Singapore's heritage eatery Ka-Soh, known for Cantonese-style fish soup, to shut after 86-year run

The restaurant said in a Facebook post on Saturday that it will not renew the lease for its Greenwood Avenue store when it expires. Its final day of operations will be Sept. 28, 2025.

Ka-Soh is well known for its Cantonese-style zi char dishes, a popular way of dining in Singapore and Malaysia where family-run eateries serve a wide range of home-style Chinese food that is typically cooked to order and meant for sharing, as described by the Michelin Guide.

It is especially famous for its signature fish soup, which features a rich, milky broth made by boiling fish bones for hours until they break down into a smooth, off-white base. Fans of the restaurant have also claimed its prawn paste chicken is among the best in Singapore.

Ka-Soh's Cantonese-style fish soup. Photo from Ka-Soh Restaurant's Facebook page

In the Facebook post, Ka-Soh said: "We are deeply grateful to loyal customers who have been with us for decades (and generations) and followed us from Chin Chew Street, then to Amoy and Outram and finally in Greenwood."

The business is helmed by third-generation owner Cedric Tang, who earlier this month admitted that the last store is struggling to stay afloat.

The 40-year-old told The Straits Times that he has taken a salary cut and described earnings as barely breaking even, a stark contrast to the 30–40% profits seen decades ago.

86 years of history

Cedric's grandfather, Tang Kwong Swee, founded the original business, Swee Kee, in 1939. After that store closed following World War II, he began selling food as a roadside hawker along Chin Chew Street in the city-state's Chinatown, as reported by Channel News Asia.

Eventually, he saved enough to purchase a shophouse on the same street and reopened the business there. As he became busier in the kitchen, he brought on a head waitress and her daughter-in-law to manage the front of house and interact with customers. Over time, they became the face of the restaurant — hence the name "Ka-Soh," which means "daughter-in-law" in Cantonese.

The business was passed down to Cedric's father in the 1980s. It moved to Amoy Street in 1996 and, in 2007, launched Ka-Soh as a slightly more upscale spin-off.

At its height, Swee Kee attracted a clientele that featured both local and international celebrities. Hong Kong's Four Heavenly Kings, namely Jacky Cheung, Andy Lau, Aaron Kwok, and Leon Lai, were known to frequent the shop after performing in the city-state, according to MustShareNews.

It eventually expanded to six outlets, including its flagship Swee Kee Eating House on Amoy Street, and had earned the Michelin Bib Gourmand multiple times. The award recognizes establishments offering quality food with prices capped at S$45 (US$35). Over time, all but one outlet closed due to rising costs.

In an interview with 8days about shuttering Ka-Soh, Cedric explained that rising costs, staffing issues and customer expectations have made it difficult for traditional eateries in Singapore to survive, particularly when price adjustments are needed.

"Being a heritage brand doesn't pay the bills," he said, adding that he and his older brother Gareth had always hoped that the business would be passed down to future generations.

"Of course, it's not easy," he said of the closure. "But we know we gave it everything we had."