Kam’s Roast, known for its signature roasts, has launched Singapore’s 1st-ever Pipa Duck marinated with premium 23-Year aged chenpi.
This is along with other new dishes of Princess Chicken and Kam’s Bao Buns.
(Click PLAY for video highlights of Kam’s Roast.)
The Executive Chef of Kam’s Roast Chef Wong Kwan Sang, was the one who has decided to introduce the Pipa Duck to Singapore, after getting frequent requests from customers.
He was initially based in Hong Kong’s Michelin-starred Kam’s Roast Goose 甘牌燒鵝, and is now permanently stationed in the Singapore outlet to help maintain the standard and quality of the roast meats.
Here are some of the signature dishes from Kam’s Roast Singapore:
Pipa Duck ($78++)
While most Singaporeans should be familiar with the usual Roast Duck and Peking Duck, the Pipa Duck is seldom seen.
The whole duck is typically split and flattened, looking like the Chinese musical instruction – therefore the name.
While the cooking method adds to that layer of crunch to the skin, the succulence is not compromised.
Kam’s Roast offering should be considered Singapore’s first Pipa Duck marinated with 23-Year Aged Chenpi or Orange Peel. (The peel could even be older than some of you.)
What the orange peel does is to impart a certain fruity fragrance; and the longer the peels are aged, the higher the quality.
There is also incorporation of a secret mix of seasoning ingredients handed down for generations by the Founder of Hong Kong Yung Kee Restaurant Mr Kam Shui Fai, with recipe further perfected by current Executive Chef Wong Kwan Sang.
To be honest, this was one of the tastiest duck I had in a while. (Typically something’s gotta give: Crisp skin with little meat, or juicy meat with not-so-impressionable skin.)
However, this Pipa Duck has a certain crunch to its glossy golden-brown skin, yet the meat remained moist, evenly seasoned and flavourful.
Due to the effort and man hours required to prepare each duck, the Pipa Duck is available in limited quantities and need to be ordered a day in advance.
Princess Chicken ($38.80++ for whole, $21.80++ for half)
While it is still possible to find 云英鸡 (Yun Ying Chicken) in Hong Kong and parts of China, this should be my first time finding this in Singapore.
So what is “Yun Ying”?
Legend goes that during the Tang Dynasty, the idiom “云英未嫁” is used to describe a woman of marriageable age still remaining single.
Somehow, the name got literally used to describe hens who have never laid an egg.
The meat is often described as superbly tender and flavourful, prized due to the unusualness of the chicken. Hmm…
So over at Kam’s Roast, the “Princess Chicken” is a nostalgic yesterday dish of chicken poached in a flavourful broth of herbs, dried shrimps and marinated with Chinese rose wine.
I would best describe it as quite similar to the Hainanese chicken that we are familiar with, but the meat was naturally exceptionally smooth and succulent with a bite.
The addition of Chinese Rose Wine also imparted subtle rose fragrance.
Four Treasure Rice ($11.80++)
Ever faced this problem – that you enter a roast shop and want to order a bit of everything?
Usually we hear of 双拼 (double combination) for roast meats on rice, but Kam’s Roast is offering a “Four Treasure Rice”.
The plate includes duck, char siew (barbequed pork), soya sauce chicken, and half a salted egg, and will satisfy those loving a variety.
Kam’s Roast Duck ($58++)
Kam’s Roast uses top quality, free-range ducks for their signature dish. Roasted Cantonese style, the meat is marinated with Kam’s Roast time-honoured secret recipe. Meaty yet tender.
Toro Char Siu ($22.80++)
One of my favourite roasts from Kam’s Roast. This is made with premium pork belly, seasoned with a secret marinate. 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 thick cut char siu contains alternating layers of meat with fats, with nicely charred skin.
Place a piece into your mouth, let those fatty juicy oil take a burst within, and experience the full immersion of flavours.
Super Value Set – Roast on Noodles or Roast on Rice ($8.80++ onwards)
Kam’s Roast is offering Super Value Sets from $8.80 onwards, in which you can save up to 40%.
Diners can select one “Roast on Noodle” or “Roast on Rice” and get to enjoy a soup plus one side for FREE.
Choice of side includes Poached Seasonal Vegetables, Marinated Cucumber with Vinegar and Garlic, or Marinated Tofu and Egg.
For a limited period only, available on weekdays (excluding Public Holidays), from 2pm to 5pm, for dine-in only.
Kam’s Bao Buns ($3.50++ per piece, U.P $4.50++ for Roast Duck, Crispy Pork Buns; $3.80++ per piece, U.P $4.80 for Toro Char Siu Bun)
A brand-new dish of Kam’s Bao Buns, which features trio of pillowy buns filled with three of the restaurant’s signature meats – Kam’s Roast’s Roast Duck, Toro Char Siu, and Crispy Roast Pork.
The buns are accompanied with fresh lettuce, parsley, cucumber, carrot, sesame seeds and a savoury sweet sauce.
If you are thinking of getting something light from 2:00pm – 5:00pm, available is a Dine-in Bao Bun Tea Set (Promotion $11.80++, U.P $16.60++) where you can choose any 2 Bao Buns, inclusive of Chinese Tea and Red Bean Soup.
For takeaways, get the trio of Roast Duck, Toro Char Siu and Crispy Pork Kam’s Bao Buns at a promotional price of $9.80+ (U.P $14.40+).
Red Bean Soup with Aged Orange Peel “Chen Pi”
Somehow every time I come here, I end up ordering this. Such is a Hong Kong ‘tradition’ to end the meal with a dessert.
The soup with orange peel supposedly helps to aids digestion and especially for fatty foods and to drive away “dampness”.
Otherwise, it is a mildly sweet bowl of dessert to provide a sweet ending to the meal.
Kam’s Roast Singapore
Pacific Plaza, 9 Scotts Road #01-04/05/06/07, Singapore 228210
Tel: +65 6836 7788
Opening Hours: 11am – 10pm (Mon – Sun)
* This entry is brought to you in partnership with Kam’s Roast.