Michelin-starred Kam’s Roast Goose’s first branch outside of Hong Kong officially opened today. Kam’s Roast Goose was founded in 2014 by Hardy Kam, the grandson of the late Kam Shui-Fai who started Yung Kee (a Roast Goose institution that’s slated to close). Kam’s Roast Goose has been awarded a Michelin Star for three consecutive years, 2015, 2016 & 2017.
First Branch in Singapore
Located on the first floor of Pacific Plaza, Kam’s Roast will not be serving any Roast Goose due to AVA restrictions. That may change if the ban on the import of goose is lifted. Kam’s Roast will be serving other signature dishes such as Roast Duck, Roasted Pork Belly, ‘Toro’ Char Siu, Suckling Pig and Wantons. I was thrilled to have been invited to a media preview of the offerings at Kam’s Roast.
Tasting Platter for 4: Crispy Roast Pork Belly & Suckling Pig
Dinner started with Crispy Roast Pork Belly (S$14.80) and Suckling Pig (enquire with Kam’s for pre-orders). I liked the Roast Pork Belly as it was tasty although it would have been more enjoyable if the dish wasn’t served cold. I guess they’re still experiencing some teething problems.
Kam’s Roast’ Signature Roasts
Tasting Platter for 4: Roast Duck & Soya Chicken
I enjoyed the Roast Duck and Soya Chicken, I guess it’s partly because they were served at a warmer temperature. The glorious sauce that lay beneath the meat deserves special mention. It added a rich flavour when mixed into the bowl of steamed Jasmine Rice (S$2) that we shared. The restaurant will gladly offer more sauce, so don’t forget to order some rice to eat with the Roast Duck.
The Roast Duck was juicy with a fairly crisp skin. The Roast Duck is priced at S$16.80 for the upper quarter, S$19.80 for the lower quarter, S$29.80 for half a duck and S$55 for a whole duck.
The Braised Soya Chicken (S$14.80) was succulent with a firm skin and went perfectly with the ginger scallion dip. I wish it had a gelatin layer that I love in Hong Kong-style braised chicken. However, the gelatin layer is quite hard to find in Singapore, probably because of the type of chicken that’s available.
Tasting Platter for 4: ‘Toro’ Char Siu & Roast Pork (aka regular Char Siew)
I was eager to try the ‘Toro’ Pork Belly Char Siu (S$22.80) because I’ve heard so much about it. I thought the pieces that I tried could do with a little more char for a smokier flavour and served at a warmer temperature for a melt-in-the-mouth effect. Guess our photo taking didn’t help. The regular Char Siu (S$14.80) was a little dry and paled in comparison to the ‘Toro’ Char Siu, so I do recommend topping up $8 more for the ‘Toro’.
Air Flown Hong Kong Noodles
Half Portion of Noodles
They didn’t have any wontons available so we didn’t get a chance to savour the legendary Wonton Noodles . We did however sample the noodles without the handwrapped dumplings. Air flown daily from Hong Kong on Singapore Airlines, the Egg Noodles were tossed with scallion oil and soy sauce before serving. Exclusive to the Singapore branch, I loved the bite that the noodles had.
Red Bean Soup with Aged Orange Peel 陳皮
Dinner ended with a bowl each of Red Bean Soup with Aged Tangerine Peel ($5.80). I don’t like red bean hence I wasn’t too keen on the dessert even though I like Aged Tangerine Peel as it adds a muted citrusy flavour to dishes like Steamed Beef Balls and Shunde-style Yu Sheng. I hope Kam’s Roast will introduce more desserts in future.
9 Scotts Road,
#01-04/05/06/07 Pacific Plaza,
Operating Hours (from 20 November 2016):
Monday to Friday: 11 am to 10 pm
Saturday, Sunday & Public Holidays: 10 am to 10 pm
PS: Thank you, Kam’s Roast & Brand Cellar, for the hospitality.
NB: We had smaller tasting portions. Click here to check out the actual serving size.