Swee Kee Eating House is a family owned restaurant, founded by the late Mr Tang Kwong Swee. With a rich history dating back to the 1930s, part of their heritage includes being a roadside hawker stall in the 1950s along Chin Chew Street (tofu street).
As pioneers of the traditional Cantonese-style fish soup in Singapore, the rich texture and colour of the soup that features a milky white broth is achieved through long-hour boiling of the stock over high heat, without adding milk.
Who is Ka-Soh one might ask? Ka Soh Por was a waitress hired together with her mother-in-law by the late Mr Tang Kwong Swee during the days of Swee Kee as a hawker stall along Chin Chew Street (Tofu Street). Despite her fiery temper and no-nonsense nature, regular customers remember her fondly and would constantly return to visit Ka Soh Por.
Intertwined with Swee Kee Eating House’s history, Ka-Soh is a house-hold name in the Singapore. Founded by Tang Tat Cheong in 1995, the brand came to be from the nickname which regular customers gave to Swee Kee Eating House.
Presently, Ka-Soh has since established footprints in Malaysia and Indonesia, with Ka-Soh Restaurant in Outram being awarded as Singapore Michelin Guide's Bib Gourmand restaurant in 2016.
Tel: +62 31 567 3288