Ka-Soh Fish Head Noodle Seafood Restaurant
Ka-Soh is a rather well-known run of shops in Singapore that has spread up to KL (and they even run that Yuzu-Shimizu place too). What is it so famous for? Its namesake fish head bee hoon, a local pot of rice noodles and fish stewed in a broth. The first time I had it was about four years ago, and I was floored by how they were able to brew the fish head long enough to infuse a whitish color into the soup (a bit like how tonkotsu broth gets its milky color from pork bones). And yet tonight, I was told by my companions that milk is actually poured into the soup to give it the color, which didn't sound right to me. Moreover, they didn't like the broth here as they felt that it was too bland.
A bit puzzled by this, I did some investigating, and I think I have it figured out. First off, the Ka-Soh guy told me that they do not use any milk in the broth, and that it's basically just brewed straight from the fried fish and bones, as I initially suspected. Yet if other places jumpstart it by using milk, then that probably explains why my companions were so disappointed in this one, since I'll bet that the use of milk creates a much richer taste. Can anyone confirm this?
They do of course have a number of other local dishes here, including prawn paste chicken, stir-fried venison, and three egg vegetable. They all turned out fine, but the fish head noodle is the main attraction here. There's no denying that the soup is thin and light, but I rather enjoy that, especially when accompanied by a good healthy dose of white pepper to go along with the fish slices. It's refreshing yet hearty...again, kinda like tonkotsu. If my theory about the broth is correct though, then I'd like to try some of the milk-based guys to see how differently they taste. (Do these guys use milk?)