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
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]
