Kam’s Roast Singapore – Michelin Roast Restaurant From Hong Kong, Got Duck No Goose

Kam’s Roast Singapore - Michelin Roast Restaurant From Hong Kong, Got Duck No Goose
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[REVIEW] Got duck, no goose?

This was probably the first reactions when people learnt that the famed Michelin-starred Kam’s Roast Goose from Hong Kong is opening without its signature product.

That is because their goose supplies from China cannot be imported in Singapore due to AVA regulations.

Therefore, the restaurant at Pacific Plaza near Orchard, is simply called “Kam’s Roast”. (They are neighbours with Tsuta Ramen Singapore by the way.

Kam’s Roast Goose from Hong Kong was awarded the Michelin star for 3 consecutive years.

What was notable was it was given a star, within a few months of opening.

Just so you know: 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.

The Singapore branch is the first outside of Hong Kong, and second in the world. Could be a case of impeccable timing for its opening. The Michelin inspectors are said to be making their rounds this period. (We will wait and see.)

With careful supervision from the original roster of Hong Kong chefs, the Singapore team will aim achieve the same quality and standards expected of the dishes.

These are some of the signature dishes you can expect from Kam’s Roast:

Roast Duck ($16.80 for ¼ upper, $19.80 for ¼ lower, $29.80 for half, $55 for whole)
There is a saying called, which literally translates to “No fish, prawn also good”. Does this apply to, “No goose, duck also good”?

I do think there is a big difference between geese and ducks. The first time I had their goose was a “WOW”; the first time I had their duck here was a “Well, okay.”

It was not bad, still meaty yet tender, but it probably needed the plum sauce to elevate the taste.

‘Toro’ Char Siu ($22.80)
So compared to the above, I was most impressed with the ‘Toro’ Char Siu’.

This is made with premium pork belly, seasoned with a *secret* marinate, in which the recipe is handed down by Hardy Kam’s father, Mr Kinsen Kam Kwan Sing, who was the second-generation owner-chef at the famed Yung Kee.

Each slice of char siu contained these alternating layers of meat with fats.

Place a piece into your mouth, and let those fatty juicy oil take a burst within, or rub them along to experience the full immersion of flavours before swallowing down.

BBQ Pork ($14.80)
The BBQ Pork, priced very much more affordable, would use those looking for a leaner, meatier, perhaps ‘healthier’ bite.

This had a suitable amount of char, not so much that you would feel ‘carcinogic’.

While I didn’t think it was as life-changing was the above, still very much better than the average Cantonese style roast you get from restaurants here.

Wonton Noodles ($9.80)
Exclusively available in Singapore.

In terms of Hong Kong style Wonton Noodles, definitely one of the best I have had in Singapore.
Springy, al dente, firm bite, thin and long, tasty sauce at the bottom. Must have this again soon.

The noodles are said to be air flown from Hong Kong daily on Singapore Airlines (WAH).

While it is a pity that we won’t be able to savour Kam’s signature roast goose here, I think they managed to hit the right spot with their other roast meat dishes.

A taste of Hong Kong without having to fly there.

Wait a minute, how about their super delicious Century Eggs? Did I NOT see it on the menu? Hmmm……

Kam’s Roast Singapore
9 Scotts Road, #01-04/05/06/07 Singapore 228210
Tel: +65 6836 7788
Opening Hours: 11am – 10pm (Mon – Fri), 10am – 10pm (Sat, Sun, PH)

Other Related Entries
Kam’s Roast Goose (Wan Chai, Hong Kong)
Hai Tien Lo (Pan Pacific Singapore)
Crystal Jade Prestige (Marina Bay Financial Centre)
Peach Garden (Changi Airport T2)
Joyden Treasures (Kallang)

* Kam’s Roast Singapore will officially open this Saturday at 1pm. Daniel’s Food Diary will update this entry again.

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Comments

  1. Yes yes yes, I am looking for the Century Eggs too. I think they are better than roast goose. Did they not serve it in SG?

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