Michelin-starred Kam's Roast will serve Malaysian duck in Singapore

SINGAPORE - Hong Kong's renowned Kam's Roast Goose has made its international debut in Singapore and will officially open on Nov 19 at 1pm, sans the restaurant's roast goose.

Like its Hong Kong parent, the restaurant is small and cosy, with a seating capacity of 68.

The diner may have dropped the goose from its signboard for now, but the management still harbours high hopes of securing an approval from local authorities.

Named Kam's Roast instead, the Singapore branch serves up freshly imported Malaysian duck, alongside signature dishes like suckling pig, toro char siew and wonton noodles.

Mr Hardy Kam, director of Kam's Roast told AsiaOne that the restaurant experimented with over 30 kinds of ducks with the same roasting technique for over a year before finally deciding on one from Malaysia.

Whether it is serving duck or goose, the restaurant keeps to its four-hour preparation time from kitchen to table, to maintain its Hong Kong standards. The duck is first dressed in the eatery's secret sauce before being cooked, chopped, and served on a platter.

AsiaOne had a taste of the restaurant's hot items and here's our verdict:

Roast duck:

Roast duck (L) and soya chicken (R). Photo: AsiaOne

While on the leaner side, the roast duck ($11.80 per portion) is well-marinated, moist, and best enjoyed with the fragrant flavours soaked up by the skin.

The sauce is on the saltier side though it goes down well when drizzled over white rice. 

Char Siew (barbequed pork):

Toro char siew (above) and regular lean char siew. Photo: AsiaOne

 

Our definite favourite was the toro char siew ($22.80), which is made with premium pork belly. The dish is a visual treat, with perfectly charred bits, and sticky with caramelized barbequed sauce. Each thick slab promises melt-in-your-mouth succulence, with a good balance of lean meat and fat.

Health conscious epicureans can also opt for regular char siew ($14.80) which is leaner. Although, why would you?

Roast pork and suckling pig:

Crackling skin of the suckling pig (L) and roast pork. Photo: AsiaOne

Kam's Roast also doesn't disappoint with their signature roast pork and suckling pig. The crackling skin doesn't turn hard too soon in the air-conditioned eatery, but remained crisp and flavourful.

Wanton noodles:

Photo: AsiaOne

A pleasant surprise was the braised wonton noodles ($6.80), which is specially imported daily from Hong Kong. Thin, light, and tossed with ginger scallions, the noodles are seasoned with a secret recipe and can be enjoyed on its own.

Red bean soup:

Any Cantonese meal isn't complete without hot bowls of traditional dessert. We tried the red bean soup brewed with 12-year aged orange peel ($5.80). The soup wasn't overly sweet or thick with beans, and the added orange peel gave it a citrusy zing for a light finish to a heavy meal.

For those unfamiliar with Kam's Roast Goose, the Hong Kong flagship restaurant has been listed on the Michelin Guide for Hong Kong and Macau for three consecutive years since its launch in 2014. 

Pretty impressive for a young eatery, huh?

But it is hardly surprising, considering Kam's Roast is a spin-off from Yung Kee Restaurant, a household name for roast meat dishes in Hong Kong.

With Kam's Roast opening in Pacific Plaza, the mall is now home to three Michelin-starred restaurants, including dim sum house Tim Ho Wan and ramen place Tsuta.

Kam's Roast

1-04/05/06/07 Pacific Plaza, 9 Scotts Road

Opening hours: 11am to 10pm (Monday to Friday) 10am to 10pm (weekends and public holidays) from Nov 19 onwards 

Tel: 6836 7788

kamsroast.com.sg

debwong@sph.com.sg

minlee@sph.com.sg