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]

Heartland by Enjoy @ Tampines - Introduces New Dishes With Familiar Flavours That Comes With Creative Twists

Tucked away in the heartlands, Heartland by Enjoy has expanded its menu with new dishes that blend familiar local flavours with modern café-style influences. From crispy sharing bites and fusion mee pok creations to hearty rice sets, comforting fish curry, and indulgent desserts, we dropped by to see whether these latest additions are worth the trip.

Block Party Mac & Cheese 2/5

New on the menu is the Block Party Mac & Cheese ($6.90), a fun little sharing dish made with breaded and deep-fried mac and cheese bites. They were nicely fried with a crisp exterior; however, we were expecting the centre to be much creamier and gooier. Instead, the filling was a little dry for our liking, so it unfortunately didn’t quite hit the spot for us.

Ultimate Garlic Mee Pok 3/5

Mee Pok Carbonara 2/5

Out of curiosity, we tried both fusion mee pok dishes on the menu. The Ultimate Garlic Mee Pok ($15.90) comes with smoked duck and has a pleasant garlicky aroma, though we were hoping for a bolder garlic flavour. The Mee Pok Carbonara ($14.90), on the other hand, is topped with an egg that adds richness and creaminess, giving it a flavour profile closer to an authentic carbonara.

While both dishes offer an interesting fusion twist, we found the mee pok a little too soft, with the alkaline taste coming through more than we’d like. Cooking the noodles to a firmer, more al dente texture would greatly improve the overall experience.

Ayam Gepuk Berempah Set 4/5

Another new addition is the Ayam Gepuk Berempah Set ($13.90), which we found to be really good value for money. The set comes with BBQ chicken thigh, fragrant coconut rice, a fried egg, peanuts, ikan bilis and three different sauces on the side.

Our chicken portion was a little dry that evening, although we were assured this is not usually the case. We really enjoyed the rice. It had a lovely coconut fragrance, and the use of basmati rice kept every grain nicely separated instead of clumping together. A hearty and satisfying option for the price.

Kampung Barra Fish Curry 4/5

One of our favourite dishes from the evening was the Kampung Barra Fish Curry ($27.90). A whole piece of barramundi fillet is used, which means you get to enjoy the fish without having to deal with bones. The curry was rich and comforting, with a nice balance between sweetness and spice without being overly heavy. It also comes with tofu, tofu puffs and vegetables that soak up the curry beautifully. We also liked the crispy tofu skin served separately on the side. It added a nice crunchy contrast and was especially good dipped into the curry.

Drinks 4/5

We tried three drinks — the Coconut Smoothie ($7.90), Avocado Gula Melaka Smoothie ($7.90) and Coconut Coffee Ice Blend ($7.90). All three were enjoyable, with rich flavours and just the right amount of sweetness. A refreshing option which made them easy to drink alongside the heavier dishes.

Sago Gula Melaka 5/5

The Real Chendol 5/5

We ended our meal with two desserts — the Sago Gula Melaka ($5.90), which is new to the menu, and The Real Chendol ($6.90). Both were excellent and easily our favourite sweet treats of the evening. The standout was undoubtedly the gula melaka, which was rich, fragrant and tasted authentic without being overly sweet. These are definitely worth saving some room for.

Heartland by Enjoy’s newest menu offerings are a mix of hits and misses, but there are certainly dishes worth returning for, like the Kampung Barra Fish Curry and desserts.

The restaurant itself has a cosy neighbourhood charm, although the dining area is quite compact with tables placed close together. It also gets very busy during peak meal hours, so be prepared for a short wait if you’re dropping by. Overall, it’s a worthwhile spot for comforting local flavours, especially if you’re in the area and looking to try something new.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Heartland by Enjoy
Blk 481 Tampines Street 44
#01-267
Singapore 520481
Tel: +65 87766757
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Nearest MRT: Tampines East (DT Line)

Opening Hours:
Daily: 10:30am - 12midnight

Direction:
1) Alight at Tampines East MRT station. Take Exit A. Cut across the HDB blocks and walk to Tampines Street 42. Cross the road and walk down Tampines Street 44. Walk to the destination. Journey time about 10 minutes. [Map]

Burma Social @ Siglap - Singapore’s First Multicultural Restaurant and Bar Opens 2nd Outlet in the East

Burma Social has recently opened its second outlet at Siglap. As Singapore's first multicultural restaurant and bar, this new space aims to offer an experiential immersion into the culture and heritage of the Burmese people, where traditional Burmese recipes take on modern interpretations infused with influences from its five bordering neighbours — Chinese, Thai, Indian, Bangladeshi, and Laotian.

Kyar Pin Kyaw 2/5

Siam Spiced Barramundi 4/5

From the Wok & Fried selections, we had the Kyar Pin Kyaw ($24), featuring fried lotus root slices tossed with Pin Sean Tamarind Sauce and Siam Spiced Barramundi ($28). I preferred the latter, which offered tender barramundi in an appetising chilli coriander sauce, complemented by crunchy pieces of mustard leaf stems. The fried lotus roots were a tad too saucy and salty.

Silky Siam Truffle and Har Gao 3/5

What's interesting about this new outlet is the lineup of contemporary takes on dim sum. We had the Silky Siam Truffle ($18/4 pcs) and Har Gao with Green Curry Prawn Farce ($22/4 pcs). The truffle dumpling had an enjoyable skin, but the filling lacked texture, being simply a mixture of cream cheese and truffle. The latter was tasty with a well-seasoned filling, but it was rather ordinary without the green curry drizzle, which was supposed to be served together.

Burmese Bao 2.5/5

Pork Bao 2.5/5

The dim sum includes Bao Buns laced with Burmese spices. We tried the Pork ($24/3 pcs) and Burmese Bao ($20/3 pcs) versions. While the pork slices were unctuous and tender, they were overly sauced, which caused the bao to be soggy. Unfortunately, the Burmese Bao was a plant-based version with mock meat and was just as highly flavoured.

Shan Kauk Swe Prawns 3.8/5

For mains, we had Shan Kauk Swe with Prawns ($36) with Burmese rice noodles and pickled mustard greens, and Curry Pyazzo ($28), a traditional Indian herb-infused curry served with Burmese salad, black chickpeas, and onion fritters. Both were equally mouthwatering with robust flavours. Shan Kauk Swe with Prawns is served with a spiced chickpea gravy, where you toss the rice noodles with the gravy when served. The spiced gravy had a fruity tomatoey flavour, which balanced the spices and savoriness of the dish perfectly. Sprinkled with crunchy condiments, the textural play in the dish was superb, though it could benefit from silkier rice noodles.

Curry Pyazzo 3/5

As for the Curry Pyazzo, the chickpea curry was moreish with Indian herbs, offering textural enjoyment from the onion fritters. However, it was too soupy to be a satisfying curry without substantial ingredients.

Gula Melaka Sago 3/5

For dessert, we had Gula Melaka Sago ($14). The freshly grated coconut was a plus, but I would have preferred a more proportionate ratio of sago to ice cream. After all, it is a sago dessert.

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


Burma Social
907 East Coast Road
Singapore 459107
Tel: +65 6016 9140
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Nearest MRT: Marine Terrace (TE Line), Bedok (EW Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to bus stop opposite block 57 (Stop ID 92071). Take bus number 13 or 16. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]