Pioneers of the Cantonese style fish soup in Singapore, Ka-Soh, has launched their new concept, Faai Di by Ka-Soh, at Five Spice food court by Food Junction, in Jewel Changi Airport. An express concept of Michelin Guide Bib Gourmand Restaurant (2016 – 2018), Ka-Soh, Faai Di is the brainchild of Cedric Tang, one of three current third generation owners helming the restaurants in Singapore.
Faai Di by Ka-Soh – The Origins
A brand started by Tang Tat Cheong, son of Tang Kwong Swee – founder of Swee Kee Eating House, in 1997. The Ka-Soh brand was made famous and named after a waitress that was hired by Tang Kwong Swee for his restaurant. The Ka Soh brand has since become a household name in Singapore synonymous with local Cantonese cuisine and has also established footprints in Malaysia and Indonesia. Ka-Soh Restaurant Singapore is also a Michelin Guide Singapore Bib Gourmand Awardee in 2016, 2017 and 2018.
While Faai Di means “faster” in Cantonese, the brand maintains the hallmarks and essence of the Ka-Soh brand in which high-quality ingredients and condiments are used, for example, specific cuts of pork, higher grade soya sauce, natural white vinegar and Sarawak white pepper are used. The fish stock and soup are also made in the outlet itself, which requires hours of high-heat boiling, together with large amounts of fish bones to achieve the texture and consistency of the brothy fish soup.
Faai Di by Ka-Soh – What’s Good?
Faai Di by Ka-Soh – Seek Them Out!