It felt like the end of an era sitting down at Ka-Soh for one last meal. The familiar bowls of Cantonese-style fish bee hoon soup arrived at the table, the broth still that comforting milky white from hours of boiling fish bones, pure and honest, no shortcuts. Alongside, we had their prawn paste chicken, deep fried frogs with ginger, black bean fish head with bitter gourd, spring onion beef, and the pork lard fried rice. Every dish tasted just as we remembered: hearty, no-frills, and rooted in tradition.

We found ourselves nodding with each bite, sharing the same quiet thought - how did we let so many years pass before coming back? The food was still good, but the thought of Ka-Soh closing its doors made the moment bittersweet. The reality is harsh for old-school operators today - rising costs, manpower shortages, and shifting customer demands have made survival incredibly tough.

I felt a tinge of guilt that I had not been supporting them more often, and I imagine many of us will feel the same. Once a place like Ka-Soh goes, it never really comes back.

So if you have fond memories of Ka-Soh, or if you have never tried it, make the trip before 28 September 2025. Taste a piece of Singapore’s culinary history while you still can and savour it for what it truly is, a legacy.