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.
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.
The menu at Faai Di is a curation of Ka-Soh’s mainstay signature items that includes the slicefish noodle soup, spare pork ribs, prawn paste chicken and Ka-Soh fried yam. With the portion sizes adjusted to be good for per person.
Faai Di also features new items that are currently exclusive at Jewel Changi Airport such as; steamed chicken with lap cheong, a traditional Cantonese dish steamed with sesame oil andginger slices; and Faai Di’s prawn noodle soup, which uses Ka-Soh’s signature fish soup as abase with live prawns used to morph the brothy fish soup into a heady prawn soup with a red hue.
Faai Di by Ka-Soh
78 Airport Boulevard #B2-238 – 240 (Five Spice food court by Food Junction) Singapore 819666
Operating Hours: 10AM – 10PM (Daily)