fish head bee hoon and prawn paste fried chicken

I had dinner at Ka Sou this evening with my friends Swan and Chesper. It is on Amoy Street, on the same street as the well-known Hokkien restaurant and Taiwan porridge.

I make a version of the fish head bee hoon myself. The fish has to be very fresh, and quickly deep-fried so that the flesh is not dry but rather moist. The fish head is chopped into smaller pieces in the Ka Sou version. My own preference is big chunks of fish head rather small. The soup stock was average at best, not what I remembered when i first ate here years ago. Its a shame the quality of the soup stock and fish head has not kept up to the original reputation.

The prawn paste chicken was very crispy and tasty. It is however indistinguishable from any other deep fried chicken - although tasty with the prawn paste, it is not unqie or something you would return again for.

The kang kong fried with cuttlefish is what it is - nothing much else to say. In itself, that speaks volumes about the lack of character of the dish. Overall, the meal does not leave any impression.