The Cantonese restaurant and longstanding family business has undergone renovation for the first time in 21 years, and still offers classics like fish head soup noodles and prawn paste chicken
I was gutted when I saw it – one of my favourite (and oldest) family-owned restaurants along Amoy Street had been shuttered, and I feared the worst. After 21 years of serving arguably the best fish soup noodles and har cheong gai (prawn paste chicken) in town, was this really the end of Swee Kee Fish Head Noodle House, or as it’s affectionately called, Ka Soh?
Thankfully, my paranoia was unfounded, and as it turns out, the historic Cantonese restaurant – it’s been around since 1939 – was merely undergoing a major facelift and rebranding. Now sporting a more contemporary and sleeker look (although I expect to find Ka Soh’s resident ‘aunties’ there), the Michelin Bib Gourmand-affiliated restaurant is now known as Swee Kee Eating House, a nod to its original name in the 1950s.
But despite the pimped-up décor, its menu remains as traditional as ever. Loyal patrons can still expect their beloved Ka Soh fare like its milky fish head and fish slices noodles, spare pork ribs, fried seafood tofu, and of course, the signature har cheong gai.
You have no idea how relieved I am.
Swee Kee Eating House, 96 Amoy Street, Singapore 069916, p. 6224 9920. Open daily 11.30am-2.30pm, 5.30pm-10pm.
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