{"id":67301,"date":"2026-07-09T11:16:01","date_gmt":"2026-07-09T03:16:01","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=67301"},"modified":"2026-07-09T11:16:01","modified_gmt":"2026-07-09T03:16:01","slug":"heritage-zi-char-eatery-ka-soh-famed-for-fish-noodle-soup-returns-with-limited-time-pop-up","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=67301","title":{"rendered":"Heritage zi char eatery Ka-Soh famed for fish noodle soup returns with limited-time pop-up"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div>\n<p>By tapping Tanglin Cookhouse&#8217;s production kitchen, Tang now has a potential way to increase production without having to invest in a central kitchen of his own.<\/p>\n<p>&#8220;It opens another door for me,&#8221; he said. &#8220;It gives me more flexibility to explore different options.&#8221;<\/p>\n<p>The partnership could also pave the way for Tang to finally sell one of Ka-Soh&#8217;s most-requested items through his home-based business. Since Tanglin Cookhouse&#8217;s production kitchen now knows how to prepare his prawn paste chicken, he&#8217;s exploring the possibility of offering frozen packs after the collaboration ends.<\/p>\n<p>&#8220;That&#8217;s still in testing, but it&#8217;s something I have in mind,\u201d he said.<\/p>\n<h2>NO RUSH TO REOPEN KA-SOH<\/h2>\n<p><span>Making frozen fish soup is no small feat. Producing a batch of around 20 packs takes about 10 hours, from cleaning fish bones and simmering the broth to cooling, packing and vacuum-sealing the soup. He also personally handles marketing, customer service and deliveries. He currently sells about 100 packs each month.<\/span><\/p>\n<p><span>Despite the long hours, he said he enjoys it.<\/span><\/p>\n<p><span>&#8220;To be honest, it&#8217;s to have something to do for myself,&#8221; he admitted.<\/span><\/p>\n<p><span>&#8220;I didn&#8217;t want to go back into the rat race, the corporate world. Continuing the family business was a convenient excuse. Of course, I hope it leads somewhere,&#8221;\u00a0said the former PR executive.<\/span><\/p>\n<p><span>The business has also given him the chance to reconnect with longtime customers through deliveries and conversations, something he says he missed while running a busy restaurant.<\/span><\/p>\n<p>For now, he is in no hurry to open a permanent outlet.\u00a0<\/p>\n<p>&#8220;I don&#8217;t want to do something that&#8217;s very short term. Our brand has been around for more than 80 years. [Operating for just] three years is just a drop in the bucket,&#8221; he said.<\/p>\n<p>With rents remaining high, Tang said he&#8217;s content to keep exploring collaborations while waiting for the right opportunity to take Ka-Soh&#8217;s next step.<\/p>\n<p>Asked what he hopes Ka-Soh will become in the next few years, Tang laughed.<\/p>\n<p>&#8220;I don\u2019t really know. I think you just need to be like a cockroach and refuse to die.<\/p>\n<p>&#8220;You have to be a certain level of delulu to continue being in F&amp;B. Sometimes delulu is the solulu (internet phrase meaning delusion is the solution).&#8221;<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.channelnewsasia.com\/dining\/heritage-zi-char-eatery-ka-soh-famed-fish-noodle-soup-returns-limited-time-pop-up-6242651\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By tapping Tanglin Cookhouse&#8217;s production kitchen, Tang now has a potential way to increase production without having to invest in a central kitchen of his&#8230;<\/p>\n","protected":false},"author":1,"featured_media":67302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/dam.mediacorp.sg\/image\/upload\/s--i2SfeVg7--\/c_crop,h_404,w_719,x_1,y_354\/c_fill,g_auto,h_676,w_1200\/f_auto,q_auto\/v1\/mediacorp\/cna\/image\/2026\/07\/09\/ka_soh_tanglin_cookhouse_pop_up.jpg?itok=HfuGNw5E","fifu_image_alt":"","footnotes":""},"categories":[2],"tags":[5361,3808,1917,979,2382,26220,6141,249,1893,2648,2792],"class_list":["post-67301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-news-sg-global","tag-char","tag-eatery","tag-famed","tag-fish","tag-heritage","tag-kasoh","tag-limitedtime","tag-noodle","tag-popup","tag-returns","tag-soup","wpcat-2-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/67301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67301"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/67301\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/67302"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}