautifully enhanced the fish’s natural sweetness.

Turmeric Coconut Rice 5/5

The true highlight of the buffet, however, was the Turmeric Coconut Rice. This basmati coconut rice, infused with turmeric, was delightfully fluffy and aromatic. Honestly, even when paired simply with a fried egg, sambal chilli, and peanuts, it was satisfying enough to stand on its own.

Yam “Orh Nee” 4.2/5

To round off the meal, the Heritage Gula Melaka Sago Pudding offered a light and refreshing finish, with fragrant palm sugar and coconut. For something more indulgent, the warm Yam “Orh Nee” with Candied Ginkgo Nuts stood out. Unlike some versions that can be overly oily, this one was thoughtfully balanced and well executed.

Lemak & Co. is available all day, Monday to Wednesday, at $29.90++ per pax (min. 2 pax, with one drink per person), from 11am onwards.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
Tel: +65 6235 9382
Facebook
Website
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to the destination. Journey time is about 3 minutes. [Map]