Kam’s Roast Goose – Hong Kong’s Michelin Starred Roast Meat Restaurant, Opening In Singapore At Pacific Plaza

Kam's Roast Goose – Hong Kong’s Michelin Starred Roast Meat Restaurant, Opening In Singapore At Pacific Plaza
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It is not quite possible to talk about Hong Kong’s Kam’s Roast Goose 甘牌燒鵝 without mentioning about Yung Kee.

Kam’s Roast Goose is founded by Hardy Kam, the 3rd generation of the founder of the famed Yung Kee Goose, who wanted to continue with his family legacy.

After the reputation and brand were at stake, a fresh start was what Hardy wanted to achieve.

Yung Kee lost its supposed quality and luster due to long-running family disputes and court trials, while Kam’s Roast Goose has gone on to earn a Michelin star within 4 months of opening.

The 100-seater Kam’s at Wan Chai continuously enjoys brisk business and support, with a moderate queue of 10-20 people in line during dinner hours when I visited.

It is recommended to come between 2pm and 5pm if you need a seat quickly.

Kam’s menu is extensive, with roasts such as Roast Suckling Pig (HK$400 for half, HK$780 for whole), Soya Chicken (HK$120 for half, HK$220 for whole), Roast Pork Ribs (HK$85) and Crispy Roast Pork (HK$80).

Other items included Marinated dishes, Cured Sausages, Roast on Rice, and Roast with Noodles.

The Roast Goose (HK$270 for half, HK$520) was indeed one of the best I ever had. The geese are specially sourced from Dongguan, freshly delivered every morning, though roasted in a gas oven instead of the traditional charcoal way.

Packed with succulence with meaty tenderness, try having the slices both on its own and dipped into the fruity plum sauce.

Though I wished that there was more crisp to the skin.

There were two recommended types of roast pork – BBQ Pork Belly aka Fatty Char Siu (HK$150) and BBB Pork (HK$60). Go for the former.

The Fatty Char Siu had an additional two layers of fat. Each slice looked distinctive with 5 layers of meat alternating with fat. Overall, more flavourful and juicy.

What I really liked that the pieces were warm, and so when I chewed slowly, the heat and flavours just dissipated within the mouth which gave this very shiok feeling.

It is of course more than double the price of the other more ‘ordinary’ char siu. The more affordable plate was more meaty and lean.

When I first visited Yung Kee many years ago, the ONE THING that left the biggest impression was the Century Egg (the food you saw on Fear Factor LOL)

Kam’s version (HK$12) was as good as what I could remember. The secret is said to be the timing in rearing the duck eggs. Hardy recommended eating the eggs with ginger to balance out the acidicity.

[Updated] Kam’s Roast Goose will open in Singapore in October at Pacific Plaza. However, there is a likelihood that Roast Ducks, instead of Goose will be sold instead.

That is because their goose supplies from China cannot be imported in Singapore.

While there are many fans of Roast Ducks in Singapore, my foodie friends did say they long for a legit roast goose shop in Singapore for the longest time. Also, as there are already many ‘London duck’ type restaurants saturating the market, it would be a bigger challenge to stay ahead in the game.

Kam’s Roast Goose 甘牌燒鵝
Po Wah Commercial Centre, 226 Hennessy Rd, Wan Chai, Hong Kong (Wan Chai MTR Exit A4)
Tel: +852 2520 1110
Opening Hours: 11:30am – 9:30pm

Other Related Entries
Lung King Heen 龍景軒 (Central, Hong Kong)
The Chairman Restaurant 大班樓 (Hong Kong)
Ho Hung Kee 何洪记 (Hong Kong)
Tsui Wah Restaurant 翠華餐廳 (Hong Kong)
Fook Lam Moon 福臨門 (Wanchai, Hong Kong)

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